Application of defatted apple seed cakes as a by-product for the enrichment of wheat bread
Samo za registrovane korisnike
2020
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
This paper examined the effect of adding the ground defatted apple seed cakes (DASC) to chemical characteristics, colour, antioxidant potential, the textural and sensory quality of wheat bread. Adding 5% and 20% DASC of three varieties of apples (Golden Delicious, Idared and Sumatovka) to the total amount of wheat flour significantly increased insoluble fibre and protein content in the tested bread samples, primarily in the bread sample supplemented with 20% DASC of Sumatovka (7.21% and 15.99%, respectively). The highest total polyphenol content and the best antioxidant potential was found in the samples supplemented with 20% DASC. In comparison, the best sensory characteristics and textural properties were found in the samples supplemented with 5% DASC. The bread samples supplemented with 20% Sumatovka had the highest content of insoluble fibre, proteins, total polyphenol content, antioxidant potential and the lowest change in freshness, while the bread samples supplemented with 5% Go...lden Delicious had the highest content of soluble fibre, brightness and chewiness. Finally, we obtained enriched bread with proteins and fibre, low energy value, high antioxidant potential, good texture and very acceptable sensory characteristics. The variety of apples and the share of DASC affected the tested characteristics.
Ključne reči:
By-product / Defatted apple seed cake / Enriched bread / Dietary fibreIzvor:
LWT-Food Science and Technology, 2020, 130Izdavač:
- Elsevier, Amsterdam
Finansiranje / projekti:
- Razvoj novih inkapsulacionih i enzimskih tehnologija za proizvodnju biokatalizatora i biološki aktivnih komponenata hrane u cilju povećanja njene konkurentnosti, kvaliteta i bezbednosti (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
- Ispitivanje mogućnosti korišćenja kontaminiranih voda za gajenje alternativnih, zdravstveno bezbednih žita (RS-MESTD-Technological Development (TD or TR)-31006)
- Porozni materijali na bazi oksida u zaštiti životne sredine od genotoksičnih supstanci (RS-MESTD-Basic Research (BR or ON)-172018)
DOI: 10.1016/j.lwt.2020.109391
ISSN: 0023-6438
WoS: 000552064900003
Scopus: 2-s2.0-85085939900
Institucija/grupa
Poljoprivredni fakultetTY - JOUR AU - Purić, Milos AU - Rabrenović, Biljana AU - Rac, Vladislav AU - Pezo, Lato AU - Tomašević, Igor AU - Demin, Mirjana PY - 2020 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5276 AB - This paper examined the effect of adding the ground defatted apple seed cakes (DASC) to chemical characteristics, colour, antioxidant potential, the textural and sensory quality of wheat bread. Adding 5% and 20% DASC of three varieties of apples (Golden Delicious, Idared and Sumatovka) to the total amount of wheat flour significantly increased insoluble fibre and protein content in the tested bread samples, primarily in the bread sample supplemented with 20% DASC of Sumatovka (7.21% and 15.99%, respectively). The highest total polyphenol content and the best antioxidant potential was found in the samples supplemented with 20% DASC. In comparison, the best sensory characteristics and textural properties were found in the samples supplemented with 5% DASC. The bread samples supplemented with 20% Sumatovka had the highest content of insoluble fibre, proteins, total polyphenol content, antioxidant potential and the lowest change in freshness, while the bread samples supplemented with 5% Golden Delicious had the highest content of soluble fibre, brightness and chewiness. Finally, we obtained enriched bread with proteins and fibre, low energy value, high antioxidant potential, good texture and very acceptable sensory characteristics. The variety of apples and the share of DASC affected the tested characteristics. PB - Elsevier, Amsterdam T2 - LWT-Food Science and Technology T1 - Application of defatted apple seed cakes as a by-product for the enrichment of wheat bread VL - 130 DO - 10.1016/j.lwt.2020.109391 ER -
@article{ author = "Purić, Milos and Rabrenović, Biljana and Rac, Vladislav and Pezo, Lato and Tomašević, Igor and Demin, Mirjana", year = "2020", abstract = "This paper examined the effect of adding the ground defatted apple seed cakes (DASC) to chemical characteristics, colour, antioxidant potential, the textural and sensory quality of wheat bread. Adding 5% and 20% DASC of three varieties of apples (Golden Delicious, Idared and Sumatovka) to the total amount of wheat flour significantly increased insoluble fibre and protein content in the tested bread samples, primarily in the bread sample supplemented with 20% DASC of Sumatovka (7.21% and 15.99%, respectively). The highest total polyphenol content and the best antioxidant potential was found in the samples supplemented with 20% DASC. In comparison, the best sensory characteristics and textural properties were found in the samples supplemented with 5% DASC. The bread samples supplemented with 20% Sumatovka had the highest content of insoluble fibre, proteins, total polyphenol content, antioxidant potential and the lowest change in freshness, while the bread samples supplemented with 5% Golden Delicious had the highest content of soluble fibre, brightness and chewiness. Finally, we obtained enriched bread with proteins and fibre, low energy value, high antioxidant potential, good texture and very acceptable sensory characteristics. The variety of apples and the share of DASC affected the tested characteristics.", publisher = "Elsevier, Amsterdam", journal = "LWT-Food Science and Technology", title = "Application of defatted apple seed cakes as a by-product for the enrichment of wheat bread", volume = "130", doi = "10.1016/j.lwt.2020.109391" }
Purić, M., Rabrenović, B., Rac, V., Pezo, L., Tomašević, I.,& Demin, M.. (2020). Application of defatted apple seed cakes as a by-product for the enrichment of wheat bread. in LWT-Food Science and Technology Elsevier, Amsterdam., 130. https://doi.org/10.1016/j.lwt.2020.109391
Purić M, Rabrenović B, Rac V, Pezo L, Tomašević I, Demin M. Application of defatted apple seed cakes as a by-product for the enrichment of wheat bread. in LWT-Food Science and Technology. 2020;130. doi:10.1016/j.lwt.2020.109391 .
Purić, Milos, Rabrenović, Biljana, Rac, Vladislav, Pezo, Lato, Tomašević, Igor, Demin, Mirjana, "Application of defatted apple seed cakes as a by-product for the enrichment of wheat bread" in LWT-Food Science and Technology, 130 (2020), https://doi.org/10.1016/j.lwt.2020.109391 . .