Naslov
Future prospects of oil cakes implementation as supplements in bakery products

Autori
Budžaki, Sandra. ; Alilović, Kristina ; Miljić, Goran ; Strelec, Ivica ; Tišma, Marina

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

Izvornik
Book of Abstract / Jozinović, A. ; Budžaki, S. ; Strelec, I. - Osijek : J. J. Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2017, 46-46

Skup
9th International Congress Flour-Bread '17 ; 11th Croatian Congress of Cereal Technologists Brašno-Kruh '17.

Mjesto i datum
Opatija, Hrvatska, 25.10.2017. - 27.10.2017

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
hull-less pumpkin (Cucurbita pepo L.) ; flax (Linum usitatissimum L.) ; hemp (Canabis sativa L.) ; biological treatment ; bakery products

Sažetak
It is well known that the use of oil cakes as protein supplements, as flour, in human nutrition in combination with wheat or other flours, increases the nutritional value and has a positive effect on health, and even reduces the risk of some diseases. The objective of this study was to determine the chemical composition of three oil cakes: hull-less pumpkin (Cucurbita pepo L.), flax (Linum usitatissimum L.) and hemp (Canabis sativa L.) that remains after the production of cold-pressed of oil, before and after the treatment with two microorganisms (Trametes versicolor and Humicola grisea). The results showed that after the treatment, the amount of total nitrogen increased (from 247.69 to 500.55 g/kg db.), fat content decreased (from 365.53 to 24.40 g/kg db.), as well as the amount of soluble sugars (from 26.40 to 7.12 g/kg db.) for all three oil cakes. The results confirmed our hypothesis: after biological treatment, nutritional value of oil cakes was improved. The future prospective could be the use of biologically treated oil cakes as supplements in bakery products.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA