Browsing Scientific papers by Subject "texture"

Now showing items 1-6 of 6

Breadmaking performance and textural changes during storage of composite breads made from spelt wheat and different forms of amaranth grain

Filipčev, Bojana; Bodroža Solarov, Marija; Pestorić, Mladenka; Šimurina, Olivera (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 ...
Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace

Belović, Miona; Torbica, Aleksandra; Pajić-Lijaković, Ivana; Mastilović, Jasna (ELSEVIER, 2017-12-15)

In this study, four jam formulations were developed, starting with the basic formulation (Jam 1) containing sucrose and without added pectin. Sucrose was partially (50%) replaced by stevioside in formulations of Jam 2 and ...
Effect of starter culture addition and processing method on proteolysis and texture profile of traditional dry-fermented sausage Petrovská klobása

Ikonić, Predrag; Jokanović, Marija; Petrović, Ljiljana; Tasić, Tatjana; Škaljac, Snežana; Šojić, Branislav; Džinić, Natalija; Tomović, Vladimir; Tomić, Jelena; Danilović, Bojana; Ikonić, Bojana (Taylor & Francis Ltd, 2016-05-26)

Proteolysis and texture profile of Petrovská klobása, made with addition of starter culture, were investigated during the ripening in different conditions (traditional versus industrial). Due to intensive degradation of ...
The impact of asparaginase on textural properties of wholegrain cereal biscuits enriched with sea buckthorn pomace

Kukurová, Kristína; Rerková, Lenka; Belović, Miona; Perović, Lidija; Torbica, Aleksandra; Ciesarová, Zuzana (Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, 2023-05-10)

Cereal biscuits are popular snacks of daily usage. Their nutritional value is enhanced if they are produced from wholegrain flour of nutritionally rich cereals and/or contain valuable natural sources of health promoting ...
Partial replacement of fat with wheat bran in formulation of biscuits enriched with herbal blend

Filipčev, Bojana; Nedeljković, Nataša; Šimurina, Olivera; Sakač, Marijana; Pestorić, Mladenka; Jambrec, Dubravka; Šarić, Bojana; Jovanov, Pavle (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 ...
Solid fat content, precrystallization conditions and sensory quality of chocolate with addition of cocoa butter analogues

Torbica, Aleksandra; Jambrec, Dubravka; Tomić, Jelena; Pajin, Biljana; Petrović, Jovana; Kravić, Snežana; Lončarević, Ivana (Taylor & Francis Ltd, 2016-05)

The objective of this study was to determine how the addition of two cocoa butter equivalents and cocoa butter improver affect the physical and sensory properties of chocolate. The laboratory-made chocolate samples were ...

Browsing Scientific papers by Subject "texture"

Browsing Scientific papers by Subject "texture"

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