Orientador: Daniel Barrera-Arellano / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-15T10:12:00Z (GMT). No. of bitstreams: 1 Garcia_RitadeKassiadeAlmeida_M.pdf: 969495 bytes, checksum: baa8a3d191c494fbbdc083a5370d648f (MD5) Previous issue date: 2010 / Resumo: A utilização de gorduras interesterificadas tem sido uma alternativa para a fabricação de produtos zero e low trans, substituindo as gorduras parcialmente hidrogenadas, que são as maiores fontes de ácidos graxos trans na dieta, e cujo consumo deve ser evitado, devido aos efeitos adversos já comprovados que podem provocar no organismo. Os métodos convencionais utilizados pelas empresas para a formulação de gorduras envolvem procedimentos de tentativa e erro, podendo acarretar perdas econômicas, dependendo de tempo e disponibilidade de matérias-primas. As Redes Neurais Artificiais são sistemas computacionais que apresentam um modelo matemático inspirado na estrutura neural de organismos inteligentes e que adquirem conhecimento através da experiência, e vem ganhando ampla aplicação na indústria alimentícia. O objetivo deste trabalho foi formular ¿blends¿ para aplicação em margarinas duras utilizando uma rede neural construída e treinada com gorduras interesterificadas e óleo de soja. Os dados de entrada no programa para obtenção de formulações foram o SFC e o ponto de fusão das gorduras comerciais padrão para a aplicação requerida. Das respostas obtidas foram selecionadas 3 formulações para cada gordura comercial. Todas as gorduras foram analisadas quanto à composição em ácidos graxos e triacilglicerídica e as formulações propostas comparadas às gorduras comerciais quanto à consistência, curvas de fusão e cristalização e isotermas de cristalização. Todas as formulações sugeridas pela rede apresentaram maior desvio no SFC em relação ao perfil solicitado na temperatura de 10°C e 45°C, devido ao perfil das matérias-prima s. Porém o SFC e o ponto de fusão previstos pela rede apresentaram valores muito próximos aos determinados experimentalmente. Testes em planta piloto indicaram que margarinas duras elaboradas com a gordura comercial e a formulada pela rede não apresentaram diferença expressiva em consistência e sabor. A espalhabilidade da margarina formulada pela rede apresentou pequenos grânulos, porém uma melhor estabilidade quanto à exsudação de óleo ou água. Algumas adaptações no processo de fabricação podem reduzir ou eliminar defeitos nesse tipo de produto. A rede neural pode ser considerada uma ferramenta de grande valor na indústria, como alternativa aos procedimentos convencionais, assim como na formulação e produção de alimentos com zero ou baixo teor de isômeros trans / Abstract: The use of interesterified fats has been an alternative for the manufacturing of zero and low trans products, replacing partially hydrogenated fats, which are major sources of trans fatty acids in the diet, and whose consumption should be avoided because of the adverse effects that they can cause to health. Conventional methods used by companies to formulate fats involve trial and error procedures, which may cause economic losses, depending on time and availability of raw materials. Artificial neural networks are computational systems that construct a mathematical model based on the neural structure of intelligent organisms and acquire their knowledge through experience, and have gained wide application in the food industry. The objective of this study was to formulate blends for use in margarine using a neural network built and trained with interesterified fats and soybean oil. The entry data to the program in order to obtain the formulations were the SFC and the melting point of commercial standard fats for the required application. Among the responses given by the neural network, 3 formulations were selected for each commercial fat. All fats were analyzed for fatty acid and triacylglycerol composition and the proposed formulations were compared with the commercial fats for consistency, melting and crystallization curves and isothermal crystallization. All the formulations suggested by the network showed higher deviation in the SFC in relation to the requested profile in a temperature of 10 ° C and 45 ° C, due to the charac teristics of the raw materials. On the other hand, the SFC and melting point given by the network presented values very close to those determined experimentally. Pilot plant tests indicated that hard margarines prepared with commercial fat and formulated by the network showed no significant difference in texture and flavor. The spreadability of margarine formulated for neural network showed small granules, but greater stability in the exudation of oil or water. Some adjustments in the manufacturing process can reduce or eliminate defects in this type of product. The neural network can be considered a very valuable tool in the industry as an alternative to conventional procedures, as well as for the design and production of foods with zero or low trans isomers / Mestrado / Mestre em Tecnologia de Alimentos

