prikaz prve stranice dokumenta Characterization of biscuits enriched with black currant and jostaberry powder
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Scientific paper - Original scientific paper
Characterization of biscuits enriched with black currant and jostaberry powder
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 10 (2015), 1-2; 31-36. urn:nbn:hr:163:087204
Molnar, Dunja; Rimac Brnčić, Suzana; Vujić, Lovorka; Gyimes, Erno; Krisch, Judit

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Molnar, D., Rimac Brnčić, S., Vujić, L., Gyimes, E. & Krisch, J. (2015). Characterization of biscuits enriched with black currant and jostaberry powder. Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 10. (1-2), 31-36. Retrieved from https://urn.nsk.hr/urn:nbn:hr:163:087204

Molnar, Dunja, et al. "Characterization of biscuits enriched with black currant and jostaberry powder." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, vol. 10, no. 1-2, 2015, pp. 31-36. https://urn.nsk.hr/urn:nbn:hr:163:087204

Molnar, Dunja, Suzana Rimac Brnčić, Lovorka Vujić, Erno Gyimes and Judit Krisch. "Characterization of biscuits enriched with black currant and jostaberry powder." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 10, no. 1-2 (2015): 31-36. https://urn.nsk.hr/urn:nbn:hr:163:087204

Molnar, D., et al. (2015) 'Characterization of biscuits enriched with black currant and jostaberry powder', Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 10(1-2), pp. 31-36. Available at: https://urn.nsk.hr/urn:nbn:hr:163:087204 (Accessed 23 April 2024)

Molnar D, Rimac Brnčić S, Vujić L, Gyimes E, Krisch J. Characterization of biscuits enriched with black currant and jostaberry powder. Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam [Internet]. 2015 [cited 2024 April 23];10(1-2):31-36. Available at: https://urn.nsk.hr/urn:nbn:hr:163:087204

D. Molnar, S. Rimac Brnčić, L. Vujić, E. Gyimes and J. Krisch, "Characterization of biscuits enriched with black currant and jostaberry powder", Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, vol. 10, no. 1-2, pp. 31-36, 2015. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:163:087204. [Accessed: 23 April 2024]

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Metadata
Title (english)Characterization of biscuits enriched with black currant and jostaberry powder
AuthorDunja Molnar
AuthorSuzana Rimac Brnčić
AuthorLovorka Vujić
AuthorErno Gyimes
AuthorJudit Krisch
Author's institutionUniversity of Zagreb
Faculty of Pharmacy and Biochemistry
(Department of food chemistry)
Scientific / art field,
discipline and subdiscipline		BIOMEDICINE AND HEALTHCARE
Pharmacy
Pharmacy
Abstract (english)
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.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleHrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam
Numberingvol. 10, no. 1-2, pp. 31-36
p-ISSN1847-3423
e-ISSN1847-7461
URN:NBNurn:nbn:hr:163:087204
Publication2015
Document URLhttps://hrcak.srce.hr/147819
Type of resourceText
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2020-05-21 13:07:55