DSpace Repository

Impact of Fats on Rusk Quality Deterioration

Show simple item record

dc.contributor.author Ahmetxhekaj, Shahin
dc.contributor.author Filipović, Vladimir
dc.contributor.author Filipović, Jelena
dc.date.accessioned 2018-07-03T14:28:59Z
dc.date.available 2018-07-03T14:28:59Z
dc.date.issued 2017-01
dc.identifier.citation S. Ahmetxhekaj, V. Filipović, J. Filipović. Impact of Fats on Rusk Quality Deterioration. Romanian Biotechnological Letters, 22 (2017) 12180-12190. en_US
dc.identifier.issn 1224-5984
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/97
dc.description peer-reviewed en_US
dc.description.abstract This paper investigates the impact of pan release grease and its interactions with fats incorporated in the dough on rusk quality. To obtain systems sensitive to lipid changes in rusk, experiments were designed varying compound fat (constituent of dough) characteristics (hydrogenated sunflower oil or lard) and pan release presence. Changes in rusk lipid component were traced through sensory, texture, color and microbiological characteristics, peroxides and acidity over 360 days of storing period. Fat type in rusk dough significantly affects its texture, color and sensor characteristics. The influence of multiple pan greasing is noticeable in samples stored during longer periods (180 and 360 days). After these periods of storage rusk samples with both types of fat used, without multiple pan greasing, had shown less deterioration of taste descriptors, peroxides and acidity contrary to rusk samples with multiple subsequent greasing. Technological operation of greasing has influenced the increase of the peroxides, statistically insignificantly after 0 and 60 days of storage, while statistically significantly after 180 and 360 days, thus emphasizing the negative contribution of pan release grease impact. en_US
dc.description.sponsorship - en_US
dc.language.iso en en_US
dc.publisher University of Bucharest en_US
dc.relation -
dc.relation.ispartofseries 001;0092
dc.rights info:eu-repo/semantics/openAccess
dc.subject rusk en_US
dc.subject compound fat en_US
dc.subject pan release en_US
dc.subject shelf-life en_US
dc.title Impact of Fats on Rusk Quality Deterioration en_US
dc.title.alternative - en_US
dc.type info:eu-repo/semantics/article en_US


Files in this item

This item appears in the following Collection(s)

Show simple item record

Search DSpace


Advanced Search

Browse

My Account