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Effect of apple by-product as a supplement on antioxidant activity and quality parameters of pasta
Croatian journal of food science and technology, 6 (2014), 2; 97-103. urn:nbn:hr:109:653893
Lončarić, Ante; Kosović, Indira; Jukić, Marko; Ugarčić, Žaneta; Piližota, Vlasta

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Lončarić, A., Kosović, I., Jukić, M., Ugarčić, Ž. i Piližota, V. (2014). Effect of apple by-product as a supplement on antioxidant activity and quality parameters of pasta. Croatian journal of food science and technology, 6. (2), 97-103. Preuzeto s https://urn.nsk.hr/urn:nbn:hr:109:653893

Lončarić, Ante, et al. "Effect of apple by-product as a supplement on antioxidant activity and quality parameters of pasta." Croatian journal of food science and technology, vol. 6, br. 2, 2014, str. 97-103. https://urn.nsk.hr/urn:nbn:hr:109:653893

Lončarić, Ante, Indira Kosović, Marko Jukić, Žaneta Ugarčić i Vlasta Piližota. "Effect of apple by-product as a supplement on antioxidant activity and quality parameters of pasta." Croatian journal of food science and technology 6, br. 2 (2014): 97-103. https://urn.nsk.hr/urn:nbn:hr:109:653893

Lončarić, A., et al. (2014) 'Effect of apple by-product as a supplement on antioxidant activity and quality parameters of pasta', Croatian journal of food science and technology, 6(2), str. 97-103. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:109:653893 (Datum pristupa: 03.04.2025.)

Lončarić A, Kosović I, Jukić M, Ugarčić Ž, Piližota V. Effect of apple by-product as a supplement on antioxidant activity and quality parameters of pasta. Croatian journal of food science and technology [Internet]. 29.12.2014. [pristupljeno 03.04.2025.];6(2):97-103. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:653893

A. Lončarić, I. Kosović, M. Jukić, Ž. Ugarčić i V. Piližota, "Effect of apple by-product as a supplement on antioxidant activity and quality parameters of pasta", Croatian journal of food science and technology, vol. 6, br. 2, str. 97-103, Prosinac 2014. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:653893. [Citirano: 03.04.2025.]

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Naslov (engleski)Effect of apple by-product as a supplement on antioxidant activity and quality parameters of pasta
AutorAnte Lončarić
AutorIndira Kosović
AutorMarko Jukić
AutorŽaneta Ugarčić
AutorVlasta Piližota
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
In this study, pasta was prepared by replacement of durum semolina (DS) with 10% and 15% of apple peel powder (APP). The control sample was pasta made from 100% DS. Total phenolic content (TPC), antioxidant capacity (AOA) and quality parameters of pasta were determined before and after cooking. Extraction of phenolics with methanol and ethanol, assisted with ultrasound (15 min) and by stirring (with magnetic stirrer for 1 h) was also compared. Results showed that addition of APP increased... Više cooking loss and the amount of absorbed water of the pasta samples. Hardness and adhesiveness of pasta samples was decreased with APP addition. Pasta with added APP had significant higher levels of TPC and AOA compared with pasta without addition of APP. The highest TPC (1.4 g of gallic acid equivalents/kg) was in raw pasta with addition of 15% APP from which phenolics were extracted with ultrasound assisted extraction and methanol. Regarding AOA, the highest antioxidant activity (0.8 mg gallic acid equivalents/100g) was als Sakrij dio sažetka
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaCroatian journal of food science and technology
Brojčani podacivol. 6, br. 2, str. 97-103
p-ISSN1847-3466
e-ISSN1848-9923
URN:NBNurn:nbn:hr:109:653893
Datum objave publikacije2014-12-29
URL dokumentahttps://hrcak.srce.hr/131740
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Bez prerada 4.0 međunarodna (CC BY-ND 4.0)
Datum i vrijeme pohrane2025-03-26 13:25:05
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