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
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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 |
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