Open AccessUTICAJ NAČINA PRESOVANJA NA PROMENE LEŠNIKOVOG ULJA TOKOM ČUVANJA I SENZORNA SVOJSTVA KEKSA
Author(s) -
Mirjana Radovanović,
Marko Petković,
Vesna Đurović,
Nemanja Miletíc,
Katarina Rumenic
Publication year - 2021
Publication title -
zbornik radova
Language(s) - English
Resource type - Conference proceedings
eISSN - 2584-6159
pISSN - 0350-8552
DOI - 10.46793/sbt26.435r
Subject(s) - food science , chemistry
The changes in the spectrum, peroxide numbers and specific absorbances (at 232 nm and 270 nm) of fresh and storaged oils (4 months at 4 °C) obtained by different hazelnuts pressing were monitored. The results showed reduced viability of the oil obtained from the hazelnut exposed to elevated temperature during conditioning and pressing: changes in the spectrum about 290 nm, a peroxide number close to the legally allowed maximum (7.5 mmolkg-1) and possible presence of secondary oxidation products. Sensory evaluation of biscuits with hazelnut oil showed that the samples belonged to the categories of quality: very good and good. The overall sensory score was highest for biscuits with hazelnut oil pressed in an electric press.