Characterization of biscuits enriched with black currant and jostaberry powder
| Autor: | Dunja Molnar, Suzana Rimac Brnčić, Lovorka Vujić, Erno Gyimes, Judit Krisch |
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| Jazyk: | angličtina |
| Rok vydání: | 2015 |
| Předmět: | |
| Zdroj: | Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam Volume 10 Issue 1-2 |
| ISSN: | 1847-3423 1847-7461 |
| Popis: | The aim of this research was to characterize the improvement in nutritional value, antioxidant activity as well as to evaluate textural and sensory properties of enriched biscuits. In this work black currant and jostaberry powder were used as ingredients for biscuits production since consumer demands for functional bakery products, like biscuits, are increasing. Obtained results showed that addition of berries to biscuits resulted in increase of total polyphenol and crude fibre content as well as antioxidant activity. Addition of berry powder resulted in decrease of rapidly available glucose and rapidly digestible starch. All examined antioxidant and sensory properties were improved when a chocolate coat was formed on the biscuits. Fracturabillity and hardness were affected by berry powder addition. |
| Databáze: | OpenAIRE |
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