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Flakes product supplemented with sunflower and dry residues of wild oregano

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dc.contributor.author Košutić, Milenko
dc.contributor.author Filipović, Jelena
dc.contributor.author Nježić, Zvonko
dc.contributor.author Filipović, Vladimir S.
dc.contributor.author Filipović, Vladimir M.
dc.contributor.author Blagojević, Bojana
dc.date.accessioned 2018-07-10T15:37:55Z
dc.date.available 2018-07-10T15:37:55Z
dc.date.issued 2017-04
dc.identifier.citation M. Košutić, J. Filipović, Z. Nježić, V.S. Filipović, V.M. Filipović, B. Blagojević. Flakes product supplemented with sunflower and dry residues of wild oregano. Chemical Industry and Chemical Engineering Quarterly, 23 (2017) 229-236. DOI: 10.2298/CICEQ160413036K en_US
dc.identifier.issn 1451-9372
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/108
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 of sample), on the physical texture and chemical properties of corn flakes to obtain new products with altered nutritional properties. The chemometric analysis pointed at the versatile beneficial contributions of sunflower in corn flakes enriched with dry residue of wild oregano enabling the optimization of corn flakes formula. The presented data point that addition of milled sunflower in investigated corn flakes products improved nutritive properties while addition of dry residue of wild oregano improved physical characteristics of corn flakes products. Regarding quality (sample CF11, score value of 0.59) maximum scores have been obtained with the addition of 6 g/100 g of sunflower and 1 g/100 g of dry residue of wild oregano per 100 g of sample for corn flakes formulation. Production of corn flakes with addition of wild oregano residues contributed to the food waste valorisation in the food industry. 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 the 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;0103
dc.rights info:eu-repo/semantics/openAccess
dc.subject wild oregano en_US
dc.subject sunflower en_US
dc.subject corn flakes en_US
dc.subject physical-texture properties en_US
dc.subject chemical properties en_US
dc.title Flakes product supplemented with sunflower and dry residues of wild oregano en_US
dc.title.alternative - en_US
dc.type info:eu-repo/semantics/article en_US
dc.identifier.scopus 2-s2.0-85026996786
dc.identifier.wos 000407551200009
dc.identifier.doi 10.2298/CICEQ160413036K


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