TY  - JOUR
AU  - Sobot, Kosana
AU  - Laličić-Petronijević, Jovanka
AU  - Filipović, Vladimir
AU  - Nicetin, Milica
AU  - Filipović, Jelena
AU  - Popović, Ljiljana
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5119
AB  - Wild 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.
PB  - Budapest Univ Technology Economics, Budapest
T2  - Periodica Polytechnica-Chemical Engineering
T1  - Contribution of Osmotically Dehydrated Wild Garlic on Biscuits' Quality Parameters
EP  - 507
IS  - 3
SP  - 499
VL  - 63
DO  - 10.3311/PPch.13268
ER  - 

@article{
author = "Sobot, Kosana and Laličić-Petronijević, Jovanka and Filipović, Vladimir and Nicetin, Milica and Filipović, Jelena and Popović, Ljiljana",
year = "2019",
abstract = "Wild 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.",
publisher = "Budapest Univ Technology Economics, Budapest",
journal = "Periodica Polytechnica-Chemical Engineering",
title = "Contribution of Osmotically Dehydrated Wild Garlic on Biscuits' Quality Parameters",
pages = "507-499",
number = "3",
volume = "63",
doi = "10.3311/PPch.13268"
}

Sobot, K., Laličić-Petronijević, J., Filipović, V., Nicetin, M., Filipović, J.,& Popović, L.. (2019). Contribution of Osmotically Dehydrated Wild Garlic on Biscuits' Quality Parameters. in Periodica Polytechnica-Chemical Engineering
Budapest Univ Technology Economics, Budapest., 63(3), 499-507.
https://doi.org/10.3311/PPch.13268

Sobot K, Laličić-Petronijević J, Filipović V, Nicetin M, Filipović J, Popović L. Contribution of Osmotically Dehydrated Wild Garlic on Biscuits' Quality Parameters. in Periodica Polytechnica-Chemical Engineering. 2019;63(3):499-507.
doi:10.3311/PPch.13268 .

Sobot, Kosana, Laličić-Petronijević, Jovanka, Filipović, Vladimir, Nicetin, Milica, Filipović, Jelena, Popović, Ljiljana, "Contribution of Osmotically Dehydrated Wild Garlic on Biscuits' Quality Parameters" in Periodica Polytechnica-Chemical Engineering, 63, no. 3 (2019):499-507,
https://doi.org/10.3311/PPch.13268 . .