Textural and sensory changes of biscuits fortified by natural substances with antioxidant effect
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F21%3A43879468" target="_blank" >RIV/62157124:16270/21:43879468 - isvavai.cz</a>
Result on the web
<a href="https://fvhe.vfu.cz/files/upload/KMVP%202021_Sborn%C3%ADk.pdf" target="_blank" >https://fvhe.vfu.cz/files/upload/KMVP%202021_Sborn%C3%ADk.pdf</a>
DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Textural and sensory changes of biscuits fortified by natural substances with antioxidant effect
Original language description
Biscuits are a very popular fine pastry, commonly consumed by a wide population. Due to a higher fat content, long shelf-life and temperature, at which are stored, can cause oxidation of contained fat. The production process and not only the type of package is not enough barrier to slow down oxidation processes. For this reason, chemical antioxidants are often used in the recipe, but they are not well perceived by consumers. Previous studies have confirmed the appropriateness of the use of natural raw materials rich in antioxidant substances. However, their addition affects the texture, colour and overall consumer acceptance as well. Measured values of hardness, and fracturability show, that there was a statistically significant shift of these values in the case of the addition of mint, cloves, grape flour and cinnamon, already at a dose of 1%. However, the sensory evaluation confirmed acceptability of fortified products for consumers.
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2021
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Sborník příspěvků XXIII. konference mladých vědeckých pracovníků s mezinárodní účastí
ISBN
978-80-7305-851-7
ISSN
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e-ISSN
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Number of pages
3
Pages from-to
14-16
Publisher name
Veterinární univerzita Brno
Place of publication
Brno
Event location
Brno
Event date
Jun 14, 2021
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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