| Abstract | Dvopek je suhi, hrskavi i lako probavljiv pekarski proizvod, a odlikuje se specifičnim načinom proizvodnje. S ciljem utvrđivanja razlika u sastavu, prosječnoj energijskoj i hranjivoj vrijednosti standardnog i integralnog dvopeka, pregledane su ukupno 44 deklaracije s hrvatskog tržišta u periodu od siječnja do travnja 2024. godine. Integralni dvopek ima povoljniju nutritivnu kvalitetu, statistički značajno manju energijsku vrijednost i udio ugljikohidrata te statistički značajno veći udio prehrambenih vlakana i bjelančevina od standardnog dvopeka. Medijan sadržaja soli kod obje je vrste dvopeka 1,2 g/100 g te bi se jednim obrokom od 37 g unijelo 7,4 % preporučenog unosa soli za odrasle. Kao zaslađivač uglavnom se koristi saharoza, a medijan udjela šećera je 5,1 g/100 g (integralni dvopek) te 6,5 g/100 g (standardni dvopek). Suncokretovo ulje i visokooleinsko suncokretovo ulje sadržano je u najvećem broju proizvoda, a udio zasićenih masti kreće se od 0,5 g/100 g (standardni dvopek) do 5,0 g/100 g (integralni dvopek). U senzorskom testu sudjelovao je 101 netrenirani ispitanik (srednja dob 29 godina). Utvrđeno je da se razlike u intenzitetu slatkog (5,0 g; 6,8 g; 8,0 g šećera/100 g) i slanog okusa (2,3 g; 1,4 g; 1,0 g soli/100 g) uspješno primjećuju jer su sume nizova u testu rangiranja statistički značajno različite (Friedmanov test, p < 0,05). Test preferencije pokazao je da se podjednakom broju ispitanika sviđa dvopek s najvećim i srednjim udjelom šećera. Najmanjem se broju ispitanika sviđa uzorak s najmanjim udjelom šećera, a najvećim udjelom soli (5,0 g šećera i 2,3 g soli/100 g). |
| Abstract (english) | Rusk is a dry, crispy and easily digestible bakery product that is characterized by a special production method. In order to determine differences in the composition, average energy and nutritional value between standard and wholegrain rusks, a total of 44 labels with nutrition information on the Croatian market were reviewed between January and April 2024. Wholegrain rusks have a better nutritional quality, with a statistically significantly lower energy value and carbohydrate content and a statistically significantly higher content of dietary fiber and protein content compared to standard rusks. The median salt content for both types of rusk is 1.2 g/100 g. A single serving of 37 g would contribute to 7.4 % of the recommended salt intake for adults. The most commonly used sweetener is sucrose and the median sugar content is 5.1 g/100 g (wholegrain rusks) and 6.5 g/100 g (standard rusks). Sunflower oil and high oleic sunflower oil are contained in most of the products, with saturated fat content ranging from 0.5 g/100 g (standard rusks) to 5.0 g/100 g (wholegrain rusks). One hundred and one untrained participants (average age 29 years) took part in a sensory test. It was found that differences in the intensity of the sweet (5.0 g, 6.8 g, and 8.0 g sugar/100 g) and salty taste (2.3 g, 1.4 g, and 1.0 g salt/100 g) are successfully perceived, as the ranked sums in the test are statistically significantly different (Friedman test, p < 0.05). The preference test showed that an equal number of participants like the rusk with the highest and the medium sugar content. The smallest number of participants favours the sample with the lowest sugar content and the highest salt content (5.0 g sugar and 2.3 g salt/100 g). |
