Naslov
Cookies enriched with chestnut flours as a source of dietery fibres

Autori
B. Pajin, D. Šoronj, Simović, D. Šubarić, Lj. Dokić, I. Lončarević, J. Babić, Z. Šereš

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

Izvornik
Book of Abstracts 5th International Dietary Fibre Conference DF 2012 / - Lahti : ICC, 2012, 147-147

ISBN
978-3-9503336-0-2

Skup
5th International Dietary Fibre Conference DF 2012

Mjesto i datum
Rim, Italija, 07.05.2012. - 09.05.2012

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
cookies; chestnut flour; firmness; sensory characteristics

Sažetak
Chestnut flour, due to its favourable nutrient composition, vitamins, certain minerals and dietary fibre, has functional characteristics that make it desirable ingredient in food (snack products, bread and rolls, pasta, confectionary). The possibility of application of chestnut flour in the cookies production was investigated in this work. Experiments were planned based on 32 factorial plan with independent variables: chestnut flour quantity (20, 40 and 60%) and moisture dough (20, 22, 24%). The changes in quality cookies as the function of the independent parameters, were monitored based on the results of determining the firmness, colour and sensory characteristics. The addition of chestnut flour, in composition of the test with 24% moisture, improves the sensory properties of cookies compared to the control samples (without chestnut flour). Samples with 20% and 40% of chestnut flour were characterised by the best sensory characteristics (maximum sensory scores: 20.00). Based on the results of this research, it can be concluded that optimal physical dough properties and exellent quality of the cookies with 40% chestnut flour were obtained when the moisture dough was 22%. The good quality of cookies was reached by addition of the 60% of chestnut flour and at moisture dough of 24%.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA