Pregled bibliografske jedinice broj: 271808
Total phenols in enriched biscuits
Total phenols in enriched biscuits // Book of abstract, 2nd International and 19th Croatian congress of technologists for post-harvest technology "Zrnko 2006" / Krčka, T. (ur.).
Zagreb: Agronomski fakultet Sveučilišta u Zagrebu, 2006. str. 97-97 (predavanje, međunarodna recenzija, sažetak, znanstveni)
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Naslov
Total phenols in enriched biscuits
Autori
Šebečić, Blaženka ; Vedrina-Dragojević, Irena ; Dragičević, Iva ; Hečimović, Marijana ; Vitali, Dubravka
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Book of abstract, 2nd International and 19th Croatian congress of technologists for post-harvest technology "Zrnko 2006"
/ Krčka, T. - Zagreb : Agronomski fakultet Sveučilišta u Zagrebu, 2006, 97-97
Skup
2. međunarodni i 19. hrvatski kongres tehnologa za posliježetvenu tehnologiju "Zrnko 2006)
Mjesto i datum
Tuheljske Toplice, Hrvatska, 22.11.2006. - 23.11.2006
Vrsta sudjelovanja
Predavanje
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
biscuits; total phenols
Sažetak
Biscuits are cereal based food widely consumed by all populations and therefore appropriate to be “ carrier” for different health protecting compounds. Due to well documented beneficial effects of high intake of fibres, confectionery industry offers new types of biscuits enriched with fibres of different origin. Since data show that intake of dietary fibres from whole grain products is more effective in prevention of different diseases than those from refined cereal products or pure fibres (Jacobs at al. 2000) Probable due to presence of bioactive phytochemials in whole grain, the aim of examination described was to evaluate fibre rich biscuits as a source of total phenols (as strong antioxidants) depending on the origin of fibres. Total phenols were determined spectrophotometrically (Gao at all. 2002) in ten experimentally baked biscuits based on wheat flour of different extraction rate with or without dietary fibres of different origin or fibre rich raw materials added. Results show that shears of total phenols and fibres in biscuits based on the wheat flour depend on the type of flour ; biscuits with pure wheat and oat fibres added although the highest in fibres were the lowest in phenol content while carob flour, apple fibres and soya flour added enhance phenol content in biscuits thereby carob flour being the most effective. Those biscuits being the good source of dietary fibres and total phenols can be considered as functional food.
Izvorni jezik
Engleski
Znanstvena područja
Farmacija
