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Shelf-life prediction of gluten-free rice-buckwheat cookies

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dc.contributor.author Sakač, Marijana
dc.contributor.author Pestorić, Mladenka
dc.contributor.author Mandić, Anamarija
dc.contributor.author Mišan, Aleksandra
dc.contributor.author Nedeljković, Nataša
dc.contributor.author Jambrec, Dubravka
dc.contributor.author Jovanov, Pavle
dc.contributor.author Lazić, Vera
dc.contributor.author Pezo, Lato
dc.contributor.author Sedej, Ivana
dc.date.accessioned 2017-11-21T18:43:57Z
dc.date.available 2017-11-21T18:43:57Z
dc.date.issued 2016-05
dc.identifier.citation M. Sakač, M. Pestorić, A. Mandić, A. Mišan, N. Nedeljković, D. Jambrec, P. Jovanov, V. Lazić, L. Pezo, I. Sedej. Shelf-life prediction of gluten-free rice-buckwheat cookies. Journal of Cereal Science, 69 (2016) 336–343. DOI: 10.1016/j.jcs.2016.04.008 en_US
dc.identifier.issn 0733-5210
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/35
dc.description peer-reviewed en_US
dc.description.abstract The objective of this work was to predict the shelf-life of unpacked and packed gluten-free rice-buckwheat cookies kept at ambient (23 ± 1 °C) and elevated (40 ± 1 °C) temperature during storage by measuring off-flavour volatile compounds (aldehydes), antioxidant capacity, total phenolic and rutin content and evaluating sensory properties. Analysis of variance and Tukey's HSD test at 95% confidence limit showed significant differences between the observed samples. Principal component analysis was used for assessing the effect of storage time, temperature and packaging condition on all investigated cookie parameters. Antioxidant capacity measured using DPPH test showed a decreasing tendency during storage in all investigated cookie samples. The obtained results correlated with a decrease in total phenolics and rutin content and an increase in total aldehydes content in cookies during storage. From the sensory evaluation, it could be concluded that the greatest loss of sensory quality resulted from hardness increase, fracturability decrease, and the raise of uncharacteristic odours and flavours. The end-point of cookie shelf-life obtained from sensory evaluation was lower compared to that obtained measuring total aldehydes content. Therefore, sensory properties might be the markers for gluten-free cookie shelf-life prediction rather than aldehydes content. 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: TR-31029). 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;0030
dc.rights info:eu-repo/semantics/openAccess
dc.subject gluten-free cookies en_US
dc.subject shelf-life en_US
dc.subject aldehydes en_US
dc.subject sensory properties en_US
dc.subject antioxidants en_US
dc.subject antioxidant capacity en_US
dc.title Shelf-life prediction of gluten-free rice-buckwheat cookies en_US
dc.title.alternative - en_US
dc.type info:eu-repo/semantics/article en_US


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