Chemical properties of biscuits with the addition of corn grits extrudate enriched with sugar beet pulp
2020
Simić, Sonja | Pajin, Biljana (https://orcid.org/0000-0002-4552-7880) | Petrović, Jovana | Lončarević, Ivana (https://orcid.org/0000-0001-5028-8514) | Psodorov, Dragan (https://orcid.org/0000-0003-0381-7318) | Stanisavljević, Dragana | Mickovski-Stefanović, Violeta
Fine bakery products (biscuits and related products) are very common in the human diet.The main focus of the food industry is the search forinexpensive materials that are a potential source of functional ingredients.By-products of the food industry are raw materials rich in fiber and numerous biologically active components. Thus, they are interestedthe food industry. The chemical properties of biscuits with addition of corn grits extrudate enriched with sugar beet pulp were examined. The obtained results were processed in the Box-Behnken experimental design, and show us a significant increase in protein and dietary fiber content, as well as a decrease in fat content.
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