Orientador: Lireny Aparecida Guaraldo Gonçalves / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-10T22:48:51Z (GMT). No. of bitstreams: 1 Becker-Almeida_DeniseFabianaSilvestre_D.pdf: 1952309 bytes, checksum: 3a74a72f3ab9269e8d8a904f486fb372 (MD5) Previous issue date: 2008 / Resumo: Os ácidos graxos trans (AGT) presentes na dieta são oriundos principalmente das gorduras parcialmente hidrogenadas e em menor quantidade dos óleos refinados, da carne e do leite de animais ruminantes. Estudos comprovam que o consumo de AGT ocasiona o aumento da lipoproteína de baixa densidade (LDL) em grau similar ao causado pelos ácidos graxos saturados e a diminuição da lipoproteína de alta densidade (HDL). Mediante a necessidade de substituir gorduras contendo AGT em alimentos por gorduras sem trans este trabalho teve como objetivo produzir e avaliar gorduras interesterificadas quimicamente partindo-se de misturas binárias contendo óleos líquidos de algodão e de soja com óleo de palma totalmente hidrogenado (PTH). Misturas com diferentes teores destas matérias-primas foram avaliadas quanto às propriedades físico-químicas, características microscópicas dos cristais e tendência de cristalização, antes e após a reação química. Frações de algodão/PTH e soja/PTH foram testadas em escala de bancada e reproduzidas em escala piloto até desodorização para aplicação alimentícia. O conteúdo de gordura sólida, a composição triacilglicerólica, o comportamento de fusão e cristalização, bem como a consistência instrumental foram os parâmetros que permitiram a seleção das frações para aplicação. A gordura de algodão/PTH (65/35 p/p) foi aplicada em bolo tipo inglês e a gordura de soja/PTH (65/35 p/p) na produção de margarina de mesa (80% de lipídios). Os produtos desenvolvidos com as gorduras low trans foram comparados com produtos elaborados com gordura parcialmente hidrogenada. As margarinas tiveram aplicação mais apropriada como shortenings e foram utilizadas na elaboração de bolo. As propriedades reológicas e a avaliação sensorial dos bolos foram comparadas e permitiram considerar que a consistência, o volume e o sabor dos bolos preparados com as gorduras low trans foram os atributos menos apreciados pelos consumidores. A substituição da gordura parcialmente hidrogenada por gorduras low trans promoveu a obtenção de produtos com diferença significativa (p£ 0,05) em relação à aceitação e não garantiu a mesma qualidade estabelecida pelos consumidores. Alterações na formulação, nas condições de processo e o uso de aditivos específicos são necessários para atender a demanda e as novas exigências do mercado / Abstract: Trans fatty acids (TFA) present in diet come mainly from the partially hydrogenated fats and a lower amount from the refined oils, meat and ruminant animals¿ milk. Some studies show that TFA consumption leads to an increase in low-density lipoprotein (LDL) as much as that caused by saturated fatty acids and decrease in high-density lipoprotein (HDL). Hence, this study aimed to produce and evaluate chemically interesterified fats based on binary blends containing cottonseed and soybean oils with fully hydrogenated palm oil (FHPO). Mixtures with different contents of these raw materials were evaluated before and after chemical reaction, regarding to their physical-chemical properties, microscopic characteristics and tendency to crystallization. Fractions of cottonseed/FHPO and soybean/FHPO were tested in laboratory and reproduced in pilot scale until desodorization for food application. The solid fat content, triacylglycerol composition, melting and crystallization behaviors and instrumental consistency were the parameters studied for selecting fractions for application. The cottonseed/FHPO fat (65/35 w/w) was used in plain cake and the soybean/FHPO fat (65/35 w/w) in table margarine (80% lipids). Low trans products were compared to the ones with partially hydrogenated fat. Margarines showed better properties for cake preparation since they were suitable shortenings. Rheological properties and sensory evaluation of the cakes were also compared and allowed to consider that the product consistency, volume and flavor of the cakes made with low trans fats were the attributes less appreciated by consumers. The replacement of partially hydrogenated fat by low trans fats led to achieve significant different products (p£ 0,05), but did not ensure the same quality established by consumers. Changes in formulation, in process conditions and the use of specific additives are necessary to attend the market demand and its new requirements / Doutorado / Doutor em Tecnologia de Alimentos

