TY  - CONF
AU  - Milašinović-Šeremešić, Marija
AU  - Radosavljević, Milica
AU  - Dokić, Ljubica
AU  - Pajin, B.S.
PY  - 2012
UR  - http://rik.mrizp.rs/handle/123456789/438
AB  - Resistant starch (RS) from different sources has attracted huge interest, mainly because of its health benefits and functional properties. From technological aspect, positive advantage of RS is its lower impact on the sensory properties of food compared with traditional sources of fibre. The objective of this study was to observe functional properties of two types of RS (type 3 and type 4) as parts of dietary fibre, as well as, the possibility of its application in short dough cookies production. Partial substitution of the flour with the RS (commercial sources) has contributed to significant changes in rheological and textural properties of the dough. In all samples the use of the RS resulted in the increase of storage and loss moduli of the dough, and the lowering of loss tangent, which indicates its more elastic character. Increasing the portion of RS, type 3 and type 4, as substitutes for flour, contributed to dough elasticity, due to the ability of RS to bind water. The study involved baking test, as an important criterion for evaluating the quality of flour and RS. The application of RS in the formulation of short dough resulted in the products of improved sensory and nutritional quality. Addition of the starch, type 3, showed better results in terms of overall sensory quality. The findings show a good potential of the RS as a functional ingredient referring to its application in the production of cookies and related products rich in dietary fibre.
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Resistant starch as functional ingredient in high-quality food
SP  - 256
EP  - 261
UR  - https://hdl.handle.net/21.15107/rcub_rik_438
ER  - 

@conference{
author = "Milašinović-Šeremešić, Marija and Radosavljević, Milica and Dokić, Ljubica and Pajin, B.S.",
year = "2012",
abstract = "Resistant starch (RS) from different sources has attracted huge interest, mainly because of its health benefits and functional properties. From technological aspect, positive advantage of RS is its lower impact on the sensory properties of food compared with traditional sources of fibre. The objective of this study was to observe functional properties of two types of RS (type 3 and type 4) as parts of dietary fibre, as well as, the possibility of its application in short dough cookies production. Partial substitution of the flour with the RS (commercial sources) has contributed to significant changes in rheological and textural properties of the dough. In all samples the use of the RS resulted in the increase of storage and loss moduli of the dough, and the lowering of loss tangent, which indicates its more elastic character. Increasing the portion of RS, type 3 and type 4, as substitutes for flour, contributed to dough elasticity, due to the ability of RS to bind water. The study involved baking test, as an important criterion for evaluating the quality of flour and RS. The application of RS in the formulation of short dough resulted in the products of improved sensory and nutritional quality. Addition of the starch, type 3, showed better results in terms of overall sensory quality. The findings show a good potential of the RS as a functional ingredient referring to its application in the production of cookies and related products rich in dietary fibre.",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Resistant starch as functional ingredient in high-quality food",
pages = "256-261",
url = "https://hdl.handle.net/21.15107/rcub_rik_438"
}

Milašinović-Šeremešić, M., Radosavljević, M., Dokić, L.,& Pajin, B.S.. (2012). Resistant starch as functional ingredient in high-quality food. in CEFood 2012 - Proceedings of 6th Central European Congress on Food, 256-261.
https://hdl.handle.net/21.15107/rcub_rik_438

Milašinović-Šeremešić M, Radosavljević M, Dokić L, Pajin B. Resistant starch as functional ingredient in high-quality food. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:256-261.
https://hdl.handle.net/21.15107/rcub_rik_438 .

Milašinović-Šeremešić, Marija, Radosavljević, Milica, Dokić, Ljubica, Pajin, B.S., "Resistant starch as functional ingredient in high-quality food" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):256-261,
https://hdl.handle.net/21.15107/rcub_rik_438 .