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Physicochemical characterization of gluten-free flours from Croatian market for people with celiac disease (CROSBI ID 577956)

Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija

Panjkota Krbavčić, Ines ; Marković, Ksenija ; Bituh, Martina ; Pollak, Lea ; Ćosić Adrijana ; Šaler, Petra Physicochemical characterization of gluten-free flours from Croatian market for people with celiac disease // Proceedings of the 6th International Congress FLOUR-BREAD '11 and 8th Croatian Congress of Cereal Technologists / Koceva Komlenić, Daliborka (ur.). Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2012. str. 410-416

Podaci o odgovornosti

Panjkota Krbavčić, Ines ; Marković, Ksenija ; Bituh, Martina ; Pollak, Lea ; Ćosić Adrijana ; Šaler, Petra

engleski

Physicochemical characterization of gluten-free flours from Croatian market for people with celiac disease

People with celiac disease are intolerant to gluten found in wheat, rye and barley therefore they are forced to use gluten free flours in everyday diet. Gluten-free flours vary on ingredients content. Some of them are consist of wheat starch, were gluten has been removed, or naturally gluten-free starch sources such as corn, rice, potato and soy. Therefore, the quality as well as gluten content of flours is different. Eight gluten-free flours were compared with conventional flours according to gluten content and physicochemical characteristic. In all flours samples gluten content was analysed using ELISA-R5 method, while physicochemical parameters were determined by standard analytical methods. Results showed that average value of reducing sugar, total reducing sugar and sucrose content, acidity, nitrogen, protein (crude) and gluten content in gluten-free flours was 1.23%, 3.68%, 2.44%, 1.46, 0.38%, 2.18% and 8.89 mg/kg, respectively ; while in conventional flours was 0.30%, 3.73%, 2.06%, 4.02, 1.95%, 11.1% and 9.83 mg/kg, respectively. Multivariate statistics was used for data analysis. Results of Principal Component Analysis (PCA) showed that group of gluten-free flours was separated from the samples of conventional flours mainly because of the different acidity and protein content and lesser because of the total reducing sugar content.

celiac disease; gluten-free flours; physicochemical properties

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Podaci o prilogu

410-416.

2012.

objavljeno

Podaci o matičnoj publikaciji

Proceedings of the 6th International Congress FLOUR-BREAD '11 and 8th Croatian Congress of Cereal Technologists

Koceva Komlenić, Daliborka

Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku

Podaci o skupu

Nepoznat skup

poster

29.02.1904-29.02.2096

Povezanost rada

Prehrambena tehnologija