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Određivanje reoloških svojstava prehrambenih proizvoda postaje sve važnije za ocjenu sirovina i kvalitete gotovih proizvoda, kao i za predviđanje ponašanja poluproizvoda tijekom obrade. Reološka svojstva važan su parametar kvalitete salatne majoneze. Poznavanje reoloških karakteristika značajno je kod kreiranja željene konzistencije majoneze i kontroli kvalitete tijekom proizvodnje. U ovom radu istraživan je utjecaj brzine rotora, vremena homogenizacije, vrste ulja, udjela mliječne komponente na reološka svojstva salatne majoneze. Za ispitivanje korištene su razne vrste biljnih ulja: suncokretovo ulje (rafinirano, hladno prešano), repičino ulje (rafinirano, hladno prešano) i hladno prešano sezamovo ulje. Korišteno je sojino mlijeko u prahu različite koncentracije. Mehanički proces homogenizacije salatne majoneze (65 % uljna faza) proveden je kod različite brzine rotora (10000, 12000, 15000 o/min) i vremenu (1, 3, 5, 7 min). Ovaj proizvod izrađen je sa dva različita tipa rotor/stator sustava. Mjerenja reoloških karakteristika salatne majoneze provedena su na rotacijskom viskozimetru sa koncentričnim cilindrima pri temperaturi 25 ºC. Iz dobivenih podataka izračunati su reološki parametri koeficijent konzistencije, indeks tečenja i prividna viskoznost salatne majoneze. Navedeni rezultati pokazuju da salatna majoneza izrađena sa hladno prešanim suncokretovim uljem ima veću viskoznost i konzistenciju u odnosu na druga ulja. Primjena sezamovog ulja dovodi do manjih reoloških parametara viskoznosti i konzistencije. Brzina rotora, vrijeme homogenizacije i tip rotor/stator sustava utječu na promjenu reoloških svojstava salatne majoneze., Determination of food products’ rheological properties is becoming more and more important for assessing raw materials and finished products’ quality, as well as for predicting a semi-finished products’ behavior during processing. Rheological properties are important quality parameters of salad mayonnaise. Knowing the rheological characteristics is important when creating the desired mayonnaise consistency and quality control during production. In this paper, the influence of rotor speed, homogenization time, type of oil and milk component share on the rheological properties of salad mayonnaise was investigated. Different types of vegetable oils were used for testing: sunflower seed oil (refined, cold pressed), rape seed oil (refined, cold pressed) and sesame oil (cold pressed). Soy milk powder of different concentrations was used. The mechanical process of homogenisation of salad mayonnaise was conducted under various rotor velocities (10 000, 12 000, 15 000 rpm) and in different time period (1, 3, 5, 7 min). This product is made with two different types of rotor/stator systems. The measurings of rheological characteristics of salad mayonnaise were conducted on the rotational viscosimeter with the concentric cylinder on the temperature of 25ºC. Rheological parameters coefficient of consistency, flow index and the apparent viscosity of salad mayonnaise were calculated from the obtained data. The afore-mentioned results indicate that salad mayonnaise produced from cold pressed sunflower seed oil has grater viscosity and consistency compared to other oils. The use of sesame oil leads to lower rheological parameters of viscosity and consistency. Rotor speed, homogenization time and type of rotor/stator system affect the change in the rheological properties of salad mayonnaise., Die Bestimmung der rheologischen Eigenschaften von Lebensmitteln wird immer wichtiger, um die Qualität von Rohstoffen und Fertigerzeugnissen zu beurteilen und das Verhalten eines Halbfertigprodukts während der Verarbeitung vorherzusagen. Rheologische Eigenschaften sind ein wichtiger Qualitätsparameter von Salatmayonnaise. Die Kenntnis der rheologischen Eigenschaften ist wichtig, um die gewünschte Konsistenz der Mayonnaise zu erreichen und die Qualität während der