hrcak mascot   Srce   HID

Izvorni znanstveni članak

Characterization of biscuits enriched with black currant and jostaberry powder

Dunja Molnar ; Prehrambeno - biotehnološki fakultet
Suzana Rimac Brnčić ; Prehrambeno - biotehnološki fakultet
Lovorka Vujić ; Farmaceutsko biokemijski fakultet
Erno Gyimes ; Institute of Food Engineering, University of Szeged, Hungary
Judit Krisch ; Institute of Food Engineering, University of Szeged, Hungary

Puni tekst: engleski, pdf (393 KB) str. 31-36 preuzimanja: 716* citiraj
APA 6th Edition
Molnar, D., Rimac Brnčić, S., Vujić, L., Gyimes, E. i Krisch, J. (2015). Characterization of biscuits enriched with black currant and jostaberry powder. Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 10 (1-2), 31-36. Preuzeto s https://hrcak.srce.hr/147819
MLA 8th Edition
Molnar, Dunja, et al. "Characterization of biscuits enriched with black currant and jostaberry powder." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, vol. 10, br. 1-2, 2015, str. 31-36. https://hrcak.srce.hr/147819. Citirano 12.11.2019.
Chicago 17th Edition
Molnar, Dunja, Suzana Rimac Brnčić, Lovorka Vujić, Erno Gyimes i Judit Krisch. "Characterization of biscuits enriched with black currant and jostaberry powder." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 10, br. 1-2 (2015): 31-36. https://hrcak.srce.hr/147819
Harvard
Molnar, D., et al. (2015). 'Characterization of biscuits enriched with black currant and jostaberry powder', Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 10(1-2), str. 31-36. Preuzeto s: https://hrcak.srce.hr/147819 (Datum pristupa: 12.11.2019.)
Vancouver
Molnar D, Rimac Brnčić S, Vujić L, Gyimes E, Krisch J. Characterization of biscuits enriched with black currant and jostaberry powder. Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam [Internet]. 2015 [pristupljeno 12.11.2019.];10(1-2):31-36. Dostupno na: https://hrcak.srce.hr/147819
IEEE
D. Molnar, S. Rimac Brnčić, L. Vujić, E. Gyimes i J. Krisch, "Characterization of biscuits enriched with black currant and jostaberry powder", Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, vol.10, br. 1-2, str. 31-36, 2015. [Online]. Dostupno na: https://hrcak.srce.hr/147819. [Citirano: 12.11.2019.]

Sažetak
The aim of this research was to characterize the improvement in nutritional value, antioxidant activity as well as to evaluate textural and
sensory properties of enriched biscuits. In this work black currant and jostaberry powder were used as ingredients for biscuits production since
consumer demands for functional bakery products, like biscuits, are increasing. Obtained results showed that addition of berries to biscuits
resulted in increase of total polyphenol and crude fibre content as well as antioxidant activity. Addition of berry powder resulted in decrease of
rapidly available glucose and rapidly digestible starch. All examined antioxidant and sensory properties were improved when a chocolate coat
was formed on the biscuits. Fracturabillity and hardness were affected by berry powder addition.

Ključne riječi
black currant; jostaberry; powder; biscuit; sensory properties; starch digestibility

Hrčak ID: 147819

URI
https://hrcak.srce.hr/147819

Posjeta: 932 *