Three types of smoothie were processed from strawberry, apple and orange by Bosch prototype mixer under vacuum and non-vacuum conditions. The presence of oxygen significantly affects the oxidation of vitamin C. In case of strawberry and orange smoothie, vacuum processed smoothies always retain more vitamin C as compared to air processed smoothie. Apples contain less vitamin C than strawberry or orange and have not as much other antioxidants as strawberry or orange. Due to this facts, vitamin C degrades also during vacuum processing of apple smoothie.
F.10 Improvements to an existing technological process or technology
COBISS.SI-ID: 5028984Dr Polak presented on Conference MEATCON2019 22–25 September 2019, Kopaonik-Serbia the area of heterocyclic aromatic amines and our results of a study in which, in addition to some other factors, we studied the effects of thermal treatment conditions on the PhIP and MeIQx levels formed in pork samples of different matrices (pork steak vs. pork mince) were studied. Oven air temperature oscillations above the set-point temperature of 200 °C were produced using an on-off controller. Oscillations that reached 1.2 °C amplitude showed formation of one-fifth to one-tenth the PhIP levels in the pork steak and mince compared to the maximum air temperature oscillations that produced temperatures of up to 211.5 °C. The MeIQx levels in pork steaks were not significantly affected by the temperature oscillations, while they were doubled in pork mince. To reduce the levels of these heterocyclic aromatic amines, an oven with precise temperature control is significantly more important than other options during the cooking of pork.
B.04 Guest lecture
COBISS.SI-ID: 5120888The cream of tartar consists mainly of potassium hydrogen tartrate and calcium tartrate. The cream of tartar or wine stone is produced in the wine production and is its by-product. It is used in the diet, namely as an additive, a stabilizer, a pH regulator, an antimicrobial agent, an auxiliary technological agent and as a thickening in various products. Recrystallized or purified tartar, consisting of pure potassium hydrogen tartrate, is used in the baking industry in combination with a carrier of carbon dioxide, which together form a chemical cleansing agent. The most optimal procedure for the recrystallization of tartar was determined by obtaining the highest yield of pure potassium hydrogen tartrate compared to the initial mass. The composition and the percent of potassium hydrogen tartrate in the cream of tartar was determined by atomic absorption spectrometry (AAS) and by titration with NaOH. We measured the volume and rate of carbon dioxide release from bakery products composed of different proportions of potassium hydrogen tartrate and sodium hydrogen carbonate compared to two commercial baking agents - Pecin (Gorimpex) and Baking powder with cream of tartar (Gorimpex). With baking agents of different composition we baked biscuits and performed sensory evaluation.
F.06 Development of a new product
COBISS.SI-ID: 300534528Fatty acid composition of different cultivars of blackcurrant (Ribes nigrum L.), redcurrant (Ribes rubrum L.), gooseberry (Ribes uva-crispa L.) and jostaberry (Ribes nidrigolaria Bauer) was studied. These seeds contained from 17.8% to 22.4% of oil. The major fatty acid (FA) determined in these Ribes species was linoleic acid and significant differences were determined between the seeds of these Ribes species for all fatty acids analysed, except for stearic acid. Jostaberries had the lowest n-6/n-3 ratio, Index of Atherogenicity, Index of Thrombogenicity and the highest ?-linolenic and stearidonic acid contents. Blackcurrants had the highest ?-linolenic acid content, followed by gooseberries. With their favourable FA composition, seeds of these Ribes species represent an interesting new source of essential FA that can be used as a supplement in everyday nutrition.
E.01 National awards
COBISS.SI-ID: 5036664Conducting a course of sommelier of Slovenia (1st level) with an emphasis on sensory analysis of wines in connection to technological procedures of grape processing and winemaking.? Fundamentals of sensory analysis: anatomy, physiology, organoleptics (the functioning of the senses). Sensory analysis: testing of solutions of basic flavors, perceptions, combinations and positive aromas?.
F.12 Improvements to an existing service
COBISS.SI-ID: 5166712