INFLUENCE OF FATTY ACID COMPOSITION OF SUNFLOWER KERNEL ON QUALITY AND SHELF-LIFE OF COOKIES

被引：3
|
作者：
Pajin, B. [1 ]
Dimic, E. [1 ]
Romanic, R. [1 ]
Radujko, I. [1 ]
机构：
[1] Univ Novi Sad, Fac Technol, Novi Sad 21000, Serbia
来源：
ACTA ALIMENTARIA | 2011年 / 40卷 / 01期
关键词：
cookies; sunflower kernel; fatty acid composition; quality; shelf-life;
D O I：
10.1556/AAlim.40.2011.1.10
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
引用
收藏
页码：71 / 79
页数：9
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