Please use this identifier to cite or link to this item: https://open.uns.ac.rs/handle/123456789/15393
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dc.contributor.authorPetković, Milicaen
dc.contributor.authorPajin, Biljanaen
dc.contributor.authorTomić J.en
dc.contributor.authorTorbica, Aleksndraen
dc.contributor.authorŠereš, Zitaen
dc.contributor.authorZarić D.en
dc.contributor.authorŠoronja-Simović, Draganaen
dc.date.accessioned2020-03-03T14:59:48Z-
dc.date.available2020-03-03T14:59:48Z-
dc.date.issued2012-09-06en
dc.identifier.issn0367598Xen
dc.identifier.urihttps://open.uns.ac.rs/handle/123456789/15393-
dc.description.abstractSpreads are confectionery products based on sugar, vegetable fat, cocoa powder, milk powder and other ingredients. Basic properties of these products are good spreadability in wide temperature range (from ambience to fridge temperature), rich creamy chocolate taste, and homogenous smooth structure without oil phase migration. The undesirable attribute of these products is their relatively high energy value (2300 kJ/100 g). In recent years, cocoa cream products with reduced energy values have become very popular among consumers and today they are present in the assortment of many confectionery manufacturers. One way to produce spreads with reduced energy value is the replacement of sugar (sucrose) with adequate sweetener. Maltitol is a low-energy polyol capable to qualitatively and quantitatively replace sucrose. Cocoa spreads with maltitol and with the combination of maltitol and sucrose (produced at different temperatures and mixer rotation speeds) have similar texture and rheological properties compared to the spreads with sucrose. The spreads with maltitol have about 15% lower energy value in comparison to the same product with sucrose.en
dc.relation.ispartofHemijska Industrijaen
dc.titleTextural and sensory properties of spreads with sucrose and maltitolen
dc.typeJournal/Magazine Articleen
dc.identifier.doi10.2298/HEMIND110902094Pen
dc.identifier.scopus2-s2.0-84865630689en
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/84865630689en
dc.relation.lastpage394en
dc.relation.firstpage385en
dc.relation.issue3en
dc.relation.volume66en
item.grantfulltextnone-
item.fulltextNo Fulltext-
crisitem.author.deptFakultet tehničkih nauka, Departman za energetiku, elektroniku i telekomunikacije-
crisitem.author.deptTehnološki fakultet, Katedra za inženjerstvo ugljenohidratne hrane-
crisitem.author.deptNaučni institut za prehrambene tehnologije u Novom Sadu-
crisitem.author.deptTehnološki fakultet, Katedra za inženjerstvo ugljenohidratne hrane-
crisitem.author.deptTehnološki fakultet, Katedra za inženjerstvo ugljenohidratne hrane-
crisitem.author.orcid0000-0002-4552-7880-
crisitem.author.orcid0000-0002-9627-1598-
crisitem.author.orcid0000-0001-8384-7562-
crisitem.author.orcid0000-0001-8027-5677-
crisitem.author.parentorgFakultet tehničkih nauka-
crisitem.author.parentorgTehnološki fakultet-
crisitem.author.parentorgUniverzitet u Novom Sadu-
crisitem.author.parentorgTehnološki fakultet-
crisitem.author.parentorgTehnološki fakultet-
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