Metrika članka

  • citati u SCindeksu: 0
  • citati u Google Scholaru:[=>]
  • posete u prethodnih 30 dana:2
  • preuzimanja u prethodnih 30 dana:1
članak: 1 od 1  
Food and Feed Research
2017, vol. 44, br. 1, str. 57-63
jezik rada: engleski
vrsta rada: originalan članak
doi:10.5937/FFR1701057P

Creative Commons License 4.0
Kvalitetne karakteristike čajnog peciva obogaćenog svežim tropom piva
Univerzitet u Novom Sadu, Tehnološki fakultet

e-adresa: jovana@tf.uns.ac.rs

Sažetak

Pivski trop je nusproizvod koji nastaje tokom procesa proizvodnje piva. Bogat je izvor vlakana i proteina, sa velikim potencijalom za povećanje nutritivne vrednosti prehrambenih proizvoda. U ovom istraživanju različite količine svežeg (bez sušenja i mlevenja) pivskog tropa su dodate u testo za proizvodnju čajnog peciva, na bazi zamene pšeničnog brašna tropom (15, 25 i 50%) kako bi se procenio uticaj na sadržaj vlakana i proteina, instrumentalne parametre boje, mikrobiološku stabilnost i senzorske karakteristike gotovog proizvoda. Sadržaj proteina povećao se od 7,55% do 9,69%, a sadržaj vlakana od 6,8 do 15,55%, nakon dodatka tropa piva. Dodatak tropa piva izazvao je smanjenje L*i b*vrednosti boje čajnog peciva, dok su se a*vrednosti povećale. Enterobacteriaceae, E. coli, Clostridium spp., kvasci i plesni nisu detektovani u uzorcima čajnog peciva sa tropom piva, dok su Enterobacteriaceae detektovane (40 cfu/g) u svežem tropu piva. Dodatak 25% tropa piva rezultirao je najboljim senzorskim karakteristikama čajnog peciva u pogledu izgleda površine, tvrdoće, zrnavosti i ukusa. Rezultati su pokazali da svež trop piva ima potencijal da poveća nutritivnu vrednost čajnog peciva bez negativnog uticaja na njihove senzorske karakteristike i mikrobiološku stabilnost.

Ključne reči

čajno pecivo; pivski trop; boja; senzorska svojstva; vlakna; mikrobiološka stabilnost

