Now showing items 1-5 of 5
Effect of starter culture addition and processing method on proteolysis and texture profile of traditional dry-fermented sausage Petrovská klobása
(Taylor & Francis Ltd, 2016-05-26)
Proteolysis and texture profile of Petrovská klobása, made with addition of starter culture, were investigated during the ripening in different conditions (traditional versus industrial). Due to intensive degradation of ...
Solid fat content, precrystallization conditions and sensory quality of chocolate with addition of cocoa butter analogues
(Taylor & Francis Ltd, 2016-05)
The objective of this study was to determine how the addition of two cocoa butter equivalents and cocoa butter improver affect the physical and sensory properties of chocolate. The laboratory-made chocolate samples were ...
Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace
In this study, four jam formulations were developed, starting with the basic formulation (Jam 1) containing sucrose and without added pectin. Sucrose was partially (50%) replaced by stevioside in formulations of Jam 2 and ...
Breadmaking performance and textural changes during storage of composite breads made from spelt wheat and different forms of amaranth grain
(SAGE Publications, 2017-04)
The objectives of the present study were to assess the baking properties of composite spelt wheat–amaranth blends and to study the staling of composite breads during a six-day storage. Different forms of amaranth grains ...
Partial replacement of fat with wheat bran in formulation of biscuits enriched with herbal blend
(Savez Hemijskih Inženjera, Beograd, 2017-01)
The effects of replacing fat with finely ground wheat bran, at different levels (30, 40 and 50%), in biscuit formulation were investigated with respect to dough texture and final biscuit characteristics and nutritional ...