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Pregled bibliografske jedinice broj: 1209349

Effect of the Addition of Hulless Barley Flour on the Quality of Short-Dough Cookies

Nakov, Gjore; Jukić, Marko; Šimić, Gordana; Šumanovac, Franjo; Komlenić, Daliborka Koceva; Lukinac, Jasmina
Effect of the Addition of Hulless Barley Flour on the Quality of Short-Dough Cookies // Foods, 11 (2022), 16; 2428, 12 doi:10.3390/foods11162428 (međunarodna recenzija, članak, znanstveni)

CROSBI ID: 1209349 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Effect of the Addition of Hulless Barley Flour on the Quality of Short-Dough Cookies

Autori
Nakov, Gjore ; Jukić, Marko ; Šimić, Gordana ; Šumanovac, Franjo ; Komlenić, Daliborka Koceva ; Lukinac, Jasmina

Izvornik
Foods (2304-8158) 11 (2022), 16; 2428, 12

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
short-dough cookies ; hulless barley ; β-glucans ; antioxidant capacity

Sažetak
Short-dough cookies are one of the most popular cereal-based products in the world, but usually they are considered as foods with a low nutritional value. Therefore, the aim of this study was to investigate the possibility of replacing part of the wheat flour (WF) with hulless barley flour (HLBF), in order to improve the functional properties and nutritional value of the cookies. Cookies were prepared from composite flours in the ratios HLBF:WF 0:100, 25:75, 50:50, 75:25, and 100:0. The results show that as the HLBF content in the composite flour increases, the viscosity of the corresponding HLBF:WF slurries also increases, due to the high dietary fiber content (especially the high β-glucan content), which is significantly higher when HLBF is included in the formulation. The addition of HLBF decreases the spread factor of the cookies, and increases their softness compared to the control cookies (100% WF), but these changes are not statistically significant up to 50% HLBF addition. The color of the HLBF:WF cookies is not significantly affected. A significant increase in total phenolic content (TPC) and increased antioxidant capacity (AOC) are observed in the HLBF:WF cookies. In addition, sensory evaluation confirms that WF can be replaced by up to 50% with HLBF without significant deterioration of the organoleptic properties of the cookies. It can be concluded that hulless barley serves as a promising raw material if the nutritional and functional properties of cereal-based products are to be improved.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA

Ustanove:
Poljoprivredni institut Osijek,
Prehrambeno-tehnološki fakultet, Osijek

Profili:

Avatar Url Daliborka Koceva Komlenić (autor)

Avatar Url Jasmina Lukinac (autor)

Avatar Url Gordana Šimić (autor)

Avatar Url Marko Jukić (autor)

Poveznice na cjeloviti tekst rada:

doi www.mdpi.com www.mdpi.com

Citiraj ovu publikaciju:

Nakov, Gjore; Jukić, Marko; Šimić, Gordana; Šumanovac, Franjo; Komlenić, Daliborka Koceva; Lukinac, Jasmina
Effect of the Addition of Hulless Barley Flour on the Quality of Short-Dough Cookies // Foods, 11 (2022), 16; 2428, 12 doi:10.3390/foods11162428 (međunarodna recenzija, članak, znanstveni)
Nakov, G., Jukić, M., Šimić, G., Šumanovac, F., Komlenić, D. & Lukinac, J. (2022) Effect of the Addition of Hulless Barley Flour on the Quality of Short-Dough Cookies. Foods, 11 (16), 2428, 12 doi:10.3390/foods11162428.
@article{article, author = {Nakov, Gjore and Juki\'{c}, Marko and \v{S}imi\'{c}, Gordana and \v{S}umanovac, Franjo and Komleni\'{c}, Daliborka Koceva and Lukinac, Jasmina}, year = {2022}, pages = {12}, DOI = {10.3390/foods11162428}, chapter = {2428}, keywords = {short-dough cookies, hulless barley, β-glucans, antioxidant capacity}, journal = {Foods}, doi = {10.3390/foods11162428}, volume = {11}, number = {16}, issn = {2304-8158}, title = {Effect of the Addition of Hulless Barley Flour on the Quality of Short-Dough Cookies}, keyword = {short-dough cookies, hulless barley, β-glucans, antioxidant capacity}, chapternumber = {2428} }
@article{article, author = {Nakov, Gjore and Juki\'{c}, Marko and \v{S}imi\'{c}, Gordana and \v{S}umanovac, Franjo and Komleni\'{c}, Daliborka Koceva and Lukinac, Jasmina}, year = {2022}, pages = {12}, DOI = {10.3390/foods11162428}, chapter = {2428}, keywords = {short-dough cookies, hulless barley, β-glucans, antioxidant capacity}, journal = {Foods}, doi = {10.3390/foods11162428}, volume = {11}, number = {16}, issn = {2304-8158}, title = {Effect of the Addition of Hulless Barley Flour on the Quality of Short-Dough Cookies}, keyword = {short-dough cookies, hulless barley, β-glucans, antioxidant capacity}, chapternumber = {2428} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus

Uključenost u ostale bibliografske baze podataka::


  • AGRIS International
  • CAB Abstracts
  • FSTA: Food Science and Technology Abstracts

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