Produktion zu kontrollieren. In dieser Arbeit wurde der Einfluss der Rotordrehzahl, der Homogenisierungszeit, der Ölart und des Milchanteils auf die rheologischen Eigenschaften von Salatmayonnaise untersucht. Für die Tests wurden verschiedene Arten von Pflanzenölen verwendet: Sonnenblumenkernöl (raffiniert, kaltgepresst), Rapsöl (raffiniert, kaltgepresst) und Sesamöl (kaltgepresst). Es wurde Sojamilchpulver in verschiedenen Konzentrationen verwendet. Der mechanische Prozess der Homogenisierung von Salatmayonnaise wurde bei verschiedenen Rotorgeschwindigkeiten (10 000, 12 000, 15 000 U/min) und in verschiedenen Zeiträumen (1, 3, 5, 7 min) durchgeführt. Dieses Produkt wird mit zwei verschiedenen Arten von Rotor/Stator-Systemen hergestellt. Die Messungen der rheologischen Eigenschaften der Salatmayonnaise wurden mit dem Rotationsviskosimeter mit konzentrischem Zylinder bei einer Temperatur von 25 ºC durchgeführt. Aus den erhaltenen Daten wurden die rheologischen Parameter Konsistenzkoeffizient, Fließindex und die scheinbare Viskosität der Salatmayonnaise berechnet. Die oben genannten Ergebnisse zeigen, dass die aus kaltgepresstem Sonnenblumenöl hergestellte Salatmayonnaise im Vergleich zu anderen Ölen eine höhere Viskosität und Konsistenz aufweist. Die Verwendung von Sesamöl führt zu niedrigeren rheologischen Parametern für Viskosität und Konsistenz. Die Rotordrehzahl, die Homogenisierungszeit und die Art des Rotor/ Stator-Systems beeinflussen die Veränderung der rheologischen Eigenschaften der Salatmayonnaise, La determinación de las propiedades reológicas de los productos alimenticios se vuelve cada vez más importante para evaluar las materias primas y la calidad de los productos terminados, así como para predecir el comportamiento de los productos semielaborados durante el procesamiento. Las propiedades reológicas son un parámetro de calidad importante de la mayonesa para ensaladas. Comprender las características reológicas es significativo para lograr la consistencia deseada de la mayonesa y controlar la calidad durante la producción. Este estudio investigó la influencia de la velocidad del rotor, el tiempo de homogeneización, el tipo de aceite y la proporción de componentes lácteos en las propiedades reológicas de la mayonesa para ensaladas. Se utilizaron varios tipos de aceites vegetales para las pruebas: aceite de girasol refinado y prensado en frío, aceite de colza refinado y prensado en frío, y aceite de sésamo prensado en frío. Se utilizó leche de soja en polvo de diferentes concentraciones. El proceso de homogeneización mecánica de la mayonesa para ensaladas (65% fase de aceite) se realizó a diferentes velocidades de rotor (10000, 12000, 15000 rpm) y tiempos (1, 3, 5, 7 minutos). Este producto se elaboró con dos tipos diferentes de sistemas de rotor/estator. Las mediciones de las características reológicas de la mayonesa para ensaladas se realizaron en un viscosímetro rotacional con cilindros concéntricos a una temperatura de 25 ºC. Se calcularon los parámetros reológicos, incluyendo el coeficiente de consistencia, el índice de flujo y la viscosidad aparente de la mayonesa para ensaladas, a partir de los datos obte nidos. Los resultados muestran que la mayonesa para ensaladas elaborada con aceite de girasol prensado en frío tiene una mayor viscosidad y consistencia en comparación con otros aceites. El uso de aceite de sésamo resulta en parámetros reológicos más bajos de viscosidad y consistencia. La velocidad del rotor, el tiempo de homogeneización y el tipo de, La determinazione delle proprietà reologiche dei prodotti alimentari sta diventando sempre più importante per la valutazione delle materie prime e della qualità dei prodotti finiti, nonché per prevedere il comportamento dei prodotti semilavorati durante la lavorazione. Le proprietà reologiche sono un importante parametro di qualità della maionese da insalata. Conoscere le caratteristiche reologiche di un prodotto è importante in fase di determinazione della