Preučevanje fizikalno kemijskih lastnosti dodatkov izvlečkov žižole (Ziziphus jujuba Mill.) pri izdelavi peciva

Hojjat GHARAVI, Mehdi DAVOODI, Reihaneh Ahmadzadeh GHAVIDELl

Povzetek


Čeprav se plodovi žižole (Ziziphus jujuba Mill.) uživajo sveži, se lahko posušijo in predelajo v različnih slaščičarskih receptih v pecivo, ki je pomemben izdelek v živilski industriji. Poskus je bil izveden kot popolni naključni poskus s tremi ponovitvami. Obravnavanja so obsegala kontrolo in tri različne odmerke izvlečka žižol (2, 4, in 6 %), ki so bili dodani pri pripravi peciva in vzorčeni v različnih časovnih obdobjih. V raziskavi je priprava peciva potekala v štirih korakih. Najprej so pusušene plodove žižole zmešali z vodo in jih segrevali dokler njihova sladkost ni dosegla 15 briksov.V drugem koraku je bila končna sladkost 60 briksov dosežena s krožnim evaporatorjem. Nato so 2, 4, ali 6 % izvlečkom žižole dodali primerno količino jajc, sladkorja in jogurta ter zmes zmešali z mešalnikom. Nazadnje so dodali pecilni prašek, moko in vanilijo, vse dobro premešali in dali v pečico za 20 minut pri 160  C. Fizikalno kemijske analize so pokazale, da je bilo pecivo, ki je vsebovalo 4 in 6 % izvlečka žižole najboljše pri vseh časih obravnavanja. Kljub temu je analiza senzoričnega preiskusa odkrila, da so preiskuševalci ugotovili značilno različnost peciva s šestimi odstotki izvlečka žižol.


Ključne besede


sadno pecivo iz žižol; izvlečki žižole; izdelovanje slaščic

Celotno besedilo:

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DOI: http://dx.doi.org/10.14720/aas.2022.118.1.1697

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Avtorske pravice (c) 2022 Hojjat GHARAVI, Mehdi DAVOODI, Reihaneh Ahmadzadeh GHAVIDELI

 

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