Naslov
Influence of wheat straw addition on quality characteristics of pasta

Autori
Ugarčić-Hardi, Žaneta ; Sabo, Mirjana ; Hackenberger, Dubravka ; Jukić, Marko

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of an 2nd International Scientific Congress "Food Science & Food Biotechnology in Developing Countries" / - Saltillo, 2006, 595-599

Skup
2nd International Scientific Congress "Food Science & Food Biotechnology in Developing Countries"

Mjesto i datum
Saltillo, Meksiko, 16.10.2006. - 18.10.2006

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
pasta ; wheat straw ; quality parameters

Sažetak
The influence of wheat straw addition (5, 7.5, 10, 12.5 and 15%) on sensory properties of pasta was evaluated. Mineral composition of wheat straw of four wheat genotypes from Croatia was estimated and compared with mineral content of whole grain. The results showed higher concentration of K, Ca, Fe and Mn in the wheat straw than in the grain. Pasta was dried at room temperature and at 70 °C. The results showed that the addition of wheat straw up to 10% could be used in pasta production.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA