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 |