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

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dc.contributor.authorPestorić, Mladenka
dc.contributor.authorSakač, Marijana
dc.contributor.authorPezo, Lato
dc.contributor.authorŠkrobot, Dubravka
dc.contributor.authorNedeljković, Nataša
dc.contributor.authorJovanov, Pavle
dc.contributor.authorŠimurina, Olivera
dc.contributor.authorMandić, Anamarija
dc.date.accessioned2018-06-22T10:23:22Z
dc.date.available2018-06-22T10:23:22Z
dc.date.issued2017-09
dc.descriptionpeer-revieweden_US
dc.description.abstractThe 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.sponsorshipThis work was financially supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia (Project No. TR31029).en_US
dc.identifier.citationPestorić, 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.2017.08.013en_US
dc.identifier.issn0733-5210
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/81
dc.language.isoenen_US
dc.publisherELSEVIERen_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31029/RS//
dc.relation.ispartofseries001;0076
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectgluten-free cookiesen_US
dc.subjectphysicochemical stabilityen_US
dc.subjectmathematical modellingen_US
dc.titlePhysicochemical characteristics as the markers in predicting the shelf-life of gluten-free cookies
dc.title.alternative-en_US
dc.typeinfo:eu-repo/semantics/articleen_US

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