TY  - JOUR
AU  - Popov-Raljić, Jovanka
AU  - Laličić-Petronijević, Jovanka
AU  - Dimić, Etelka
AU  - Popov, Vladimir S.
AU  - Vujasinović, Vesna B.
AU  - Blešić, Ivana V.
AU  - Portić, Milijanko J.
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3262
AB  - The main role of milk and milk products in the technology of confectionery products (chocolates, caramele-candy products, dairy products, spreads, etc.) is to increase the nutritional value of the final product and to influence some sensory characteristics of quality (appearance, consistence/texture, flavor). In this study, mixtures of milk and cocoa spreads of a new composition with increased content of milk components were produced, and then assessed for sensory quality traits, peroxide value, free fatty acid content and the content of heavy metals (lead, cadmium and copper) during storage from 30 to 180 days at room temperature (18-20 °C). The samples were evaluated using the analytical-descriptive sensory analysis (point system) with description of the dominant properties (appearance- color, surface gloss, consistence-spreadability, dynamic property of melting, the consistence in the oral cavity-oiliness and flavor-odor and taste). The results of sensory analysis were statistically analyzed using two-way analysis of variance MANOVA, LSD and Levene's test. Based on the obtained results, it can be concluded that the composition of mixtures of milk and cocoa spreads significantly affects all characteristics, whereas the storage time significantly affects the appearance, consistence, i.e., spreadability, and taste of the product.
AB  - Primena mleka i proizvoda od mleka u tehnologiji konditorskih proizvoda (čokolada, bombonski proizvodi-karamele, mlečni krem namazi i dr.) ima za cilj povećanje hranljive vrednosti finalnog proizvoda i uticaj na pojedina senzorna svojstva kvaliteta (izgled, konzistencija/tekstura i aroma). U radu su proizvedeni uzorci mešavine mlečnog i kakao krema, novog sastava, sa povećanim udelom mlečnih delova, na kojima su, potom, ocenjene promene senzornih svojstava, određen peroksidni broj, sadržaj slobodnih masnih kiselina i sadržaj teških metala (olova, kadmijuma i bakra), tokom skladištenja do 180 dana, pri sobnoj temperaturi od (18-20 °C). Primenjena je analitička-deskriptivna senzorna analiza (bod sistem), uz opisivanje dominantnih svojstava (izgled-boja, oblik, sjaj površine, konzistencija-mazivost, dinamičko svojstvo topljenja, konzistentnosti usne dupljeuljavost i aroma-miris i ukus). Rezultati su statistički obrađeni primenom dvofaktorijalne analize varijanse MANOVA, LSD i Levene's testa. Na osnovu dobijenih rezultata može se konstatovati da sastav namaza (obrano mleko u prahu, surutka u prahu i njihova kombinacija, hidrogenizovana biljna mast (trans masne kiseline ispod 10%) i rafinisano suncokretovo ulje, kakao-prah sa redukovanim sadržajem kakao maslaca i lešnik ) statistički vrlo značajno utiče na sva ocenjivana svojstva, dok vreme skladištenja, statistički vrlo značajno utiče na izgled, konzistenciju tj. mazivost i na ukus.
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - Change of sensory characteristics and some quality parameters of mixed milk and cocoa spreads during storage up to 180 days
T1  - Promene senzornih karakteristika i pojedini parametri kvaliteta mešavine mlečnog i kakao-krem namaza tokom skladištenja do 180 dana
EP  - 793
IS  - 5
SP  - 781
VL  - 67
DO  - 10.2298/HEMIND120903004P
ER  - 