Submitted by Neusa Fagundes (neusa.fagundes@unioeste.br) on 2018-03-08T20:23:43Z No. of bitstreams: 2 Sueza.Oldoni2014.pdf: 1695276 bytes, checksum: c3666834bcb310dec83e7bdeb3d23ab1 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Made available in DSpace on 2018-03-08T20:23:43Z (GMT). No. of bitstreams: 2 Sueza.Oldoni2014.pdf: 1695276 bytes, checksum: c3666834bcb310dec83e7bdeb3d23ab1 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Previous issue date: 2014-12-16 / This work aims to analyze how the margarine commercials "Qualy", through television, create a particular imagery around the very concept of family. For this purpose, we raise the following question: how are the effects of meaning, concerning this concept, created in the “Qualy” margarine television advertising? To answer this question we focus on the goal of understanding Sadia discourse using a “Qualy” advertise campaign, produced in 2009, which consist of eight commercials. Our theoretical purpose is to seek the light of French Discourse Analysis of Michel Pecheux and Eni Orlandi, trying to understand the workings of these effects of sense on family which come from this advertising intent. The campaign propagation took place through open national television media between 2009 and 2010. In the course of its eight episodes it tells a little story about a particular family dynamic, and by the end of each there is an idea of continuity that invites the audience to look forward for the next chapter, which creates the chapter feature of the campaign, like the simulation of a small soap opera. The family, protagonist of this story, is composed of three members: a mother (Anne), son (Rafa) and grandmother (Theresa), plus a fourth character who does not live with his family but is often around, it is the mother's boyfriend (Beto). With the analysis process it was possible to notice that although the surface of discourse reveal an organization of contemporary family, the relationships established in this family, even if sometimes conflicting, substantially reveal that the traditional family, which has always been present in commercials, above all, the margarine ones. So, we work with meanings that may propose new ideas and concepts are already existing meanings. / Este trabalho expõe uma análise de como os comerciais da margarina “Qualy”, veiculados na mídia televisiva, produzem um imaginário em torno de família. Neste sentido, levantamos a seguinte indagação: como se constituem os efeitos de sentido de família na campanha publicitária televisiva da margarina “Qualy”? Neste questionamento nos concentramos no objetivo de compreender o discurso da empresa Sadia, ao recorrer a uma campanha publicitária composta por oito comerciais da margarina “Qualy”, produzida em 2009. A proposta teórica é buscar, à luz da Análise de Discurso de orientação francesa de Michel Pêcheux e de Eni Orlandi, um caminho para compreender o funcionamento da construção desses efeitos de sentido de família que emanam do discurso de tal campanha, escolhida como materialidade de análise. A divulgação da campanha aconteceu por meio da mídia televisiva aberta nacional, durante os anos de 2009 e 2010. No desenrolar dos seus oito episódios conta uma pequena história sobre um determinado cotidiano familiar, sendo que ao final de cada um deles, há um indício de continuidade que convida o público a acompanhar o capítulo seguinte, conferindo a característica e simulação de uma pequena novela. A família, protagonista desta história, é composta por três membros: a mãe (Ana), o filho (Rafa) e a avó (Tereza), além de um quarto personagem que não reside com a família, mas que frequenta a casa, - o namorado da mãe (Beto). Com o processo de análise foi possível observar que, apesar de a superfície do discurso revelar uma organização de família contemporânea, as relações estabelecidas nessa família, mesmo que, por vezes, conflituosas, revelam substancialmente aquela família tradicional, a que sempre esteve presente nos anúncios publicitários, sobretudo, os de margarina. Assim, trabalhamos com sentidos que, ao mesmo tempo em que podem propor o novo, são sentidos já existentes.

