Naslov
Functional cookies with the addition of brewer's barley malt and reduced sucrose addition

Autori
Jukić, Marko ; Koceva Komlenić, Daliborka ; Vasileva, Nastia ; Nakov, Gjore ; Lukinac, Jasmina

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Reports Awarded with "Best Paper" Crystal Prize ; 58th Annual scientific conference of University of Ruse and Union of Scientists: New industries, digital economy, society - projections of the future II / - Ruse : University of Ruse Publishing Center, 2020, 122-128

ISBN
978-954-712-793-7

Skup
58th Annual scientific conference of University of Ruse and Union of Scientists: New industries, digital economy, society - projections of the future II

Mjesto i datum
Razgrad, Bugarska ; Silistra, Bugarska ; Ruse, Bugarska, 24.10.2019. - 26.10.2019

Vrsta sudjelovanja
Plenarno

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
functional cookies ; malted barley flour ; sucrose reduction

Sažetak
The aim of this study was to investigate the effect of replacing part of wheat flour (20, 40 and 60 %) with special brewer’s malted barley flour (Amber) and effect of reduced sucrose (66.6%, 33.3% and 0%) on cookies quality. Dimensional and textural properties, colour and sensory properties of cookies were evaluated. Analyses of total polyphenol content and antioxidant activity were also conducted. Based on the results of the research carried out it can be concluded that width and spread factor of cookies significantly decreased and thickness increased proportionally to the reduction of added sucrose. These changes were less pronounced in the samples with the addition of malted flour. Sucrose reduction significantly decreased snapping force and that decrease was even more evident for barley malt cookie samples. Brightness decreased proportionally with the addition of malted flour. Malt addition significantly increased total polyphenol content and antioxidant activity of cookies. According to sensory analyses, cookies with the addition of malted flour have a pleasant sweet and full flavour. It can be concluded that special brewer’s malted barley flour can be successfully used in the production of functional cookies with simultaneous reduction of sucrose addition.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA