Characterization of corn snack product enriched with food industry by-product (CROSBI ID 646126)
Prilog sa skupa u zborniku | izvorni znanstveni rad | domaća recenzija
Podaci o odgovornosti
Petrović, Jovana ; Fišteš, Aleksandar ; Lončarević, Ivana ; Pajin, Biljana ; Rakić, Dušan ; Šubarić, Drago ; Jozinović, Antun
srpski
Characterization of corn snack product enriched with food industry by-product
A growing trend in the food industry is the use of by-products. Using by-products of the food industry improves the nutritional value of new products while at the same time improves the utilization of these by-products and reduces overall waste. In this paper the effect of the addition of apple pomace in the amount of 45% on particle size distribution and chemical composition of corn snack products is examined. Addition of apple pomace significantly influenced the chemical composition of the snack product, reducing the proportion of protein (from 7, 36 to 4, 36) and increasing the proportion of fiber (from 3, 36 to 21, 65%) compared to snack product produced from only corn grits. Nutritional value of snack product is significantly improved with the apple pomace addition, while is not significantly influenced by the particle size.
corn snack product ; apple pomace ; by-product utilization ; particle size distribution ; chemical characteristics
nije evidentirano
engleski
Characterization of corn snack product enriched with food industry by-product
A growing trend in the food industry is the use of by-products. Using by-products of the food industry improves the nutritional value of new products while at the same time improves the utilization of these by-products and reduces overall waste. In this paper the effect of the addition of apple pomace in the amount of 45% on particle size distribution and chemical composition of corn snack products is examined. Addition of apple pomace significantly influenced the chemical composition of the snack product, reducing the proportion of protein (from 7, 36 to 4, 36) and increasing the proportion of fiber (from 3, 36 to 21, 65%) compared to snack product produced from only corn grits. Nutritional value of snack product is significantly improved with the apple pomace addition, while is not significantly influenced by the particle size.
corn snack product ; apple pomace ; by-product utilization ; particle size distribution ; chemical characteristics
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
Podaci o prilogu
397-403.
2017.
objavljeno
Podaci o matičnoj publikaciji
Gligorić, M. ; Došić, A. ; Vujadinović, D.
Zvornik: Tehnološki fakultet Zvornik
978-99955-81-21-3
Podaci o skupu
poster
15.03.2017-17.03.2017
Jahorina, Bosna i Hercegovina
