Молимо вас користите овај идентификатор за цитирање или овај линк до ове ставке:
https://open.uns.ac.rs/handle/123456789/2328
Назив: | Partial replacement of fat with oat and wheat bran gels: Optimization study based on rheological and textural properties | Аутори: | Nedeljković, Nataša Hadnađev, Miroslav Dapčević Hadnađev, Tamara Šarić, Bojana Pezo, Lato Sakač, Marijana Pajin, Biljana |
Датум издавања: | 1-дец-2017 | Часопис: | LWT - Food Science and Technology | Сажетак: | © 2017 Elsevier Ltd Wheat and oat brans, by-products of grain processing, were investigated in the form of gels for partial replacement of fat. The objective of this study was to determine the optimal bran concentration, homogenization temperature and time to create bran gel/vegetable fat model systems (BGF model systems) with similar dynamic rheological properties and spreadability to the control fat. The response surface methodology approach based on Derringer's desirability function was applied, and the highest overall desirability was accomplished with the following parameters: 22.0 g/100 g of bran concentration, 11.7 min homogenization time and 83.2 °C homogenization temperature (for the wheat bran) and bran concentration of 22.0 g/100 g, homogenization time of 10.0 min and homogenization temperature of 95.0 °C (for the oat bran). Oat bran required higher homogenization temperature since its structure was mostly built upon starch gelatinization, while wheat bran was capable of making gels under lower temperatures due to fibre cross-linking. | URI: | https://open.uns.ac.rs/handle/123456789/2328 | ISSN: | 00236438 | DOI: | 10.1016/j.lwt.2017.08.004 |
Налази се у колекцијама: | TF Publikacije/Publications |
Приказати целокупан запис ставки
SCOPUSTM
Навођења
13
проверено 03.05.2024.
Преглед/и станица
28
Протекла недеља
9
9
Протекли месец
0
0
проверено 10.05.2024.
Google ScholarTM
Проверите
Алт метрика
Ставке на DSpace-у су заштићене ауторским правима, са свим правима задржаним, осим ако није другачије назначено.