consistenza della maionese desiderata e di controllo della qualità durante la produzione. In questo articolo è stata studiata l’influenza sulle proprietà reologiche della maionese da insalata della velocità del rotore, del tempo di omogeneizzazione, del tipo di olio e della percentuale di componente del latte. Per i test sono stati utilizzati vari tipi di oli vegetali: olio di girasole (raffinato, spremuto a freddo), olio di colza (raffinato, spremuto a freddo) e olio di sesamo spremuto a freddo. È stato utilizzato latte di soia in polvere a diverse concentrazioni. Il processo meccanico di omogeneizzazione della maionese da insalata (fase oleosa al 65%) è stato effettuato a diverse velocità del rotore (10000, 12000, 15000 giri al minuto) e tempi (1, 3, 5, 7 minuti). Questo prodotto è stato realizzato con due diversi tipi di sistemi rotore/statore. Le misurazioni delle caratteristiche reologiche della maionese da insalata sono state effettuate con un viscosimetro rotativo a cilindri concentrici ad una temperatura di 25 ºC. Dai dati ottenuti sono stati calcolati i seguenti parametri reologici della maionese da insalata: coefficiente di consistenza, indice di flusso e viscosità apparente. I risultati di cui sopra mostrano che la maionese da insalata preparata con olio di girasole spremuto a freddo ha una viscosità e una consistenza più elevate rispetto ad altri oli. L'uso dell'olio di sesamo porta ad abbassare i parametri reologici di viscosità e consistenza. La velocità del rotore, il tempo di omogeneizzazione e il

In this study, spray drying was used as a technological solution for the valorization of Teucrium montanum extract into carboxymethyl cellulose-based delivery systems (CMC), individually or in combination with collagen, guar gum, gum arabic, and kappa-carrageenan. The results showed that the process yield and morphological properties were positively influenced by the introduction of CMC binary blends. The employment of CMC resulted in a high encapsulation efficiency (77–96%) for all phenylethanoid glycosides (PGs) analyzed. Due to the low wettability of the microparticles, a relatively gradual in vitro release of the PGs was achieved. Infusion of the filling with hydrophilic T. montanum extract encapsulated in microparticles with high hydrophobic surface area proved to be a practical route for significant confectionery fortification (5–9 mg PGs per dw serving), ensuring prolonged interaction between the food matrix used and the extract under simulated gastrointestinal conditions. Based on sensory evaluation, the introduction of kudzu starch into the jelly matrix has shown a texture-modifying potential.

The effect of turmeric powder and a mix of turmeric powder and black pepper on the physicochemical properties of ice cream samples was examined. Enriched ice creams were manufactured by adding turmeric powder at levels of 0.5 %, 1.0 % and 2.0 %, with or without 0.02 % black pepper and compared with the control ice cream sample. Samples were analysed for proximate composition, pH value, water activity (aw), rheological properties, overrun, fat destabilization, hardness, melting properties, and colour parameters. The results of the study showed that the addition of spices significantly increased pH values (from 6.66 to 6.73), total solids (from 36.43 to 37.53 %), and carbohydrate contents (from 21.47 to 22.53 %) of the samples. Furthermore, this enrichment leads to an increase in the viscosity (from 0.44 to 0.70 Pa s) and thixotropic behaviours of ice cream mixes. Enriched ice creams had higher air incorporation, lower fat destabilization degree, and softer texture. In terms of melting properties, the melting resistance of ice cream samples was enhanced with the addition of spices. The colour properties of ice creams were significantly (p<0.05) affected by turmeric addition, while there was no difference between samples with and without black pepper. To conclude, turmeric powder and black pepper can be used