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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. i 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. Preuzeto s 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, br. 1-2, 2015, str. 31-36. https://urn.nsk.hr/urn:nbn:hr:163:087204

Molnar, Dunja, Suzana Rimac Brnčić, Lovorka Vujić, Erno Gyimes i Judit Krisch. "Characterization of biscuits enriched with black currant and jostaberry powder." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 10, br. 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), str. 31-36. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:163:087204 (Datum pristupa: 02.12.2024.)

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. [pristupljeno 02.12.2024.];10(1-2):31-36. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:163:087204

D. Molnar, S. Rimac Brnčić, L. Vujić, E. Gyimes i J. Krisch, "Characterization of biscuits enriched with black currant and jostaberry powder", Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, vol. 10, br. 1-2, str. 31-36, 2015. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:163:087204. [Citirano: 02.12.2024.]

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Naslov (engleski)Characterization of biscuits enriched with black currant and jostaberry powder
AutorDunja Molnar
AutorSuzana Rimac Brnčić
AutorLovorka Vujić
AutorErno Gyimes
AutorJudit Krisch
Autorova ustanovaSveučilište u Zagrebu
Farmaceutsko-biokemijski fakultet
(Zavod za prehranu i dijetoterapiju)
Znanstveno / umjetničko
područje, polje i grana		BIOMEDICINA I ZDRAVSTVO
Farmacija
Farmacija
Sažetak (engleski)
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.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaHrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam
Brojčani podacivol. 10, br. 1-2, str. 31-36
p-ISSN1847-3423
e-ISSN1847-7461
URN:NBNurn:nbn:hr:163:087204
Datum objave publikacije2015
URL dokumentahttps://hrcak.srce.hr/147819
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Zaštićeno autorskim pravom.
Datum i vrijeme pohrane2020-05-21 13:07:55