Škrobot (Jambrec), Dubravka

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Chemical, rheological and sensory characteristics of sweet spreads made from by-products of soya bean and maize

Žilić, Slađana; Simić, Marijana; Belović, Miona; Škrobot (Jambrec), Dubravka; Srdić, Jelena; Perić, Vesna

(Wiley, 2020)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Simić, Marijana
AU  - Belović, Miona
AU  - Škrobot (Jambrec), Dubravka
AU  - Srdić, Jelena
AU  - Perić, Vesna
PY  - 2020
UR  - http://rik.mrizp.rs/handle/123456789/897
AB  - Sweet maize cob (SMC) and black soya bean seed coat (BSC) were used to prepare a sweet spread.
Chemical composition of the prepared spread and its rheological and sensory characteristics were investigated.
The results were compared with those of commercial plum and raspberry jams and spreads.
Spreads made from SMC and BSC had the highest content of proteins, total fibres, hemicellulose and cellulose.
In relation to fruit jams, they are distinguished by the presence and content of p-coumaric, ferulic
and 3,4-dihydroxybenzoic acids, as well as of flavonoids such as catechin and quercetin. SMC spread with
3.2% of BSC had the highest content of total anthocyanins (666.75 mg CGE kg
 1) (cyanidin 3-glucoside
equivalent). Cyanidin-3-glucoside (Cy-3-Glu) was the most abundant anthocyanins in SMC/BSC containing
spreads, while in raspberry jam, that was cyanidin-3-sophoroside (Cy-3-Sop). According to chemical,
rheological and sensory properties, SMC/BSC containing spreads could be competitive with fruit jams
and spreads.
PB  - Wiley
T2  - International Journal of Food Science and Technology
T1  - Chemical, rheological and sensory characteristics of sweet spreads made from by-products of soya bean and maize
VL  - 55
SP  - 1559
EP  - 1571
DO  - 10.1111/ijfs.14382
ER  - 
@article{
author = "Žilić, Slađana and Simić, Marijana and Belović, Miona and Škrobot (Jambrec), Dubravka and Srdić, Jelena and Perić, Vesna",
year = "2020",
abstract = "Sweet maize cob (SMC) and black soya bean seed coat (BSC) were used to prepare a sweet spread.
Chemical composition of the prepared spread and its rheological and sensory characteristics were investigated.
The results were compared with those of commercial plum and raspberry jams and spreads.
Spreads made from SMC and BSC had the highest content of proteins, total fibres, hemicellulose and cellulose.
In relation to fruit jams, they are distinguished by the presence and content of p-coumaric, ferulic
and 3,4-dihydroxybenzoic acids, as well as of flavonoids such as catechin and quercetin. SMC spread with
3.2% of BSC had the highest content of total anthocyanins (666.75 mg CGE kg
 1) (cyanidin 3-glucoside
equivalent). Cyanidin-3-glucoside (Cy-3-Glu) was the most abundant anthocyanins in SMC/BSC containing
spreads, while in raspberry jam, that was cyanidin-3-sophoroside (Cy-3-Sop). According to chemical,
rheological and sensory properties, SMC/BSC containing spreads could be competitive with fruit jams
and spreads.",
publisher = "Wiley",
journal = "International Journal of Food Science and Technology",
title = "Chemical, rheological and sensory characteristics of sweet spreads made from by-products of soya bean and maize",
volume = "55",
pages = "1559-1571",
doi = "10.1111/ijfs.14382"
}
Žilić, S., Simić, M., Belović, M., Škrobot (Jambrec), D., Srdić, J.,& Perić, V.. (2020). Chemical, rheological and sensory characteristics of sweet spreads made from by-products of soya bean and maize. in International Journal of Food Science and Technology
Wiley., 55, 1559-1571.
https://doi.org/10.1111/ijfs.14382
Žilić S, Simić M, Belović M, Škrobot (Jambrec) D, Srdić J, Perić V. Chemical, rheological and sensory characteristics of sweet spreads made from by-products of soya bean and maize. in International Journal of Food Science and Technology. 2020;55:1559-1571.
doi:10.1111/ijfs.14382 .
Žilić, Slađana, Simić, Marijana, Belović, Miona, Škrobot (Jambrec), Dubravka, Srdić, Jelena, Perić, Vesna, "Chemical, rheological and sensory characteristics of sweet spreads made from by-products of soya bean and maize" in International Journal of Food Science and Technology, 55 (2020):1559-1571,
https://doi.org/10.1111/ijfs.14382 . .
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