Utjecaj dodatka chia sjemenki te brašna od heljde i kestena na kakvoću i trajnost bezglutenskih keksa
| Autor: | Zeynep Tacer-Caba, Gonul Silav-Tuzlu |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
nutritional value
chestnut General Chemical Engineering media_common.quotation_subject chia TP368-456 Biology heljda kesten chia sjemenke bezglutenski keksi senzorske značajke celijakija hranjiva vrijednost gluten-free biscuits Shelf life Food processing and manufacture Industrial and Manufacturing Engineering Gluten-free biscuits buckwheat sensory characteristics coeliac disease Quality (business) Food science Original Scientific Papers TP248.13-248.65 Food Science Biotechnology media_common |
| Zdroj: | Food Technology and Biotechnology Volume 59 Issue 4 Food Technology and Biotechnology, Vol 59, Iss 4, Pp 463-474 (2021) |
| ISSN: | 1330-9862 1334-2606 |
| Popis: | Research background. In spite of being a significantly growing segment, there are still problems regarding the nutritional, technological and sensory profiles of gluten-free products. Thus, the combination of a variety of functional ingredients is required in order to achieve the desired product quality. Experimental approach. Three types of flour, chestnut, buckwheat and potato, were chosen in this study because they are all gluten-free, nutritionally richer and technologically more advantageous than wheat flour. They are combined with chia seeds, which are also functional ingredients as they are rich in dietary fibre and unsaturated fatty acids. Therefore, this study aims to evaluate the utilization of chia seeds with chestnut, buckwheat and potato flour in biscuits as overall quality enhancers in gluten-free products. The proximate composition, total phenolic content, antioxidant activity, some biscuit quality parameters and the sensory properties of the samples were investigated, and some changes in these products during storage were monitored and evaluated. Results and conclusions. According to the results, biscuits with chestnut flour had the highest phenolic content (400.2 mg gallic acid equivalent (GAE) per 100 g dry sample) and total antioxidant activity (155.5 mg Trolox equivalent (TE) per 100 g dry sample). Biscuits with chestnut and chia seeds had the hardness of 30.1 N (p Pozadina istraživanja. Usprkos sve većoj potražnji za bezglutenskim proizvodima, još uvijek postoje prepreke pri dobivanju proizvoda optimalne hranjive vrijednosti te tehnološkog i senzorskog profila. Stoga je za postizanje željene kakvoće proizvoda potrebno kombinirati različite funkcionalne sastojke. Eksperimentalni pristup. Za ovo su ispitivanje odabrana tri tipa brašna, i to od kestena, heljde i krumpira, jer sva tri ne sadržavaju gluten, a nutritivno i tehnološki su bogatija od pšeničnog brašna. Kombinirana su sa chia sjemenkama, koje su također funkcionalni sastojak, jer su bogate vlaknima i nezasićenim masnim kiselinama. Stoga je svrha ovoga rada bila procijeniti učinak dodatka chia sjemenki te brašna od kestena, heljde i krumpira na poboljšanje kakvoće bezglutenskih keksa. Ispitani su kemijski sastav, ukupni udjel polifenola, antioksidacijska aktivnost, pojedini parametri kakvoće i senzorska svojstva uzoraka, te su praćene i mjerene promjene tih značajki u dobivenim proizvodima tijekom skladištenja. Rezultati i zaključci. Dobiveni rezultati pokazuju da su keksi s kestenovim brašnom imali najveći udjel polifenola izražen u ekvivalentima galne kiseline, i to 400,2 mg u 100 g suhe tvari, te najveću ukupnu antioksidacijsku aktivnost izraženu u Trolox ekvivalentima, od 155,5 mg u 100 g suhe tvari. Keksi s brašnom od kestena i chia sjemenkama imali su najveću tvrdoću od 30,1 N (p |
| Databáze: | OpenAIRE |
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