Effect of natural extract addition on the quality and shelf-life of gluten-free bakery products
The work deals with the application of natural functional ingredients as possible substitute for synthetic additives in gluten-free baguettes with potential extension of their shelf life. It is focused on the use of natural extracts such as rosemary (1% addition) and grape seeds (1-2% addition), whi...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | Bulgarian |
| Published: |
University of Zagreb, Faculty of Agriculture
2022-12-01
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| Series: | Journal of Central European Agriculture |
| Subjects: | |
| Online Access: | https://jcea.agr.hr/articles/772110_VPLYV_PR_DAVKU_PR_RODN_CH_EXTRAKTOV_NA_KVALITU_A_TRVANLIVOS_BEZGLUT_NOV_CH_PEK_RSKYCH_V_ROBKOV_sk.pdf |
| _version_ | 1797978533064081408 |
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| author | Martina Fikselová Ján Gažo Jana Kolačkovská Stanislava Lukáčová Samuel Rybnikár Jozef Čapla Lucia Vasilová Eva Demjanová |
| author_facet | Martina Fikselová Ján Gažo Jana Kolačkovská Stanislava Lukáčová Samuel Rybnikár Jozef Čapla Lucia Vasilová Eva Demjanová |
| author_sort | Martina Fikselová |
| collection | DOAJ |
| description | The work deals with the application of natural functional ingredients as possible substitute for synthetic additives in gluten-free baguettes with potential extension of their shelf life. It is focused on the use of natural extracts such as rosemary (1% addition) and grape seeds (1-2% addition), while the baguettes were packed in the modified atmosphere in order to prolong their shelf life. They were tested after baking and after one week of storage (in the plastic bag and in the modified atmosphere package) for texturometric and sensory properties, water activity and pH. Natural extracts showed highly significant (P≤0.01) positive effect on the texture of the products. In all samples, the firmness of the baguettes decreased compared to the control sample, and the modified atmosphere softened the products compared to the plastic bag (P≤0.01). In the package with the modified atmosphere, we observed the decrease in the pH of the products, which can be evaluated positively. At the sensory evaluation, the sample with the addition of rosemary extract achieved the best results, compared to the control sample as statistically significant (P≤0.01). |
| first_indexed | 2024-04-11T05:24:30Z |
| format | Article |
| id | doaj.art-03f3864d6a3b4adb882e2e95f4a7c0a0 |
| institution | Directory Open Access Journal |
| issn | 1332-9049 |
| language | Bulgarian |
| last_indexed | 2024-04-11T05:24:30Z |
| publishDate | 2022-12-01 |
| publisher | University of Zagreb, Faculty of Agriculture |
| record_format | Article |
| series | Journal of Central European Agriculture |
| spelling | doaj.art-03f3864d6a3b4adb882e2e95f4a7c0a02022-12-23T07:52:10ZbulUniversity of Zagreb, Faculty of AgricultureJournal of Central European Agriculture1332-90492022-12-0123483284010.5513/JCEA01/23.4.3697Effect of natural extract addition on the quality and shelf-life of gluten-free bakery productsMartina FikselováJán GažoJana KolačkovskáStanislava LukáčováSamuel RybnikárJozef ČaplaLucia VasilováEva DemjanováThe work deals with the application of natural functional ingredients as possible substitute for synthetic additives in gluten-free baguettes with potential extension of their shelf life. It is focused on the use of natural extracts such as rosemary (1% addition) and grape seeds (1-2% addition), while the baguettes were packed in the modified atmosphere in order to prolong their shelf life. They were tested after baking and after one week of storage (in the plastic bag and in the modified atmosphere package) for texturometric and sensory properties, water activity and pH. Natural extracts showed highly significant (P≤0.01) positive effect on the texture of the products. In all samples, the firmness of the baguettes decreased compared to the control sample, and the modified atmosphere softened the products compared to the plastic bag (P≤0.01). In the package with the modified atmosphere, we observed the decrease in the pH of the products, which can be evaluated positively. At the sensory evaluation, the sample with the addition of rosemary extract achieved the best results, compared to the control sample as statistically significant (P≤0.01).https://jcea.agr.hr/articles/772110_VPLYV_PR_DAVKU_PR_RODN_CH_EXTRAKTOV_NA_KVALITU_A_TRVANLIVOS_BEZGLUT_NOV_CH_PEK_RSKYCH_V_ROBKOV_sk.pdfgluten-free baguettesnatural extractsrosemarygrape seedsmodified atmosphere |
| spellingShingle | Martina Fikselová Ján Gažo Jana Kolačkovská Stanislava Lukáčová Samuel Rybnikár Jozef Čapla Lucia Vasilová Eva Demjanová Effect of natural extract addition on the quality and shelf-life of gluten-free bakery products Journal of Central European Agriculture gluten-free baguettes natural extracts rosemary grape seeds modified atmosphere |
| title | Effect of natural extract addition on the quality and shelf-life of gluten-free bakery products |
| title_full | Effect of natural extract addition on the quality and shelf-life of gluten-free bakery products |
| title_fullStr | Effect of natural extract addition on the quality and shelf-life of gluten-free bakery products |
| title_full_unstemmed | Effect of natural extract addition on the quality and shelf-life of gluten-free bakery products |
| title_short | Effect of natural extract addition on the quality and shelf-life of gluten-free bakery products |
| title_sort | effect of natural extract addition on the quality and shelf life of gluten free bakery products |
| topic | gluten-free baguettes natural extracts rosemary grape seeds modified atmosphere |
| url | https://jcea.agr.hr/articles/772110_VPLYV_PR_DAVKU_PR_RODN_CH_EXTRAKTOV_NA_KVALITU_A_TRVANLIVOS_BEZGLUT_NOV_CH_PEK_RSKYCH_V_ROBKOV_sk.pdf |
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