Now showing items 1-6 of 6
Sensory profile and preference mapping of cookies enriched with medicinal herbs
(Taylor & Francis, 2017-09-20)
The sensory profile and acceptance of cookies enriched with medicinal herbs mixture “Vitalplant,” aimed at body weight regulation and metabolism enhancement, were evaluated. Seven cookies were prepared varying the content ...
Breadmaking performance and textural changes during storage of composite breads made from spelt wheat and different forms of amaranth grain
(SAGE Publications, 2017-04)
The objectives of the present study were to assess the baking properties of composite spelt wheat–amaranth blends and to study the staling of composite breads during a six-day storage. Different forms of amaranth grains ...
Partial replacement of fat with wheat bran in formulation of biscuits enriched with herbal blend
(Savez Hemijskih Inženjera, Beograd, 2017-01)
The effects of replacing fat with finely ground wheat bran, at different levels (30, 40 and 50%), in biscuit formulation were investigated with respect to dough texture and final biscuit characteristics and nutritional ...
Physicochemical characteristics as the markers in predicting the shelf-life of gluten-free cookies
The objective of this study was to investigate the effect of different storage conditions on physicochemical stability assessment of gluten-free rice-buckwheat cookies. Second order polynomial (SOP) models were developed ...
Buckwheat – enriched instant porridge improves lipid profile and reduces inflammation in participants with mild to moderate hypercholesterolemia
Buckwheat (BW) has attracted increasing attention as an important functional food because of its beneficial effects on health. Therefore, three different instant porridges were developed: BW – enriched highprotein (A), ...
Challenges related to the application of high and low trans margarine in puff pastry production
Characterization of physicochemical properties of puff pastry margarines and their relationship with final product quality was investigated. The experiment involved the addition of two margarine samples (MLT and MHT), with ...