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Enzimsko posmeđivanje ozbiljno narušava kakvoću svježe rezanog voća i povrća. U novije vrijeme, potrošači i prerađivači voća i povrća zahtijevaju da se umjesto kemijskih spojeva koriste prirodni inhibitori posmeđivanja. Iz praha kore ploda manga (Mangifera indica cv. Chok Anan) tretirane tekućim dušikom izdvojeni su polifenoli, i to ekstrakcijom potpomognutom ultrazvukom i ekstrakcijom potpomognutom ultrazvukom i miješanjem. Najveći ukupni udjel fenola u ekstraktu praha kore manga dobiven je ekstrakcijom potpomognutom ultrazvukom i miješanjem tijekom 15 min. Pri skladištenju se pirea od krumpira tretiranog prahom kore manga nakon 6 sati smanjilo njegovo posmeđivanje, dok su se svjetlina (L*) i kut promjene boje povećali u usporedbi s uzorcima pirea od krumpira tretiranim askorbinskom ili limunskom kiselinom. Ekstrakt praha kore manga imao je veći inhibicijski učinak na polifenolnu oksidazu u krumpiru nego askorbinska i limunska kiselina. Njegova vrijednost IC50 bila je 0,3 mg/mL. Mangiferin, protokatehinska i galna kiselina iz ekstrakta kore manga imali su jak inhibicijski učinak na polifenolnu oksidazu u krumpiru, pa je zaključeno da se kora manga može upotrijebiti kao prirodni inhibitor enzimskog posmeđivanja., Enzymatic browning is a serious quality deterioration of fresh-cut fruits and vegetables. Recently, consumers and fruit and vegetable industrial processors have demanded the use of natural antibrowning agents to replace the use of chemicals. Mango (Mangifera indica cv. Chok Anan) peel was prepared in the form of mango peel liquid nitrogen powder. This included extraction by ultrasound or ultrasound combined with stirring. The total phenolic content of mango peel liquid nitrogen powder extract (further in the text: mango peel extract) was the highest after the extraction for 15 min using ultrasound followed by stirring for 15 min. The browning value of potato puree treated with mango peel extract was lower, while its L* value and the hue angle were larger than of samples treated with ascorbic or citric acids during storage for 6 h. Mango peel extract had a competitive inhibitory effect on potato polyphenol oxidase (PPO), which was larger than either ascorbic or citric acid. Its IC50 value was 0.3 mg/mL. Mangiferin, protocatechuic and gallic acid found in mango peel extract had high inhibitory effect on potato PPO, making mango peel a potential natural source of enzymatic browning inhibitor.

Kesten pire je namirnica koja se na industrijski način proizvodi, a zbog svoje hranjive vrijednosti, specifičnog i prijatnog ukusa, sve više postaje sastavni dio obroka, naročito djece. Po svome kemijskom sastavu, kesten je vezan za proteine i masti te je korisna namirnica kako u pogledu kalorične, tako i u pogledu biološke vrijednosti, naročito radi visokog sadržaja (oko 40 %) linolne kiseline (Marić i sur., 1973.).

Kesten pire je namirnica koja se na industrijski način proizvodi, a zbog svoje hranjive vrijednosti, specifičnog i prijatnog ukusa, sve više postaje sastavni dio obroka, naročito djece. Po svome kemijskom sastavu, kesten je vezan za proteine i masti te je korisna namirnica kako u pogledu kalorične, tako i u pogledu biološke vrijednosti, naročito radi visokog sadržaja (oko 40 %) linolne kiseline (Marić i sur., 1973.).

