Influence of chia seeds (Salvia hispanica L.) and extra virgin olive oil addition on nutritional properties of salty crackers
Само за регистроване кориснике
2020
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
This research was aimed to establish the optimum formulation of crackers based on buckwheat and rye flour, chia seed and extra virgin olive oil and subsequently examine the nutritional value of final products. The addition of chia seeds significantly affected the content of alpha-linolenic fatty acid, influencing the nutritional value of crackers, which led to the remarkable reduction in the omega-6/omega-3 ratio in both rye (2.5:1) and buckwheat crackers (2.4:1). Most of the amino acids (except serine, alanine, cystine) were not significantly (p lt 0.05) affected by the share of chia seeds, as well as the type of flour used. Due to high dietary fiber and protein content, the investigated cracker may have a claim "source of fiber" and "source of protein". Sensory evaluation of crackers showed that all examined samples of crackers exhibited excellent quality, implying that the presence of chia did not diminish, but rather improved some sensory attributes, such as texture.
Кључне речи:
Crackers / Chia seeds / Alpha-linolenic fatty acid / Extra virgin olive oil / Sensory evaluationИзвор:
Journal of Food Measurement and Characterization, 2020, 14, 1, 378-387Издавач:
- Springer, New York
Финансирање / пројекти:
- Развој нових инкапсулационих и ензимских технологија за производњу биокатализатора и биолошки активних компонената хране у циљу повећања њене конкурентности, квалитета и безбедности (RS-46010)
- Испитивање могућности коришћења контаминираних вода за гајење алтернативних, здравствено безбедних жита (RS-31006)
DOI: 10.1007/s11694-019-00300-7
ISSN: 2193-4126
WoS: 000492563300001
Scopus: 2-s2.0-85074559816
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Demin, Mirjana AU - Rabrenović, Biljana AU - Pezo, Lato AU - Laličić-Petronijević, Jovanka PY - 2020 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5354 AB - This research was aimed to establish the optimum formulation of crackers based on buckwheat and rye flour, chia seed and extra virgin olive oil and subsequently examine the nutritional value of final products. The addition of chia seeds significantly affected the content of alpha-linolenic fatty acid, influencing the nutritional value of crackers, which led to the remarkable reduction in the omega-6/omega-3 ratio in both rye (2.5:1) and buckwheat crackers (2.4:1). Most of the amino acids (except serine, alanine, cystine) were not significantly (p lt 0.05) affected by the share of chia seeds, as well as the type of flour used. Due to high dietary fiber and protein content, the investigated cracker may have a claim "source of fiber" and "source of protein". Sensory evaluation of crackers showed that all examined samples of crackers exhibited excellent quality, implying that the presence of chia did not diminish, but rather improved some sensory attributes, such as texture. PB - Springer, New York T2 - Journal of Food Measurement and Characterization T1 - Influence of chia seeds (Salvia hispanica L.) and extra virgin olive oil addition on nutritional properties of salty crackers EP - 387 IS - 1 SP - 378 VL - 14 DO - 10.1007/s11694-019-00300-7 ER -
@article{ author = "Demin, Mirjana and Rabrenović, Biljana and Pezo, Lato and Laličić-Petronijević, Jovanka", year = "2020", abstract = "This research was aimed to establish the optimum formulation of crackers based on buckwheat and rye flour, chia seed and extra virgin olive oil and subsequently examine the nutritional value of final products. The addition of chia seeds significantly affected the content of alpha-linolenic fatty acid, influencing the nutritional value of crackers, which led to the remarkable reduction in the omega-6/omega-3 ratio in both rye (2.5:1) and buckwheat crackers (2.4:1). Most of the amino acids (except serine, alanine, cystine) were not significantly (p lt 0.05) affected by the share of chia seeds, as well as the type of flour used. Due to high dietary fiber and protein content, the investigated cracker may have a claim "source of fiber" and "source of protein". Sensory evaluation of crackers showed that all examined samples of crackers exhibited excellent quality, implying that the presence of chia did not diminish, but rather improved some sensory attributes, such as texture.", publisher = "Springer, New York", journal = "Journal of Food Measurement and Characterization", title = "Influence of chia seeds (Salvia hispanica L.) and extra virgin olive oil addition on nutritional properties of salty crackers", pages = "387-378", number = "1", volume = "14", doi = "10.1007/s11694-019-00300-7" }
Demin, M., Rabrenović, B., Pezo, L.,& Laličić-Petronijević, J.. (2020). Influence of chia seeds (Salvia hispanica L.) and extra virgin olive oil addition on nutritional properties of salty crackers. in Journal of Food Measurement and Characterization Springer, New York., 14(1), 378-387. https://doi.org/10.1007/s11694-019-00300-7
Demin M, Rabrenović B, Pezo L, Laličić-Petronijević J. Influence of chia seeds (Salvia hispanica L.) and extra virgin olive oil addition on nutritional properties of salty crackers. in Journal of Food Measurement and Characterization. 2020;14(1):378-387. doi:10.1007/s11694-019-00300-7 .
Demin, Mirjana, Rabrenović, Biljana, Pezo, Lato, Laličić-Petronijević, Jovanka, "Influence of chia seeds (Salvia hispanica L.) and extra virgin olive oil addition on nutritional properties of salty crackers" in Journal of Food Measurement and Characterization, 14, no. 1 (2020):378-387, https://doi.org/10.1007/s11694-019-00300-7 . .