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Potencijalna primena sorte tritikalea 'Odisej' u proizvodnji čajnog peciva

dc.creatorBelović, Miona
dc.creatorTorbica, Aleksandra
dc.creatorŠkrobot, Dubravka
dc.creatorTomić, Jelena
dc.creatorČabarkapa, Ivana
dc.creatorŽivančev, Dragan
dc.creatorŠtatkić, Slaviša
dc.creatorAćin, Vladimir
dc.creatorKukurová, Kristína
dc.creatorCiesarová, Zuzana
dc.date.accessioned2021-04-26T19:53:31Z
dc.date.available2021-04-26T19:53:31Z
dc.date.issued2020
dc.identifier.issn1821-3944
dc.identifier.urihttp://fiver.ifvcns.rs/handle/123456789/2008
dc.description.abstractTriticale, a hybrid cereal developed by crossing of wheat and rye, has certain advantages over wheat, such as higher environmental tolerance and higher content of dietary fiber. The application of triticale flour in food industry is limited by poor rheological properties of dough and low gluten strength. Potential application of hexaploid triticale cultivar 'Odisej' for the production of cookies was assessed in this study. Additionally, the values of basic grain quality parameters for Odisej were determined, such as hectoliter weight, thousand kernel weight, grain size, protein and wet gluten content, gluten index and falling number. Cookies were prepared from refined and wholegrain triticale flour and their physical properties (dimensions, color, hardness) and sensory properties were compared to the cookies prepared from refined and wholegrain wheat and rye flour. Cookies manufactured from refined triticale flour had high spread ratio (diameter/high) value, similar to that of cookies prepared from refined wheat flour. Total sensory score of cookies manufactured from refined triticale flour was the highest among all samples, indicating that it can be successfully used in cookies production.The quality of wholegrain triticale cookies could be improved by the use of milling technique adequate for the production of wholegrain flour.en
dc.description.abstractTritikale, hibridna žitarica dobijena ukrštanjem pšenice i raži, ima određene prednosti u odnosu na pšenicu, kao što su veća otpornost prema uslovima sredine i veći sadržaj prehrambenih vlakana. Primena brašna tritikalea u prehrambenoj industriji ograničena je lošim reološkim svojstvima testa i slabim glutenom. U ovoj studiji istražena je potencijalna primena heksaploidne sorte tritikalea "Odisej" u proizvodnji čajnog peciva. Pored toga, utvrđene su vrednosti osnovnih pokazatelja kvaliteta zrna (hektolitarska masa, masa 1000 zrna, veličina zrna, sadržaj proteina i vlažnog glutena, gluten indeks i broj padanja) za sortu "Odisej". Čajna peciva su pripremljena od belog i integralnog brašna tritikalea, a njihova fizička svojstva (dimenzije, boja, tvrdoća) i senzorska svojstva upoređena su sa čajnim pecivima pripremljenim od belog i integralnog pšeničnog i raženog brašna. Čajna peciva proizvedena od belog brašna tritikalea imala su vrednost odnosa širenja (prečnik/visina) sličnu vrednosti dobijenoj za čajno pecivo od belog pšeničnog brašna. Zbirna ocena senzorskog kvaliteta čajnog peciva proizvedenog od belog brašna tritikalea bila je najveća među svim uzorcima, što ukazuje da se belo brašno tritikalea može uspešno koristiti u proizvodnji čajnog peciva. Kvalitet čajnog peciva od integralnog brašna tritikalea mogao bi da se poboljša primenom tehnike mlevenja koja je adekvatna za proizvodnju integralnog brašna.sr
dc.publisherInstitut za ratarstvo i povrtarstvo, Novi Sad
dc.relationSlovak Research and Development Agency, no. 337-00-107/2019-09/02: Collaborative study of acrylamide occurrence and qualitative aspects of Triticale-based confectionery products
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31007/RS//
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourceRatarstvo i povrtarstvo / Field and Vegetable Crops Research
dc.subjectcookiesen
dc.subjectcultivarsen
dc.subjectgrainsen
dc.subjecttriticalesen
dc.subjectwheatsen
dc.subjectčajno pecivosr
dc.subjectpšenicasr
dc.subjectsortesr
dc.subjecttritikalesr
dc.subjectzrnosr
dc.titlePotential application of triticale cultivar 'Odisej' for the production of cookiesen
dc.titlePotencijalna primena sorte tritikalea 'Odisej' u proizvodnji čajnog pecivasr
dc.typearticle
dc.rights.licenseBY
dc.citation.epage13
dc.citation.issue1
dc.citation.other57(1): 8-13
dc.citation.rankM24
dc.citation.spage8
dc.citation.volume57
dc.identifier.doi10.5937/ratpov57-24126
dc.identifier.fulltexthttp://fiver.ifvcns.rs/bitstream/id/936/2005.pdf
dc.identifier.scopus2-s2.0-85106638345
dc.type.versionpublishedVersion


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