Characteristics flakes product with dry residue of wild oregano
Cereals constitute the staple food of the human race. In accordance with the modern nutritionist opinions, cereal products, flakes and snack products are the most common foods in the daily diet, such as ready to eat breakfast cereal, flakes and snacks. Extrusion technology makes it possibile to appl...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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National Society of Processing and Energy in Agriculture, Novi Sad
2016-01-01
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| Series: | Journal on Processing and Energy in Agriculture |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2016/1821-44871602093K.pdf |
| _version_ | 1811210880795279360 |
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| author | Košutić Milenko Filipović Jelena Stamenković Zoran |
| author_facet | Košutić Milenko Filipović Jelena Stamenković Zoran |
| author_sort | Košutić Milenko |
| collection | DOAJ |
| description | Cereals constitute the staple food of the human race. In accordance with the modern nutritionist opinions, cereal products, flakes and snack products are the most common foods in the daily diet, such as ready to eat breakfast cereal, flakes and snacks. Extrusion technology makes it possibile to apply different sources of ingredients for the enrichment of cereal-based flakes or snacks products. Substances with strong antioxidant properties such as wild oregano have a positive impact on human health, therefore attracting the attention of scientists, consumers and food industry experts. This paper investigates the effects of simultaneous addition of dry residue of wild oregano (0.5 % and 1 %), on the physical and colour properties of corn flakes to obtain new products with altered nutritional properties. Post-hoc Tukey's HSD test at 95 % confidence limit showed significant differences between various samples. Addition of dry residue wild oregano positively influenced phisical characteristics (decreased bulk density 30.2 %, increased expansion rate 44.9 %), influenced of decrease hardness 38.1 % and work of compression 40.3 % also significantly change the color of flakes product. Presented data point that investigated corn flakes is a new product with good phisical and sensory properties due to higher level of dry residue of wild oregano. |
| first_indexed | 2024-04-12T05:03:17Z |
| format | Article |
| id | doaj.art-1030a64a09cf4752b3bb6baace76b2bc |
| institution | Directory Open Access Journal |
| issn | 1821-4487 2956-0195 |
| language | English |
| last_indexed | 2024-04-12T05:03:17Z |
| publishDate | 2016-01-01 |
| publisher | National Society of Processing and Energy in Agriculture, Novi Sad |
| record_format | Article |
| series | Journal on Processing and Energy in Agriculture |
| spelling | doaj.art-1030a64a09cf4752b3bb6baace76b2bc2022-12-22T03:46:56ZengNational Society of Processing and Energy in Agriculture, Novi SadJournal on Processing and Energy in Agriculture1821-44872956-01952016-01-0120293961821-44871602093KCharacteristics flakes product with dry residue of wild oreganoKošutić Milenko0Filipović Jelena1Stamenković Zoran2https://orcid.org/0000-0003-2031-2688Institute for Food Technology, Novi Sad, SerbiaInstitute for Food Technology, Novi Sad, SerbiaFaculty of agriculture, Novi Sad, SerbiaCereals constitute the staple food of the human race. In accordance with the modern nutritionist opinions, cereal products, flakes and snack products are the most common foods in the daily diet, such as ready to eat breakfast cereal, flakes and snacks. Extrusion technology makes it possibile to apply different sources of ingredients for the enrichment of cereal-based flakes or snacks products. Substances with strong antioxidant properties such as wild oregano have a positive impact on human health, therefore attracting the attention of scientists, consumers and food industry experts. This paper investigates the effects of simultaneous addition of dry residue of wild oregano (0.5 % and 1 %), on the physical and colour properties of corn flakes to obtain new products with altered nutritional properties. Post-hoc Tukey's HSD test at 95 % confidence limit showed significant differences between various samples. Addition of dry residue wild oregano positively influenced phisical characteristics (decreased bulk density 30.2 %, increased expansion rate 44.9 %), influenced of decrease hardness 38.1 % and work of compression 40.3 % also significantly change the color of flakes product. Presented data point that investigated corn flakes is a new product with good phisical and sensory properties due to higher level of dry residue of wild oregano.https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2016/1821-44871602093K.pdfflakes productwild oreganophisical propertiescoloursensory properties |
| spellingShingle | Košutić Milenko Filipović Jelena Stamenković Zoran Characteristics flakes product with dry residue of wild oregano Journal on Processing and Energy in Agriculture flakes product wild oregano phisical properties colour sensory properties |
| title | Characteristics flakes product with dry residue of wild oregano |
| title_full | Characteristics flakes product with dry residue of wild oregano |
| title_fullStr | Characteristics flakes product with dry residue of wild oregano |
| title_full_unstemmed | Characteristics flakes product with dry residue of wild oregano |
| title_short | Characteristics flakes product with dry residue of wild oregano |
| title_sort | characteristics flakes product with dry residue of wild oregano |
| topic | flakes product wild oregano phisical properties colour sensory properties |
| url | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2016/1821-44871602093K.pdf |
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