Contribution of Osmotically Dehydrated Wild Garlic on Biscuits' Quality Parameters
2019
Authors
Sobot, KosanaLaličić-Petronijević, Jovanka
Filipović, Vladimir
Nicetin, Milica
Filipović, Jelena
Popović, Ljiljana
Article (Published version)
Metadata
Show full item recordAbstract
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 mathematic...al 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.
Keywords:
wild garlic / osmotic dehydration / sugar beet molasses / biscuitsSource:
Periodica Polytechnica-Chemical Engineering, 2019, 63, 3, 499-507Publisher:
- Budapest Univ Technology Economics, Budapest
Funding / projects:
- Osmotic dehydration of food - energy and ecological aspects of sustainable production (RS-MESTD-Technological Development (TD or TR)-31055)
- New products based on cereals and pseudocereals from organic production (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46005)
DOI: 10.3311/PPch.13268
ISSN: 0324-5853
WoS: 000467929300016
Scopus: 2-s2.0-85068706812
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Institution/Community
Poljoprivredni fakultetTY - 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 . .