| Sažetak | U ovom radu istraživana su reološka svojstva kisele sirutke (od kravljeg mlijeka) s dodatcima: ugljikohidrati 5 % (glukoza, fruktoza, saharoza, maltoza, laktoza, trehaloza, inulin TEX, inulin HD, javorov sirup, med-bagrem), mliječne komponente 8 % (sojino mlijeko u prahu, Ca-kazeinat, sirutka u prahu) i voćni sirupi jagoda, ananas, limun i dinja u udjelima (7 %, 10 %, 13 %). Mjerenje reoloških svojstava provedeno je na rotacijskom viskozimetru „Rheomat 15T“ kod temperature 23 °C i 10 °C.
Senzorska analiza provedena je na odabranim uzorcima pripremljenima s: glukozom 5 %, sirutkom u prahu 8 %, različitim voćnim sirupima 10 % (jagoda, ananas, limun i dinja) i sirupima limuna i dinje u različitim koncentracijama (7 %, 10 %, 13 %). Panel je ocjenjivao sljedeca svojstva: intenzitet mirisa, miris na kiselo, voćni miris, prisutnost stranog mirisa, slatko, kiselo, naknadni okus te ukupnu prihvatljivost uzoraka ohlađenih na 23 °C.
Rezultati istraživanja reoloških svojstava pokazali su da kisela sirutka s dodatcima predstavlja Newtonsku vrstu tekućine, te da najveći utjecaj na viskoznost pokazuje uzorak kisele sirutke s sirupom jagode, sirutkom u prahu i inulinom TEX. Ispitivanjem senzorskih svojstava kisele sirutke s dodatcima, iako nije bilo značajne statističke razlike osim u svojstvu slatkoće, pokazalo se da najintenzivniji miris, prisutnost voćnog mirisa, kao i najslabiji miris na kiselo, te slatkoću osrednje jako izraženu ima uzorak sa sirupom jagode (10 %), koji je i ukupno ocijenjen kao najprihvatljiviji. |
| Sažetak (engleski) | In this research rheological properties of whey (produced from cow milk) with addition of: carbohydrates 5% (glucose, fructose, sucrose, maltose, lactose, trehalose, inulin TEX, inulin HD, maple syrup, acacia honey), milk components 8% (soy powder milk, Cacaseinate, whey powder) and different fruit syrups: strawberry, pineapple, lemon and cantaloupe in 7%, 10% and 13% content were investigated. Rheological properties were
measured by rotational viscometer “Rheomat 15T” at 23 °C and 10 °C.
Sensory properties were analyzed for selected samples prepared with: glucose 5%, whey powder 8%, different fruit syrups 10% (strawberry, pineapple, lemon and cantaloupe) and lemon and cantaloupe syrups in different concentrations (7%, 10%, 13%), respectively.
Sensory panel evaluated following properties: odour intensity, acid odour, fruit odour, foreign odour, sweetness, acidity, aftertaste and overall acceptability of samples cooled to 23°C.
Results of rheological measurements showed that whey with additives was Newtonian fluid, where highest viscosity had sample with addition of strawberry, whey powder and inulin TEX. In sensory evaluation of whey with additives there was no statistically significant difference between sample properties, with exception of sweetness. Most intensive odour,
fruit smell and weakest acid odour with medium sweetness had sample with addition of strawberry syrup (10%), which was, overall, graded as most acceptable. |
