Please use this identifier to cite or link to this item: https://scidar.kg.ac.rs/handle/123456789/12565
Title: Chemical and microbial evaluation of biscuits made from wheat flour substituted with wheat sprouts
Authors: Đurović V.
Radovanović, Mirjana
Mandic L.
Knežević D.
Zornić V.
Dukić D.
Journal: Food Science and Technology International
Issue Date: 1-Mar-2021
Abstract: © The Author(s) 2020. The aim of this work was to produce biscuits from wheat flour substituted with different amounts of wheat sprout powder (2.5–7.5%). The biscuits were subjected to chemical, phytochemical, and microbial evaluations. The crude protein, fat, and ash contents and the energy value of the biscuits increased with increasing percentage of wheat sprout powder. Adding sprouts resulted in higher values of phenolics, alpha-tocopherol, and antioxidant activity. There was no statistically significant difference in the contents of total phenolics and alpha-tocopherol between biscuits supplemented with 5% sprouts and biscuits substituted with 7.5% sprouts. The phenolic content in biscuits containing 7.5% sprouts was 245 mg gallic acid equivalents (GAE)/100 g dm compared with 110 mg GAE/100 g dm in control biscuits. Antioxidant activity was the highest in biscuits substituted with 7.5% sprouts. All levels of substitution of wheat flour with wheat sprouts had an effect on the nutritional properties of biscuits, but the substitution level of 2.5–5% is recommended for the improvement of their sensorial properties. The biscuits produced had a low microbial load and were microbiologically safe. Escherichia coli, Salmonella spp., and sulfite-reduction clostridia were not detected in any sample during the period of investigation from 2 to 60 days of storage.
URI: https://scidar.kg.ac.rs/handle/123456789/12565
Type: Article
DOI: 10.1177/1082013220942441
ISSN: 10820132
SCOPUS: 85088500832
Appears in Collections:Faculty of Agronomy, Čačak
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