Chemical, rheological and sensory characteristics of sweet spreads made from by-products of soya bean and maize
Само за регистроване кориснике
2020
Аутори
Žilić, SlađanaSimić, Marijana
Belović, Miona
Škrobot (Jambrec), Dubravka
Srdić, Jelena
Perić, Vesna
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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 comp...etitive with fruit jams
and spreads.
Кључне речи:
Black soya bean / dietary fibres / maize cob / phenolic compounds / rheology / sensory properties / spread and jamИзвор:
International Journal of Food Science and Technology, 2020, 55, 1559-1571Издавач:
- Wiley