Flakes product supplemented with sunflower and dry residues of wild oregano

Simple item page
dc.contributor.authorKošutić, Milenko
dc.contributor.authorFilipović, Jelena
dc.contributor.authorNježić, Zvonko
dc.contributor.authorFilipović, Vladimir S.
dc.contributor.authorFilipović, Vladimir M.
dc.contributor.authorBlagojević, Bojana
dc.date.accessioned2018-07-10T15:37:55Z
dc.date.available2018-07-10T15:37:55Z
dc.date.issued2017-04
dc.descriptionpeer-revieweden_US
dc.description.abstractThis paper investigates the effects of simultaneous addition of sunflower (3, 6 or 9 g/100 g of sample) and dry residue of wild oregano (0.5 or 1 of sample), on the physical texture and chemical properties of corn flakes to obtain new products with altered nutritional properties. The chemometric analysis pointed at the versatile beneficial contributions of sunflower in corn flakes enriched with dry residue of wild oregano enabling the optimization of corn flakes formula. The presented data point that addition of milled sunflower in investigated corn flakes products improved nutritive properties while addition of dry residue of wild oregano improved physical characteristics of corn flakes products. Regarding quality (sample CF11, score value of 0.59) maximum scores have been obtained with the addition of 6 g/100 g of sunflower and 1 g/100 g of dry residue of wild oregano per 100 g of sample for corn flakes formulation. Production of corn flakes with addition of wild oregano residues contributed to the food waste valorisation in the food industry.en_US
dc.description.sponsorshipThese results are part of the project supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia, III 46005 and TR 31027.en_US
dc.identifier.citationM. Košutić, J. Filipović, Z. Nježić, V.S. Filipović, V.M. Filipović, B. Blagojević. Flakes product supplemented with sunflower and dry residues of wild oregano. Chemical Industry and Chemical Engineering Quarterly, 23 (2017) 229-236. DOI: 10.2298/CICEQ160413036Ken_US
dc.identifier.doi10.2298/CICEQ160413036K
dc.identifier.issn1451-9372
dc.identifier.scopus2-s2.0-85026996786
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/108
dc.identifier.wos000407551200009
dc.language.isoenen_US
dc.publisherAssociation of the Chemical Engineers of Serbiaen_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46005/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31027/RS//
dc.relation.ispartofseries001;0103
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectwild oreganoen_US
dc.subjectsunfloweren_US
dc.subjectcorn flakesen_US
dc.subjectphysical-texture propertiesen_US
dc.subjectchemical propertiesen_US
dc.titleFlakes product supplemented with sunflower and dry residues of wild oreganoen_US
dc.title.alternative-en_US
dc.typeinfo:eu-repo/semantics/articleen_US

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Kosutic et al. 2017 CI&CEQ Final.pdf
Size:
3.63 MB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
19.5 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

Scientific papers