Quality of pasta enriched with different functional ingredients (CROSBI ID 590425)
Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija
Podaci o odgovornosti
Ugarčić, Žaneta ; Koceva Komlenić, Daliborka ; Jukić, Marko ; Kosović, Indira ; Kuleš, Anđa
engleski
Quality of pasta enriched with different functional ingredients
Pasta is recognized as one of the foodstuffs suited to a modern diet providing human organism with carbohydrates and protein. Growing awareness of the beneficial effects of a healthy diet on the quality of life has lead to developing of food products with special health-enhancing attributes (functional food). The pasta quality is defined by the means of the type of durum wheat from which the flour is produced, characteristics of the flour, the manufacturing processes, possible added ingredients and hygiene and preservation. Development of pasta as a functional food by incorporation of functional ingredients containing in soy, maize, extruded maize and barley flour was investigated. The most important criteria of dry pasta quality: external appearance (color, spots, air bubbles, smoothness) and other parameter of sensory quality after cooking (optimum cooking time, volume increase and cooking loss) were evaluated. The results showed that addition up to 25% maize, 20% extruded maize, 20% soy and up to 40% barley flours provides good quality pasta with enhanced functional properties.
pasta quality ; durum wheat ; soy ; maize ; extruded maize ; barley
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Podaci o prilogu
8-8.
2012.
objavljeno
Podaci o matičnoj publikaciji
Zbornik sažetaka. XIV Ružičkini dani. Danas znanost - sutra industrija
Jukić, Ante
Osijek:
Podaci o skupu
XIV. Ružičkini dani „Danas znanost – sutra industrija“
ostalo
13.09.2012-15.09.2012
Vukovar, Hrvatska