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Antioxidant capacity of cookies with non-modified and modified sugar beet fibers: chemometric and statistical analysis

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dc.contributor.author Šoronja-Simović, Dragana
dc.contributor.author Maravić, Nikola
dc.contributor.author Šereš, Zita
dc.contributor.author Mišan, Aleksandra
dc.contributor.author Pajin, Biljana
dc.contributor.author Jevrić, Lidija
dc.contributor.author Podunavac-Kuzmanović, Sanja
dc.contributor.author Kovačević, Strahinja
dc.date.accessioned 2018-06-28T13:26:53Z
dc.date.available 2018-06-28T13:26:53Z
dc.date.issued 2017-02
dc.identifier.citation Šoronja-Simović, D., Maravić, N., Šereš, Z., Mišan, A., Pajin, B., Jevrić, L., Podunavac-Kuzmanović, S., Kovačević, S. (2017) Antioxidant capacity of cookies with non-modified and modified sugar beet fibers: chemometric and statistical analysis. European Food Research and Technology, 243, 239–246. DOI: 10.1007/s00217-016-2739-4 en_US
dc.identifier.issn 1438-2377
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/88
dc.description peer-reviewed en_US
dc.description.abstract Recent studies have confirmed the possibility of an insoluble material to carry out a marked antioxidant activity by a solid–liquid interaction, and in such way opened a new chapter for dietary fiber application in food industry as a functional unit with radical scavenging capacity. Therefore, this paper investigates the possibility of improving the antioxidant activity of cookies with addition of sugar beet fibers. The chemometric analysis was carried out on the experimentally obtained data of the antioxidant activity of the cookies with modified and non-modified sugar beet fibers compared to the cookies with commercially available dietary fiber (Fibrex®) produced in the Nordic Sugar A/S factory, Sweden. The hierarchical cluster analysis and the sum of ranking differences were applied. The introduction of modified and non-modified sugar beet fibers in the cookies formulation showed promising results regarding the cookies EC50 values decline compared to the control samples. Cookies with addition of modified sugar beet fibers showed the best antioxidant activity in the first 4 weeks. Cookies with Fibrex® fibers exhibited the highest antioxidant activity. en_US
dc.description.sponsorship The authors acknowledge the financial support of the Ministry of Science and Technological Development of the Republic of Serbia. en_US
dc.language.iso en en_US
dc.publisher SPRINGER en_US
dc.relation -
dc.relation.ispartofseries 001;0083
dc.rights info:eu-repo/semantics/openAccess
dc.subject Dietary fiber en_US
dc.subject Modification en_US
dc.subject Antioxidant activity en_US
dc.subject DPPH en_US
dc.subject Chemometric analysis en_US
dc.subject Sum of ranking differences en_US
dc.title Antioxidant capacity of cookies with non-modified and modified sugar beet fibers: chemometric and statistical analysis en_US
dc.title.alternative - en_US
dc.type info:eu-repo/semantics/article en_US


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