Please use this identifier to cite or link to this item:
https://open.uns.ac.rs/handle/123456789/3393
DC Field | Value | Language |
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dc.contributor.author | Šoronja-Simović, Dragana | en_US |
dc.contributor.author | Pajin, Biljana | en_US |
dc.contributor.author | Šubarić, Drago | en_US |
dc.contributor.author | Dokić, Ljubica | en_US |
dc.contributor.author | Šereš, Zita | en_US |
dc.contributor.author | Nikolić, Ivana | en_US |
dc.date.accessioned | 2019-09-23T10:27:29Z | - |
dc.date.available | 2019-09-23T10:27:29Z | - |
dc.date.issued | 2017-02-01 | - |
dc.identifier.issn | 01458892 | en_US |
dc.identifier.uri | https://open.uns.ac.rs/handle/123456789/3393 | - |
dc.description.abstract | © 2016 Wiley Periodicals, Inc. The influence of the physicochemical properties of chestnut flour (CF) on the cookies quality was investigated. The experiments are planned on the base of 3 2 factorial plan with independent variables: chestnut flour quantity (20, 40 and 60% based on wheat flour) and moisture dough (20, 22 and 24%). The physical and sensory attributes of CF cookies were compared to control sample containing 100% wheat flour (WF). Substitution of WF with CF contributes to the increased cookies hardness for 10–40%. By increasing the dough moisture, the hardness of cookies containing 60% CF is reduced by 20–30%. Formulations with 20 and 40% CF and 24% dough moisture had the best sensory properties and improved nutritional quality. By increasing the share of CF, the red tone increases (a* parameter) and the color lightness of cookies reduces (parameter L*). In conclusion, the application of CF in cookie formulations can improve sensory and nutritional quality of cookies. Practical Applications: Tea cookies are widely consumed as confectionary products, which are traditionally made from wheat flour. Several studies demonstrated that chestnut flour contains nutrients that have many health-care functions. In this regard, it would be beneficial to develop a novel formulation for cookies with chestnut. This study explores the possibility of utilizing chestnut flour, at different substitution levels in order to produce cookies with acceptable sensory properties for consumers. | en |
dc.language.iso | en | en_US |
dc.relation.ispartof | Journal of Food Processing and Preservation | en |
dc.title | Quality, Sensory and Nutritional Characteristics of Cookies Fortified with Chestnut Flour | en_US |
dc.type | Journal/Magazine Article | en_US |
dc.identifier.doi | 10.1111/jfpp.12887 | - |
dc.identifier.scopus | 2-s2.0-85011582742 | - |
dc.identifier.url | https://api.elsevier.com/content/abstract/scopus_id/85011582742 | - |
dc.description.version | Published | en_US |
dc.relation.issue | 1 | en |
dc.relation.volume | 41 | en |
item.grantfulltext | none | - |
item.fulltext | No Fulltext | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za inženjerstvo ugljenohidratne hrane | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za inženjerstvo ugljenohidratne hrane | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za inženjerstvo ugljenohidratne hrane | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za inženjerstvo ugljenohidratne hrane | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za inženjerstvo ugljenohidratne hrane | - |
crisitem.author.orcid | 0000-0001-8027-5677 | - |
crisitem.author.orcid | 0000-0002-4552-7880 | - |
crisitem.author.orcid | 0000-0002-5120-5618 | - |
crisitem.author.orcid | 0000-0001-8384-7562 | - |
crisitem.author.orcid | 0000-0002-3028-1638 | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
Appears in Collections: | TF Publikacije/Publications |
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