Please use this identifier to cite or link to this item:
https://open.uns.ac.rs/handle/123456789/3604
DC Field | Value | Language |
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dc.contributor.author | Filipović, Jelena | en_US |
dc.contributor.author | Ahmetxhekaj, Shahin | en_US |
dc.contributor.author | Filipović, Vladimir | en_US |
dc.contributor.author | Košutić, Milenko | en_US |
dc.date.accessioned | 2019-09-23T10:28:50Z | - |
dc.date.available | 2019-09-23T10:28:50Z | - |
dc.date.issued | 2017 | - |
dc.identifier.issn | 14519372 | en_US |
dc.identifier.uri | https://open.uns.ac.rs/handle/123456789/3604 | - |
dc.description.abstract | © 2017, CI and CEQ. All rights reserved. This paper investigates the effects of addition of flax seed, sesame seed, or eggs (10 g/100 g of sample and 20 g/100 g of sample) in spelt flour to obtain new pasta products with improved ω-3/ω-6 ratio and minerals profile. Gas chromatography with mass spectrometry was used for carrying out a quantitative analysis of the liposoluble pasta extract. Post-hoc Tukey’s HSD test at 95% confidence limit showed significant differences between observed samples. Daily average consumption of 75 g of spelt pasta containing 20 g flax seed/100 g of sample contributes to essential fatty acids intake of 3.8 g and improved ω-6/ω-3 ratio (1:2.4). The obtaind results indicate that the investigated spelt pasta samples are new products with improved nutritional properties due to higher level of ω-3 fatty acids and minerals content (Ca, Zn, Cu and Fe). Pasta (PS 7) with 20 g/100 g of eggs has the best sensory quality (maximum scores for odor, texture, flavor and overall acceptability were 8.8, 8.9, 8.9 and 8.9, respectively). | en_US |
dc.language.iso | en | en_US |
dc.publisher | Belgrade: Association of the Chemical Engineers of Serbia | en_US |
dc.relation.ispartof | Chemical Industry and Chemical Engineering Quarterly | en_US |
dc.title | Spelt pasta with increased content of functional components | en_US |
dc.type | Journal/Magazine Article | en_US |
dc.identifier.doi | 10.2298/CICEQ160208049F | - |
dc.identifier.scopus | 2-s2.0-85032363460 | - |
dc.identifier.url | https://api.elsevier.com/content/abstract/scopus_id/85032363460 | - |
dc.description.version | Published | en_US |
dc.relation.lastpage | 356 | en_US |
dc.relation.firstpage | 349 | en_US |
dc.relation.issue | 3 | en_US |
dc.relation.volume | 23 | en_US |
item.fulltext | No Fulltext | - |
item.grantfulltext | none | - |
crisitem.author.dept | Naučni institut za prehrambene tehnologije u Novom Sadu | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za hemijsko inženjerstvo | - |
crisitem.author.dept | Naučni institut za prehrambene tehnologije u Novom Sadu | - |
crisitem.author.orcid | 0000-0002-2276-7371 | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
Appears in Collections: | TF Publikacije/Publications |
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