Pregled bibliografske jedinice broj: 728919
Fortification of instant coffee beverages - influence of functional ingredients, packaging material and storage time on physical properties of newly formulated, enriched instant coffee powders
Fortification of instant coffee beverages - influence of functional ingredients, packaging material and storage time on physical properties of newly formulated, enriched instant coffee powders // Journal of the science of food and agriculture, 95 (2015), 13; 2607-2618 doi:10.1002/jsfa.6989 (međunarodna recenzija, članak, znanstveni)
CROSBI ID: 728919 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Fortification of instant coffee beverages - influence of functional ingredients, packaging material and storage time on physical properties of newly formulated, enriched instant coffee powders
Autori
Benković, Maja ; Srečec, Siniša ; Špoljari, Igor ; Mršić, Gordan ; Bauman, Ingrid
Izvornik
Journal of the science of food and agriculture (0022-5142) 95
(2015), 13;
2607-2618
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
instant coffee; functional ingredients; physical properties; sensory properties; storage
Sažetak
Consumer demands for healthy, functional foods are growing rapidly nowadays. Coffee, as one of the most spread commodities, represents an interesting aspect for enrichment, since it is consumed by millions of people on daily basis. The aim of this study was to formulate enriched instant coffee powders with a purpose of estimating the influence of storage time, functional ingredients and packaging material on physical and sensory properties of the mixtures. Storage time of 6 months significantly (p<0.05) influenced moisture content of the mixtures, which rose linearly with an increase in storage time. Packaging material showed to be an important variable affecting moisture content, particle size, colour and cohesion index. Functional ingredients (vitamins A and C, iron, inulin and oligofructose) influenced particle size, dispersibility, wettability and, in terms of sensory analysis, grades for aftertaste, chemical taste and overall acceptability. Addition of functional ingredients significantly influenced some particle size distribution parameters and reconstitution properties, causing an increase in wettability and dispersibility times. Furthermore, in sensory terms, it influenced aftertaste and chemical taste grades. Packaging material significantly influenced moisture content, some particle size distribution parameters, colour and cohesion index.
Izvorni jezik
Engleski
Znanstvena područja
Poljoprivreda (agronomija), Biotehnologija, Prehrambena tehnologija
POVEZANOST RADA
Projekti:
058-0581846-2810 - Karakterizacija i određivanje stupnja izmiješanosti praškastih materijala (Bauman, Ingrid, MZOS ) ( CroRIS)
Ustanove:
Visoko gospodarsko učilište, Križevci,
Prehrambeno-biotehnološki fakultet, Zagreb,
Centar za forenzična ispitivanja, istraživanja i vještačenja "Ivan Vučetić"
Citiraj ovu publikaciju:
Časopis indeksira:
- Current Contents Connect (CCC)
- Web of Science Core Collection (WoSCC)
- Science Citation Index Expanded (SCI-EXP)
- SCI-EXP, SSCI i/ili A&HCI
- Scopus
