Quality characteristics of tortilla chips based on dark red corn
Аутори
Šimurina, OliveraNježić, Zvonko
Filipčev, Bojana
Cvetković, Biljana
Đalović, Ivica
Bekavac, Goran
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Tortilla chips belong to the snack product group, which are popular foods in the diet of the widest population. However, they are characterized by an increased content of fat and salt, while the dietary fibers content is decreased. Snack products with such a nutritional composition can cause metabolic disorders cardiovascular and oncological diseases. The main goal of this research was to formulate nutritionally improved tortilla chips, with reduced fat and salt content and increased fiber content. This can be achieved by applying a basic raw material with functional properties such as dark red corn, as well as by modification in the final stage of processing tortilla chips. Dark red corn is a highly nutritional raw material with health effect derived from anthocyanins and other phenolic compounds. Flour from dark red corn was utilized for the production of tortilla chips. The proportions at the final mix were 80:20 mass percents (corn: wheat). Tortilla chips were moulded and baked in ...a preheated oven at 200°C for 10 min.
Кључне речи:
dark red corn / tortilla chips / sensory properties / texture propertiesИзвор:
Book of Abstracts, 11th International Symposium of Agricultural Sciences “AgroReS 2022", 26-28 May 2022, Trebinje, Bosnia and Herzegovina, 2022, 67-67Издавач:
- Banja Luka : University of Banja Luka, Faculty of Agriculture
Колекције
Институција/група
FiVeRTY - CONF AU - Šimurina, Olivera AU - Nježić, Zvonko AU - Filipčev, Bojana AU - Cvetković, Biljana AU - Đalović, Ivica AU - Bekavac, Goran PY - 2022 UR - http://fiver.ifvcns.rs/handle/123456789/2808 AB - Tortilla chips belong to the snack product group, which are popular foods in the diet of the widest population. However, they are characterized by an increased content of fat and salt, while the dietary fibers content is decreased. Snack products with such a nutritional composition can cause metabolic disorders cardiovascular and oncological diseases. The main goal of this research was to formulate nutritionally improved tortilla chips, with reduced fat and salt content and increased fiber content. This can be achieved by applying a basic raw material with functional properties such as dark red corn, as well as by modification in the final stage of processing tortilla chips. Dark red corn is a highly nutritional raw material with health effect derived from anthocyanins and other phenolic compounds. Flour from dark red corn was utilized for the production of tortilla chips. The proportions at the final mix were 80:20 mass percents (corn: wheat). Tortilla chips were moulded and baked in a preheated oven at 200°C for 10 min. PB - Banja Luka : University of Banja Luka, Faculty of Agriculture C3 - Book of Abstracts, 11th International Symposium of Agricultural Sciences “AgroReS 2022", 26-28 May 2022, Trebinje, Bosnia and Herzegovina T1 - Quality characteristics of tortilla chips based on dark red corn EP - 67 SP - 67 UR - https://hdl.handle.net/21.15107/rcub_fiver_2808 ER -
@conference{ author = "Šimurina, Olivera and Nježić, Zvonko and Filipčev, Bojana and Cvetković, Biljana and Đalović, Ivica and Bekavac, Goran", year = "2022", abstract = "Tortilla chips belong to the snack product group, which are popular foods in the diet of the widest population. However, they are characterized by an increased content of fat and salt, while the dietary fibers content is decreased. Snack products with such a nutritional composition can cause metabolic disorders cardiovascular and oncological diseases. The main goal of this research was to formulate nutritionally improved tortilla chips, with reduced fat and salt content and increased fiber content. This can be achieved by applying a basic raw material with functional properties such as dark red corn, as well as by modification in the final stage of processing tortilla chips. Dark red corn is a highly nutritional raw material with health effect derived from anthocyanins and other phenolic compounds. Flour from dark red corn was utilized for the production of tortilla chips. The proportions at the final mix were 80:20 mass percents (corn: wheat). Tortilla chips were moulded and baked in a preheated oven at 200°C for 10 min.", publisher = "Banja Luka : University of Banja Luka, Faculty of Agriculture", journal = "Book of Abstracts, 11th International Symposium of Agricultural Sciences “AgroReS 2022", 26-28 May 2022, Trebinje, Bosnia and Herzegovina", title = "Quality characteristics of tortilla chips based on dark red corn", pages = "67-67", url = "https://hdl.handle.net/21.15107/rcub_fiver_2808" }
Šimurina, O., Nježić, Z., Filipčev, B., Cvetković, B., Đalović, I.,& Bekavac, G.. (2022). Quality characteristics of tortilla chips based on dark red corn. in Book of Abstracts, 11th International Symposium of Agricultural Sciences “AgroReS 2022", 26-28 May 2022, Trebinje, Bosnia and Herzegovina Banja Luka : University of Banja Luka, Faculty of Agriculture., 67-67. https://hdl.handle.net/21.15107/rcub_fiver_2808
Šimurina O, Nježić Z, Filipčev B, Cvetković B, Đalović I, Bekavac G. Quality characteristics of tortilla chips based on dark red corn. in Book of Abstracts, 11th International Symposium of Agricultural Sciences “AgroReS 2022", 26-28 May 2022, Trebinje, Bosnia and Herzegovina. 2022;:67-67. https://hdl.handle.net/21.15107/rcub_fiver_2808 .
Šimurina, Olivera, Nježić, Zvonko, Filipčev, Bojana, Cvetković, Biljana, Đalović, Ivica, Bekavac, Goran, "Quality characteristics of tortilla chips based on dark red corn" in Book of Abstracts, 11th International Symposium of Agricultural Sciences “AgroReS 2022", 26-28 May 2022, Trebinje, Bosnia and Herzegovina (2022):67-67, https://hdl.handle.net/21.15107/rcub_fiver_2808 .