Improving the nutritive characteristics of corn flakes enriched with functional components

IF 0.8 4区工程技术 Q4 ENGINEERING, CHEMICAL

Hemijska Industrija Pub Date : 2017-11-01 DOI:10.2298/HEMIND160525012K

M. Košutić, L. Pezo, J. Filipović, V. Filipović

{"title":"Improving the nutritive characteristics of corn flakes enriched with functional components","authors":"M. Košutić, L. Pezo, J. Filipović, V. Filipović","doi":"10.2298/HEMIND160525012K","DOIUrl":null,"url":null,"abstract":"This paper investigates the effects of simultaneous addition of sunflower (3, 6 or 9 g/100 g of sample) and dry residue of wild oregano (0.5 or 1 g/100 g of sample) on the essential amino acids pattern and antioxidant potential of flake products. The accepted experimental design plan was 3´4. Data point that Score and PDCAAS values in flake products increase with increasing share of sunflower. Maximum value of phenolic compounds and antioxidant activity were experienced of TPC 2.84 mg/g, DPPH 0.75 mg/ml, FRAP 1.57 mg/g with the product having maximum shares of sunflower and dry residue of wild oregano. Tukey’s HSD test showed statistically significant differences between most of the mean values of amino acids content and antioxidant activity in the observed corn flakes. The response surface method has been applied for evaluation of amino acid content and antioxidative potential of corn flakes. Sunflower in flake products positively contributed to the protein nutritive value and dry residues of wild oregano elevated antioxidant potential of flake products and also contributed to the food waste valorisation in the food industry. Corn flakes are new products with improved essential amino acid pattern, antioxidant activity and functional properties due to added dry residue of wild oregano and sunflower","PeriodicalId":12913,"journal":{"name":"Hemijska Industrija","volume":"71 1","pages":"495-502"},"PeriodicalIF":0.8000,"publicationDate":"2017-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Hemijska Industrija","FirstCategoryId":"5","ListUrlMain":"https://doi.org/10.2298/HEMIND160525012K","RegionNum":4,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"ENGINEERING, CHEMICAL","Score":null,"Total":0}

引用次数: 1

Abstract

This paper investigates the effects of simultaneous addition of sunflower (3, 6 or 9 g/100 g of sample) and dry residue of wild oregano (0.5 or 1 g/100 g of sample) on the essential amino acids pattern and antioxidant potential of flake products. The accepted experimental design plan was 3´4. Data point that Score and PDCAAS values in flake products increase with increasing share of sunflower. Maximum value of phenolic compounds and antioxidant activity were experienced of TPC 2.84 mg/g, DPPH 0.75 mg/ml, FRAP 1.57 mg/g with the product having maximum shares of sunflower and dry residue of wild oregano. Tukey’s HSD test showed statistically significant differences between most of the mean values of amino acids content and antioxidant activity in the observed corn flakes. The response surface method has been applied for evaluation of amino acid content and antioxidative potential of corn flakes. Sunflower in flake products positively contributed to the protein nutritive value and dry residues of wild oregano elevated antioxidant potential of flake products and also contributed to the food waste valorisation in the food industry. Corn flakes are new products with improved essential amino acid pattern, antioxidant activity and functional properties due to added dry residue of wild oregano and sunflower

查看原文本刊更多论文

提高功能性成分富集玉米片的营养特性

本文研究了同时添加向日葵(3、6或9 g/100 g)和野生牛至干渣(0.5或1 g/100 g)对片状产品必需氨基酸模式和抗氧化潜力的影响。接受的实验设计方案为3 × 4。数据表明，鳞片产品的Score和PDCAAS值随着葵花添加量的增加而增加。TPC、DPPH、FRAP的酚类化合物含量和抗氧化活性最高，分别为2.84 mg/g、0.75 mg/ml和1.57 mg/g，其中向日葵和野矿砂干渣的含量最高。Tukey的HSD检验显示，观察到的玉米片中大部分氨基酸含量和抗氧化活性的平均值之间存在显著的统计学差异。应用响应面法评价了玉米片的氨基酸含量和抗氧化能力。葵花鳞片产品对蛋白质营养价值和野生牛至干残留物有积极的贡献，提高了鳞片产品的抗氧化潜力，也促进了食品工业中食物垃圾的增值。玉米片是由于加入了野生牛至和向日葵干渣而改善了必需氨基酸结构、抗氧化活性和功能特性的新产品

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Hemijska Industrija 工程技术-工程：化工

CiteScore

1.60

自引率

11.10%

发文量

审稿时长

6-12 weeks

期刊介绍： The Journal Hemijska industrija (abbreviation Hem. Ind.) is publishing papers in the field of Chemical Engineering (Transport phenomena; Process Modeling, Simulation and Optimization; Thermodynamics; Separation Processes; Reactor Engineering; Electrochemical Engineering; Petrochemical Engineering), Biochemical Engineering (Bioreactors; Protein Engineering; Kinetics of Bioprocesses), Engineering of Materials (Polymers; Metal materials; Non-metal materials; Biomaterials), Environmental Engineeringand Applied Chemistry. The journal is published bimonthly by the Association of Chemical Engineers of Serbia (a member of EFCE - European Federation of Chemical Engineering). In addition to professional articles of importance to industry, scientific research papers are published, not only from our country but from all over the world. It also contains topics such as business news, science and technology news, information on new apparatus and equipment, and articles on environmental protection.