Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/91042
Type of publication: Konferencijų tezės nerecenzuojamuose leidiniuose / Conference theses in non-peer-reviewed publications (T2)
Field of Science: Agronomija / Agronomy (A001)
Author(s): Tarasevičienė, Živilė;Jukniūtė, Kotryna;Levickaitė, Gabrielė;Jurevičienė, Vitalija;Paulauskienė, Aurelija
Title: Effect of berries pomace on physical and sensory properties of wheat cookies
Is part of: International Scientific Conference "New trends in Food safety and quality" NIFSA 2017, 5 - 7 October 2017, Aleksandras Stulgiskis University, Lithuania. Akademija, 2017
Extent: p. 64
Date: 2017
Keywords: baked goods;berries;by-product;color;hard - ness;sensory acceptability
ISBN: 9786094491207
Abstract: During food processing the food industry produces significant amounts of by-products which are usually used in animal feeding. Berries pomace, a by-product of juice industry, is a rich source of fibre and polyphenols. The aim of the present study was to determine the color, texture and sensory properties of wheat cookies enriched by 10, 15 and 20 addition of finely ground strawberries, raspberries and red currants pomace. The cookies were prepared with slight modification in standard AACC method (10-50D) using following ingredients – flour, sodium bicarbonate, salt, skim milk powder, shortening, sugar and water. Berries pomace was used to change 10, 15 and 20 of wheat flours. The dough was kneaded and sheeted to a uniform thickness of 0.5 cm and cut in rectangular of 2x7 cm. Cookies were baked at 170 °C for 15 minutes. Cookies made from wheat without pomace additives served as a control. Color of cookies was detected by spectrophotometer ColorFlex assessing the values of coordinates L*, a*, b*. The chroma (C*) and hue angle (h°) were also calculated. Hardness of the baked cookies was measured using a texture analyser TA.XT.Plus (UK). Cookies were subjected to sensory evaluation assessing color and appearance, aroma, taste, texture and overall acceptability. The control variant cookies displayed highest values for lightness (L- value) 68.29 NBS units, yellowness (b-value) 34.72 and the lowest for redness (a-value) 7.08. The highest a value was observed of cookies with 15 of raspberries pomace and the lowest of b value – cookies with 20 of raspberries pomace. The hardest were cookies with 10 of raspberries pomace. The best overall sensory acceptability showed cookies with 20 of all berries pomace additive and the worst - wheat cookies (control)
Internet: https://hdl.handle.net/20.500.12259/91042
Affiliation(s): Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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