O presente trabalho teve como objetivo verificar a viabilidade da cepa probiótica Bifidobacterium animalis subsp. lactis Bb-12 incorporado em margarina, suplementada com inulina, concentrado protéico de soro (WPC) e concentrado de caseína (CMP), bem como avaliar as características do produto e a resistência do probiótico às condições simuladas do trato gastrintestinal humano. Foram produzidos 7 diferentes tipos de margarinas de mesa (60% de lipídios: 60 % de óleo de palma + 40% de óleo de canola), empregando-se um modelo de mistura, onde inulina, WPC e CMP foram as variáveis estudadas. Uma formulação controle foi produzida (M8), sem adição desses ingredientes. A utilização da mistura do óleo de palma com óleo de canola favoreceu nutricionalmente as formulações, fornecendo produtos contendo ácidos graxos essenciais em sua composição e ausência de ácidos graxos trans. As formulações M1 a M7, exceto a formulação M2 após o 21º dia de armazenamento, apresentaram populações satisfatórias de Bb-12 para um alimento probiótico, com populações acima de 6 log UFC/g durante 35 dias de armazenamento. Margarinas suplementadas com inulina apresentaram populações satisfatórias durante todo o armazenamento, atingindo populações de 8,01 log UFC/g ao 35º dia (M1). Além disso, M3 e M6, revelaram populações de Bb-12 de 6,87 log UFC/g e 7,27 log UFC/g (dia 35), respectivamente. Por outro lado, M8 não foi caracterizada como margarina probiótica, uma vez que apresentou populações abaixo de 6 log UFC/g, já ao 1º dia de armazenamento. Embora WPC seja utilizado em pesquisas para aumentar a viabilidade de probióticos em alimentos, a suplementação de margarina com WPC sem inulina ou CMP não resultou em populações satisfatórias de Bb-12, apresentando decréscimo de 7,82 (dia 1) para 4,64 log UFC/g (M2, dia 35) (p<0,05). Durante todo o ensaio de resistência in vitro, Bb-12 apresentou sobrevivência significativamente superior (p<0,05) em M1 e revelou populações acima de 6 log UFC/g após 6h de ensaio mesmo ao 28º dia. As populações observadas para M2 diminuíram drasticamente durante o ensaio in vitro (5 log UFC/g após 2h no dia 7). Para as outras formulações, as populações de Bb-12 diminuíram 2 log UFC/g após 2h de ensaio in vitro. Entretanto, M1, M2 e M5 (dias 14 e 28) revelaram aumento significativo nas populações de Bb-12 (p<0,05) entre a fase gástrica (2h) e a segunda fase entérica (6h). As margarinas suplementadas com inulina, principalmente M1, revelaram decréscimo significativo no pH durante todo o armazenamento (p<0,05). Entretanto, isto não afetou a qualidade sensorial dos produtos, uma vez que não foram detectadas diferenças significativas entre as formulações após 7 e 14 dias de armazenamento (p>0,05). A suplementação de margarina com inulina e CMP garantiu populações apropriadas de Bb-12 durante o armazenamento estudado pelo menos até o 28º dia. Além disso, contribuiu para sua sobrevivência durante o ensaio de resistência in vitro. Os resultados revelaram que a margarina apresenta-se como uma matriz alimentar adequada para administração de Bb-12, principalmente quando a inulina foi adicionada. / This study aimed to determine the viability of probiotic Bifidobacterium animalis subsp. lactis Bb-12 incorporated in margarine, with inulin, whey protein concentrate (WPC) and caseinomacropeptide (CMP) supplementation. In addition, the in vitro resistance of Bb-12 incorporated in margarine and related properties were evaluated. Seven margarine-making trials (60% of fat: 60% of palm oil +40% canola oil) were produced, using a mixture model, where inulin, WPC and CMP were the variables studied. Also, a control formulation without these ingredients was manufactured. The use of blending palm oil with canola oil improved the margarine formulations nutritionally, providing products containing essential fatty acids in its composition and absence of trans fatty acids. The formulations M1 to M7, except M2 after 21 days of storage, revealed satisfactory Bb-12 populations for a probiotic food, with counts above 6 log CFU/g during 35 days of storage at 5±1ºC. Margarines supplemented with inulin presented suitable Bb-12 populations throughout the whole storage period, reaching up to 8 log CFU/g by the end of storage (M1). Also, M3 and M6, revealed Bb-12 populations of 6.87 log CFU/g and of 7.27 log CFU/g (day 35), respectively. In contrast, M8 was not characterized as probiotic margarine, since it showed Bb-12 populations below 6 log CFU/g on day 