Naslov
Prediction of quality of biscuits with grape pomace addition by a modified method of flour solvent retention capacity testing
(Prediction of quality of biscuits with grape pomace addition by a modified method of flour solvent retention capacity testing)

Autori
Koceva Komlenić, Daliborka ; Jukić, Marko ; Lukinac, Jasmina ; Planinić, Mirela ; Šušak, Ana ; Martinović, Josipa ; Perković, Gabriela ; Šelo, Gordana ; Bucić-Kojić ; Ana

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

Izvornik
Book of Abstracts HDBMB2022: From Science to Knowledge / Dulić, Morana ; Sinčić, Nino ; Vrhovac Madunić, Ivana - Zagreb : Hrvatsko Društvo za Biotehnologiju, 2022, 92-92

Skup
Congress of the Croatian Society of Biochemistry and Molecular Biology: From Science to Knowledge (HDBMB22)

Mjesto i datum
Brela, Hrvatska, 28.09.2022. - 01.10.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
wheat flour ; biscuit quality ; Cabernet Sauvignon grape pomace ; flour retention capacity

Sažetak
Grape pomace is a by-product of wine production and is rich in natural antioxidants, fiber and phenolic components. Therefore, it is used, among other things, in the development of various food products that acquire new functional properties through the addition of grape pomace. In this paper, the influence of using different sample amounts (5 g, 1 g and 0.2 g) on the prediction of the quality of biscuits made from wheat flour with the addition of Cabernet Sauvignon grape pomace was studied. The methods used were Solvent Retention Capacity (SRC) and Alkaline Water Retention Capacity (AWRC). These are methods used to test the quality of wheat flour, measuring the ability of the flour to retain various solutions after centrifugation of the suspension. The test results showed that there is a significant correlation between the retention values of the solutions used, regardless of the sample weight used. The best results for the retention capacity of flour were obtained for samples of 5 g. The obtained results show that we can use with high statistical significance (p < 0.01) the AWRC, SRC- H2O, SRC-Sucrose and SRC-Na2CO3 methods to predict the biscuit volume, the SRC-Sucrose and SRC-Na2CO3 methods to predict the width and the SRC-Sucrose method to predict the spreading factor. The prediction of the height of the biscuit with the addition of Cabernet Sauvignon grape pomace can be performed with high statistical significance (p < 0.01) for 1 g samples using the AWRC method. According to the obtained results, SRC and AWC are methods for determining the quality of wheat flour that can be used to predict the quality of biscuit with grape pomace addition when we need quick results or when we have a small amount of samples.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA