Please use this identifier to cite or link to this item:
https://open.uns.ac.rs/handle/123456789/5711
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Mišan, Aleksandra | en |
dc.contributor.author | Sakač, Marija | en |
dc.contributor.author | Mandić, Aljoša | en |
dc.contributor.author | Sedej I. | en |
dc.contributor.author | Psodorov, Đorđe | en |
dc.contributor.author | Kabić D. | en |
dc.contributor.author | Šimurina, Olivera | en |
dc.date.accessioned | 2019-09-30T08:49:57Z | - |
dc.date.available | 2019-09-30T08:49:57Z | - |
dc.date.issued | 2011-01-01 | en |
dc.identifier.uri | https://open.uns.ac.rs/handle/123456789/5711 | - |
dc.description.abstract | Medicinal plants are a rich source of secondary biomolecules, many of which exhibit significant pharmacological effects. Being natural ingredients, they appeal to many consumers who are seeking added value products. "Vitalplant" mixture (Frangulae cortex (35%), Menthae piperitae folium (20%), Carvi fructus (20%), Petroselini fructus (25%)) was composed of the plants which have been known to stimulate digestion. As these plants present a rich source of plant phenolics at the same time, the objective of this work was to assess the potential of "Vitalplant" mixture to retard the process of lipid oxidation in formulated cookies. In the experiment which lasted for 6 weeks, the cookies with different levels of addition (2%, 4%, and 6%) of "Vitalplant" extract and powder were tested for their free radical-scavenging activity using DPPH radical scavenging activity test, and for the extent of lipid oxidation by TBARS assay, every 7 days. "Vitalplant" addition improved antioxidant activity and oxidative stability of the cookies dose-dependently. In comparison with extracts, powder addition has been shown to be more efficient form of application of "Vitalplant" mixture. Regarding the obtained results, "Vitalplant" mixture has a potential as an ingredient for functional food formulations. | en |
dc.relation.ispartof | Proceedings of 6th International Congress FLOUR-BREAD 2011 - 8th Croatian Congress of Cereal Technologists | en |
dc.title | Medicinal plants as functional ingredients in formulation of cookies | en |
dc.type | Conference Paper | en |
dc.identifier.scopus | 2-s2.0-84991112177 | en |
dc.identifier.url | https://api.elsevier.com/content/abstract/scopus_id/84991112177 | en |
dc.relation.lastpage | 350 | en |
dc.relation.firstpage | 345 | en |
item.fulltext | No Fulltext | - |
item.grantfulltext | none | - |
crisitem.author.dept | Naučni institut za prehrambene tehnologije u Novom Sadu | - |
crisitem.author.dept | Departman za geografiju, turizam i hotelijerstvo | - |
crisitem.author.dept | Naučni institut za prehrambene tehnologije u Novom Sadu | - |
crisitem.author.orcid | 0000-0003-3261-0332 | - |
crisitem.author.orcid | 0000-0002-6532-2612 | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
crisitem.author.parentorg | Prirodno-matematički fakultet | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
Appears in Collections: | FINS Publikacije/Publications |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.