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Stirred-type fruit yoghurts with two different fruit purees (kiwifruit and banana) were produced and were investigated the physicochemical, volatile compounds, 2,2-diphenylpicrylhydrazyl (DPPH) free radical scavenging activity, cupric ion reducing capability (CUPRAC), total phenolic compounds (TPC), angiotensin-converting enzyme (ACE) inhibitory activity, 5-hydroxymethylfurfural (HMF) content, reducing sugar content and microstructure. The addition of fruit puree affected (p<0.01) total solids, fat, protein, ash, L*, a*, b*, volatile compounds, DPPH, CUPRAC, TPC, ACE inhibitory activity, HMF content, reducing sugar content and overall acceptability whereas it had an insignificant effect on the pH, titratable acidity, apparent viscosity, syneresis (p>0.05). Storage period significantly (p<0.01) affected the titratable acidity, DPPH, CUPRAC, TPC, ACE inhibitory activity, HMF content, reducing sugar content and overall acceptability, as well as the pH, apparent viscosity and a* (p<0.05). Although the addition of banana and kiwi relatively suppressed the characteristic flavour of the experimental yoghurt samples, it improved the DPPH, CUPRAC and TPC. On the other hand, the addition of banana-kiwi was found to increase the content of HMF, the toxic compound. Yoghurt can be recommended as an important source of bioactive compounds with ACE inhibitory activity. According to the microstructure analysis results, a more homogeneous structure was observed in the control group samples compared to the fruit-added yoghurt samples and it was determined that the serum pore diameters were smaller., U ovom radu su proizvedeni tekući voćni jogurti s dodatkom dva različita voćna pirea (kivi i banana). Svim uzorcima su određivana fizikalno-kemijska svojstva, udio hlapljivih spojeva, antioksidacijska aktivnost primjenom 2,2-difenilpilhidrazil (DPPH) i CUPRAC metoda, udio ukupnih fenola (TPC), sposobnost inhibicije angiotensin konvertirajućeg enzima (ACE), udio 5-hidroksimetilfurfurala (HMF), udio reducirajućih šećera i mikrostruktura. Dodatak voćnog pirea značajno je (p<0,01) utjecao na udjele ukupne suhe tvari, masti, proteina, pepela, parametre boje (vrijednosti L*, a*, b*), udio hlapljivih spojeva, vrijednosti antioksidacijske aktivnosti određene metodama DPPH i CUPRAC, udio TPC, stupanj ACE inhibicijske aktivnosti, udio HMF-a i reducirajućeg šećera, kao i na i ukupnu senzorsku prihvatljivost jogurta, dok nije utvrđen značajan (p>0,05) učinak na pH vrijednost, titracijsku kiselost, prividnu viskoznost i sinerezu. Trajanje skladištenja je vrlo značajno (p<0,01) utjecalo na titracijsku kiselost, vrijednosti antioksidacijske aktivnosti određene metodama DPPH i CUPRAC, udio TPC, stupanj ACE inhibicijske aktivnosti, udio HMF-a, smanjenje udjela reducirajućih šećera i ukupnu prihvatljivost, dok je značajno (p<0,05) utjecalo na pH vrijednost, prividnu viskoznost i a*. Iako je dodavanje banane i kivija relativno potisnulo karakteristični okus eksperimentalnih uzoraka jogurta, poboljšao je vrijednosti antioksidacijske aktivnosti određene metodama DPPH i CUPRAC, udio TPC. S druge strane, otkriveno je da dodavanje banane-kivija povećava sadržaj HMF, toksičnog spoja. Jogurt se može preporučiti kao važan izvor bioaktivnih spojeva s ACE inhibitornom aktivnošću. Prema rezultatima mikrostrukturne analize, u uzorcima kontrolne skupine utvrđena je homogenija struktura u usporedbi s uzorcima jogurta s dodanim voćem i utvrđeno je da su promjeri pora u serumu manji.

The aim of this work was to substantiate the use of whey protein extract (WPE), a by-product of dairy industry, combined with different berry purees in the formulation of a whipped frozen dairy dessert (WFDD). After freezing, the swelling ability of WPE decreased significantly while at higher temperatures of the dispersion medium, the degree of swelling increased. A mixture containing 55±2 % WPE and 45±2 % milk presented a homogeneous consistency while the further processing did not improve the structure of the mixture. Final formulations of WFDD containing different berry purees (i.e. 10 % black¬currant puree, 25 % cherry puree, or 30 % strawberry puree) were proposed for which the nutritional facts were calculated. Recommended shelf life of the developed desserts at -18 °C is suggested to be 20 days. Regulatory requirements and recommendations for the production of WFDD in an industrial scale were also developed. Recommended shelf life of the developed desserts at -18 °C is suggested to be 20 days. In conclusion, a WFDD was developed using WPE as a by-product of dairy industry., Svrha ovog rada bila je ispitati mogućnost primjene kombinacije pirea bobičastog voća i ekstrakta proteina sirutke (WPE), inače nusproizvoda mljekarske industrije, u proizvodnji smrznutog mliječnog deserta (WFDD). Nakon smrzavanja, sposobnost bubrenja WPE značajno je pala, međutim pri višim temperaturama medija za raspršivanje sposobnost bubrenja ponovno je rasla. U pogledu konzistencije najboljom se pokazala mješavina koja se sastojala od 55±2 % WPE i 45±2 % mlijeka te daljnja prera¬da nije rezultirala poboljšanjem teksture mješavine. Za konačne recepture WFDD s različitim udjelima pirea bobičastog voća (10 % pirea crnog ribizla, 25 % pirea višnje ili 30 % pirea jagode) napravljeni su izračuni prehrambene vrijednosti. Preporučeni rok trajanja za proizvedene deserte iznosio je 20 dana na temperaturi čuvanja -18 °C. Osim toga, uspostavljeni su zahtjevi sukladno zakonskim propisima kao i odgovarajuće preporuke za proizvodnju WFDD u industrijskom mjerilu. Zaključno, razvoj proizvodnje WFDD uključuje primjenu nusprizvoda mljekarske industrije - WPE.

