Naslov
Nutritional Value of Cookies Supplemented with Extruded Sugar Beet Pulp

Autori
Petrović, Jovana ; Pajin, Biljana ; Lončarević, Ivana ; Fišteš, Aleksandar ; Jozinović, Antun ; Simić, Sonja ; Ačkar, Đurđica

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

Izvornik
Knjiga sažetaka s 12. međunarodnog znanstveno- stručnog skupa HRANOM DO ZDRAVLJA / Babić, Jurislav ; Šubarić, Drago ; Jašić, Midhat - Osijek : Tuzla : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2019, 78-78

ISBN
978-953-7005-66-5

Skup
12. međunarodni znanstveno-stručni skup: hranom do zdravlja = 12th International Scientific and Professional Conference: With food to health

Mjesto i datum
Osijek, Hrvatska; Tuzla, Bosna i Hercegovina, 24.10.2019. - 25.10.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
cookies ; nutritional profile ; sugar beet pulp ; extrusion ; by-product

Sažetak
The aim of this study was to examine the possibility of improving the nutritional value of the cookies using sugar beet pulp, the by-product of the sugar industry. Sugar beet pulp has a high content of dietary fiber, with a perfect balance of 2/3 of insoluble fibers – it has a high content in cellulose (21%), hemicellulose (27%) and pectin (23%). The pressed sugar beet pulp is rich in potassium, sodium, calcium and magnesium. The pulp raw proteins have a digestibility of 75% and contain essential amino acids - lysine, methionine, cysteine and threonine. In this work, in the cookies, wheat flour is replaced with extruded sugar beet pulp (ratio of corn grits and sugar beet pulp in extrudates was 55:45) in the amount of 5, 10 and 15%. Chemical analysis of cookies showed that with the increase in the percentage of substitution of wheat flour with extruded sugar beet pulp during the production of cookie samples, there has been a significant increase in the content of dietary fibers from 2.02% to 6.28%, proteins from 5.50% to 7.15% and minerals from 0.45% to 0.72%, compared to the control sample.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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