Textural and sensory changes of biscuits fortified by natural substances with antioxidant effect

Kód výsledku v 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>

Výsledek na webu

<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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Jazyk výsledku

angličtina

Název v původním jazyce

Textural and sensory changes of biscuits fortified by natural substances with antioxidant effect

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Textural and sensory changes of biscuits fortified by natural substances with antioxidant effect

Popis výsledku anglicky

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.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2021

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

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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Počet stran výsledku

3

Strana od-do

14-16

Název nakladatele

Veterinární univerzita Brno

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

14. 6. 2021

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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