Changes in antioxidative potential of fine yeast leavened bakery products made with fruits and vegetables osmotically dehydrated in sugar beet molasses
2008
Levic, Lj., Tehnoloski fakultet, Novi Sad (Serbia) | Pribis, V., Tehnoloski fakultet, Novi Sad (Serbia) | Filipcev, B., Institut za prehrambene tehnologije, Novi Sad (Serbia) | Kuljanin, T., Tehnoloski fakultet, Novi Sad (Serbia)
Changes in the antioxidative potential of fine yeast leavened bakery products made with plums and red cabbage previously osmotically dehydrated in sugar beet molasses were observed in the present study. These ingredients were added at 10 and 30% flour basis levels. A significant improvement of a nutritive value of bakery products and the increase of antioxidative potential of final products were detrmined. The antioxidative potential of red cabbage increased by over 60% as compared to the control
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