Naslov
Quality, Sensory and Nutritional Characteristics of Cookies Fortified with Chestnut Flour

Autori
Šoronja-Simović, Dragana ; Pajin, Biljana ; Šubarić, Drago ; Dokić, Ljubica ; Šereš, Zita ; Nikolić, Ivana

Izvornik
Journal of food processing and preservation (0145-8892) 41 (2017), 1; E12887-1

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
fortified cookies, chestnut flour, characteristics

Sažetak
The influence of the physicochemical properties of chestnut flour (CF) on the cookies quality was investigated. The experiments are planned on the base of 32 factorial plan with independent variables: chestnut flour quantity (20, 40 and 60% based on wheat flour) and moisture dough (20, 22 and 24%). The physical and sensory attributes of CF cookies were compared to control sample containing 100% wheat flour (WF). Substitution of WF with CF contributes to the increased cookies hardness for 10–40%. By increasing the dough moisture, the hardness of cookies containing 60% CF is reduced by 20–30%. Formulations with 20 and 40% CF and 24% dough moisture had the best sensory properties and improved nutritional quality. By increasing the share of CF, the red tone increases (a* parameter) and the color lightness of cookies reduces (parameter L*). In conclusion, the application of CF in cookie formulations can improve sensory and nutritional quality of cookies.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA