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Pregled bibliografske jedinice broj: 962635

Compare between biscuits produced with Hull-less and Hulled barley


Nakov, Gjore; Jukić, Marko; Stamatovska, Viktorija; Ivanova, Nastia; Šušak, Ana; Koceva Komlenić, Daliborka
Compare between biscuits produced with Hull-less and Hulled barley // Proceedings of the 9th International CONGRESS of Food Technologists, Biotechnologists and nutritionists / Kovačević Ganić, Karin (ur.).
Zagreb: Croatian Society of Food Technologists, Biotechnologists and Nutritionists, 2018. str. 6-11 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Compare between biscuits produced with Hull-less and Hulled barley

Autori
Nakov, Gjore ; Jukić, Marko ; Stamatovska, Viktorija ; Ivanova, Nastia ; Šušak, Ana ; Koceva Komlenić, Daliborka

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 9th International CONGRESS of Food Technologists, Biotechnologists and nutritionists / Kovačević Ganić, Karin - Zagreb : Croatian Society of Food Technologists, Biotechnologists and Nutritionists, 2018, 6-11

Skup
9th International CONGRESS of Food Technologists, Biotechnologists and nutritionists

Mjesto i datum
Zagreb, Hrvatska, 03-05. 10. 2018.

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Biscuits ; barley ; hulled ; hull-less ; functional food

Sažetak
The use of non-traditional raw matetrials and flour and replacement of wheat flour with them, follows the modern trend of production of healthy bakery products. The aim of this paper is to show the difference between flour from hull-less and hulled barley and biscuits produced form 100% hull-less and hulled barley flour. The following analyzes were made on flour and produced biscuits (Method AACC 10-50D), moisture (ISO 6540), ash (ISO 5984:2002), antioxidant activity (DPPH method) and total polyphenols (determined with Folin-Ciocalteu reagent). After baking in biscuits was measuring the color of the biscuits in CIE L*a*b* system by using colorimeter (Konica Minolta Chroma Meter CR-400, Japan). From the analyses made, we have found that hulled barley flour has higher moisture, ash, antioxidant activity and total polyphenols than hull-less barley flour. Chemical analysis in biscuits show that heat treatment (baking) reduces the moisture, ash, antioxidant activity and total polyphenols in biscuits. The produced biscuits with hulled barley flour was more lighter, less redder and yellower then biscuits produced with hull-less barley flour.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



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Ustanove
Prehrambeno-tehnološki fakultet, Osijek