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The impact of raw material composition and technological process on the metal content in chocolate and spread products

dc.contributor.advisorPajin, Biljana
dc.contributor.otherFišteš, Aleksandar
dc.contributor.otherPajin, Biljana
dc.contributor.otherŠubarić, Drago
dc.creatorVasiljević, Ivana
dc.date.accessioned2016-10-08T15:49:44Z
dc.date.available2016-10-08T15:49:44Z
dc.date.available2020-07-03T13:55:44Z
dc.date.issued2016-09-30
dc.identifier.urihttp://www.cris.uns.ac.rs/DownloadFileServlet/Disertacija147029969879622.pdf?controlNumber=(BISIS)101646&fileName=147029969879622.pdf&id=6675&source=NaRDuS&language=srsr
dc.identifier.urihttp://nardus.mpn.gov.rs/handle/123456789/6675
dc.identifier.urihttp://www.cris.uns.ac.rs/record.jsf?recordId=101646&source=NaRDuS&language=srsr
dc.description.abstractKonditorska industrije Srbije u svom asortimanu sadrži široku paletu čokoladnih i krem proizvoda, kojima su zajednička sirovinska baza kakao zrno, kakao maslac, namenske biljne masti, kakao prah i šeder, čiji kvalitet direkno utiče na ponašanje tokom proizvodnje kao i na kvalitet finalnih proizvoda. Tehnološki postupak proizvodnje, koji podrazumeva različite uslove mlevenja direkno utiče na kvalitet poluproizvoda (kakao mase, čokoladne mase i masnog punjenja) kao i na kvalitet gotovog proizvoda (čokolada i krem proizvodi). Metali izuzetno nepovoljno utiču na zdravlje potrošača i na kvalitet, održivost i senzorske osobine konditorskih proizvoda. Pradenje prisustva teških metala, i uopšte metala, u ovoj vrsti proizvoda je veoma značajno zbog njihove toksičnosti i bioakumulacije. U okviru ove disertacije su ispitani uzorci kakao i čokoladnih proizvoda, koji su prisutni u slobodnoj prodaji na tržištu Srbije, čime se dobio pregled trenutnog stanja kontaminacije ove vrste proizvoda teškim metalima. Takođe je ispitan i uticaj sirovinskog sastava i tehnološkog postupka proizvodnje na sadržaj teških metala i metala uopšte (olova, kadmijuma, arsena, nikla, bakra, gvožđa) u poluproizvodima (kakao masa, čokoladna masa, masno punjenje) i gotovim proizvodima (čokolada, krem proizvod).sr
dc.description.abstractThe confectionery industry of Serbia includes a wide variety of chocolate and spread products, which contain common raw materials such as cocoa beans, cocoa butter, edible vegetable fats, cocoa powder and sugar. The quality of those raw materials directly affects the behavior during production as well as the quality of the final products. Technological process, which involves different milling conditions directly affect the quality of semi-finished products (cocoa mass, chocolate mass and fat filling mass) and the quality of the final product (chocolate and cream products). Metals extremely adversely affect the health of consumers and the quality, shelf life and sensory properties of confectionery products. Monitoring the presence of heavy metals, and metals in general, in this type of product is very important because of their toxicity and bioaccumulation. This dissertation examined the samples of cocoa and chocolate products, which are present in commercially available market of Serbia, which provided an overview of the current situation of contamination of these products with heavy metals. It also examined the influence of raw material composition and technological process of production on the content of heavy metals and metals in general (lead, cadmium, arsenic, nickel, copper, iron) in semi products (cocoa mass, chocolate mass, fat filling) and final products (chocolate and spread products).en
dc.languagesr (latin script)
dc.publisherУниверзитет у Новом Саду, Технолошки факултетsr
dc.rightsopenAccessen
dc.sourceУниверзитет у Новом Садуsr
dc.subjectTeški metalisr
dc.subjectMetalsen
dc.subjectčokoladasr
dc.subjectkrem proizvodisr
dc.subjectchocolateen
dc.subjectconfectionery spreaden
dc.titleUticaj sirovinskog sastava i tehnološkog postupka na sadržaj metala u čokoladnim i krem proizvodimasr
dc.titleThe impact of raw material composition and technological process on the metal content in chocolate and spread productsen
dc.typedoctoralThesissr
dc.rights.licenseBY-NC-ND
dcterms.abstractПајин, Биљана; Шубарић, Драго; Пајин, Биљана; Фиштеш, Aлександар; Васиљевић, Ивана; Утицај сировинског састава и технолошког поступка на садржај метала у чоколадним и крем производима; Утицај сировинског састава и технолошког поступка на садржај метала у чоколадним и крем производима;
dc.identifier.fulltexthttp://nardus.mpn.gov.rs/bitstream/id/40682/Disertacija4762.pdf


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