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Improving the nutritive characteristics of corn flakes enriched with functional components

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dc.contributor.author Košutić, Milenko
dc.contributor.author Pezo, Lato
dc.contributor.author Filipović, Jelena
dc.contributor.author Filipović, Vladimir S.
dc.date.accessioned 2018-07-10T15:06:55Z
dc.date.available 2018-07-10T15:06:55Z
dc.date.issued 2017-11
dc.identifier.citation Košutić, M., Pezo, L., Filipović, J., Filipović, V. (2017) Improving the nutritive characteristics of corn flakes enrichment with functional components. Hemijska industrija, 71, 6, 495–502. DOI: 10.2298/HEMIND160525012K en_US
dc.identifier.issn 0367-598X
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/107
dc.description peer-reviewed en_US
dc.description.abstract This paper investigates the effects of simultaneous addition of sunflower (3, 6 or 9 g/100 g of sample) and dry residue of wild oregano (0.5 or 1 g/100 g of sample) on the essential amino acids pattern and antioxidant potential of flake products. The accepted experimental design plan was 3×4. Data point that Score and PDCAAS values in flake products increase with increasing share of sunflower. Maximum value of phenolic compounds and antioxidant activity were experienced of TPC 2.84 mg/g, DPPH 0.75 mg/ml, FRAP 1.57 mg/g with the product having maximum shares of sunflower and dry residue of wild oregano. Tukey’s HSD test showed statistically significant differences between most of the mean values of amino acids content and antioxidant activity in the observed corn flakes. The response surface method has been applied for evaluation of amino acid content and antioxidative potential of corn flakes. Sunflower in flake products positively contributed to the protein nutritive value and dry residues of wild oregano elevated antioxidant potential of flake products and also contributed to the food waste valorisation in the food industry. Corn flakes are new products with improved essential amino acid pattern, antioxidant activity and functional properties due to added dry residue of wild oregano and sunflower. en_US
dc.description.sponsorship These results are part of the project supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia, III 46005 and TR 31027. en_US
dc.language.iso en en_US
dc.publisher Association of Chemical Engineers of Serbia en_US
dc.relation info:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46005/RS//
dc.relation info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31027/RS//
dc.relation.ispartofseries 001;0102
dc.rights info:eu-repo/semantics/openAccess
dc.subject amino acid en_US
dc.subject antioxidant potential en_US
dc.subject wild oregano en_US
dc.subject sunflower en_US
dc.subject corn flakes en_US
dc.title Improving the nutritive characteristics of corn flakes enriched with functional components en_US
dc.title.alternative - en_US
dc.type info:eu-repo/semantics/article en_US
dc.identifier.scopus 2-s2.0-85044377265
dc.identifier.wos 000419973400005
dc.identifier.doi 10.2298/hemind160525012k


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