for the development of functional turmeric-black pepper ice cream with acceptable physicochemical properties., U ovom radu ispitivan je utjecaj dodatka praha kurkume te njene kombinacije s crnim paprom na fizikalno-kemijska svojstva sladoleda. Proizvedeni uzorci s dodatkom kurkume u koncentracijama 0,5 %, 1,0 % i 2,0 %, sa ili bez dodatka 0,02 % crnog papra, uspoređivani su s kontrolnim sladoledom. Provedena su ispitivanja kemijskog sastava, pH vrijednosti, aktiviteta vode (aw), reoloških svojstava, razine povećanja volumena, indeksa destabilizacije masti, tvrdoće, svojstava topljenja te parametara boje uzoraka. Rezultati istraživanja pokazali su da dodatak začina značajno povećava pH vrijednosti (od 6,66 do 6,73), udio suhe tvari (od 36,43 do 37,53 %) te udio ugljikohidrata (od 21,47 do 22,53 %). Nadalje, dodatak začina doveo je do povećanja viskoznosti (od 0,44 to 0,70 Pa s) i tiksotropnog ponašanja sladolednih smjesa. Sladoledi obogaćeni začinima imali su veću inkorporaciju zraka, niži stupanj destabilizacije masti te mekšu teksturu. Otpornost topljenju bila je poboljšana nakon dodatka začina u sladoled. Dodatak kurkume značajno (p<0,05) je utjecao na parametre boje sladoleda, ali razlike između uzoraka sa i bez dodatka papra nisu zamijećene. Dakle, može se zaključiti da se prah kurkume i crni papar mogu koristiti u proizvodnji funkcionalnog sladoleda koji u konačnici ima prihvatljiva fizikalno-kemijska svojstva.

The aim of this work was to investigate the influence of cold storage at 2 °C for 180 days on water content, total acids, reducing and total sugar, antioxidant activity, polyphenol oxidase activity, and polyphenol profile of three Croatian traditional apple cultivars (‘Kanadska Reneta’, ‘Ilzer Rosenapfel’, ‘Wagener’). A significant variation in polyphenol profile of apple cultivars under investigation was noted. The most represented polyphenols in all apple cultivars were procyanidin B2 followed by chlorogenic acid, epigallocatechin, epicatechin, and phloridzin. After storage, the content of procyanidin B2 and chlorogenic acid was higher, while content of epigallocatechin after storage was lower in all investigated apple cultivars. Water content before storage ranged between 79.17 and 80.76 %, and after storage between 75.62 and 78.56 %. Total acids, polyphenol oxidase activity, and flavonoids had decreased during storage, while reducing and total sugar content was higher after storage. Moreover, after storage, cultivar ‘Kanadska Reneta’ had the highest antioxidant activity measured by both ABTS and DPPH methods, 1.65 and 0.70 mmol trolox kg–1, respectively. A significant variation in polyphenol profile of apple cultivars under investigation was noted. The most represented polyphenols in all apple cultivars were procyanidin B2, followed by chlorogenic acid, epigallocatechin, epicatechin, and phloridzin. After storage, the content of procyanidin B2 and chlorogenic acid was higher, while content of epigallocatechin after storage was lower in all investigated apple cultivars. Overall, it can be concluded that investigated apple cultivars, after storage, preserved most of the antioxidants and functional properties., Cilj ovog rada bio je istražiti utjecaj skladištenja kontroliranom atmosferom na 2 °C tijekom 180 dana na polifenolni profil, sadržaj vode, ukupne kiseline, reducirajuće i ukupne šećere, antioksidacijsku aktivnost i aktivnost polifenol oksidaze triju hrvatskih tradicionalnih sorti jabuke (´Kanadska Reneta’, ‘Ilzer Rosenapfel’, ‘Wagener’). Uočena je značajna varijacija u profilu polifenola ispitivanih sorti jabuke. Najzastupljeniji polifenoli kod svih sorti jabuke bili su procijanidin B2, zatim klorogenska kiselina, epigalokatehin, epikatehin i floridzin. Nakon skladištenja sadržaj procijanidina B2 i klorogenske kiseline bio je veći, dok je sadržaj epigalokatehina nakon skladištenja bio manji kod svih ispitivanih sorti jabuke. Sadržaj vode prije skladištenja kretao se između 79,17 i 80,76 %, a