prikaz prve stranice dokumenta Use of maize, soy and rice breadcrumbs in the formulation of the gluten free meatballs
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Use of maize, soy and rice breadcrumbs in the formulation of the gluten free meatballs
U: Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists. / Jukić, Marko; Koceva Komlenić, Daliborka (ur.). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. str. 218-223. urn:nbn:hr:109:925474
Mastanjević, Krešimir; Jukić, Marko; Ugarčić, Žaneta; Kovačević, Dragan; Kosović, Indira; Koceva Komlenić, Daliborka; Kuleš, Anđa; Keleković, Snježana

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Flour - Bread '13 : Proceedings of the 7th International Congress Flour - Bread '13 and 9th Croatian Congress of Cereal Technologists | Knjiga

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Mastanjević, K., Jukić, M., Ugarčić, Ž., Kovačević, D., Kosović, I., Koceva Komlenić, D. ... Keleković, S. (2014). Use of maize, soy and rice breadcrumbs in the formulation of the gluten free meatballs. U M. Jukić, (Ur.), D. Koceva Komlenić, (Ur.), Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists (str. 218-223). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek. Preuzeto s https://urn.nsk.hr/urn:nbn:hr:109:925474

Mastanjević, Krešimir, et al. "Use of maize, soy and rice breadcrumbs in the formulation of the gluten free meatballs." Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, Ur. Marko Jukić, Ur. Daliborka Koceva Komlenić, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014, str. 218-223. https://urn.nsk.hr/urn:nbn:hr:109:925474

Mastanjević, Krešimir, Marko Jukić, Žaneta Ugarčić, Dragan Kovačević, Indira Kosović, Daliborka Koceva Komlenić, Anđa Kuleš i Snježana Keleković. "Use of maize, soy and rice breadcrumbs in the formulation of the gluten free meatballs." U Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, 218-223. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. Citirano 23.11.2024.. https://urn.nsk.hr/urn:nbn:hr:109:925474

Mastanjević, K., et al. (2014) 'Use of maize, soy and rice breadcrumbs in the formulation of the gluten free meatballs', u Jukić, M. (ur.), Koceva Komlenić, D. (ur.), Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, str. 218-223. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:109:925474 (Datum pristupa: 23.11.2024.)

Mastanjević K, Jukić M, Ugarčić Ž, Kovačević D, Kosović I, Koceva Komlenić D, i sur.. Use of maize, soy and rice breadcrumbs in the formulation of the gluten free meatballs. U: M. Jukić, ur., D. Koceva Komlenić, ur. Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek; 2014. Str. 218-223. [pristupljeno 23.11.2024.] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:925474

K. Mastanjević, et al., "Use of maize, soy and rice breadcrumbs in the formulation of the gluten free meatballs", Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, M. Jukić i D. Koceva Komlenić, Ur. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. [Online] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:925474 [Citirano: 23.11.2024.]

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Podaci o radu
Naslov (engleski)Use of maize, soy and rice breadcrumbs in the formulation of the gluten free meatballs
AutorKrešimir Mastanjević
AutorMarko Jukić
AutorŽaneta Ugarčić
AutorDragan Kovačević
AutorIndira Kosović
AutorDaliborka Koceva Komlenić
AutorAnđa Kuleš
AutorSnježana Keleković
UrednikMarko Jukić
UrednikDaliborka Koceva Komlenić
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
The effect of replacing the wheat with the maize, soy and rice flour and breadcrumbs in the formulation of the gluten-free coating mixture for fried food products was investigated. Six different coating butters were prepared by mixing water and egg white with wheat (control), maize, soy and rice flour, as well as with the mixture of maize and soy flour (50:50) and maize and rice flour (50:50), respectively. Dry breadcrumbs from the previously baked wheat, maize, soy and rice bread were also prepared. Turkey nuggets, made from minced turkey breasts, were dipped in the prepared wet coating batters and breadcrumbs and deep-fried in the palm oil for 3 minutes. Sensory evaluation, colour determination, oil uptake and texture profile analysis (hardness, springiness cohesiveness, chewiness and resilience) of turkey nuggets were performed. In addition to that, textural properties of fried coating that was removed from nuggets were also determined. Results showed that only the addition of soy flour decreased the acceptability of nuggets. Replacing the wheat flour and breadcrumbs with that of maize and rice did not deteriorate the fried nuggets characteristics and some of the properties (colour, appearance and total sensory score) were even better when maize and maize/rice mixture were used. In conclusion, in order to benefit consumers with celiac disease and gluten intolerance, maize and rice flour could be used as an excellent replacement for wheat which is traditionally used in the formulation of the coating mixture for fried food products.
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 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists
Naslov serijeFlour - Bread
Brojčani podacistr. 218-223
p-ISSN1848-2562
URN:NBNurn:nbn:hr:109:925474
Datum objave publikacije2014
SkupNaziv: 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists
Kratica: Flour - Bread
Lokacija: Opatija, Hrvatska
Datum početka: 2013-10-16
Datum završetka: 2013-10-18
Vrsta izlaganja: Postersko izlaganje
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 pohrane2021-01-08 10:48:35