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The Influence of Extruded Sugar Beet Pulp on Cookies’ Nutritional, Physical and Sensory Characteristics
Sustainability, 13 (2021), 9; 5317. https://doi.org/10.3390/su13095317
Simić, Sonja; Petrović, Jovana; Rakić, Dušan; Pajin, Biljana; Lončarević, Ivana; Jozinović, Antun; Fišteš, Aleksandar; Nikolić, Sanja; Blažić, Marijana; Miličević, Borislav

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Simić, S., Petrović, J., Rakić, D., Pajin, B., Lončarević, I., Jozinović, A. ... Miličević, B. (2021). The Influence of Extruded Sugar Beet Pulp on Cookies’ Nutritional, Physical and Sensory Characteristics. Sustainability, 13. (9). doi: 10.3390/su13095317

Simić, Sonja, et al. "The Influence of Extruded Sugar Beet Pulp on Cookies’ Nutritional, Physical and Sensory Characteristics." Sustainability, vol. 13, br. 9, 2021. https://doi.org/10.3390/su13095317

Simić, Sonja, Jovana Petrović, Dušan Rakić, Biljana Pajin, Ivana Lončarević, Antun Jozinović, Aleksandar Fišteš, Sanja Nikolić, Marijana Blažić i Borislav Miličević. "The Influence of Extruded Sugar Beet Pulp on Cookies’ Nutritional, Physical and Sensory Characteristics." Sustainability 13, br. 9 (2021). https://doi.org/10.3390/su13095317

Simić, S., et al. (2021) 'The Influence of Extruded Sugar Beet Pulp on Cookies’ Nutritional, Physical and Sensory Characteristics', Sustainability, 13(9). doi: 10.3390/su13095317

Simić S, Petrović J, Rakić D, Pajin B, Lončarević I, Jozinović A, i sur.. The Influence of Extruded Sugar Beet Pulp on Cookies’ Nutritional, Physical and Sensory Characteristics. Sustainability [Internet]. 2021. [pristupljeno 01.01.2025.];13(9). doi: 10.3390/su13095317

S. Simić, et al., "The Influence of Extruded Sugar Beet Pulp on Cookies’ Nutritional, Physical and Sensory Characteristics", Sustainability, vol. 13, br. 9, 2021. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:112:665819. [Citirano: 01.01.2025.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:112:665819
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Podaci o radu
Naslov (engleski)The Influence of Extruded Sugar Beet Pulp on Cookies’ Nutritional, Physical and Sensory Characteristics
AutorSonja Simić
AutorJovana Petrović
AutorDušan Rakić
AutorBiljana Pajin
AutorIvana Lončarević
AutorAntun Jozinović
AutorAleksandar Fišteš
AutorSanja Nikolić
AutorMarijana Blažić
AutorBorislav Miličević
Autorova ustanovaVeleučilište u Požegi
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
Sugar beet pulp (SBP) is a by-product of the sugar industry in which the dietary fiber content ranges from 73% to 80%. Compared to cereal fibers mainly used in biscuit production, sugar beet fibers are gluten free and have a perfect ratio of 2/3 insoluble fiber. In this work, sugar beet pulp was extruded with corn grits (ratios of corn grits to sugar beet pulp in extrudates were 85:15, 70:30, and 55:45), and the obtained sugar beet pulp extrudates (SBPEs) were used for improving the nutritional quality of cookies. The wheat flour in cookies was replaced with SBPEs in the amount of 5, 10, and 15%. The influence of three factors (the percentage of sugar beet pulp in the SBPEs, the size of the SBPE particles, and the percentage of wheat flour substituted with SBPEs) and their interactions on the nutritional quality of cookies, as well as their physical and sensory characteristics are examined using the Box–Behnken experimental design. The addition of extruded sugar beet pulp (SBPEs) significantly increased the amount of total dietary fiber and mineral matter of cookies. On the whole, the addition of SBPEs increased cookie hardness, but the hardness decreased with an increase in extrudate particle size. Sensory characteristics (except for the taste) were the most influenced by extrudate particle size.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaSustainability
Brojčani podacivol. 13, br. 9, 5317
e-ISSN2071-1050
DOIhttps://doi.org/10.3390/su13095317
URN:NBNurn:nbn:hr:112:665819
Datum objave publikacije2021
URL dokumentahttps://www.mdpi.com/2071-1050/13/9/5317
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje 4.0 međunarodna (CC BY 4.0)
Datum i vrijeme pohrane2024-04-18 06:14:22