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Challenges related to the application of high and low trans margarine in puff pastry production

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dc.contributor.author Šoronja-Simović, Dragana
dc.contributor.author Šereš, Zita
dc.contributor.author Nikolić, Ivana
dc.contributor.author Šimurina, Olivera
dc.contributor.author Đorđević, Marijana
dc.contributor.author Maravić, Nikola
dc.date info:eu-repo/date/embargoEnd/2018-03-03
dc.date.accessioned 2018-07-04T12:06:04Z
dc.date.available 2018-07-04T12:06:04Z
dc.date.issued 2017-12
dc.identifier.citation Šoronja-Simović, D., Šereš, Z., Nikolić, I., Šimurina, O., Đorđević, M., Maravić, N. Challenges related to the application of high and low trans margarine in puff pastry production. Journal of Food Processing and Preservation, 41, 6 (2017), 1-8. DOI: 10.1111/jfpp.13265 en_US
dc.identifier.issn 0145-8892
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/99
dc.description peer-reviewed en_US
dc.description.abstract Characterization of physicochemical properties of puff pastry margarines and their relationship with final product quality was investigated. The experiment involved the addition of two margarine samples (MLT and MHT), with different trans and saturated fatty acids content, in different quantities (35%, 45%, and 55% on flour basis) and with different relaxation time between laminating (15, 30, and 45 min). The results showed that MLT margarine (low trans) had statistically significantly lower solid fat content, firmness, and approximately 1.5 times lower shear stress compared with MHT margarine. Inadequate physical characteristics of MLT margarine, regardless of the independent variables, lead to bad quality of obtained puff pastry, while MHT margarine, despite the high content of TFA, enables obtaining pastry with good sensory quality. The obtained results indicate that the quantity of puff pastry margarine and the relaxation time need to be adjusted to the physicochemical characteristics of the margarine. en_US
dc.description.sponsorship This study was supported by the Ministry of Education, Science and Technological Development of Serbia and the Provincial Secretariat for Higher Education and Scientific Research. en_US
dc.language.iso en en_US
dc.publisher Wiley en_US
dc.relation -
dc.relation.ispartofseries 001;0094
dc.rights info:eu-repo/semantics/embargoedAccess
dc.subject margarine en_US
dc.subject trans fatty acid en_US
dc.subject puff pastry en_US
dc.title Challenges related to the application of high and low trans margarine in puff pastry production en_US
dc.title.alternative - en_US
dc.type info:eu-repo/semantics/article en_US


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