Characteristics flakes product with dry residue of wild oregano
Košutić, Milenko (Institute of Food Technology, Novi Sad (Serbia)) | Filipović, Jelena (Institute of Food Technology, Novi Sad (Serbia)) | Stamenković, Zoran (Faculty of Agriculture, Novi Sad (Serbia))
Cereals constitute the staple food of the human race. In accordance with the modern nutritionist opinions, cereal products, flakes and snack products are the most common foods in the daily diet, such as ready to eat breakfast cereal, flakes and snacks. Extrusion technology makes it possibile to apply different sources of ingredients for the enrichment of cereal-based flakes or snacks products. Substances with strong antioxidant properties such as wild oregano have a positive impact on human health, therefore attracting the attention of scientists, consumers and food industry experts.This paper investigates the effects of simultaneous addition of dry residue of wild oregano (0.5 % and 1 %), on the physical and colour properties of corn flakes to obtain new products with altered nutritional properties. Post-hoc Tukey’s HSD test at 95 % confidence limit showed significant differences between various samples. Addition of dry residue wild oregano positively influenced phisical characteristics (decreased bulk density 30.2 %, increased expansion rate 44.9 %), influenced of decrease hardness 38.1 % and work of compression 40.3 % also significantly change the color of flakes product. Presented data point that investigated corn flakes is a new product with good phisical and sensory properties due to higher level of dry residue of wild oregano.
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