@article{
author = "Popov-Raljić, Jovanka and Laličić-Petronijević, Jovanka and Dimić, Etelka and Popov, Vladimir S. and Vujasinović, Vesna B. and Blešić, Ivana V. and Portić, Milijanko J.",
year = "2013",
abstract = "The main role of milk and milk products in the technology of confectionery products (chocolates, caramele-candy products, dairy products, spreads, etc.) is to increase the nutritional value of the final product and to influence some sensory characteristics of quality (appearance, consistence/texture, flavor). In this study, mixtures of milk and cocoa spreads of a new composition with increased content of milk components were produced, and then assessed for sensory quality traits, peroxide value, free fatty acid content and the content of heavy metals (lead, cadmium and copper) during storage from 30 to 180 days at room temperature (18-20 °C). The samples were evaluated using the analytical-descriptive sensory analysis (point system) with description of the dominant properties (appearance- color, surface gloss, consistence-spreadability, dynamic property of melting, the consistence in the oral cavity-oiliness and flavor-odor and taste). The results of sensory analysis were statistically analyzed using two-way analysis of variance MANOVA, LSD and Levene's test. Based on the obtained results, it can be concluded that the composition of mixtures of milk and cocoa spreads significantly affects all characteristics, whereas the storage time significantly affects the appearance, consistence, i.e., spreadability, and taste of the product., Primena mleka i proizvoda od mleka u tehnologiji konditorskih proizvoda (čokolada, bombonski proizvodi-karamele, mlečni krem namazi i dr.) ima za cilj povećanje hranljive vrednosti finalnog proizvoda i uticaj na pojedina senzorna svojstva kvaliteta (izgled, konzistencija/tekstura i aroma). U radu su proizvedeni uzorci mešavine mlečnog i kakao krema, novog sastava, sa povećanim udelom mlečnih delova, na kojima su, potom, ocenjene promene senzornih svojstava, određen peroksidni broj, sadržaj slobodnih masnih kiselina i sadržaj teških metala (olova, kadmijuma i bakra), tokom skladištenja do 180 dana, pri sobnoj temperaturi od (18-20 °C). Primenjena je analitička-deskriptivna senzorna analiza (bod sistem), uz opisivanje dominantnih svojstava (izgled-boja, oblik, sjaj površine, konzistencija-mazivost, dinamičko svojstvo topljenja, konzistentnosti usne dupljeuljavost i aroma-miris i ukus). Rezultati su statistički obrađeni primenom dvofaktorijalne analize varijanse MANOVA, LSD i Levene's testa. Na osnovu dobijenih rezultata može se konstatovati da sastav namaza (obrano mleko u prahu, surutka u prahu i njihova kombinacija, hidrogenizovana biljna mast (trans masne kiseline ispod 10%) i rafinisano suncokretovo ulje, kakao-prah sa redukovanim sadržajem kakao maslaca i lešnik ) statistički vrlo značajno utiče na sva ocenjivana svojstva, dok vreme skladištenja, statistički vrlo značajno utiče na izgled, konzistenciju tj. mazivost i na ukus.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "Change of sensory characteristics and some quality parameters of mixed milk and cocoa spreads during storage up to 180 days, Promene senzornih karakteristika i pojedini parametri kvaliteta mešavine mlečnog i kakao-krem namaza tokom skladištenja do 180 dana",
pages = "793-781",
number = "5",
volume = "67",
doi = "10.2298/HEMIND120903004P"
}

Popov-Raljić, J., Laličić-Petronijević, J., Dimić, E., Popov, V. S., Vujasinović, V. B., Blešić, I. V.,& Portić, M. J.. (2013). Change of sensory characteristics and some quality parameters of mixed milk and cocoa spreads during storage up to 180 days. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 67(5), 781-793.
https://doi.org/10.2298/HEMIND120903004P

Popov-Raljić J, Laličić-Petronijević J, Dimić E, Popov VS, Vujasinović VB, Blešić IV, Portić MJ. Change of sensory characteristics and some quality parameters of mixed milk and cocoa spreads during storage up to 180 days. in Hemijska industrija. 2013;67(5):781-793.
doi:10.2298/HEMIND120903004P .

Popov-Raljić, Jovanka, Laličić-Petronijević, Jovanka, Dimić, Etelka, Popov, Vladimir S., Vujasinović, Vesna B., Blešić, Ivana V., Portić, Milijanko J., "Change of sensory characteristics and some quality parameters of mixed milk and cocoa spreads during storage up to 180 days" in Hemijska industrija, 67, no. 5 (2013):781-793,
https://doi.org/10.2298/HEMIND120903004P . .