Vpliv zmanjšanja vsebnosti maščobe na izbrane senzorične lastnosti maslenih keksov

Zupan, Anja (author), Korošec, Mojca (mentor)

Z raziskavo smo želeli ugotoviti, kako lahko izboljšamo sestavo maslenih keksov in s tem ohranimo njihove senzorične lastnosti. Osredinili smo se na zmanjšanje deleža masla v maslenih keksih in kot mogoči nadomestek preskusili masleno aromo proizvajalca ButterBuds® (aroma BB 32x). Opravili smo senzorično analizo s šolanim panelom in potrošniki, instrumentalno merjenje teksture ter fizikalno-kemijske analize hranilne vrednosti keksov. Z zmanjševanjem deleža masla se zmanjšujejo krhkost, drobljivost in topnost keksov, povečuje pa se hrustljavost. Razlik v všečnosti vzorcev keksov z različno vsebnostjo masla nismo ugotovili. Keksom lahko zmanjšamo vsebnost masla za 20 odstotkov, ne da bi to vplivalo na senzorično sprejemljivost, vendar potrošniki ob neposredni primerjavi z osnovnim maslenim keksom zaznajo razliko v hrustljavosti in intenzivnosti arome po maslu. Dodatek arome BB 32x izboljša intenzivnost arome po maslu, poslabša pa teksturne lastnosti keksa. S staranjem keksov se zmanjšuje skupna intenzivnost vonja, spreminjata se tudi drobljivost in hrustljavost. Všečnost keksov 1 dan od peke je bila višja kot po 12 tednih. Količina dodanega masla ne vpliva na hedonsko oceno keksov po 12 tednih skladiščenja. Če zmanjšamo vsebnost masla za 20 odstotkov, se vsebnost nasičenih maščobnih kislin v keksih zmanjša za 1,7‒2,4 g/100 g. Vsebnost masla v uporabljeni recepturi za maslene kekse lahko zmanjšamo za 20 odstotkov, ne da bi to vplivalo na senzorično kakovost keksov, dodana aroma BB 32x pa je negativno vplivala na nekatere senzorične lastnosti keksov.

• Language: Slovenian
• Keywords: masleni keksi, maščoba, maslo, preoblikovanje živil, senzorične lastnosti, vsebnost maščobe, kvantitativna opisna analiza
• Work type: Master's thesis/paper
• Typology: 2.09 - Master's Thesis
• Organization: BF - Biotechnical Faculty
• Publisher: [A. Zupan]
• Year: 2018
• PID: 20.500.12556/RUL-103370
• UDC: 664.68:664.664.3:641.1:543.92
• COBISS.SI-ID: 4956792
• Publication date in RUL: 16.09.2018

Secondary language

• Language: English
• Title: The effect of fat content reduction on some sensory properties of butter biscuits

Abstract

With our research we wanted to improve the composition of butter biscuits, and thus preserve their sensory properties. We focused on reducing the proportion of butter and tested the addition of BB 32x aroma as a possible substitute for reduced fat content. We carried out a sensory analysis with trained panel and consumers, instrumental measurement of texture and physico-chemical analyzes of the nutritional value of biscuits. By reducing the proportion of butter the fragility, crumbliness and solubility of biscuits declined, while crispness increased. We did not find any difference in preference of biscuits with different butter contents. Butter content in biscuits can be reduced by 20 % without affecting the sensory acceptance, though consumers perceived the difference in crispyness and intensity of butter aroma in paired comparison with the basic biscuit. The addition of BB 32x aroma improved the intensity of butter aroma, but worsend the texture of biscuits. With aging of biscuits, the overall intensity of odour is reduced, as well as crumbliness and crispness. The level of liking was higher for the biscuits 1 day after baking than for the biscuits 12 weeks after baking. The hedonic scores of biscuits after 12 weeks of storage did not differ regarding the content of butter in samples. By reducing the butter content by 20 %, the content of saturated fatty acids was reduced by 1.7-2.4 g/100 g of product. Butter content in recipes for butter biscuits, may be reduced by 20 % without affecting their sensory quality. The addition of BB 32x aroma negatively affected some sensory properties of butter biscuits.

• Keywords: butter biscuits, fats, butter, fat content, food reformulation, sensory properties, quantitative descriptive analysis