Please use this identifier to cite or link to this item:
https://open.uns.ac.rs/handle/123456789/3743
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Radočaj O. | en |
dc.contributor.author | Dimić E. | en |
dc.contributor.author | Diosady L. | en |
dc.contributor.author | Vujasinović V. | en |
dc.date.accessioned | 2019-09-23T10:29:44Z | - |
dc.date.available | 2019-09-23T10:29:44Z | - |
dc.date.issued | 2017-01-01 | en |
dc.identifier.issn | 17226996 | en |
dc.identifier.uri | https://open.uns.ac.rs/handle/123456789/3743 | - |
dc.description.abstract | Hull-less pumpkin seed oil press-cake flour), as a by-product and functional ingredient, was incorporated into gluten-free cookies with the aim to improve their nutritional quality. Nutritional characteristics of the cookies were assessed and compared to brown rice and whole-wheat flour cookies. All samples with added pumpkin seed oil presscake flour had much better nutritional qualities than the brown rice and whole-wheat flour cookies in terms of significantly higher micro- and macronutrients, monounsaturated fatty acids and polyunsaturated fatty acids (contents. Both, the monounsaturated fatty acids and the polyunsaturated fatty acids contents were the highest in samples no. 3 (30% of added hull-less pumpkin seed oil presscake flour) and 4 (40% of added hull-less pumpkin seed oil press-cake flour), while the omega-6 essential fatty acid content was much higher in samples with addition of hull-less pumpkin seed oil press-cake flour than in the control sample, whereas it was not detected in whole-wheat cookies. All cookies with added hull-less pumpkin seed oil press-cake flour had significantly lower carbohydrate contents, than the brown rice and whole-wheat flour cookies (9.5-36.8%). Due to addition of hull-less pumpkin seed oil press-cake flour, protein content significantly increased in samples no. 1-4 (10-40% of added PCF). Samples no. 2 (with 20% hull-less pumpkin seed oil press-cake flour enrichment) and no. 3 (with 30% hull-less pumpkin seed oil press-cake flour enrichment) had the best nutritional profiles. These formulations have demonstrated potential application in the baking industry by marketing these gluten-free cookies as a value-added functional product. | en |
dc.relation.ispartof | Agro Food Industry Hi-Tech | en |
dc.title | Use of Hull-less pumpkin (Cucurbita pepo L.) seed oil press-cake in gluten-free cookies: Nutritional and mineral profile | en |
dc.type | Journal/Magazine Article | en |
dc.identifier.scopus | 2-s2.0-85018896898 | en |
dc.identifier.url | https://api.elsevier.com/content/abstract/scopus_id/85018896898 | en |
dc.relation.lastpage | 66 | en |
dc.relation.firstpage | 63 | en |
dc.relation.issue | 2 | en |
dc.relation.volume | 28 | en |
item.fulltext | No Fulltext | - |
item.grantfulltext | none | - |
Appears in Collections: | TF Teze/Theses |
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