期刊名称：Croatian Journal of Food Science and Technology
印刷版ISSN：1847-3466
出版年度：2017
卷号：9
期号：2
页码：87-91
DOI：10.17508/CJFST.2017.9.2.01
语种：English
出版社：Prehrambeno-tehnološki fakultet Osijek
摘要：The influence of mixture of two separate emulsifiers and a new generation of emulsifier 2 in 1, which nowadays has a tendency to replace these two, on the rheological and textural properties and sensory quality of fat filling was investigated. Emulsifiers were added in concentrations of 0.3, 0.45 and 0.75%, and calculated on the total mass of raw materials. The addition of emulsifiers in concentrations of 0.3 and 0.45% had a significant influence on the textural and rheological parameters of fat filling. These results showed that is not necessary to add a maximum amount of an emulsifier in order to achieve optimal spreadibility and hardness, which is certainly justified from an economic point of view. The addition of emulsifier 2 in 1 caused starchy taste and migration of fat to the surface of fat filling. The sample with 0.45%, which was a combination of two emulsifiers, had the best sensory quality and spreadability characteristics.