nakon skladištenja između 75,62 i 78,56 %. Tijekom skladištenja došlo je do smanjenja ukupnih kiselina, aktivnosti polifenol oksidaze i udjela flavonoida, dok je sadržaj ukupnih šećera bio veći nakon skladištenja. Štoviše, sorta ‘Kanadska Reneta’ nakon skladištenja imala je najveću antioksidacijsku aktivnost mjerenu ABTS i DPPH metodom, 1,65 odnosno 0,70 mmol trolox/kg–1. Uočena je značajna varijacija u polifenolnom profilu ispitivanih sorti jabuke. Najzastupljeniji polifenoli kod svih sorti jabuke bili su procijanidin B2, zatim klorogenska kiselina, epigalokatehin, epikatehin i floridzin. Nakon skladištenja sadržaj procijanidina B2 i klorogenske kiseline bio je veći, dok je sadržaj epigalokatehina nakon skladištenja bio niži kod svih ispitivanih sorti jabuke. Sveukupno se može zaključiti da su ispitivane sorte jabuka nakon skladištenja sačuvale najveći dio antioksidativnih i funkcionalnih svojstava.

The aim of this paper was to investigate the influence of Zn‐ and Se‐fortified wheat flour addition to the corn grits at 90:10, 80:20, 70:30, 60:40 ratios on the hardness, fracturability, expansion ratio, bulk density, color, and sensory attributes of the extrudates. Extrusion was performed at three temperature profiles: 140/170/170 °C, 150/180/180 °C, and 160/190/190 °C. With an increase in the proportion of Zn‐ and Se‐ fortified wheat flour and temperature increase, all observed physical characteristics of extrudates decreased. The lightness of all the samples increased after the extrusion. The total color change increased with the addition of Zn‐ and Se‐fortified wheat flour. Sensory characteristics showed that the samples with a lower percentage of added Zn‐ and Se‐fortified wheat flour had better scores and acceptability, compared to the samples with a higher fortification ratio., Cilj ovoga rada bio je utvrditi utjecaj ekstruzije zamjesa kukuruzne krupice i pšeničnoga brašna obogaćenog Zn i Se, u omjerima 90:10, 80:20, 70:30, 60:40, na tvrdoću, lomljivost, ekspanzijski omjer, nasipnu masu, boju i senzorska svojstva. Ekstruzija je provedena na tri temperaturna profila: 140/170/170 °C, 150/180/180 °C i 160/190/190 °C. Povećanjem udjela pšeničnoga brašna obogaćenog Zn i Se i povećanjem temperature, vrijednosti svih fizikalnih svojstava su se smanjile. Svi uzorci su nakon ekstruzije posvijetlili. Ukupna promjena boje povećava se dodavanjem pšeničnoga brašna obogaćenog Zn i Se. Senzorska svojstva pokazuju bolju ukupnu ocjenu i prihvatljivost uzoraka s nižim postotkom dodanoga pšeničnog brašna u usporedbi s uzorcima s većim udjelima dodanoga pšeničnog brašna.

The chocolate industry is constantly developing new products with different fillings, toppings, flavours, etc. Chocolates with alcoholic filling are popular, especially with young adults. In chocolates with alcoholic filling different kinds of thickeners can be used to increase the viscosity of the filling and make production easier. In this study, we examined cocoa shells, a by-product of the chocolate industry, as a new ingredient and thickener of an alcoholic filling. Chocolates with bitter herbal liqueur were produced in a ball mill with four different fillers. A comparison of guar gum and cocoa shell as thickeners was conducted. The influence of the filling ingredients on the stability of the filled chocolate was determined by measuring colour and gloss over 30 days of accelerated fat bloom. The results showed that chocolates for which the cocoa shell was used were more stable than chocolates where guar gum was used. Evaluation of sensory properties of chocolates with bitter herbal liqueur and different thickeners was conducted by the trained sensory panel. The highest-rated, after sensory assessment, were dark chocolates that contained cocoa shells in the filling. Also, an online questionnaire was conducted to examine consumer preference for a new product. According to the results, it can be concluded that the production of this chocolate would be desirable.

