Izvorni znanstveni članak
https://doi.org/10.5513/JCEA01/23.4.3697
Effect of natural extract addition on the quality and shelf-life of gluten-free bakery products
Martina FIKSELOVÁ
; Slovak University of Agriculture in Nitra, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia
Ján GAŽO
; Slovak University of Agriculture in Nitra, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia
Jana KOLAČKOVSKÁ
; Slovak University of Agriculture in Nitra, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia
Stanislava LUKÁČOVÁ
; Slovak University of Agriculture in Nitra, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia
Samuel RYBNIKÁR
; Trnava University, Kollárova 10, 917 01 Trnava, Slovakia
Jozef ČAPLA
; Slovak University of Agriculture in Nitra, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia
Lucia VASILOVÁ
; Slovak University of Agriculture in Nitra, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia
Eva DEMJANOVÁ
; Slovak University of Agriculture in Nitra, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia
Sažetak
The work deals with the application of natural functional ingredients as possible substitute for synthetic additives
in gluten-free baguettes with potential extension of their shelf life. It is focused on the use of natural extracts such as
rosemary (1% addition) and grape seeds (1-2% addition), while the baguettes were packed in the modified atmosphere in
order to prolong their shelf life. They were tested after baking and after one week of storage (in the plastic bag and in the
modified atmosphere package) for texturometric and sensory properties, water activity and pH. Natural extracts showed
highly significant (P≤0.01) positive effect on the texture of the products. In all samples, the firmness of the baguettes
decreased compared to the control sample, and the modified atmosphere softened the products compared to the plastic
bag (P≤0.01). In the package with the modified atmosphere, we observed the decrease in the pH of the products, which
can be evaluated positively. At the sensory evaluation, the sample with the addition of rosemary extract achieved the
best results, compared to the control sample as statistically significant (P≤0.01).
Ključne riječi
gluten-free baguettes; natural extracts; rosemary; grape seeds; modified atmosphere
Hrčak ID:
288319
URI
Datum izdavanja:
21.12.2022.
Posjeta: 336 *