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Nutritional Value of Cookies Supplemented with Extruded Sugar Beet Pulp (CROSBI ID 682882)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

Petrović, Jovana ; Pajin, Biljana ; Lončarević, Ivana ; Fišteš, Aleksandar ; Jozinović, Antun ; Simić, Sonja ; Ačkar, Đurđica Nutritional Value of Cookies Supplemented with Extruded Sugar Beet Pulp // Knjiga sažetaka s 12. međunarodnog znanstveno- stručnog skupa HRANOM DO ZDRAVLJA / Babić, Jurislav ; Šubarić, Drago ; Jašić, Midhat (ur.). Osijek : Tuzla: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2019. str. 78-78

Podaci o odgovornosti

Petrović, Jovana ; Pajin, Biljana ; Lončarević, Ivana ; Fišteš, Aleksandar ; Jozinović, Antun ; Simić, Sonja ; Ačkar, Đurđica

engleski

Nutritional Value of Cookies Supplemented with Extruded Sugar Beet Pulp

The aim of this study was to examine the possibility of improving the nutritional value of the cookies using sugar beet pulp, the by-product of the sugar industry. Sugar beet pulp has a high content of dietary fiber, with a perfect balance of 2/3 of insoluble fibers – it has a high content in cellulose (21%), hemicellulose (27%) and pectin (23%). The pressed sugar beet pulp is rich in potassium, sodium, calcium and magnesium. The pulp raw proteins have a digestibility of 75% and contain essential amino acids - lysine, methionine, cysteine and threonine. In this work, in the cookies, wheat flour is replaced with extruded sugar beet pulp (ratio of corn grits and sugar beet pulp in extrudates was 55:45) in the amount of 5, 10 and 15%. Chemical analysis of cookies showed that with the increase in the percentage of substitution of wheat flour with extruded sugar beet pulp during the production of cookie samples, there has been a significant increase in the content of dietary fibers from 2.02% to 6.28%, proteins from 5.50% to 7.15% and minerals from 0.45% to 0.72%, compared to the control sample.

cookies ; nutritional profile ; sugar beet pulp ; extrusion ; by-product

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

nije evidentirano

Podaci o prilogu

78-78.

2019.

objavljeno

Podaci o matičnoj publikaciji

Knjiga sažetaka s 12. međunarodnog znanstveno- stručnog skupa HRANOM DO ZDRAVLJA

Babić, Jurislav ; Šubarić, Drago ; Jašić, Midhat

Osijek : Tuzla: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku

978-953-7005-66-5

2232-9536

Podaci o skupu

12. međunarodni znanstveno-stručni skup: hranom do zdravlja = 12th International Scientific and Professional Conference: With food to health

poster

24.10.2019-25.10.2019

Osijek, Hrvatska; Tuzla, Bosna i Hercegovina

Povezanost rada

Prehrambena tehnologija