The aim of this research was to evaluate the effect of extruder die temperature (90, 100, 110 °C) and flour moisture (25, 30, 35%) on properties of extrusion-modified flours from wheat (Kraljica, Olimpija) and hull-less barley (GZ-10, GZ-11) cultivars. Flours were extruded in laboratory single screw extruder and micro viscoamylographic, farinographic properties, sedimentation and falling number were determined. The results showed that viscosity values decreased and stability of flours increased after extrusion, both during shearing at high temperatures and regarding retrogradation. Although barley flours were in B2 and C1 quality category before extrusion, after extrusion all flours were within A1 or A2 category. Sedimentation values significantly decreased after extrusion, and falling number depended largely on extrusion conditions. By careful selection of cultivar, flour moisture, and extrusion conditions flours with desired properties may be produced., Cilj ovog istraživanja bio je odrediti utjecaj temperature na izlazu ekstrudera (90, 100, 110 °C) i vlažnosti brašna (25, 30, 35 %) na svojstva brašna pšenice (Kraljica, Olimpija) i golozrnog ječma (GZ-10, GZ-11) modificiranih ekstruzijom. Brašna su ekstrudirana u jednopužnom laboratorijskom ekstruderu te su određena mikro viskoamilografska, farinografska svojstva, sedimentacija i proj padanja. Rezultati su pokazali da se viskoznost brašna smanjuje, a stabilnost brašna povećava nakon ekstruzije, i to i tijekom miješanja na visokim temperaturama i po pitanju sklonosti retrogradaciji. Iako su brašna ječma bila u skupinama kvalitete B2 i C1 prije ekstruzije, nakon ekstruzije sva ispitivana brašna bila su u skupini A1 ili A2. nakon ekstruzije značajno su opale vrijednosti sedimentacije, a broj padanja ovisio je o uvjetima ekstruzije. Pomnim odabirom sorte, vlažnosti brašna i uvjeta ekstruzije mogu se proizvedi brašna željenih svojstava.

White chocolate is considered an unhealthier product than dark and milk chocolate due to the absence of cocoa solids containing polyphenols and other valuable components such as minerals and dietary fiber. This paper aimed to improve the nutritional value of white chocolate (C) by adding blueberry bioactive compounds. Since natural polyphenols are easily degradable because of their sensitivity, whey, as a rich source of proteins, was used as a material for encapsulating blueberry juice. Whey proteins protect blueberry anthocyanins and increase their bioaccessibility in the human body. Blueberry juice encapsulates (B) were added to white chocolate, replacing 8% (C-B8) and 10% (C-B10) of white chocolate mass. Blueberry encapsulates significantly (p < 0.05) increased the viscosity of chocolates (from 0.63 Pa·s in C to 1.13 Pa·s in C-B8 and 1.40 Pa·s in C-B10) with no significant impact on their melting peak. Both enriched chocolates had significantly (p < 0.05) higher protein and dietary fiber content and lower fat content than white chocolate. The total polyphenol content increased 3.7-fold, while antioxidant capacity increased 5.2-fold in C-B10. The oxidation stability, determined by pressurized accelerated oxidation, was also improved in enriched chocolates. Blueberry juice encapsulated in whey positively influenced the color and sensory characteristics of fortified white chocolates, where C-B10 had higher sensory scores for blueberry odor and taste than C-B8. The obtained results open up a possible pathway and indicate opportunities and limitations for the incorporation of other materials, such as various dietary/fruit components, in white chocolate.