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Pregled bibliografske jedinice broj: 1135593

The quality and shelf life of biscuits with cryo-ground proso millet and buckwheat by-products


Radoš, Kristina; Čukelj Mustač, Nikolina; Benković, Maja; Kuzmić, Ivana; Novotni, Dubravka; Drakula, Saša; Habuš, Matea; Voučko, Bojana; Ćurić, Duška
The quality and shelf life of biscuits with cryo-ground proso millet and buckwheat by-products // Journal of food processing and preservation, 15532 (2021), 15532, 12 doi:10.1111/jfpp.15532 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 1135593 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
The quality and shelf life of biscuits with cryo-ground proso millet and buckwheat by-products

Autori
Radoš, Kristina ; Čukelj Mustač, Nikolina ; Benković, Maja ; Kuzmić, Ivana ; Novotni, Dubravka ; Drakula, Saša ; Habuš, Matea ; Voučko, Bojana ; Ćurić, Duška

Izvornik
Journal of food processing and preservation (0145-8892) 15532 (2021); 15532, 12

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
biscuits ; cereal by-products ; cryo-grinding ; shelf life ; near-infrared spectroscopy

Sažetak
Cereal by-products can negatively affect sensory properties and shelf life of foods if they are not pre-processed in order to alter their physico-chemical properties. Cryo-grinding is an innovative method for processing cereal by-products ; therefore, we investigated the effect of adding cryo-ground proso millet bran (10%) and buckwheat hulls (2%) on the quality and shelf life of sugar-free whole-wheat biscuits. Shelf life was investigated by texture and sensory analysis, peroxide value (PV), free fatty acids (FFA), and near-infrared spectroscopy (NIRS). Regardless of particle size, by-products similarly affected the quality of biscuits and increased their nutritional value, while their shelf life was comparable to that of whole-wheat biscuits. NIRS and chemometric analysis of spectra successfully separated biscuits by composition and storage time. While developed partial least squares models showed lower precision in predicting storage, FFA, and PV based on NIR spectra, the artificial neural networks showed high prediction accuracy and low errors.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekti:
IP-2016-06-3789 - Od nusproizvoda u preradi žitarica i uljarica do funkcionalne hrane primjenom inovativnih procesa (GbP-FFood) (Ćurić, Duška, HRZZ - 2016-06) ( POIROT)

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb

Poveznice na cjeloviti tekst rada:

doi ifst.onlinelibrary.wiley.com

Citiraj ovu publikaciju:

Radoš, Kristina; Čukelj Mustač, Nikolina; Benković, Maja; Kuzmić, Ivana; Novotni, Dubravka; Drakula, Saša; Habuš, Matea; Voučko, Bojana; Ćurić, Duška
The quality and shelf life of biscuits with cryo-ground proso millet and buckwheat by-products // Journal of food processing and preservation, 15532 (2021), 15532, 12 doi:10.1111/jfpp.15532 (međunarodna recenzija, članak, znanstveni)
Radoš, K., Čukelj Mustač, N., Benković, M., Kuzmić, I., Novotni, D., Drakula, S., Habuš, M., Voučko, B. & Ćurić, D. (2021) The quality and shelf life of biscuits with cryo-ground proso millet and buckwheat by-products. Journal of food processing and preservation, 15532, 15532, 12 doi:10.1111/jfpp.15532.
@article{article, year = {2021}, pages = {12}, DOI = {10.1111/jfpp.15532}, chapter = {15532}, keywords = {biscuits, cereal by-products, cryo-grinding, shelf life, near-infrared spectroscopy}, journal = {Journal of food processing and preservation}, doi = {10.1111/jfpp.15532}, volume = {15532}, issn = {0145-8892}, title = {The quality and shelf life of biscuits with cryo-ground proso millet and buckwheat by-products}, keyword = {biscuits, cereal by-products, cryo-grinding, shelf life, near-infrared spectroscopy}, chapternumber = {15532} }
@article{article, year = {2021}, pages = {12}, DOI = {10.1111/jfpp.15532}, chapter = {15532}, keywords = {biscuits, cereal by-products, cryo-grinding, shelf life, near-infrared spectroscopy}, journal = {Journal of food processing and preservation}, doi = {10.1111/jfpp.15532}, volume = {15532}, issn = {0145-8892}, title = {The quality and shelf life of biscuits with cryo-ground proso millet and buckwheat by-products}, keyword = {biscuits, cereal by-products, cryo-grinding, shelf life, near-infrared spectroscopy}, chapternumber = {15532} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


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