Молимо вас користите овај идентификатор за цитирање или овај линк до ове ставке:
https://open.uns.ac.rs/handle/123456789/7598
Назив: | The effect of quantity of added eggs on whole meal pasta quality | Аутори: | Filipović, Jelena Pezo, Lato Filipović, Nada Filipović, Vladimir |
Датум издавања: | 2014 | Издавач: | Novi Sad: University of Novi Sad, Faculty of Technology, Novi Sad | Часопис: | Acta Periodica Technologica | Сажетак: | This paper investigates the convenience of different chemical and rheological methods for determining the quality of two spelt cultivars for pasta making and the influence of egg quantity on whole meal pasta quality. Post-hoc Tukey's HSD test at 95% confidence limit has been calculated to show significant differences between different samples. Score analysis is being useful tool for accessing the effect of eggs to spelt pasta quality, and this analysis proved that though lower scores (0.270) for rheological characteristics experienced with cultivar Eco, the addition of eggs is positively contributing to the spelt pasta quality yielding the best score for pasta (0.75), contrary to the cultivar Austria attributed with superior rheology scores. Whole meal spelt is characterised by lower Ca, but higher Fe and Mn content in comparison to bread wheat. In comparison with common pasta, spelt is a suitable raw material for a new product with improved functional properties at the market. | URI: | https://open.uns.ac.rs/handle/123456789/7598 | ISSN: | 14507188 | DOI: | 10.2298/APT1445023F |
Налази се у колекцијама: | TF Publikacije/Publications |
Приказати целокупан запис ставки
SCOPUSTM
Навођења
3
проверено 10.05.2024.
Преглед/и станица
41
Протекла недеља
13
13
Протекли месец
12
12
проверено 10.05.2024.
Google ScholarTM
Проверите
Алт метрика
Ставке на DSpace-у су заштићене ауторским правима, са свим правима задржаним, осим ако није другачије назначено.