| Autors: Jukić M., Koceva Komlenić D., Ivanova, N. V., Nakov, G. N., Lukinac J. Title: Functional cookies with the addition of brewer's barley malt and reduced sucrose addition. Keywords: functional cookies, malted barley flour, sucrose reduction Abstract: The aim of this study was to investigate the effect of replacing part of wheat flour (20, 40 and 60 %) with special brewer’s malted barley flour (Amber) and effect of reduced sucrose (66.6%, 33.3% and 0%) on cookies quality. Dimensional and textural properties, colour and sensory properties of cookies were evaluated. Analyses of total polyphenol content and antioxidant activity were also conducted. Based on the results of the research carried out it can be concluded that width and spread factor of cookies significantly decreased and thickness increased proportionally to the reduction of added sucrose. These changes were less pronounced in the samples with the addition of malted flour. Sucrose reduction significantly decreased snapping force and that decrease was even more evident for barley malt cookie samples. Brightness decreased proportionally with the addition of malted flour. Malt addition significantly increased total polyphenol content and antioxidant activity of cookies. Accor References Issue
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Вид: пленарен доклад в национален форум с межд. уч., публикация в реферирано издание
