Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/99122
Type of publication: Tezės kituose recenzuojamuose leidiniuose / Theses in other peer-reviewed publications (T1e)
Field of Science: Agronomija / Agronomy (A001);Ekologija ir aplinkotyra / Ecology and environmental sciences (N012)
Author(s): Čechovičienė, Indrė;Tarasevičienė, Živilė;Jukniūtė, Kotryna;Rimkutė, Vidmantė;Paulauskienė, Aurelija
Title: Berries by – products as ingredients to improve nutritional quality and physical properties of cookies
Is part of: International scientific conference New trends in food safety and quality [NIFSA] 12-14 June 2019, VMU Agriculture academy. Kaunas : Vytautas Magnus university Agriculture academy, 2019
Extent: p. 40-41
Date: 2019
Keywords: Berry pomace;Cookies;Fiber;Texture;Pomace flour
ISBN: 9786094674013
Abstract: The rising interest in functional food, especially bioactive substances, food producers look for new sources and carriers of those substances. Among many bioactive substances to be found in food a crucial role is played by dietary fibre. Varied structure and chemical composition of fibre substances determine their specific functional properties such as the ability to bind water, the ability to exchange cations and fat absorption. Over the last years, there has been a tendency to look for new sources of dietary fibre which could be used as components in food of different functional properties. One possibility to increase the content of fibre in the diet is to enrich products with pure isolated fibre. Pressing of berry juice results in high amounts of residues, which are called press — cake, pomace or marc. The main ingredient in traditional cookies consists of foods rich in carbohydrates and therefore lacking essential nutritional components such as dietary fiber, vitamins and minerals with very low levels of wheat flour. The kind of fibre eaten has direct influence on the human health. One of the ways that could be used to reduce the glycemic index of products is the partial replacement of wheat flour. Therefore during the cookies of wheat flour we added 10 %, 15 % and 20 % of berry pomace flour from raspberries, red currants and strawberries as partial flour substitute. The research was carried out at Vytautas Magnus University Agriculture Academy the Faculty of Agronomy in the Institute of Agricultural and Food Science in 2018 – 2019
Internet: https://hdl.handle.net/20.500.12259/99122
Affiliation(s): Agronomijos fakultetas
Vytauto Didžiojo universitetas
Žemės ūkio akademija
Žemės ūkio ir maisto mokslų institutas
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

Files in This Item:
marc.xml6.72 kBXMLView/Open

MARC21 XML metadata

Show full item record

Page view(s)

12
checked on Aug 16, 2019

Download(s)

2
checked on Aug 16, 2019

Google ScholarTM

Check

Altmetric


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.