UTICAJ BIOPOLIMERNIH PREMAZA NA STABILNOST SKLADIŠTENJA OSMOTSKI DEHIDRIRANIH PEČURAKA
Sažetak
Glavni cilj ovog istraživanja je primena biopolimernih premaza na osmotski dehidrirane pečurke i praćenje njihovog kvaliteta tokom skladištenja. Pečurke su osmotski dehidrirane u melasi šećerne repe (80% suve materije) pod optimizovanim uslovima koji su prethodno objavljeni drugde (45 °C tokom 5 sati). Izabrana su dva različita biopolimera: hitozan, koji je polisaharidni biopolimer, i zein, proteinski biopolimer. Kao kontrolni uzorak odabran je netretiran uzorak pečuraka. U uzorcima pečuraka je određen sadržaj šećera i proteina, gubitak vode i mikrobiološki profil. Prinos šećera je bio najuočljiviji u osmotski dehidriranim uzorcima pečuraka u poređenju sa kontrolnim uzorkom, zbog upotrebe melase kao hipertoničnog rastvora. Doprinos primene biopolimernih premaza sadržaju šećera i proteina bio je zanemarljiv. Najveći doprinos na smanjenje gubitka vlage i mikrobiološkoj stabilnosti tj. bolju skladišnu stabilnost pečuraka imao je biopolimerni premaz od hitozana. Zbog toga je uzorak pečurki sa hitozanskim omotačem izabran za dalje ispitivanje njegove primenljivosti kao punjenja u u tradicionalnom pekarskom proizvodu bureku. Burek je pripremljen od svežih pečuraka, osmotski tretiranih pečuraka i osmotski tretiranih pečuraka premazanih hitozanom. Senzorna ocena pokazala je da su kontrolni uzorak bureka i uzorak bureka sa osmotski dehidriranim pečurkama premazanim hitozanom bili najprihvatljiviji uzorci na osnovu mirisa i ukupnog utiska.
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