Influence of the Addition of Coconut and Palm Oil on the Properties of Sugar-Free Sweet Spreads

Cilj ovog diplomskog rada bio je ispitati utjecaj dodatak različitih masti (kokosova i palmina) na svojstva krem-proizvoda proizvedenih bez šećera i s dodatkom kakaove ljuske. Kakaova ljuska, izuzeta je nakon prženja zrna, samljevena i prosijavanjem se izdvojila frakcija manja od 71 μm i kao takva koristila se kao jedna od sirovina za zamjenu šećera. Lješnjak krem-proizvodi proizvedeni su u kugličnom mlinu pri temperaturi 50 °C, s 3 kg kuglica i pri brzini okretaja 60 o/min. Uz kakaovu ljusku, za potpunu zamjenu šećera, koristio se i ksilitol i stevija. U svakom od proizvedenih namaza korištene su tri kombinacije masti: samo palmina mast, samo kokosova mast i kombinacija palmine i kokosove masti (50:50). Nakon proizvodnje lješnjak krem-proizvoda provedena su ispitivanja kako bi se utvrdio utjecaj masti na sljedeće parametre: boja, tekstura (čvrstoća i mazivost), koloidna stabilnost, prividna gustoća, specifični volumen i aktivitet vode. Rezultati su pokazali da su najveću promjenu boje imali namazi s najvećim udjelom kakaove ljuske, također čvrstoća namaza se povećavala povećanjem udjela ljuske. Kokosova mast je utjecala na smanjenje čvrstoće, a palmina na povećanje. Specifični volumen i koloidna stabilnost su se povećavali udjelom kakaove ljuske i povećanjem udjela palmine masti. Aktivitet vode se povećavao smanjenjem udjela kakaove ljuske i povećanjem udjela kokosove masti.The aim of this thesis was to examine the effect of the addition of various fats (coconut and palm) on the properties of sweet spreads produced without sugar and with addition of cocoa shells. The cocoa shell, which was removed after roasting of the beans, was ground and sieved to separate a fraction that was smaller than 71 μm and as such was used as one of the raw materials for sugar substitution. Hazelnut sweet spreads were produced in a ball mill at a temperature of 50 °C, with 3 kg of stainless steel balls and at a speed of 60 rpm. In addition to cocoa shells, to completely replace sugar, xylitol and stevia were used. In each produced spread, three fat combinations were used: only palm oil, only coconut oil, and combination of palm and coconut oil (50:50). After the production of sweet spreads, analyses were performed to determine the effect of different fats on the following parameters: colour, texture (firmness and spreadability), colloidal stability, apparent density, specific volume and water activity. The results showed that the spreads with the highest content of cocoa shells had the greatest colour change, and firmness of the spreads also increased as cocoa shell content increased. The coconut oil caused the decrease, and palm oil increase of firmness. Specific volume and colloidal stability were increased as content of cocoa shell increased and by the increase of palm oil content. Water activity increased as cocoa shell content decreased and as coconut fat content increased