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The Influence of Extruded Sugar Beet Pulp on Cookies’ Nutritional, Physical and Sensory Characteristics (CROSBI ID 298608)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Simić, Sonja ; Petrović, Jovana ; Rakić, Dušan ; Pajin, Biljana ; Lončarević, Ivana ; Jozinović, Antun ; Fišteš, Aleksandar ; Nikolić, Sanja ; Blažić, Marijana ; Miličević, Borislav The Influence of Extruded Sugar Beet Pulp on Cookies’ Nutritional, Physical and Sensory Characteristics // Sustainability, 13 (2021), 9; 5317, 15. doi: 10.3390/su13095317

Podaci o odgovornosti

Simić, Sonja ; Petrović, Jovana ; Rakić, Dušan ; Pajin, Biljana ; Lončarević, Ivana ; Jozinović, Antun ; Fišteš, Aleksandar ; Nikolić, Sanja ; Blažić, Marijana ; Miličević, Borislav

engleski

The Influence of Extruded Sugar Beet Pulp on Cookies’ Nutritional, Physical and Sensory Characteristics

Sugar beet pulp (SBP) is a by-product of the sugar industry in which the dietary fiber content ranges from 73% to 80%. Compared to cereal fibers mainly used in biscuit production, sugar beet fibers are gluten free and have a perfect ratio of 2/3 insoluble fiber. In this work, sugar beet pulp was extruded with corn grits (ratios of corn grits to sugar beet pulp in extrudates were 85:15, 70:30, and 55:45), and the obtained sugar beet pulp extrudates (SBPEs) were used for improving the nutritional quality of cookies. The wheat flour in cookies was replaced with SBPEs in the amount of 5, 10, and 15%. The influence of three factors (the percentage of sugar beet pulp in the SBPEs, the size of the SBPE particles, and the percentage of wheat flour substituted with SBPEs) and their interactions on the nutritional quality of cookies, as well as their physical and sensory characteristics are examined using the Box–Behnken experimental design. The addition of extruded sugar beet pulp (SBPEs) significantly increased the amount of total dietary fiber and mineral matter of cookies. On the whole, the addition of SBPEs increased cookie hardness, but the hardness decreased with an increase in extrudate particle size. Sensory characteristics (except for the taste) were the most influenced by extrudate particle size.

extrusion ; sugar beet pulp ; food waste valorization ; cookie quality ; box–behnken design

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Podaci o izdanju

13 (9)

2021.

5317

15

objavljeno

2071-1050

10.3390/su13095317

Povezanost rada

Prehrambena tehnologija

Poveznice
Indeksiranost