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izvor podataka: crosbi

Functional cookies with the addition of brewer's barley malt and reduced sucrose addition (CROSBI ID 689289)

Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija

Jukić, Marko ; Koceva Komlenić, Daliborka ; Vasileva, Nastia ; Nakov, Gjore ; Lukinac, Jasmina Functional cookies with the addition of brewer's barley malt and reduced sucrose addition // Reports Awarded with "Best Paper" Crystal Prize ; 58th Annual scientific conference of University of Ruse and Union of Scientists: New industries, digital economy, society - projections of the future II. Ruse: University of Ruse Publishing Center, 2020. str. 122-128

Podaci o odgovornosti

Jukić, Marko ; Koceva Komlenić, Daliborka ; Vasileva, Nastia ; Nakov, Gjore ; Lukinac, Jasmina

engleski

Functional cookies with the addition of brewer's barley malt and reduced sucrose addition

The aim of this study was to investigate the effect of replacing part of wheat flour (20, 40 and 60 %) with special brewer’s malted barley flour (Amber) and effect of reduced sucrose (66.6%, 33.3% and 0%) on cookies quality. Dimensional and textural properties, colour and sensory properties of cookies were evaluated. Analyses of total polyphenol content and antioxidant activity were also conducted. Based on the results of the research carried out it can be concluded that width and spread factor of cookies significantly decreased and thickness increased proportionally to the reduction of added sucrose. These changes were less pronounced in the samples with the addition of malted flour. Sucrose reduction significantly decreased snapping force and that decrease was even more evident for barley malt cookie samples. Brightness decreased proportionally with the addition of malted flour. Malt addition significantly increased total polyphenol content and antioxidant activity of cookies. According to sensory analyses, cookies with the addition of malted flour have a pleasant sweet and full flavour. It can be concluded that special brewer’s malted barley flour can be successfully used in the production of functional cookies with simultaneous reduction of sucrose addition.

functional cookies ; malted barley flour ; sucrose reduction

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Podaci o prilogu

122-128.

2020.

nije evidentirano

objavljeno

978-954-712-793-7

Podaci o matičnoj publikaciji

Reports Awarded with "Best Paper" Crystal Prize ; 58th Annual scientific conference of University of Ruse and Union of Scientists: New industries, digital economy, society - projections of the future II

Ruse: University of Ruse Publishing Center

Podaci o skupu

59th Annual Scientific Conference of University of Ruse and Union of Scientists "New Industries, Digital Economy, Society - Projections of the Future III"

pozvano predavanje

06.11.2020-07.11.2020

Razgrad, Bugarska; Silistra, Bugarska; Ruse, Bugarska

Povezanost rada

Prehrambena tehnologija