Please use this identifier to cite or link to this item:
https://open.uns.ac.rs/handle/123456789/6485
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Filipović, Jelena | en_US |
dc.contributor.author | Pezo, Lato | en_US |
dc.contributor.author | Filipović, Vladimir | en_US |
dc.contributor.author | Brkljača, Jovana | en_US |
dc.contributor.author | Krulj, Jelena | en_US |
dc.date.accessioned | 2019-09-30T08:55:20Z | - |
dc.date.available | 2019-09-30T08:55:20Z | - |
dc.date.issued | 2015-09-01 | - |
dc.identifier.issn | 00236438 | en_US |
dc.identifier.uri | https://open.uns.ac.rs/handle/123456789/6485 | - |
dc.description.abstract | © 2015 Elsevier Ltd. This paper investigates the effects of simultaneous addition of inulin (10g/100g of sample and 20g/100g of sample) and ω-3 fatty acids content (0.2g/100g of sample, 0.4g/100g of sample and 0.6g/100g of sample), according to accepted experimental plan, on the technological quality of spelt pasta to obtain new products with altered nutritional properties. ω-3 fatty acids content strongly influences texture properties (maximum hardness was obtained for pasta with 0.6g/100g of sample ω-3 fatty acids content and 10g/100 g of sample inulin HPX, the maximum of work of shear was reached for 0.6 g/100 g of sample ω-3 fatty acids and without inulin HPX, while the minimum of adhesiveness, was observed for sample with 20 g/100 g of sample inulin and 0.6 g/100 g of sample ω-3 fatty acids). Inulin addition showed the influence on pasta colour (maximum values for brightness and minimum for colouration were observed with 0 g/100 g of sample ω-3 fatty acids and 20 g/100 g of sample inulin content). The chemometric analysis pointed at the versatile beneficial contributions of ω-3 fatty acids in wholemeal spelt pasta enriched with inulin enabling the optimization of pasta dough formula. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Elsevier | en_US |
dc.relation.ispartof | LWT - Food Science and Technology | en_US |
dc.title | The effects of ω-3 fatty acids and inulin addition to spelt pasta quality | en_US |
dc.type | Journal/Magazine Article | en_US |
dc.identifier.doi | 10.1016/j.lwt.2015.03.082 | - |
dc.identifier.scopus | 2-s2.0-84928696882 | - |
dc.identifier.url | https://api.elsevier.com/content/abstract/scopus_id/84928696882 | - |
dc.description.version | Published | en_US |
dc.relation.lastpage | 51 | en_US |
dc.relation.firstpage | 43 | en_US |
dc.relation.issue | 1 | en_US |
dc.relation.volume | 63 | 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.orcid | 0000-0001-7348-3961 | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
Appears in Collections: | FINS Publikacije/Publications TF Publikacije/Publications |
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