Autors: Koceva Komlenic D., Jukic M., Nakov, G. N., Šušak A., Bucić-Kojić A., Planinić M., Jokić S., Zorić M., Lukinac J.
Title: SENSORY AND QUALITATIVE PROPERTIES OF WHEAT FLOUR CRACKERS WITH CHASTE TREE BERRY FLOUR (VITEX AGNUS CASTUS) AFTER EXTRACTION
Keywords: Cracker quality, Sensory evaluation, Wheat flour, Utilisatio

Abstract: The aim of this study was to investigate the use of chastetree berry flour after supercritical fluid extraction (CBFSFE) for the purpose of utilizing this medicinal and nutritionally valuable by-product for the production of functional crackers. Chastetree berry (Vitex agnus castus L.) flour is a by-product of supercritical fluid extraction that has no other use after extraction of the oil and is useful to use in the production of new enriched products. Chaste tree berry (Vitex agnus castus L.) flour, a by- product of supercritical fluid extraction, has been used as an additive in the production of functional crackers for its medicinal and nutritional properties. Due to the specific, slightly bitter and spicy taste characteristic of the berry of the Vitex agnus castus L. plant, chaste tree berry flour after supercritical CO2 extraction (CBFSFE) was added to the crackers in proportions of 1, 2 and 3%. The baking quality of the crackers was determined by weight, width, thickness, spread

References

    Issue

    Journal of Hygienic Engineering and Design, issue 39, pp. 3-7, 2022, Macedonia, Journal of Hygienic Engineering and Design, ISSN 1857- 8489

    Цитирания (Citation/s):
    1. Altunay, C., & Taştan, Özge. (2023). Vitex Agnus-Castus: Beneficial Properties, Clinical Studies, and Potential Future Applications in Food . Turkish Journal of Agriculture - Food Science and Technology, 11(11), 2185–2193. https://doi.org/10.24925/turjaf.v11i11.2185-2193.6114 - 2023 - от чужди автори в чужди издания, неиндексирани в Scopus или Web of Science

    Вид: публикация в международен форум, публикация в реферирано издание, индексирана в Scopus