Reference

*** (2002) ISO 4121:2002: Sensory analysis: Methodology: Evaluation of food product by methods of using scales. International Organization for Standardization
AOAC (2000) Official methods of analysis of AOAC International. Gaithersburg, MD, USA, 17th Ed
AOAC (1997) Official methods of analysis of AOAC International. Washington, DC, Methods, Analysis, 16th Ed, Official Method 985.29
Arshad, M.U., Anjum, F.M., Zahoor, T. (2007) Nutritional assessment of cookies supplemented with defatted wheat germ. Food Chemistry, 102(1): 123-128
El‐Shafey, E. I., Gameiro, M. L. F., Correia, P. F. M., de Carvalho, J. M. R. (2004) Dewatering of Brewer's Spent Grain Using a Membrane Filter Press: A Pilot Plant Study. Separation Science and Technology, 39(14): 3237-3261
Finley, J.W., Hanamoto, M.M. (1980) Milling and baking properties of dried brewers spent grains. Cereal Chemistry, 166-168; 57
International Commission on Illumination (1976) Official recommendations on uniform colour space, colour difference equations and metric colour terms. u: Colorimetry, Paris, France, 2nd Ed. pp. 9-12. Publication CIENo.15.2, Commission International de lEclairage
Kawka, A., Gorecka, D., Gąsiorowski, H. (1999) The effects of commercial barley flakes on dough characteristics and bread composition. Electronic Journal of Polish Agricultural Universities, 2 (2); 1-8
Kim, H.Y.L., Yeom, H.W., Lim, H.S., Lim, S. (2001) Replacement of Shortening in Yellow Layer Cakes by Corn Dextrins. Cereal Chemistry Journal, 78(3): 267-271
Kissell, L.T., Prentice, N. (1979) Protein and fibre enrichment of cookie flour with brewers spent grain. Cereal Chemistry, 56 (4); 261-266
Kitrytė, V., Šaduikis, A., Venskutonis, P.R. (2015) Assessment of antioxidant capacity of brewer’s spent grain and its supercritical carbon dioxide extract as sources of valuable dietary ingredients. Journal of Food Engineering, 167: 18-24
Ktenioudaki, A., Chaurin, V., Reis, S.F., Gallagher, E. (2012) Brewer’s spent grain as a functional ingredient for breadsticks. International Journal of Food Science & Technology, 47(8): 1765-1771
Ktenioudaki, A., O’Shea, N., Gallagher, E. (2013) Rheological properties of wheat dough supplemented with functional by-products of food processing: Brewer’s spent grain and apple pomace. Journal of Food Engineering, 116(2): 362-368
Ktenioudaki, A., Crofton, E., Scannell, A.G.M., Hannon, J.A., Kilcawley, K.N., Gallagher, E. (2013) Sensory properties and aromatic composition of baked snacks containing brewer's spent grain. Journal of Cereal Science, 57(3): 384-390
Laufenberg, G., Kunz, B., Nystroem, M. (2003) Transformation of vegetable waste into value added products:. Bioresource Technology, 87(2): 167-198
Lorens, K., Dilsaver, W., Wolt, M. (1979) Faba bean flour and protein concentrate in baked goods and in pasta products. Bakers Digest, 39-42; 53
Manley, D., Ed. (2011) Manleys Technology of Biscuits, Crackers and Cookies. Cambridge, UK: Woodhead Publishing Limited
McCarthy, A.L., O`Callaghan, Y.C., Connolly, A., Piggott, C.O., Fitzgerald, R.J., O`Brien, N.M. (2012) Phenolic extracts of brewers' spent grain (BSG) as functional ingredients - assessment of their DNA protective effect against oxidant-induced DNA single strand breaks in U937 cells. Food chemistry, 134(2): 641-6
Meneses, N.G.T., Martins, S., Teixeira, J.A., Mussatto, S.I. (2013) Influence of extraction solvents on the recovery of antioxidant phenolic compounds from brewer's spent grains. Separation and Purification Technology, 108: 152-158
Mussato, S.I., Dragone, G., Roberto, I.C. (2006) Brewers' spent grain: Generation, characteristics and potential applications. Journal of Cereal Science, 43(1): 1
Pathare, P.B., Opara, U.L., Al-Said, F.A. (2013) Colour Measurement and Analysis in Fresh and Processed Foods: A Review. Food and Bioprocess Technology, 6(1): 36-60
Petrović, J., Fišteš, A., Rakić, D., Pajin, B., Lončarević, I., Šubarić, D. (2015) Effect of Defatted Wheat Germ Content and Its Particle Size on the Rheological and Textural Properties of the Cookie Dough. Journal of Texture Studies, 46(5): 374-384
Prentice, N., Dappolonia, B.L. (1977) High-fiber bread containing brewers spent grain. Cereal Chemistry, 1084-1095; 54
Prentice, N., Kissell, L.T., Lindsay, R.C., Yamazaki, W.T. (1978) High-fiber cookies containing brewers spent grain. Cereal Chemistry, 470-465; 22
Robertson, J.A., I’Anson, K.J. A., Brocklehurst, T.F., Faulds, C.B., Waldron, K.W. (2010) Effect of Storage Conditions on the Microbial Ecology and Biochemical Stability of Cell Wall Components in Brewers’ Spent Grain. Journal of Agricultural and Food Chemistry, 58(12): 7266-7272
Rodriguez, R., Jimenez, A., Fernandez, J., Guillen, R., Heredia, A. (2006) Dietary fibre from vegetable products as source of functional ingredients. Trends in Food Science & Technology, 17(1): 3
Rufián-Henares, J.A., Delgado-Andrade, C., Morales, F.J. (2009) 'Assessing the Maillard reaction development during the toasting process of common flours employed by the cereal products industry'. Food Chemistry, 114(1): 93-99
Santos, M., Jimenez, J.J., Bartolome, B., Gomez-Cordoves, C., Nozal, M.J. (2002) Variability of brewer's spent grain within a brewery. Food Chemistry, 80(1): 17-21
Steinmacher, N.C., Honna, F.A., Gasparetto, A.V., Anibal, D., Grossmann, M.V. (2012) Bio-conversion of brewers spent grains by reactive extrusion and their application in bread-making. LWT-Food Science and Technology, 46 (2); 542-547
Stojceska, V. (2011) Dietary Fiber from Brewer's Spent Grain as a Functional Ingredient in Bread Making Technology. u: Flour and Breads and their Fortification in Health and Disease Prevention, Elsevier BV, str. 171-181
Stojceska, V., Ainsworth, P. (2008) The effect of different enzymes on the quality of high-fibre enriched brewer’s spent grain breads. Food Chemistry, 110(4): 865-872
Stojceska, V., Ainsworth, P., Plunkett, A., İbanogˇlu, S. (2008) The recycling of brewer's processing by-product into ready-to-eat snacks using extrusion technology. Journal of Cereal Science, 47(3): 469-479
Sudha, M.L., Vetrimani, R., Leelavathi, K. (2007) Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chemistry, 100(4): 1365-1370