Please use this identifier to cite or link to this item:
https://open.uns.ac.rs/handle/123456789/14694
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Škrbić, Biljana | en_US |
dc.contributor.author | Cvejanov, Jelena | en_US |
dc.date.accessioned | 2020-03-03T14:57:03Z | - |
dc.date.available | 2020-03-03T14:57:03Z | - |
dc.date.issued | 2011-02-01 | - |
dc.identifier.issn | 03088146 | en_US |
dc.identifier.uri | https://open.uns.ac.rs/handle/123456789/14694 | - |
dc.description.abstract | 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. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Elsevier | en_US |
dc.relation.ispartof | Food Chemistry | en_US |
dc.subject | Sunflower seed | en_US |
dc.subject | Hull-less barley | en_US |
dc.subject | Cookies | en_US |
dc.subject | Nutrients | en_US |
dc.subject | Minerals | en_US |
dc.subject | Selenium | en_US |
dc.subject | Heavy elements | en_US |
dc.subject | Intake | en_US |
dc.subject | Physical attributes | en_US |
dc.subject | Sensory properties | en_US |
dc.title | 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 | en_US |
dc.type | Journal/Magazine Article | en_US |
dc.identifier.doi | 10.1016/j.foodchem.2010.07.101 | - |
dc.identifier.scopus | 2-s2.0-77957017781 | - |
dc.identifier.url | https://api.elsevier.com/content/abstract/scopus_id/77957017781 | - |
dc.description.version | Published | en_US |
dc.relation.lastpage | 1422 | en_US |
dc.relation.firstpage | 1416 | en_US |
dc.relation.issue | 4 | en_US |
dc.relation.volume | 124 | en_US |
item.fulltext | No Fulltext | - |
item.grantfulltext | none | - |
crisitem.author.orcid | 0000-0002-8615-8989 | - |
Appears in Collections: | TF Publikacije/Publications |
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