1. Even though whey protein is largely employed in probiotic foods, margarine supplementation with WPC without inulin or CMP did not lead to Bb-12 satisfactory populations, decreasing from 7.82 (day 1) to 4.64 log CFU/g (M2, day 35) (p<0.05). During the whole in vitro assays, Bb-12 survived significantly better (p<0.05) in M1 and revealed populations above 6 log CFU/g after 6h even after 28 days. M2 populations decreased drastically during the in vitro assays for all storage period tested (reduction of 5 log CFU/g after 2h of in vitro assays on day 7 and populations of 2.8 log CFU/g after 6h). For the other formulations, Bb-12 populations decreased 2 log CFU/g after 2h of the in vitro assays. However, for M1, M2 and M5 (on day 14 and 28) the populations of Bb-12 increased significantly (p<0.05) between the gastric phase (2h) and the enteric phase (6h). Formulations containing inulin, mainly M1, showed a significant decrease in pH values during the whole storage period (p<0.05). However, this ingredient did not affect the sensory quality of products, since no significant differences between formulations after 7 and 14 days of storage were observed (p>0.05). The supplementation of margarine with inulin and CMP guaranteed appropriate Bb-12 populations during storage for at least 28 days, and also contributed for its survival throughout the in vitro assays. Therefore, margarine might be considered an appropriate food matrix for Bb-12 survival, mainly when inulin is also added.

O trabalho teve por objetivo o desenvolvimento de bases gordurosas para margarinas utilizando o método de modificação por interesterificação, como alternativa ao processo de hidrogenação parcial, que forma isômeros trans. / The aim of the study was to develop soft margarines by using intertesterification, as an alternative of hydrogenation, which forms trans isomers.

Diploma work comparing some bakery margarins by chemical and sensoric analysis.

Since its invention nearly 150 years ago, margarine has proven itself adaptable to multiple ingredients and techniques whilst continuing to mimic the fatty tastes familiar to eaters in Northern Europe. In this thesis I argue that it this malleability that makes margarine a useful subject with which to explore constructions of eating-well. This thesis examines the ways in which margarine is done, why it is done in the ways that it is, and explores how such doings frame possibilities for eating-together-well. Eating-well has become something of a social obsession in the UK in recent years. Individual eating practices have become framed as a responsibility of care for personal and societal health, for agricultural workers, animal welfare and for the future of the planet. Nonetheless, it is commonly believed that although deeply personal, food habits are culturally and socially engrained, and as such are hard to change. This empirically led thesis, examines the knowledges and practices of producers and consumers, and establishes habit formation as a typical response by both producers and consumers to becoming overwhelmed with incompatible knowledges and information, compelling them to choose, prioritise and juggle ‘moral’ values. Yet, I demonstrate that such habits only remain stable until disrupted by an event which overflows and troubles this settlement. Building on this, this thesis then examines the possibilities offered by the creation of micro-events for encountering, knowing, and relating with, margarine matters anew. In this way, this thesis investigates the values, norms and power relations entangled with the presentation and enactment of margarine and its constituent parts as ‘good’ or ‘bad’ foods, examining both what these framings do, and how they are maintained. In approaching margarine matters in this way, this thesis offers three key contributions to the area of food geographies. Firstly, I demonstrate how commodity frameworks shift political problems in to a technical and administrative realm and close down spaces of critical thought and political intervention. Secondly, I establish that ‘strange encounters’ are events which can add to understandings of the more-than human world-making of food knowledges, practices, and habits. Thirdly, I determine that the novel methodological approach of ‘playing with our food’ is a productive technique with which to prefigure and rehearse more nuanced ethical understandings of eating-well as a relational doing that is excessive to consuming-well.

