Compare between biscuits produced with Hull-less and Hulled barley (CROSBI ID 667615)
Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija
Podaci o odgovornosti
Nakov, Gjore ; Jukić, Marko ; Stamatovska, Viktorija ; Ivanova, Nastia ; Šušak, Ana ; Koceva Komlenić, Daliborka
engleski
Compare between biscuits produced with Hull-less and Hulled barley
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.
biscuits ; barley ; hulled ; hull-less ; functional food
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
Podaci o prilogu
93-93.
2018.
objavljeno
Podaci o matičnoj publikaciji
Book of Abstracts of the 9th International CONGRESS of Food Technologists, Biotechnologists and nutritionists
Kovačević Ganić, Karin
Zagreb: Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista
978-953-99725-7-6
Podaci o skupu
9th International Congress of Food Technologists, Biotechnologists and Nutritionist
poster
03.10.2018-06.10.2018
Zagreb, Hrvatska