Naslov
Sensory and textural characteristics of cookies enriched with extruded wheat germ

Autori
Petrović, Jovana ; Pajin, Biljana ; Lončarević, Ivana ; Fišteš, Aleksandar ; Jozinović, Antun ; Ačkar, Đurđica ; Zarić, Danica

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
9th International Congress Flour – Bread ’17/ 11th Croatian Congress of Cereal Technologists Brašno – Kruh ’17 Book of Abstracts / Jozinović, Antun ; Budžaki, Sandra ; Strelec, Ivica - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2017, 45-45

Skup
9th International Congress Flour – Bread ’17/ 11th Croatian Congress of Cereal Technologists Brašno – Kruh ’17

Mjesto i datum
Opatija, Hrvatska, 25.10.2017. - 27.10.2017

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
cookies, by - product, extruded wheat germ, sensory char acteristics

Sažetak
The major challenge in the food industry sector is the introduction of agro - food industry by - products rich in bioactive compounds. Wheat germ is a rich and cheap source of bioactive components, produced as a by - product during the milling process of wheat g rains. In this paper, the influence of extruded wheat germ particle size (<250 μm, 250 - 1000 μm and 1000 - 2 000 μm) on the textural and sensory characteristics of cookies was investigated. Extruded wheat germ particle size affected the cookies’ hardness a nd colour. As the wheat germ particle size decreased, the cookies’ hardness increased. The increasing particle size of the extrudate caused lower scores for cookies’ sensory characteristics.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA