REAL

Influence of fatty acid composition of sunflower kernel on quality and shelf-life of cookies

Pajin, B. and Dimić, E. and Romanić, R. and Radujko, I. (2011) Influence of fatty acid composition of sunflower kernel on quality and shelf-life of cookies. Acta Alimentaria, 40 (1). pp. 71-79. ISSN 0139-3006

[img] Text
aalim.40.2011.1.10.pdf
Restricted to Repository staff only until 31 March 2031.

Download (549kB)

Abstract

Sunflower kernel is a rich source of nutritively valuable components like proteins, essential fatty and amino acids, vitamins and mineral matters and as such, is a convenient raw material for the production of enriched cookies, biscuits, crackers as functional food. The influence of high-oleic type sunflower kernel on quality and stability of cookies was investigated, compared to products with standard confectionary sunflower kernel, with dominating polyunsaturated linoleic acid. The optimal keeping time of cookies with standard confectionary sunflower kernel is 4 months, and of cookies with high-oleic sunflower kernel is significantly longer than 5 months.

Item Type: Article
Subjects: Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia
Depositing User: xKatalin xBarta
Date Deposited: 09 Feb 2017 10:14
Last Modified: 09 Feb 2017 10:14
URI: http://real.mtak.hu/id/eprint/47869

Actions (login required)

Edit Item Edit Item