Naslov
Sensory characteristics of cookies enriched with extruded sugar beet pulp

Autori
Petrović, Jovana ; Pajin, Biljana ; Šoronja- Simović, Dragana ; Lončarević, Ivana ; Jozinović, Antun ; Rakić, Dušan ; Nikolić, Ivana ; Šereš, Zita ; Maravić, Nikola

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

Izvornik
19th Ružička Days TODAY SCIENCE – TOMORROW INDUSTRY- Book of Abstracts / Babić, Jurislav - Osijek : Zagreb : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), 2022, 107-107

Skup
19. Ružičkini dani "Danas znanost - sutra industrija"

Mjesto i datum
Vukovar, Hrvatska, 21.09.2022. - 23.09.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
extruded sugar beet pulp ; food waste valorization ; cookie quality ; sensory analysis

Sažetak
Every year, large quantities of sugar beet pulp are produced in Serbia as well as all over the world (about 120 million tones). Beet pulp contains 70-80% of dietary fiber which have a positive effect on human cholesterol. Compared to cereal fibers mainly used in biscuit production, sugar beet fibers have a perfect ratio of 2/3 insoluble fiber, contain no phytic acid and gluten free. In this work, extruded sugar beet pulp (ratio of corn grits:sugar beet pulp in extrudate was 55:45) is used for improving the nutritional quality of cookies which are world –spread consumption, especially among children. Wheat flour in cookies is replaced with extrudates in the amount of 5, 10 and 15%. Cookie samples were evaluated by a panel comprising of 10 trained members, food technologists. The addition of the extrudate led to an increase in the hardness, graininess, poorer appearance of the cookie surface with more pronounced cracks and slight deformation of the shape.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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