The aim of this work was to substantiate the use of whey protein extract (WPE), a by-product of dairy industry, combined with different berry purees in the formulation of a whipped frozen dairy dessert (WFDD). After freezing, the swelling ability of WPE decreased significantly while at higher temperatures of the dispersion medium, the degree of swelling increased. A mixture containing 55±2 % WPE and 45±2 % milk presented a homogeneous consistency while the further processing did not improve the structure of the mixture. Final formulations of WFDD containing different berry purees (i.e. 10 % black¬currant puree, 25 % cherry puree, or 30 % strawberry puree) were proposed for which the nutritional facts were calculated. Recommended shelf life of the developed desserts at -18 °C is suggested to be 20 days. Regulatory requirements and recommendations for the production of WFDD in an industrial scale were also developed. Recommended shelf life of the developed desserts at -18 °C is suggested to be 20 days. In conclusion, a WFDD was developed using WPE as a by-product of dairy industry., Svrha ovog rada bila je ispitati mogućnost primjene kombinacije pirea bobičastog voća i ekstrakta proteina sirutke (WPE), inače nusproizvoda mljekarske industrije, u proizvodnji smrznutog mliječnog deserta (WFDD). Nakon smrzavanja, sposobnost bubrenja WPE značajno je pala, međutim pri višim temperaturama medija za raspršivanje sposobnost bubrenja ponovno je rasla. U pogledu konzistencije najboljom se pokazala mješavina koja se sastojala od 55±2 % WPE i 45±2 % mlijeka te daljnja prera¬da nije rezultirala poboljšanjem teksture mješavine. Za konačne recepture WFDD s različitim udjelima pirea bobičastog voća (10 % pirea crnog ribizla, 25 % pirea višnje ili 30 % pirea jagode) napravljeni su izračuni prehrambene vrijednosti. Preporučeni rok trajanja za proizvedene deserte iznosio je 20 dana na temperaturi čuvanja -18 °C. Osim toga, uspostavljeni su zahtjevi sukladno zakonskim propisima kao i odgovarajuće preporuke za proizvodnju WFDD u industrijskom mjerilu. Zaključno, razvoj proizvodnje WFDD uključuje primjenu nusprizvoda mljekarske industrije - WPE.

In this research the effect of the addition of sea buckthorn puree (Hippophae rhamnoides L.) to goat cream butter was examined via analysis of its textural, physicochemical and sensory properties. Consumer acceptance was assessed. The addition of sea buckthorn promoted a stickiness and acidic flavour compared to the original goat butter. The number of consumers who liked goat butter increased by 35%. The optimal amount of sea buckthorn added was determined as 1.5%. A larger amount had a negative effect on the colour, as well as creating a more acidic flavour and fruit aroma., U ovom radu je ispitivan dodatak pirea pasjeg trna (Hippophae rhamnoides L.) maslacu od kozjeg mlijeka pri čemu su određivani parametri teksture, fizikalno-kemijska i senzorska svojstva maslaca. Također, ispitivana je i prihvatljivost od strane potrošača. Dodatak pasjeg trna povećao je ljepljivost i aromu kiselosti u usporedbi s originalnim kozjim maslacem. Udio potrošača kojima se sviđao tako obogaćen maslac od kozjeg mlijeka narastao je za 35 %. Pokazalo se da je optimalna količina dodatka pasjeg trna 1,5 %. Veće količine dodatka utjecale su negativno na boju te na nastanak izraženijeg kiselog okusa i voćne arome.

