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Pregled bibliografske jedinice broj: 1008091

Volatiles of a traditional bakery product "medenjak"


Friganović, Emilija; Šarolić, Mladenka; Delić, Žana; Svalina, Tomislav; Nanjara, Ljiljana; Gašo-Sokač, Dajana; Marijanović, Zvonimir
Volatiles of a traditional bakery product "medenjak" // Book of abstracts: 9th International Congress Flour – Bread ’17 and 11th Croatian Congress of Cereal Technologists Brašno – KRUH ’17 / Jozinović, Antun ; Budžaki, Sandra ; Strelec, Ivica (ur.).
Osijek, Hrvatska: Prehrambeno-tehnološki fakultet Sveučilišta Josip Juraj Strossmayer u Osijeku, 2017. str. 61-61 (poster, međunarodna recenzija, sažetak, znanstveni)


Naslov
Volatiles of a traditional bakery product "medenjak"

Autori
Friganović, Emilija ; Šarolić, Mladenka ; Delić, Žana ; Svalina, Tomislav ; Nanjara, Ljiljana ; Gašo-Sokač, Dajana ; Marijanović, Zvonimir

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts: 9th International Congress Flour – Bread ’17 and 11th Croatian Congress of Cereal Technologists Brašno – KRUH ’17 / Jozinović, Antun ; Budžaki, Sandra ; Strelec, Ivica - Osijek, Hrvatska : Prehrambeno-tehnološki fakultet Sveučilišta Josip Juraj Strossmayer u Osijeku, 2017, 61-61

Skup
9th International Congress Flour – Bread ’17 and 11th Croatian Congress of Cereal Technologists Brašno – KRUH ’17

Mjesto i datum
Opatija, Hrvatska, 25-27.10.2017

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
"medenjak", honey, volatiles, HS-SPME/GC-MS

Sažetak
"Medenjak" is a traditional, very popular bakery product in Croatia, made with honey, similar to globally known gingerbread, usually prepared for festive occasions in homes, and also produced in artisanal and industry bakeries. In the present study volatile compounds of traditional "medenjak" were studied using headspace solid phase microextraction (HS-SPME) with a PDMS/DVB fibre coat followed with gas chromatography mass-spectrometry (GC-MS). The main ingredients of the tested traditional "medenjak" were wheat flour, honey, animal fat, water, ground spices (cinnamon, vanilla, cloves, nutmeg and cardamom), and baking powder. A total of 21 compounds were identified. The major compounds were cinnamaldehyde (31.8%), eugenol (18.1%), trans-anethole (12.7%), trans-caryophyllene (7.1%), camphene (5.5%) and benzaldehyde (4.8%). Other identified compounds were 4-terpineol (2.9%), limonene (2.1%), m-cymene (1.5%), γ-terpinene (1.3%) and myristicine (1.1%). The identified volatiles, specific for each spice and thus expected, regarding quantity, were in accordance with the amount of spices in the product recipe.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija, Nutricionizam



POVEZANOST RADA


Projekt / tema
HRZZ-IP-11-2013-8547

Ustanove
Prehrambeno-tehnološki fakultet, Osijek,
Veleučilište "Marko Marulić", Knin