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Use of maize, soy and rice flour and breadcrumbs in the formulation of the gluten free coating mixture for fried food products (CROSBI ID 581996)

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

Jukić, Marko ; Mastanjević, Krešimir ; Ugarčić-Hardi, Žaneta ; Kovačević, Dragan ; Kosović, Indira ; Koceva Komlenić, Daliborka Use of maize, soy and rice flour and breadcrumbs in the formulation of the gluten free coating mixture for fried food products // Brašno - kruh '11 : : proceedings of 6th International Congress Flour - Bread ’11 and 4th Croatian Congress of Ceral Technologists / Koceva Komelnić, Daliborka (ur.). Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2011. str. 109-109

Podaci o odgovornosti

Jukić, Marko ; Mastanjević, Krešimir ; Ugarčić-Hardi, Žaneta ; Kovačević, Dragan ; Kosović, Indira ; Koceva Komlenić, Daliborka

engleski

Use of maize, soy and rice flour and breadcrumbs in the formulation of the gluten free coating mixture for fried food products

The effect of replacing the wheat with the maize, soy and rice flour and breadcrumbs in the formulation of the gluten-free coating mixture for fried food products was investigated. Six different coating butters were prepared by mixing water and egg white with wheat (control), maize, soy and rice flour, as well as with the mixture of maize and soy flour (50:50) and maize and rice flour (50:50), respectively. Dry breadcrumbs from the previously baked wheat, maize, soy and rice bread were also prepared. Turkey nuggets, made from minced turkey breasts, were dipped in the prepared wet coating batters and breadcrumbs and deep-fried in the palm oil for 3 minutes. Sensory evaluation, colour determination, oil uptake and texture profile analysis (hardness, springiness cohesiveness, chewiness and resilience) of turkey nuggets were performed. In addition to that, textural properties of fried coating that was removed from nuggets were also determined. Results showed that only the addition of soy flour decreased the acceptability of nuggets. Replacing the wheat flour and breadcrumbs with that of maize and rice did not deteriorate the fried nuggets characteristics and some of the properties (colour, appearance and total sensory score) were even better when maize and maize/rice mixture were used. In conclusion, in order to benefit consumers with celiac disease and gluten intolerance, maize and rice flour could be used as an excellent replacement for wheat which is traditionally used in the formulation of the coating mixture for fried food products.

gluten-free frying coating mixture; maize flour; rice flour; texture profile analysis; sensory evaluation

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Podaci o prilogu

109-109.

2011.

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objavljeno

Podaci o matičnoj publikaciji

Brašno - kruh '11 : : proceedings of 6th International Congress Flour - Bread ’11 and 4th Croatian Congress of Ceral Technologists

Koceva Komelnić, Daliborka

Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku

Podaci o skupu

Međunarodni kongres Brašno - kruh (6 ; 2011) ; Croatian Congress of Cereal Technologists (8 ; 2011)

poster

12.10.2011-14.10.2011

Opatija, Hrvatska

Povezanost rada

Prehrambena tehnologija