In this research the effect of the addition of sea buckthorn puree (Hippophae rhamnoides L.) to goat cream butter was examined via analysis of its textural, physicochemical and sensory properties. Consumer acceptance was assessed. The addition of sea buckthorn promoted a stickiness and acidic flavour compared to the original goat butter. The number of consumers who liked goat butter increased by 35%. The optimal amount of sea buckthorn added was determined as 1.5%. A larger amount had a negative effect on the colour, as well as creating a more acidic flavour and fruit aroma., U ovom radu je ispitivan dodatak pirea pasjeg trna (Hippophae rhamnoides L.) maslacu od kozjeg mlijeka pri čemu su određivani parametri teksture, fizikalno-kemijska i senzorska svojstva maslaca. Također, ispitivana je i prihvatljivost od strane potrošača. Dodatak pasjeg trna povećao je ljepljivost i aromu kiselosti u usporedbi s originalnim kozjim maslacem. Udio potrošača kojima se sviđao tako obogaćen maslac od kozjeg mlijeka narastao je za 35 %. Pokazalo se da je optimalna količina dodatka pasjeg trna 1,5 %. Veće količine dodatka utjecale su negativno na boju te na nastanak izraženijeg kiselog okusa i voćne arome.

Once the new Serbian Regulation on the quality of fruit jams, jellies, marmalades and sweetened chestnut puree (101/2015) was issued, the former Regulation on the quality of fruit, vegetables, mushrooms and pectin preparations (01/79) ceased. Former Regulation was an excellent document, which had to be changed upon the harmonization of laws with European Union (EU). By interpreting the "old" regulations it is obvious that the share of fruit in the gelled product was very high, much higher than under the new regulation. The new Regulations of R. of Serbia recognize a categorization of the following nine products: jam, extra jam, jelly, extra jelly, marmalade, jelly marmalade, domestic marmalade ("domaća marmelada"), sweetened chestnut puree and pekmez. Domestic marmalade and pekmez weren't recognized in the Directive (2001/113/EC), but are result of harmonization of regulations and introduction of novelties that are specific to individual EU members. In terms of specific quality requirements, each of the nine groups is defined separately. The new Regulations (101/2015) define jam as a product containing some smaller portion of fruit (350g/kg), while the extra jam should not contain less than 450 g/kg of a fruit in the final product. It is noticeable that there are some distinctive differences relating the product quality in these two Regulations: jam and extra jam could contain a considerably smaller fruit content in the final product comparing the old regulations; the quality standards for domestic marmalade are the same as were for former marmalade. The quality is higher than quality of the best products of the other groups, such as extra jam. In case of domestic strawberry marmalade and strawberry extra jam, the fruit content of 800g/kg is almost twice times higher than of extra jam (450g/kg)., U skladu sa Zakonom o bezbednosti hrane donet je "novi" Pravilnik o kvalitetu voćnih džemova, želea, marmelade, pekmeza i zaslađenog kesten pirea. Danom njegovog stupanja na snagu prestaje da važi "stari" Pravilnik o kvalitetu proizvoda od voća, povrća, pečurki i pektinskih preparata, u delu koji se odnosi na želirane proizvode. Izmene ovih propisa nisu bili rezultat zahteva struke ili potrošača za promenom, već su rezultat državnog opredeljenja za članstvom u Evropskoj uniji. Sadržaj suve materije morao je po "starim" propisima biti min. 65% za džem, odnosno min. 67% za marmeladu, pri čemu min. 6% mora poticati iz voća za džem, odnosno min. 7% za marmeladu. Po "novim" propisima sadržaj suve materije je min. 60%, osim za domaću marmeladu gde je min. 67%. Sadržaj voća se kod svih grupa kreće od 200g/kg do 450 g/kg, osim za domaću marmeladu od 350g/kg do 800g/kg. To jasno ukazuje da je i sadržaj šećera i sadržaj voća u finalnom proizvodu bio značajno viši po "starim" propisima nego po "novim" propisima. Upravo su to bili razlozi da se u "novim" propisima, usklađenim sa Evropskom unijom, uvede jedna nova grupa proizvoda koja će se zvati "domaća marmelada". Razlog za izdvajanje domaće marmelade od ostalih grupa je da se zadrži stari, prepoznatljiv i visok kvalitet proizvoda, a koji se nekada zvao samo marmelada.

Comprend : Les Enfants du Pirée (Ta pedia tou pirea) / MERKOURI (M) et HADJIDAKIS (Manos) - SIKO HOREPSE KOUKLI MOU / MARINELLA - SYNNEFIASMENI KYRIAKI / GIOUVERIS (A) et TSITSANIS (V) - ZIGOUALA / KAZANDZIDES (St), BnF-Partenariats, Collection sonore - Believe, Contient une table des matières