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2013 | 63 | 2 |
Tytuł artykułu

Properties of cereal beta-D-glucan hydrocolloids and their effect on bread and ketchup parameters

Treść / Zawartość
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
Microbiological and sensory evaluations of bread and ketchup supplemented with β-D-glucan hydrogels isolated from wheat, oat, barley, and rye were carried out. Adding hydrocolloids did not affect sensory parameters of bread negatively; moreover rye and oat β-D-glucans improved the total tastiness of bread. Water activity values in fortifi ed breads showed β-D-glucans, except isolated from oat, as elements moderately increasing this parameter and subsequently increasing also bread freshness during the storage. All β-D-glucans resulted in softening the acidic taste of ketchup and did not negatively infl uence the total tastiness. Quality of fortifi ed fresh tomato ketchups and stored for 180 days, were also not negatively infl uenced by the addition of hydrocolloids. Therefore, cereal hydrocolloids could be very perspective in the further exploitation in preparing new health-benefi cial foods.
Wydawca
-
Rocznik
Tom
63
Numer
2
Opis fizyczny
p.79-86,fig.,ref.
Twórcy
  • Plant Production Research Center Piesťany, Bratislavska cesta 122, SK-921 68 Piesťany, Slovakia
  • Department of Nutrition and Food Evaluation, Faculty of Chemistry and Food Technology, Slovak University of Technology, Radlinskeho 9, SK-812 37 Bratislava, Slovakia
autor
  • Department of Nutrition and Food Evaluation, Faculty of Chemistry and Food Technology, Slovak University of Technology, Radlinskeho 9, SK-812 37 Bratislava, Slovakia
  • Plant Production Research Center Piesťany, Bratislavska cesta 122, SK-921 68 Piesťany, Slovakia
autor
  • Plant Production Research Center Piesťany, Bratislavska cesta 122, SK-921 68 Piesťany, Slovakia
autor
  • Department of Nutrition and Food Evaluation, Faculty of Chemistry and Food Technology, Slovak University of Technology, Radlinskeho 9, SK-812 37 Bratislava, Slovakia
  • Department of Biotechnology, Faculty of Natural Sciences, University of SS.Cyril and Methodius in Trnava, Namestie J.Herdu 2, SK-917 01 Trnava, Slovakia
autor
  • Plant Production Research Center Piesťany, Bratislavska cesta 122, SK-921 68 Piesťany, Slovakia
  • Department of Biotechnology, Faculty of Natural Sciences, University of SS.Cyril and Methodius in Trnava, Namestie J.Herdu 2, SK-917 01 Trnava, Slovakia
autor
  • Plant Production Research Center Piesťany, Bratislavska cesta 122, SK-921 68 Piesťany, Slovakia
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Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
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