Naslov
Encapsulated sour cherry pomace extract: Effect on the colour and rheology of cookie dough

Autori
Petrović, Jovana ; Pajin, Biljana ; Lončarević, Ivana ; Tumbas Šaponjac, Vesna ; Nikolić, Ivana ; Ačkar, Đurđica ; Zarić, Danica

Izvornik
Food science and technology international (1082-0132) 25 (2019), 2; 130-140

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

Ključne riječi
sour cherry pomace extract ; microencapsulation ; cookie dough ; rheological properties ; textural properties

Sažetak
In this study, the effect of encapsulated sour cherry pomace extract on the physical characteristics of the cookie dough (colour, textural and rheological properties) was investigated. Sour cherry pomace extract encapsulated in whey (WE) and soy proteins (SE) was incorporated in cookie dough, replacing 10% (WE10 and SE10) and 15% (WE15 and SE15) of wheat flour. The dough samples containing encapsulates had the grey-blue colour (b* values significantly decreased compared to control sample). Due to the presence of anthocyanins, a* values of the dough colour increased significantly with the addition of encapsulates. The addition of soy protein encapsulate increased hardness, resistance to extension and viscosity of cookie dough and decreased deformation compliance (J), while the addition of whey encapsulate caused dough softness, higher deformation compliance and lower values of viscosity compared to control sample. Values of storage and loss modulus, G0 and G00, significantly decreased when wheat flour was replaced with WE and increased when the flour was replaced with soy protein encapsulate. The addition of soy protein encapsulate resulted in higher cookie hardness.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA