Chocolate is a two-phase rheological system. The solid phase, consisting of non-fat cocoa particles, sugar and soy milk is wrapped in a fat phase-cocoa butter. Physical, thermal, textural and organoleptic properties of chocolate depend on the composition of the ingredients, manufacturing process and a properly conducted pre-crystallization phase. For this study, two chocolate masses were produced in a ball mill: one with 15% of soy milk powder (R1) and the other with 20% of soy milk powder (R2). The chocolate mass was produced at different milling times (30, 60 and 90 min), and pre-crystallization temperature (26, 28 and 30 o C). The aim of the study was to evaluate the changes caused by different amounts of soy milk powder on the quality of the chocolate. The quality of chocolate was evaluated by comparing the nutritional composition, hardness, thermorheological and thermal properties of the chocolate mass. The results show that chocolate mass R2, due to the presence of higher amounts of soy milk proteins, should be milled longer, and also needs lower temperatures for pre-crystallization.
IzvodJedan od najekonomičnijih načina prerade surutke predstavlja proizvodnja napitaka kojom se u okviru samo jednog procesa iskorišćavaju svi potencijali surutke kao sirovine. Funkcionalne i senzorne karakteristike napitaka na bazi surutke su kriterijum koji je od presudnog značaja za plasiranje proizvoda na tržište i pridobijanje potrošača. Cilj ovog rada je bio određivanje nutritivnih i funkcionalnih karakteristika fermentisanog napitka od surutke i mleka dobijenog primenom komercijalne ABY-6 kulture. Rezultati su pokazali da se primenjena starter kultura može koristiti za proizvodnju fermentisanog napitka od surutke i mleka sa zadovoljavajućim nutritivnim svojstvima. Dodatak mleka bio je bitan ne samo za nutritivni kvalitet nastalog proizvoda, nego je poboljšao i njegov ukus, homogenost i stabilnost. Analiza hemijskog sastava fermentisanog napitka od surutke i mleka i nutritivna informacija o njemu je pokazala da proizvod predstavlja dobar izvor proteina i kalcijuma. Proizvedeni napitak je sadržao 8,07 log (CFU/mL) starter bakterija, pokazao antioksidativnu aktivnost od najmanje 38,1% i titracijsku kiselost od 28,2 °SH koja odgovara kiselosti proizvoda iz ove kategorije.Ključne reči: fermentisani napitak na bazi surutke, probiotici, nutritivna vrednost.
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