The interest in diabetic gelatin products has been on the permanent increase due to a higher number of the diseased in our region. The products currently offered mainly derive from the import and thus are expensive for most consumers. Therefore, diabetic gelatin products of proper quality and cheaper as compared to the imported products should be produced in the local factories. Basic chemical content of the raspberry as a raw material for raspberry marmalade was studied in the paper. The first stage included the production of marmalade under laboratory conditions. Out of the total of 20 points, the sensory estimate accounted for 17.13. As to improve sensory properties and select the best reception, three new marmalades with differing fruit share and sweeteners were produced in the second stage. Marmalades were also assessed sensory. The best mark was recorded with marmalade produced in compliance to reception 4 (40% of fruits and 30% of fructose). The chemical content was analyzed for... this marmalade, and the energetic value determined (558.92 kJ/100 g). The colors of the raw material and finished products were compared instrumentally, i.e. via assessing surface color with three stimuli photoelectrical color-meter. Microbiological value, along with the content of heavy metals in the best estimated marmalade satisfied the requirements of the existing legal rules.
Ponuda proizvoda namenjenih specijalnoj grupi potrošača - dijabetičarima je veoma oskudna. Asortiman proizvoda je mali, a cene relativno visoke za većinu potrošača. Iz ovih razloga nametnula se potreba za proizvodnjom dijabetičarskih želiranih proizvoda. Proizvedena je dijabetičarska marmelada od maline u laboratorijskim uslovima. U sirovini su određeni pH suva materija i frakcije pektinskih materija. Na osnovu senzorne ocene od više receptura odabrana je najpovoljnija. U gotovom proizvodu urađena je mikrobiološka analiza,hemijski sastav (pH, suva materija, šećeri, vitamin C mineralne materije, teški metali), površinska boja i energetska vrednost. Rezultati pokazuju da je dobijen proizvod vrhunskog kvaliteta.
TY - JOUR
AU - Tepić, Aleksandra N.
AU - Vujičić, Biserka L.
AU - Cerović, Aleksandra
AU - Đorđević, Brižita
PY - 2004
UR - https://farfar.pharmacy.bg.ac.rs/handle/123456789/561
AB - The interest in diabetic gelatin products has been on the permanent increase due to a higher number of the diseased in our region. The products currently offered mainly derive from the import and thus are expensive for most consumers. Therefore, diabetic gelatin products of proper quality and cheaper as compared to the imported products should be produced in the local factories. Basic chemical content of the raspberry as a raw material for raspberry marmalade was studied in the paper. The first stage included the production of marmalade under laboratory conditions. Out of the total of 20 points, the sensory estimate accounted for 17.13. As to improve sensory properties and select the best reception, three new marmalades with differing fruit share and sweeteners were produced in the second stage. Marmalades were also assessed sensory. The best mark was recorded with marmalade produced in compliance to reception 4 (40% of fruits and 30% of fructose). The chemical content was analyzed for this marmalade, and the energetic value determined (558.92 kJ/100 g). The colors of the raw material and finished products were compared instrumentally, i.e. via assessing surface color with three stimuli photoelectrical color-meter. Microbiological value, along with the content of heavy metals in the best estimated marmalade satisfied the requirements of the existing legal rules.
AB - Ponuda proizvoda namenjenih specijalnoj grupi potrošača - dijabetičarima je veoma oskudna. Asortiman proizvoda je mali, a cene relativno visoke za većinu potrošača. Iz ovih razloga nametnula se potreba za proizvodnjom dijabetičarskih želiranih proizvoda. Proizvedena je dijabetičarska marmelada od maline u laboratorijskim uslovima. U sirovini su određeni pH suva materija i frakcije pektinskih materija. Na osnovu senzorne ocene od više receptura odabrana je najpovoljnija. U gotovom proizvodu urađena je mikrobiološka analiza,hemijski sastav (pH, suva materija, šećeri, vitamin C mineralne materije, teški metali), površinska boja i energetska vrednost. Rezultati pokazuju da je dobijen proizvod vrhunskog kvaliteta.
PB - Naučno voćarsko društvo Srbije, Čačak
T2 - Jugoslovensko voćarstvo
T1 - Raspberry marmalade for diabetics
T1 - Marmelada od maline za dijabetičare
VL - 38
IS - 147-148
SP - 221
EP - 228
UR - conv_695
ER -
@article{
author = "Tepić, Aleksandra N. and Vujičić, Biserka L. and Cerović, Aleksandra and Đorđević, Brižita",
year = "2004",
abstract = "The interest in diabetic gelatin products has been on the permanent increase due to a higher number of the diseased in our region. The products currently offered mainly derive from the import and thus are expensive for most consumers. Therefore, diabetic gelatin products of proper quality and cheaper as compared to the imported products should be produced in the local factories. Basic chemical content of the raspberry as a raw material for raspberry marmalade was studied in the paper. The first stage included the production of marmalade under laboratory conditions. Out of the total of 20 points, the sensory estimate accounted for 17.13. As to improve sensory properties and select the best reception, three new marmalades with differing fruit share and sweeteners were produced in the second stage. Marmalades were also assessed sensory. The best mark was recorded with marmalade produced in compliance to reception 4 (40% of fruits and 30% of fructose). The chemical content was analyzed for this marmalade, and the energetic value determined (558.92 kJ/100 g). The colors of the raw material and finished products were compared instrumentally, i.e. via assessing surface color with three stimuli photoelectrical color-meter. Microbiological value, along with the content of heavy metals in the best estimated marmalade satisfied the requirements of the existing legal rules., Ponuda proizvoda namenjenih specijalnoj grupi potrošača - dijabetičarima je veoma oskudna. Asortiman proizvoda je mali, a cene relativno visoke za većinu potrošača. Iz ovih razloga nametnula se potreba za proizvodnjom dijabetičarskih želiranih proizvoda. Proizvedena je dijabetičarska marmelada od maline u laboratorijskim uslovima. U sirovini su određeni pH suva materija i frakcije pektinskih materija. Na osnovu senzorne ocene od više receptura odabrana je najpovoljnija. U gotovom proizvodu urađena je mikrobiološka analiza,hemijski sastav (pH, suva materija, šećeri, vitamin C mineralne materije, teški metali), površinska boja i energetska vrednost. Rezultati pokazuju da je dobijen proizvod vrhunskog kvaliteta.",
publisher = "Naučno voćarsko društvo Srbije, Čačak",
journal = "Jugoslovensko voćarstvo",
title = "Raspberry marmalade for diabetics, Marmelada od maline za dijabetičare",
volume = "38",
number = "147-148",
pages = "221-228",
url = "conv_695"
}
Tepić, A. N., Vujičić, B. L., Cerović, A.,& Đorđević, B.. (2004). Raspberry marmalade for diabetics. in Jugoslovensko voćarstvo
Naučno voćarsko društvo Srbije, Čačak., 38(147-148), 221-228.
conv_695
Tepić AN, Vujičić BL, Cerović A, Đorđević B. Raspberry marmalade for diabetics. in Jugoslovensko voćarstvo. 2004;38(147-148):221-228.
conv_695 .
Tepić, Aleksandra N., Vujičić, Biserka L., Cerović, Aleksandra, Đorđević, Brižita, "Raspberry marmalade for diabetics" in Jugoslovensko voćarstvo, 38, no. 147-148 (2004):221-228,
conv_695 .
