Приказ основних података о документу

dc.creatorSobot, Kosana
dc.creatorLaličić-Petronijević, Jovanka
dc.creatorFilipović, Vladimir
dc.creatorNicetin, Milica
dc.creatorFilipović, Jelena
dc.creatorPopović, Ljiljana
dc.date.accessioned2020-12-17T22:41:17Z
dc.date.available2020-12-17T22:41:17Z
dc.date.issued2019
dc.identifier.issn0324-5853
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/5119
dc.description.abstractWild garlic generally improves strengths and regenerates the body and also helps in the treatment of various diseases. In this study the contribution of wild garlic osmotic dehydration process in sugar beet molasses on biscuits' quality parameters is investigated. Presented results showed that addition of osmotically dehydrated wild garlic in molasses impoved textural characteristics of biscuits by lowering hardness and increasing fracturability and also changed colour characteristics of biscuits. Chemical composition of biscuits with added osmotically dehydrated wild garlic was improved in comparison to the biscuits with added fresh wild garlic, where proteins, total sugars, celulose and ash compositions were increased in amounts of 1.86, 3.2, 15.8 and 5.76 % respectively. Addition of osmodehydrated wild garlic had provided higher Zn, Cu and Fe biscuits' content in comparison to the addition of fresh wild garlic, in amounts of 2.75, 15.33 and 15.84 % respectively. Developed mathematical models of biscuits quality parameters were statistically significant, while predicted and observed responses corresponded very well. In effort of obtaining new types of products, new application of known ingredients was proposed, allowing incorporation of sugar beet molasses' rich nutrient content in wheat products formulation.en
dc.publisherBudapest Univ Technology Economics, Budapest
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31055/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46005/RS//
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourcePeriodica Polytechnica-Chemical Engineering
dc.subjectwild garlicen
dc.subjectosmotic dehydrationen
dc.subjectsugar beet molassesen
dc.subjectbiscuitsen
dc.titleContribution of Osmotically Dehydrated Wild Garlic on Biscuits' Quality Parametersen
dc.typearticle
dc.rights.licenseBY
dc.citation.epage507
dc.citation.issue3
dc.citation.other63(3): 499-507
dc.citation.rankM23
dc.citation.spage499
dc.citation.volume63
dc.identifier.doi10.3311/PPch.13268
dc.identifier.fulltexthttp://aspace.agrif.bg.ac.rs/bitstream/id/3631/5116.pdf
dc.identifier.scopus2-s2.0-85068706812
dc.identifier.wos000467929300016
dc.type.versionpublishedVersion


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Приказ основних података о документу