Sažetak sa skupa

HOW TO MAKE NUTRITIONALLY UNDESIRABLE FOOD MORE ACCEPTABLE – INNOVATIVE APPROACH TO INCREASE OF NUTRITIONAL VALUE OF PRODUCTS

Đurđica Ačkar orcid.org/0000-0003-4257-2907 ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, Franje Kuhača 20, 31000 Osijek
Antun Jozinović orcid.org/0000-0001-9627-1013 ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, Franje Kuhača 20, 31000 Osijek
Ines Banjari orcid.org/0000-0002-8680-5007 ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, Franje Kuhača 20, 31000 Osijek
Jurislav Babić orcid.org/0000-0002-6453-1850 ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, Franje Kuhača 20, 31000 Osijek
Jelena Panak Balentić ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, Franje Kuhača 20, 31000 Osijek
Borislav Miličević ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, Franje Kuhača 20, 31000 Osijek
Drago Šubarić orcid.org/0000-0002-6956-5814 ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet Osijek, Franje Kuhača 20, 31000 Osijek

Sažetak

Overweight and obesity are one of the most frequent public health problems recognised in both medical
practice and every-day life. Largely, this is result of poor nutritional habits received in early age, like
snack product consummation between meals. These are calorie dense products of poor nutritional value.
High starch content and its rapid digestion result in high glycaemic index, and often, these products contain
high salt content.
To address problem of obesity, promotion of healthy eating habits is crucial. However, development of
products with reduced calorie and/or increased nutritional value can contribute to it. This was exactly
one of the aims of the project„ Application of food industry by-products in development of functional
and environmentally friendly extruded food products and additives”. Within project research, the array of
corn based extruded snack products with addition of food industry by-products was developed. Brewers’
spent grain, apple pomace, sugar beet cosettes and defatted press cakes were added to corn grits resulting
in reduced glycaemic index, increased resistant starch content, increased fibre content, while maintaining
high consumer acceptability. These products, with reduced calorie value and prolonged satiety are promising
replacement for existing products at the market.

Ključne riječi

snackproducts; glycaemic indeks; fiber; foodindustryby-products

Hrčak ID:

198855

URI

https://hrcak.srce.hr/198855

Datum izdavanja:

31.12.2017.

Podaci na drugim jezicima: hrvatski

Posjeta: 961 *