Pregled bibliografske jedinice broj: 786398
Characterization of biscuits enriched with black currant and jostaberry powder
Characterization of biscuits enriched with black currant and jostaberry powder // Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 10 (2015), 1-2; 31-36 (međunarodna recenzija, članak, znanstveni)
CROSBI ID: 786398 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Characterization of biscuits enriched with black currant and jostaberry powder
Autori
Molnar, Dunja ; Rimac Brnčić, Suzana ; Vujić, Lovorka ; Gyimes, Erno ; Krisch, Judith
Izvornik
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam (1847-3423) 10
(2015), 1-2;
31-36
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
black currant; jostaberry; powder; biscuit; sensory properties; starch digestibility
Sažetak
The aim of this research was to characterize the improvement in nutritional value, antioxidant activity as well as to evaluate textural and sensory properties of enriched biscuit. In this work black currant and jostaberry powder were used as ingredients for biscuit production since consumer demants for functional bakery products, like biscuits, are increasing. Obtained results showed that addition of berries to biscuit resulted in increase of total polyphenol and crude fibre content as well as antioxidant activity. Addition of berry powder resulted in decrease of rapidly available glucose and rabidly digestible strach. All examined antioxidant and sensory properties were improved when a chocolate coat was formed on the biscuits. Fracturability and hardness were affected by berry powder addition.
Izvorni jezik
Engleski
Citiraj ovu publikaciju:
Časopis indeksira:
- Web of Science Core Collection (WoSCC)
- SCI-EXP, SSCI i/ili A&HCI
