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Physicochemical characteristics as the markers in predicting the shelf-life of gluten-free cookies

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dc.contributor.author Pestorić, Mladenka
dc.contributor.author Sakač, Marijana
dc.contributor.author Pezo, Lato
dc.contributor.author Škrobot, Dubravka
dc.contributor.author Nedeljković, Nataša
dc.contributor.author Jovanov, Pavle
dc.contributor.author Šimurina, Olivera
dc.contributor.author Mandić, Anamarija
dc.date.accessioned 2018-06-22T10:23:22Z
dc.date.available 2018-06-22T10:23:22Z
dc.date.issued 2017-09
dc.identifier.citation Pestorić, M., Sakač, M., Pezo, L., Škrobot, D., Nedeljković, N., Jovanov, P., Šimurina, O., Mandić, A. (2017) Physicochemical characteristics as the markers in predicting the shelf-life of glutem-free cookies. Journal or Cereal Science, 77, 172–179. DOI: 10.1016/j.jcs.2017.08.013 en_US
dc.identifier.issn 0733-5210
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/81
dc.description peer-reviewed en_US
dc.description.abstract The objective of this study was to investigate the effect of different storage conditions on physicochemical stability assessment of gluten-free rice-buckwheat cookies. Second order polynomial (SOP) models were developed to explore the effects of storage time (0–6 months), at ambient (23 ± 1 °C) and elevated (40 ± 1 °C) temperature, packaging condition (packed and unpacked samples), and cookie surface position on the level of water activity (aw), hydroxymethylfurfural content, peak force, and colour parameters (L*, a*, b*, h*, C*, ΔE*). The chemical characteristics of cookies were influenced by temperature, while the colour properties were mostly influenced by the position of the sample surface. The firmness was affected upon the synergy effect of temperature and packaging condition. The performance of the developed SOP models was to investigate the effect of storage conditions on the observed parameters, which showed a good fit to the experimental (r2 > 0.8). The obtained results demonstrated that the developed empirical models gave an appropriate fit to experimental data and predicted the physicochemical properties at a satisfactory level, and that they could be successfully implemented to cookie stability assessment. en_US
dc.description.sponsorship This work was financially supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia (Project No. TR31029). en_US
dc.language.iso en en_US
dc.publisher ELSEVIER en_US
dc.relation info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31029/RS//
dc.relation.ispartofseries 001;0076
dc.rights info:eu-repo/semantics/openAccess
dc.subject gluten-free cookies en_US
dc.subject physicochemical stability en_US
dc.subject mathematical modelling en_US
dc.title Physicochemical characteristics as the markers in predicting the shelf-life of gluten-free cookies
dc.title.alternative - en_US
dc.type info:eu-repo/semantics/article en_US


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