Autors: Nakov, G. N., Ivanova, N. V., Stamatovska V., Damyanova S., Godjevargova Tz., Komlenić D. K.
Title: Physicochemical characteristics of functional biscuits and In vivo determination of glucose in blood after consumption of functional biscuits
Keywords: Functional biscuits, Inulin, Fibregum™, Level of glucose, Bl

Abstract: Biscuits are confectionery products, which are mostly made from flour, fats and sugar. Various types of biscuits are commercially available, but today, people want to be healthy and functional biscuits have to be introduced. In order to determine physicochemical properties of functional biscuits, three types of biscuits with fructose have been made: basic biscuits (control) and biscuits in which Acacia gum (Fibregum™) and inulin were added. Production of biscuits includes several steps of production: measuring raw materials, mixing powder raw materials, adding water and oil, mixing, resting dough to rise (refrigerator, 15 min.), rolling out, shaping, baking (150 0C, 7-10 min.), cooling and packing. Following parameters have been analyzed: mass of biscuits (Mettler Toledo AB204-S analytical balance), length and thickness of biscuits (Powerfix calliper), moisture (ISO 6540), ash (ISO 5984:2002), proteins (Method of Lowry), fats (AACC Method 30-25), reducing sugars (AACC Method 80-68), f

References

    Issue

    Journal of Hygienic Engineering and Design, vol. 22, pp. 25-32, 2018, Macedonia, Consulting and Training Center - KEY, DOI ISSN 1857- 8489/URI: http://eprints.uklo.edu.mk/id/eprint/

    Вид: статия в списание, публикация в издание с импакт фактор, публикация в реферирано издание, индексирана в Scopus