Naslov
The influence of extruded sugar beet pulp on cookies colour

Autori
Petrović, Jovana ; Pajin, Biljana ; Lončarević, Fišteš, Aleksandar ; Jozinović, Antun ; Ačkar, Đurđica ; Šubarić, Drago

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

Izvornik
Book of Abstracts of the 13th International Scientific and Professional Conference WITH FOOD TO HEALTH / Babić, Jurislav ; Šubarić, Drago ; Jašić, Midhat - Osijek : Tuzla : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Tehnološki fakultet Univerziteta u Tuzli, 2021, 80-80

ISBN
978-953-7005-79-5

Skup
13. međunarodni znanstveno-stručni skup: hranom do zdravlja = 13th International Scientific and Professional Conference: With food to health

Mjesto i datum
Osijek, Hrvatska, 16.09.2021. - 17.09.2021

Vrsta sudjelovanja
Poster

Vrsta recenzije
Recenziran

Ključne riječi
cookies ; sugar beet pulp ; extrusion ; by-product ; colour

Sažetak
In this work, wheat flour is replaced with extruded sugar beet pulp (SBPEs) in the amount of 5, 10 and 15% during the production of cookies. The influence of the percentage of sugar beet pulp in the SBPEs (ratios of corn grits to sugar beet pulp in extrudates were 85:15, 70:30, and 55:45), the size of the SBPE particles (<250 µm, 250-1000 µm and 1000-2000 µm) and the percentage of wheat flour substituted with SBPEs on the cookies' colour was examined using a MINOLTA Chroma Meter CR-400, 24 after baking. The CIEL*, a*, b* colour coordinates (L* - lightness, a* - redness to greenness, and b* - yellowness to blueness) were determined. As the particle size of the extrudate increased, the colour of cookie surface became darker, however, with the increase in the proportion of extrudate in cookies, the L* value decreased. Although the addition of sugar beet pulp in bakery products can lead to a decrease in parameters a* and b*, as was the case with the addition of sugar beet pulp to cookies, pasta, and bread (which had a slightly greyish colour), the cookie samples with SBPEs had positive a* values and b* values similar to the control cookie sample.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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