Orientador: Helena Teixeira Godoy / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-16T16:23:46Z (GMT). No. of bitstreams: 1 Trevisan_GoretiAparecidaGuedesDeMoraes_M.pdf: 20453222 bytes, checksum: d38a76748a8847d0164b977d7b32423e (MD5) Previous issue date: 2010 / Resumo: O resumo poderá ser visualizado no texto completo da tese digital / Abstract: The abstract is available with the full electronic document / Mestrado / Mestre em Ciência de Alimentos

Aim: To determine the use and interpretation of the nutrition information on the food label of selected fat spreads by female consumers aged 25 to 45 years, living in Pietermaritzburg. Objectives: This study set out to determine the following objectives regarding the food label: what the demographics of the consumers making use of the label were; how these consumers used the label and their motivation behind this label use and did the use of the label alter the purchase of that product? Method: One hundred and fifty women aged 25-45 years were chosen from an accidental, non-probability sample of consumers shopping at selected supermarkets within Pietermaritzburg. Respondents were presented with a four part questionnaire surrounding the purchase of selected fat spreads. Results: The greatest number of respondents were from the white population group (n = 65), followed by black respondents (n = 46), Indian respondents (n = 29) and then coloured respondents (n = 10). Results showed that the respondent who was most likely to use the nutrition information on the food label had a tertiary education; was a primary food purchaser, lived with other people, had more than R1000 a month to spend on food and was conscious of choosing the healthier option. Fifty five percent of this study sample (n = 82) claimed to use the nutrition information on the label to assist with purchases and 68% (n = 102) found the nutrition information important for purchasing a new product. Of the potential factors that have previously been found to impede the use of the nutrition information label:-inadequate print size, lack of education as well as lack of nutrition information on the food label were found to be factors restricting label use in this study. The most commonly used sources of nutrition information were the media as well as friends and family and the most trusted source was the Health Professional. Discussion: If the nutrition information is to be used both correctly and effectively, there must be a major educational campaign that sets out to meet the needs of the population that are most vulnerable, especially those with an inadequate education. Conclusion: The consumer most likely to use the nutrition information on the food label has a tertiary education, is a primary food purchaser with a large amount of money available for groceries and is conscious of choosing a healthier option. The label is most likely to be used when purchasing a fat spread for the first time. / Thesis (M.Sc.)-University of KwaZulu-Natal, Pietermaritzburg, 2006.

