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https://open.uns.ac.rs/handle/123456789/14694
Назив: | The enrichment of wheat cookies with high-oleic sunflower seed and hull-less barley flour: Impact on nutritional composition, content of heavy elements and physical properties | Аутори: | Škrbić, Biljana Cvejanov, Jelena |
Кључне речи: | Sunflower seed;Hull-less barley;Cookies;Nutrients;Minerals;Selenium;Heavy elements;Intake;Physical attributes;Sensory properties | Датум издавања: | 1-феб-2011 | Издавач: | Elsevier | Часопис: | Food Chemistry | Сажетак: | Cookies prepared with white or wholegrain wheat flours and substituted with high-oleic sunflower seed (10 g/100 g and 30 g/100 g supplementation levels) and hull-less barley flour (30 g/100 g and 50 g/100 g levels) were evaluated for nutritional properties, physical and sensory attributes. Sunflower seed significantly increased the contents of Se, Zn, Mg, and Ca, as well as the contents of α-tocopherol and fat in cookies. The contents of Se, Cu, Fe, Zn and β-glucan were raised in cookies by barley supplementation. It was estimated that 100 g of barley and sunflower seed-supplemented cookies can meet about 18-49% of dietary reference intake (DRI) for Se. Both supplemented cookies were found not to pose a significant risk, with regard to excessive intakes of heavy elements (Pb, Cd, As, Hg). In addition, the supplementation with sunflower seed improved sensory properties of the cookies. © 2010 Elsevier Ltd. | URI: | https://open.uns.ac.rs/handle/123456789/14694 | ISSN: | 03088146 | DOI: | 10.1016/j.foodchem.2010.07.101 |
Налази се у колекцијама: | TF Publikacije/Publications |
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