Improving the nutritive characteristics of corn flakes enriched with functional components

Bočna strana članka

No6
PDF (1,580) (Engleski)
Objavljeno: 2018-01-09
DOI: https://doi.org/10.2298/HEMIND160525012K
Ključne reči:
amino acid, antioxidant potential, wild oregano, sunflower, corn flakes

Glavni sadržaj članka

Milenko B. Košutić
Institute for Food Technology in Novi Sad, Novi Sad
Lato L. Pezo
Institute of General and Physical Chemistry, University of Belgrade, Beograd
Jelena S. Filipović
Institute for Food Technology in Novi Sad, Novi Sad
Vladimir S. Filipović
Faculty of Technology, University of Novi Sad, Novi Sad

Apstrakt

This 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 g/100 g of sample) on the essential amino acids pattern and antioxidant potential of flake products. The accepted experi­mental design plan was 3´4. Data point that Score and PDCAAS values in flake products increase with increasing share of sunflower. Maximum value of phenolic compounds and antioxidant activity were experienced of TPC 2.84 mg/g, DPPH 0.75 mg/ml, FRAP 1.57 mg/g with the product having maximum shares of sunflower and dry residue of wild ore­gano. Tukeys HSD test showed statistically significant differences between most of the mean values of amino acids content and antioxidant activity in the observed corn flakes. The response surface method has been applied for evaluation of amino acid content and antioxidative potential of corn flakes. Sunflower in flake products positively contributed to the protein nutritive value and dry residues of wild oregano elevated antioxidant potential of flake products and also contributed to the food waste valorisation in the food industry. Corn flakes are new products with improved essential amino acid pattern, antioxidant activity and functional properties due to added dry residue of wild oregano and sunflower

Detalji članka

Broj časopisa

God. 71 Br. 6 (2017)

Rubrika

Biohemijsko inženjerstvo - Opšte

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Kako citirati

[1]
M. B. Košutić, L. L. Pezo, J. S. Filipović, and V. S. Filipović, “Improving the nutritive characteristics of corn flakes enriched with functional components”, Hem Ind, vol. 71, no. 6, pp. 495–502, Jan. 2018, doi: 10.2298/HEMIND160525012K.
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