<p>U radu je ispitana mogućnost primene margarina za laminiranje smanjenog sadržaja trans masnih kiselina u izradi lisnatog peciva. U prvoj fazi eksperimentalnog rada ispitivanjem uticaja vrste (MZ1 i MZ2) i količine margarina za zames (1, 3 i 5% na masu bra&scaron;na) i količine emulgatora (0,1, 0,3, i 0,5% na masu bra&scaron;na), kao i njihove interakcije na fizičke osobine testa i kvalitet peciva, definisan je sirovinski sastav osnovnog testa, koji obezbeđuje optimalnu obradivost tokom laminiranja. Rezultati merenja empirijskih i fundamentalnih reolo&scaron;kih pokazatelja kvaliteta osnovnog testa i kvaliteta peciva jasno su pokazali da je optimalna količina dodataka 1% margarina MZ2 i 0,3% emulgatora.<br />Ispitivanjem uticaja sastava masne faze margarina za laminiranje na kvalitet peciva utvrđeno je da je količinu margarina, kao i vreme odmaranja između faza laminiranja neophodno prilagoditi fizičkohemijskim osobinama margarina. Zadovoljavajući kvalitet lisnatog peciva sa margarinom MLT1 najboljih fizičkih osobina, ali i najpoželjnijeg masnokiselinskog sastava, moguće je postići dodatkom samo 35% margarina, &scaron;to je najče&scaron;e donja granica u izradi lisnatog peciva. Za dobijanje prihvatljivih fizičkih i karakterističnih senzornih osobina peciva neophodan je dodatak 45% margarina MLT3, odnosno 55% margarina MLT2 i MLT4.<br />Primena margarina MLT1 i MLT4 koji imaju veći sadržaj čvrstih triglicerida zahteva vreme odmaranja od 30 minuta. Najbolji kvalitet peciva sa margarinom MLT2 ili MLT3 koje karakteri&scaron;e niži sadržaj SFC i manja tvrdoća dobija se kada je vreme relaksacije<br />između faza laminiranja 45 minuta.<br />Optimizacijom tehnolo&scaron;kog procesa proizvodnje peciva od laminiranog testa utvrđeno je da margarini niskog sadržaja trans masnih kiselina, kod kojih su očuvane optimalne fizičke osobine, mogu uspe&scaron;no da zamene margarine dobijene postupkom parcijalne hidrogenacije biljnog ulja. Primenom margarina modifikovanog sastava masne faze moguće je smanjiti energetsku vrednost peciva za 12%, odnosno smanjenjem udela masti za 30% i trans masnih kiselina za 100% pobolj&scaron;ati nutritivnu vrednost peciva.</p> / <p>The possibility of application of low-trans margarine in the puff pastry production was investigated in this work. The base dough formula, which ensures the optimal dough handling during the laminating, has been defined in the first phase of the experimental work. It has been achieved through the analysis of the influence of two dough margarines composition (MZ1 and MZ2) and quantity (1, 3 and 5 % based on flour) in combination with emulsifier quantity (0.1, 0.3 and 0.5% based on flour) on physical properties of dough and puff pastry quality. The results of the measurements of empirical and fundamental rheological parameters of the base dough quality as well as the quality of the puff pastry, have clearly indicated that the optimal quantity of margarine MZ2 and emulsifier are 1% and 0.3%, respectively.<br />By analyzing the impact of the fat phase composition of puff pastry margarine on pastry quality, it has been revealed that the quantity of the margarine and the relaxation time between laminating, need to be adjusted to the physicochemical characteristics of the margarine.<br />It is possible to achieve the satisfactory quality of the puff pastry with margarine MLT1 of the best physical, and of the most optimal fatty acid composition, by adding only 35% of margarine which is at most times, the lowest possible quantity in producing the puff pastry. For the achievement of the acceptable physical and typical sensory characteristics of the pastry it is needed to add 45 % of the margarine MLT3, or 55% of margarine MLT2 and MLT4.<br />The use of the margarines MLT1 and MLT4 which have high values of solid fat content, requires relaxation<br />time of 30 minutes. The best quality of the pastry with margarine MLT2 or MLT3 which is typical of lower solid fat content and lower firmness is achieved when the time of the relaxation between the laminating is 45 minutes.<br />By the optimization of the production of the puff pastry, it has been identified that the margarines of the low content of trans fatty acids can successfully replace the margarines produced by the partial hydrogenation of the vegetable oil. It is possible to reduce the energy value of the pastry by 12%, by using the margarine of the modified content of the fat phase. Namely by reducing the content of the fat by 30% and trans fatty acids by 100%, it is possible to improve the nutritive value of the pastry.</p>