No abstract

The research examines the influences of different emulsifiers (lecithin, CITREM LR10-both individually and combined with polyglycerol polyricinoleate, and CITREM 2in1) and cocoa butter equivalent additions on the rheological properties of milk chocolates produced using spray or roller-dried milk. The substitution of lecithin with other emulsifiers caused an increase in the Casson plastic viscosity (µ CA ), as well as a decrease in the Casson yield stress (τ CA ) in milk chocolates containing roller-dried milk powder, whereby the lecithin-polyglycerol polyricinoleate blend had the most pronounced influence. Cocoa butter equivalent addition resulted in the highest µ CA when CITREM LR10 was used, and the lowest τ CA with lecithin-polyglycerol polyricinoleate blend. When spray-dried milk was used, the highest µ CA was determined in the sample containing CITREM LR10 and the lowest τ CA in the sample containing the lecithin-polyglycerol polyricinoleate blend. Cocoa butter equivalent addition resulted in an increase in the τ CA -except when CITREM LR10-polyglycerol polyricinoleate blend was used as emulsifier.

No abstract

As a by-product of the winemaking process, grape seeds have been receiving increased attention worldwide due to a number of beneficial nutritional properties. Moreover, grape seed oil has also been gaining prominence for its high content of unsaturated fatty acids, primarily linoleic acid (C18:2) (72-76%). The objective of this paper was to determine the influence of three different grape seed drying temperatures (20, 40 and 60 °C) on the quality of cold-pressed oils from five different grape varieties (Pinot noir, Pinot blanc, Muscat, Cabernet sauvignon and Graševina). The oils extracted were tested for the acid number (as an indicator of hydrolysis), the percentage of free fatty acids and the peroxide value (as an indicator of autoxidation). The peroxide values of the oil samples considered increased with the increasing drying temperature of grape seeds. The highest peroxide value was observed in the oil samples produced from the Graševina seeds (regardless of the grape seed drying temperature), whereas the Muscat oil samples exhibited the lowest peroxide values. The acid number and the percentage of free fatty acids of the oil samples considered were found to be variety specific and independent of the grape seed drying temperature.

Iako klasična proizvodnja bijelih vina podrazumijeva fermentaciju mošta, suvremeni trendovi podrazumijevaju proizvodnju bijelih vina uz maceraciju, odnosno fermentaciju masulja. Cilj ovog rada bio je utvrditi utjecaj duge maceracije grožđa na kakvoću vina 'Graševina'. Istraživanje je provedeno tijekom 2021. godine u vinogradima i vinskom podrumu Veleučilišta u Požegi u vinogorju Kutjevo. Nakon berbe, kontrolni uzorak vina proizveden je klasičnim postupkom proizvodnje bijelih vina, te su provedena dva tretmana duge maceracije u periodu od 3 mjeseca - jedan uz sulfitiranje tijekom primarne prerade a drugi bez sulfita. U vinima su analizirani osnovni parametri kakvoće, koncentracija jabučne i mliječne kiseline, optička gustoća pri 280 nm, ukupni fenoli i antioksidativna aktivnost DPPH metodom. Statistički značajna razlika zabilježena je kod ukupnih fenola, kao i antioksidativnoj aktivnosti, s najvećim vrijednostima u maceriranom uzorku uz primjenu SO2. Organoleptičko ocjenjivanje uzoraka proveli su certificirani ocjenjivači, metodom 100 bodova. Najveću prosječnu ocjenu od 87 bodova dobilo je vino proizvedeno dugom mareracijom grožđa uz redovito sulfitiranje. Kontrolni tretman slabije je ocijenjen, sa 72 boda. Vino proizvedeno dugom maceracijom bez korištenja sulfita ocjenjeno je sa 66 boda uz napomenu pojedinih ocjenjivača o izraženoj oksidaciji.