Pregled bibliografske jedinice broj: 1232350
The influence of apple pomace extrudates on cookies sensory characteristics
The influence of apple pomace extrudates on cookies sensory characteristics // 3rd International Scientific and Professional Conference FOOD INDUSTRY BY-PRODUCTS Book of Abstarcts / Šubarić, Drago ; Jokić, Stela ; Lončarić, Ante (ur.).
Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2022. str. 57-58 (poster, međunarodna recenzija, sažetak, znanstveni)
CROSBI ID: 1232350 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
The influence of apple pomace extrudates on cookies
sensory characteristics
Autori
Petrović, Jovana ; Pajin, Biljana ; Šoronja- Simović, Dragana ; Lončarević, Ivana ; Jozinović, Antun ; Rakić, Dušan ; Nikolić, Ivana ; Šubarić, Drago
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
3rd International Scientific and Professional Conference FOOD INDUSTRY BY-PRODUCTS Book of Abstarcts
/ Šubarić, Drago ; Jokić, Stela ; Lončarić, Ante - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2022, 57-58
ISBN
978-953-7005-86-3
Skup
3. međunarodni znanstveno-stručni skup: Food industry by-products
Mjesto i datum
Osijek, Hrvatska, 29.08.2022
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
apple pomace ; food waste valorization ; cookie quality ; sensory analysis
Sažetak
Apple pomace make almost 25% of the total weight of apple left over after processing. It is primarily rich in dietary fiber (35-60%), contains significant amounts of soluble dietary fiber, mostly pectin. The aim of this study was to examine the effect of replacing 5, 10 and 15% of wheat flour with extruded snack products enriched with the apple pomace (corn grit:apple pomace ratio was 85:15), on the sensory characteristics of cookies. Cookie samples were evaluated by a panel of 10 trained members. The intensity of each attribute is listed on a 7-point intensity scale. The evaluated attributes were: color, surface appearance, hardness, grainess, pore appearance and taste. The hardness of cookies, grainess and number of cracks in the surface increased with increasing extrudate content. By adding apple pomace extrudates, the cookies get a characteristic fruity aroma and a darker color with increasing the share of red tone. Also, the intensity of the apple taste increased with the increase of the extrudate content. Due to the pleasant aroma of this pomace, it is possible to reduce the amount of sugar in the cookies.
Izvorni jezik
Engleski
