prikaz prve stranice dokumenta Sensory analysis of biscuits from einkorn flour, barley flour, einkorn flakes and wheat flour in different proportions and different sugars
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Sensory analysis of biscuits from einkorn flour, barley flour, einkorn flakes and wheat flour in different proportions and different sugars
U: Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists. / Jozinović, Antun; Budžaki, Sandra; Strelec, Ivica (ur.). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2018. str. 105-114. urn:nbn:hr:109:580213
Nakov, Gjore; Koceva Komlenić, Daliborka; Ivanova, Nastia; Damyanova, Stanka; Godjevargova, Tzonka; Šušak, Ana

Institucijski repozitorij: PTFOS Repozitorij

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Nakov, G., Koceva Komlenić, D., Ivanova, N., Damyanova, S., Godjevargova, T. i Šušak, A. (2018). Sensory analysis of biscuits from einkorn flour, barley flour, einkorn flakes and wheat flour in different proportions and different sugars. U A. Jozinović, (Ur.), S. Budžaki, (Ur.), I. Strelec, (Ur.), Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists (str. 105-114). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek. Preuzeto s https://urn.nsk.hr/urn:nbn:hr:109:580213

Nakov, Gjore, et al. "Sensory analysis of biscuits from einkorn flour, barley flour, einkorn flakes and wheat flour in different proportions and different sugars." Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists, Ur. Antun Jozinović, Ur. Sandra Budžaki, Ur. Ivica Strelec, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2018, str. 105-114. https://urn.nsk.hr/urn:nbn:hr:109:580213

Nakov, Gjore, Daliborka Koceva Komlenić, Nastia Ivanova, Stanka Damyanova, Tzonka Godjevargova i Ana Šušak. "Sensory analysis of biscuits from einkorn flour, barley flour, einkorn flakes and wheat flour in different proportions and different sugars." U Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists, 105-114. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2018. Citirano 25.12.2024.. https://urn.nsk.hr/urn:nbn:hr:109:580213

Nakov, G., et al. (2018) 'Sensory analysis of biscuits from einkorn flour, barley flour, einkorn flakes and wheat flour in different proportions and different sugars', u Jozinović, A. (ur.), Budžaki, S. (ur.), Strelec, I. (ur.), Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, str. 105-114. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:109:580213 (Datum pristupa: 25.12.2024.)

Nakov G, Koceva Komlenić D, Ivanova N, Damyanova S, Godjevargova T, Šušak A. Sensory analysis of biscuits from einkorn flour, barley flour, einkorn flakes and wheat flour in different proportions and different sugars. U: A. Jozinović, ur., S. Budžaki, ur., I. Strelec, ur. Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek; 2018. Str. 105-114. [pristupljeno 25.12.2024.] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:580213

G. Nakov, D. Koceva Komlenić, N. Ivanova, S. Damyanova, T. Godjevargova i A. Šušak, "Sensory analysis of biscuits from einkorn flour, barley flour, einkorn flakes and wheat flour in different proportions and different sugars", Proceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists, A. Jozinović, S. Budžaki i I. Strelec, Ur. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2018. [Online] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:580213 [Citirano: 25.12.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:109:580213
Podaci o radu
Naslov (engleski)Sensory analysis of biscuits from einkorn flour, barley flour, einkorn flakes and wheat flour in different proportions and different sugars
AutorGjore Nakov
AutorDaliborka Koceva Komlenić
AutorNastia Ivanova
AutorStanka Damyanova
AutorTzonka Godjevargova
AutorAna Šušak
UrednikAntun Jozinović
UrednikSandra Budžaki
UrednikIvica Strelec
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
Sensory assessment has an irreplaceable role in developing a new product. Sensory senses can help to determine whether the product is acceptable for consumption or not. Biscuits are products which are consumed by groups of people from different ages. When producing biscuits, wheat flour is usually used as one of the main raw materials for their production and sucrose is used as sweetener. The aim of this study is to determine the sensory characteristics of new kinds of biscuits produced by using different types of flour (barley flour, einkorn flour and einkorn flakes) and different sweeteners (sucrose and glucose solution). The sensory assessment was made by implementing the method of scoring. With the help of weighted scores, biscuits are categorized in the certain category of quality. 48 different types of wheat flour biscuits, barley flour, einkorn flour and einkorn flakes in different proportions (30:70, 50:50, 70:30 and 100) were analyzed. Sucrose and glucose solution were used as sweeteners. The sensory analysis was made by 15 people at the University of Ruse Angel Kanchev branch Razgrad, Bulgaria. The achieved results were statistically elaborated. The completed sensory analysis showed that majority of produced biscuits belong to the category of very good quality (3.5 – 4.5). The statistic elaboration of data showed that different types of flour and different types of sugar had influence on the sensory characteristics of produced biscuits (p<0.05). Considering the achieved results it can be concluded that using other types of flour (barley flour, einkorn flour and einkorn flakes) and other sweeteners (sucrose and glucose solution) can produce new types of biscuits, which will have good sensory characteristics and satisfying sensory quality.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov zbornikaProceedings of the 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists
Brojčani podacistr. 105-114
p-ISSN1848-2562
URN:NBNurn:nbn:hr:109:580213
Datum objave publikacije2018
SkupNaziv: 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists
Naziv: Brašno - Kruh
Kratica: Flour - Bread
Lokacija: Opatija, Hrvatska
Datum početka: 2017-10-25
Datum završetka: 2017-10-27
Vrsta izlaganja: Postersko izlaganje
URL dokumentahttp://www.ptfos.unios.hr/flour-bread/
Vrsta resursaTekst
IzdavačJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
Mjesto izdavanjaOsijek
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Nekomercijalno-Dijeli pod istim uvjetima 4.0 međunarodna (CC BY-NC-SA 4.0)
Datum i vrijeme pohrane2019-04-01 06:19:36