Evaluation of the nutritional quality of wheat bread prepared with quinoa, buckwheat and pumpkin seed blends
The purpose of this research was to blend quinoa (Chenopodium quinoa Willd.), buckwheat (Fagopyrum esculentum Möench) and pumpkin (Cucurbita pepo L.) seed kernels at 40% level with wheat flour and to examine the effect of this blend on nutritional and sensory quality and also energy values...
| Váldodahkkit: | , , , , |
|---|---|
| Materiálatiipa: | Artihkal |
| Giella: | English |
| Almmustuhtton: |
University of Belgrade - Faculty of Agriculture, Belgrade
2014-01-01
|
| Ráidu: | Journal of Agricultural Sciences (Belgrade) |
| Fáttát: | |
| Liŋkkat: | http://www.doiserbia.nb.rs/img/doi/1450-8109/2014/1450-81091403319M.pdf |
| _version_ | 1828474509295878144 |
|---|---|
| author | Milovanović Mirjana M. Demin Mirjana A. Vucelić-Radović Biljana V. Žarković Branka M. Stikić Radmila I. |
| author_facet | Milovanović Mirjana M. Demin Mirjana A. Vucelić-Radović Biljana V. Žarković Branka M. Stikić Radmila I. |
| author_sort | Milovanović Mirjana M. |
| collection | DOAJ |
| description | The purpose of this research was to blend quinoa (Chenopodium quinoa Willd.),
buckwheat (Fagopyrum esculentum Möench) and pumpkin (Cucurbita pepo L.) seed
kernels at 40% level with wheat flour and to examine the effect of this blend
on nutritional and sensory quality and also energy values of the pan bread.
Hydrothermal preparation of these supplements is included. Chemical
composition of the investigated materials, wheat bread and supplemented
bread, was determined using relevant AOAC methods. Chemical composition of
supplemented bread with an increase in protein, oil and crude fiber was
superior in comparison with control wheat bread. Sensory properties of
supplemented bread such as specific volume, appearance, crust and crumb
texture, aroma-odor and color were evaluated and found excellent. [Projekat
Ministarstva nauke Republike Srbije, br. TR 31006, TR 31034 and EU FP7
project 316004, project acronym: AREA] |
| first_indexed | 2024-12-11T06:00:55Z |
| format | Article |
| id | doaj.art-73b90c6a5a8748988ead6b4f231c0706 |
| institution | Directory Open Access Journal |
| issn | 1450-8109 |
| language | English |
| last_indexed | 2024-12-11T06:00:55Z |
| publishDate | 2014-01-01 |
| publisher | University of Belgrade - Faculty of Agriculture, Belgrade |
| record_format | Article |
| series | Journal of Agricultural Sciences (Belgrade) |
| spelling | doaj.art-73b90c6a5a8748988ead6b4f231c07062022-12-22T01:18:28ZengUniversity of Belgrade - Faculty of Agriculture, BelgradeJournal of Agricultural Sciences (Belgrade)1450-81092014-01-0159331932810.2298/JAS1403319M1450-81091403319MEvaluation of the nutritional quality of wheat bread prepared with quinoa, buckwheat and pumpkin seed blendsMilovanović Mirjana M.0Demin Mirjana A.1Vucelić-Radović Biljana V.2Žarković Branka M.3Stikić Radmila I.4Faculty of Agriculture, BelgradeFaculty of Agriculture, BelgradeFaculty of Agriculture, BelgradeFaculty of Agriculture, BelgradeFaculty of Agriculture, BelgradeThe purpose of this research was to blend quinoa (Chenopodium quinoa Willd.), buckwheat (Fagopyrum esculentum Möench) and pumpkin (Cucurbita pepo L.) seed kernels at 40% level with wheat flour and to examine the effect of this blend on nutritional and sensory quality and also energy values of the pan bread. Hydrothermal preparation of these supplements is included. Chemical composition of the investigated materials, wheat bread and supplemented bread, was determined using relevant AOAC methods. Chemical composition of supplemented bread with an increase in protein, oil and crude fiber was superior in comparison with control wheat bread. Sensory properties of supplemented bread such as specific volume, appearance, crust and crumb texture, aroma-odor and color were evaluated and found excellent. [Projekat Ministarstva nauke Republike Srbije, br. TR 31006, TR 31034 and EU FP7 project 316004, project acronym: AREA]http://www.doiserbia.nb.rs/img/doi/1450-8109/2014/1450-81091403319M.pdfquinoabuckwheatpumpkinbreadfunctional food |
| spellingShingle | Milovanović Mirjana M. Demin Mirjana A. Vucelić-Radović Biljana V. Žarković Branka M. Stikić Radmila I. Evaluation of the nutritional quality of wheat bread prepared with quinoa, buckwheat and pumpkin seed blends Journal of Agricultural Sciences (Belgrade) quinoa buckwheat pumpkin bread functional food |
| title | Evaluation of the nutritional quality of wheat bread prepared with quinoa, buckwheat and pumpkin seed blends |
| title_full | Evaluation of the nutritional quality of wheat bread prepared with quinoa, buckwheat and pumpkin seed blends |
| title_fullStr | Evaluation of the nutritional quality of wheat bread prepared with quinoa, buckwheat and pumpkin seed blends |
| title_full_unstemmed | Evaluation of the nutritional quality of wheat bread prepared with quinoa, buckwheat and pumpkin seed blends |
| title_short | Evaluation of the nutritional quality of wheat bread prepared with quinoa, buckwheat and pumpkin seed blends |
| title_sort | evaluation of the nutritional quality of wheat bread prepared with quinoa buckwheat and pumpkin seed blends |
| topic | quinoa buckwheat pumpkin bread functional food |
| url | http://www.doiserbia.nb.rs/img/doi/1450-8109/2014/1450-81091403319M.pdf |
| work_keys_str_mv | AT milovanovicmirjanam evaluationofthenutritionalqualityofwheatbreadpreparedwithquinoabuckwheatandpumpkinseedblends AT deminmirjanaa evaluationofthenutritionalqualityofwheatbreadpreparedwithquinoabuckwheatandpumpkinseedblends AT vucelicradovicbiljanav evaluationofthenutritionalqualityofwheatbreadpreparedwithquinoabuckwheatandpumpkinseedblends AT zarkovicbrankam evaluationofthenutritionalqualityofwheatbreadpreparedwithquinoabuckwheatandpumpkinseedblends AT stikicradmilai evaluationofthenutritionalqualityofwheatbreadpreparedwithquinoabuckwheatandpumpkinseedblends |