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Pregled bibliografske jedinice broj: 652639

USE OF MAIZE, SOY AND RICE BREADCRUMBS IN THE FORMULATION OF THE GLUTEN FREE MEATBALLS


Mastanjević, Krešimir; Jukić, Marko; Ugarčić- Hardi, Žaneta; Kovačević, Dragan; Kosović, Indira; Koceva Komlenić, Daliborka
USE OF MAIZE, SOY AND RICE BREADCRUMBS IN THE FORMULATION OF THE GLUTEN FREE MEATBALLS // Book of abstracts 7th International Congress Flour-Bread '13, 9th Croatian Congress of Cereal Technologists / Jukić, Marko (ur.).
Osijek: Prehrambeno-tehnološki fakultet Osijek, 2013. str. 78-78 (poster, međunarodna recenzija, sažetak, znanstveni)


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Naslov
USE OF MAIZE, SOY AND RICE BREADCRUMBS IN THE FORMULATION OF THE GLUTEN FREE MEATBALLS

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

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts 7th International Congress Flour-Bread '13, 9th Croatian Congress of Cereal Technologists / Jukić, Marko - Osijek : Prehrambeno-tehnološki fakultet Osijek, 2013, 78-78

Skup
7th International Congress Flour-Bread '13, 9th Croatian Congress of Cereal Technologists

Mjesto i datum
Opatija, Hrvatska, 16-18.10.2013

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
gluten-free meatballs; maize breadcrumbs; rice breadcrumbs; texture profile analysis; sensory evaluation

Sažetak
The effect of replacing the wheat with the maize, soy and rice breadcrumbs in the formulation of the gluten-free meatballs was investigated. Four different formations of meatballs were prepared by mixing the minced meat (pork and beef, 50 : 50) with 20% of wheat (control), maize, soy and rice breadcrumbs, eggs and spices. Meatballs 80 mm in diameter and 25 mm thick were fried in the pan on the sunflower oil for 5 minutes on both sides. Sensory evaluation, colour determination, oil uptake and texture profile analysis (hardness, springiness cohesiveness, chewiness and resilience) of meatballs were performed. Results showed that only the addition of soy breadcrumbs decreased the sensorial acceptability of meatballs. Sensorial properties of gluten-free meatballs did not deteriorate with replacement of the wheat breadcrumbs with that of maize and rice and some of the sensorial properties (taste) were even better when maize breadcrumbs were used. Colour and textural properties of gluten-free meatballs were quite similar, except for the instrumental colour L* value in meatballs with addition of soy breadcrumbs. In conclusion, in order to benefit consumers with celiac disease and gluten intolerance, maize and rice breadcrumbs could be used as an excellent replacement for wheat which is traditionally used in the formulation of the meatballs.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekti:
113-1130473-0571 - Razvoj novih modificiranih škrobova i primjena u prehrambenoj industriji (Šubarić, Drago, MZOS ) ( POIROT)
113-1130475-2722 - Unapređenje kakvoće, trajnosti i funkcionalnosti proizvoda na bazi pšenice (Koceva Komlenić, Daliborka, MZOS ) ( POIROT)

Ustanove:
Prehrambeno-tehnološki fakultet, Osijek


Citiraj ovu publikaciju:

Mastanjević, Krešimir; Jukić, Marko; Ugarčić- Hardi, Žaneta; Kovačević, Dragan; Kosović, Indira; Koceva Komlenić, Daliborka
USE OF MAIZE, SOY AND RICE BREADCRUMBS IN THE FORMULATION OF THE GLUTEN FREE MEATBALLS // Book of abstracts 7th International Congress Flour-Bread '13, 9th Croatian Congress of Cereal Technologists / Jukić, Marko (ur.).
Osijek: Prehrambeno-tehnološki fakultet Osijek, 2013. str. 78-78 (poster, međunarodna recenzija, sažetak, znanstveni)
Mastanjević, K., Jukić, M., Ugarčić- Hardi, Ž., Kovačević, D., Kosović, I. & Koceva Komlenić, D. (2013) USE OF MAIZE, SOY AND RICE BREADCRUMBS IN THE FORMULATION OF THE GLUTEN FREE MEATBALLS. U: Jukić, M. (ur.)Book of abstracts 7th International Congress Flour-Bread '13, 9th Croatian Congress of Cereal Technologists.
@article{article, author = {Mastanjevi\'{c}, Kre\v{s}imir and Juki\'{c}, Marko and Ugar\v{c}i\'{c}- Hardi, \v{Z}aneta and Kova\v{c}evi\'{c}, Dragan and Kosovi\'{c}, Indira and Koceva Komleni\'{c}, Daliborka}, editor = {Juki\'{c}, M.}, year = {2013}, pages = {78-78}, keywords = {gluten-free meatballs, maize breadcrumbs, rice breadcrumbs, texture profile analysis, sensory evaluation}, title = {USE OF MAIZE, SOY AND RICE BREADCRUMBS IN THE FORMULATION OF THE GLUTEN FREE MEATBALLS}, keyword = {gluten-free meatballs, maize breadcrumbs, rice breadcrumbs, texture profile analysis, sensory evaluation}, publisher = {Prehrambeno-tehnolo\v{s}ki fakultet Osijek}, publisherplace = {Opatija, Hrvatska} }
@article{article, author = {Mastanjevi\'{c}, Kre\v{s}imir and Juki\'{c}, Marko and Ugar\v{c}i\'{c}- Hardi, \v{Z}aneta and Kova\v{c}evi\'{c}, Dragan and Kosovi\'{c}, Indira and Koceva Komleni\'{c}, Daliborka}, editor = {Juki\'{c}, M.}, year = {2013}, pages = {78-78}, keywords = {gluten-free meatballs, maize breadcrumbs, rice breadcrumbs, texture profile analysis, sensory evaluation}, title = {USE OF MAIZE, SOY AND RICE BREADCRUMBS IN THE FORMULATION OF THE GLUTEN FREE MEATBALLS}, keyword = {gluten-free meatballs, maize breadcrumbs, rice breadcrumbs, texture profile analysis, sensory evaluation}, publisher = {Prehrambeno-tehnolo\v{s}ki fakultet Osijek}, publisherplace = {Opatija, Hrvatska} }




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