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dc.creatorPopov-Raljić, Jovanka
dc.creatorLaličić-Petronijević, Jovanka
dc.creatorGeorgijev, Aneta S.
dc.creatorPopov, Vladimir S.
dc.creatorMladenović, Mića
dc.date.accessioned2020-12-17T19:52:46Z
dc.date.available2020-12-17T19:52:46Z
dc.date.issued2010
dc.identifier.issn1424-8220
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/2351
dc.description.abstractIn this study, pralines manufactured by hand were evaluated sensorially. These pralines were obtained from dark chocolate containing 60% cocoa components, filled with Apis mellifera carnica Poll drone larvae, blossom honey and a blossom honey/pollen mixture from the protected region of Stara Planina-Eastern Serbia (a specific botanical region). The objectives of this study were investigations related to the use of sensory analysis for quality assessment of new functional products with potential benefits for human health, in particular of desserts based on dark chocolate pralines filled with different bee products characterized by a specific botanical and geographic origin, as well as of their storage properties and expected shelf life. Sensory quality (appearance, texture, odor and taste were evaluated by a group of experienced panelists immediately after the production (day 0), and then after 30, 90 and 180 days of storage under ambient conditions (temperature 18-20 degrees C). The results were statistically analyzed by the two-factorial analysis of variance (MANOVA) and with the LSD-test. It is possible to conclude that the storage time and composition of dark chocolate pralines containing different honey-bee products have statistically highly significant (p lt 0.01) influence on the sensorially evaluated properties of pralines.en
dc.publisherMDPI, BASEL
dc.relationinfo:eu-repo/grantAgreement/MESTD/MPN2006-2010/20102/RS//
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourceSensors
dc.subjectdark chocolate pralinesen
dc.subjectApis mellifera carnica Poll drone larvaeen
dc.subjectblossom honeyen
dc.subjectpollenen
dc.subjectsensory attributesen
dc.subjectstorageen
dc.titleSensory Evaluation of Pralines Containing Different Honey Productsen
dc.typearticle
dc.rights.licenseBY
dc.citation.epage7933
dc.citation.issue9
dc.citation.other10(9): 7913-7933
dc.citation.rankM21
dc.citation.spage7913
dc.citation.volume10
dc.identifier.doi10.3390/s100907913
dc.identifier.fulltexthttp://aspace.agrif.bg.ac.rs/bitstream/id/1145/2348.pdf
dc.identifier.rcubconv_4631
dc.identifier.scopus2-s2.0-77958055741
dc.identifier.pmid22163633
dc.identifier.wos000282218800002
dc.type.versionpublishedVersion


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