Naslov
Kvaliteta tjestenine obogaćene različitim funkcionalnim sastojcima
(Quality of pasta enriched with different functional ingredients)

Autori
Ugarčić, Žaneta ; Koceva Komlenić, Daliborka ; Jukić, Marko ; Kosović, Indira ; Kuleš, Anđa

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

Izvornik
Zbornik sažetaka. XIV Ružičkini dani. Danas znanost - sutra industrija / Jukić, Ante - Osijek, 2012, 8-8

Skup
XIV Ružičkini dani. Danas znanost - sutra industrija

Mjesto i datum
Vukovar, Hrvatska, 13.09.2012. - 15.09.2012

Vrsta sudjelovanja
Plenarno

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
kvaliteta tjestenine ; durum pšenica ; soja ; kukuruz ; ekstrudirani kukuruz ; ječam
(pasta quality ; durum wheat ; soy ; maize ; extruded maize ; barley)

Sažetak
Pasta is recognized as one of the foodstuffs suited to a modern diet providing human organism with carbohydrates and protein. Growing awareness of the beneficial effects of a healthy diet on the quality of life has lead to developing of food products with special health-enhancing attributes (functional food). The pasta quality is defined by the means of the type of durum wheat from which the flour is produced, characteristics of the flour, the manufacturing processes, possible added ingredients and hygiene and preservation. Development of pasta as a functional food by incorporation of functional ingredients containing in soy, maize, extruded maize and barley flour was investigated. The most important criteria of dry pasta quality: external appearance (color, spots, air bubbles, smoothness) and other parameter of sensory quality after cooking (optimum cooking time, volume increase and cooking loss) were evaluated. The results showed that addition up to 25% maize, 20% extruded maize, 20% soy and up to 40% barley flours provides good quality pasta with enhanced functional properties.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA