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

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dc.contributor.authorSakač, Marijana
dc.contributor.authorPestorić, Mladenka
dc.contributor.authorMandić, Anamarija
dc.contributor.authorMišan, Aleksandra
dc.contributor.authorNedeljković, Nataša
dc.contributor.authorJambrec, Dubravka
dc.contributor.authorJovanov, Pavle
dc.contributor.authorLazić, Vera
dc.contributor.authorPezo, Lato
dc.contributor.authorSedej, Ivana
dc.date.accessioned2017-11-21T18:43:57Z
dc.date.available2017-11-21T18:43:57Z
dc.date.issued2016-05
dc.descriptionpeer-revieweden_US
dc.description.abstractThe 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.sponsorshipThis 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.identifier.citationM. 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.2016.04.008en_US
dc.identifier.issn0733-5210
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/35
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31029/RS//
dc.relation.ispartofseries001;0030
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectgluten-free cookiesen_US
dc.subjectshelf-lifeen_US
dc.subjectaldehydesen_US
dc.subjectsensory propertiesen_US
dc.subjectantioxidantsen_US
dc.subjectantioxidant capacityen_US
dc.titleShelf-life prediction of gluten-free rice-buckwheat cookiesen_US
dc.title.alternative-en_US
dc.typeinfo:eu-repo/semantics/articleen_US

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