prikaz prve stranice dokumenta The Influence of Starch Sweeteners on Functional Properties of Cellulose Fat Mimetics: Rheological and Textural Aspects
  Preuzmi
PDF 4.19 MB
Znanstveni rad - Izvorni znanstveni rad
The Influence of Starch Sweeteners on Functional Properties of Cellulose Fat Mimetics: Rheological and Textural Aspects
Polymers, 15 (2023), 14; 2982. https://doi.org/10.3390/polym15142982
Nikolić, Ivana; Petrović, Jovana; Pajin, Biljana; Lončarević, Ivana; Šubarić, Drago; Ačkar, Đurđica; Miličević, Borislav; Šereš, Zita; Dokić, Ljubica; Šoronja-Simović, Dragana; Jozinović, Antun

Citirajte ovaj rad

Nikolić, I., Petrović, J., Pajin, B., Lončarević, I., Šubarić, D., Ačkar, Đ. ... Jozinović, A. (2023). The Influence of Starch Sweeteners on Functional Properties of Cellulose Fat Mimetics: Rheological and Textural Aspects. Polymers, 15. (14). doi: 10.3390/polym15142982

Nikolić, Ivana, et al. "The Influence of Starch Sweeteners on Functional Properties of Cellulose Fat Mimetics: Rheological and Textural Aspects." Polymers, vol. 15, br. 14, 2023. https://doi.org/10.3390/polym15142982

Nikolić, Ivana, Jovana Petrović, Biljana Pajin, Ivana Lončarević, Drago Šubarić, Đurđica Ačkar, Borislav Miličević, et al. "The Influence of Starch Sweeteners on Functional Properties of Cellulose Fat Mimetics: Rheological and Textural Aspects." Polymers 15, br. 14 (2023). https://doi.org/10.3390/polym15142982

Nikolić, I., et al. (2023) 'The Influence of Starch Sweeteners on Functional Properties of Cellulose Fat Mimetics: Rheological and Textural Aspects', Polymers, 15(14). doi: 10.3390/polym15142982

Nikolić I, Petrović J, Pajin B, Lončarević I, Šubarić D, Ačkar Đ, i sur.. The Influence of Starch Sweeteners on Functional Properties of Cellulose Fat Mimetics: Rheological and Textural Aspects. Polymers [Internet]. 08.07.2023. [pristupljeno 17.05.2024.];15(14). doi: 10.3390/polym15142982

I. Nikolić, et al., "The Influence of Starch Sweeteners on Functional Properties of Cellulose Fat Mimetics: Rheological and Textural Aspects", Polymers, vol. 15, br. 14, Srpanj 2023. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:277:203751. [Citirano: 17.05.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:277:203751
Prijavite se u repozitorij kako biste mogli spremiti objekt u svoju listu.
Podaci o radu
Naslov (engleski)The Influence of Starch Sweeteners on Functional Properties of Cellulose Fat Mimetics: Rheological and Textural Aspects
AutorIvana Nikolić
AutorJovana Petrović
AutorBiljana Pajin
AutorIvana Lončarević
AutorDrago Šubarić
AutorĐurđica Ačkar
AutorBorislav Miličević
AutorZita Šereš
AutorLjubica Dokić
AutorDragana Šoronja-Simović
AutorAntun Jozinović
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Fakultet turizma i ruralnog razvoja u Požegi
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
Starch sweeteners are commonly used in many confectionery food products. Usually, considering the trend of producing low-energy and low-fat products, these products include fat mimetics. The aim of this study was to investigate the influence of fructose sweeteners on the development of functional properties of MCG fat mimetic, such as rheological and textural behavior. Fat mimetics made from Microcrystalline cellulose gel (MCG) consist of colloidal microcrystalline cellulose (MCC) and sodium carboxymethyl cellulose (NaCMC) and were observed in five different concentrations (1, 3, 5, 7, and 10%). The amount of starch sweetener in the mixture with the fat mimetics was 20%. The effect of pure crystalline fructose and a mixture of crystalline-fructose and high-fructose corn syrup in a ratio of 1:1 was analyzed. Rheological parameters significantly decreased with the application of starch sweeteners. By adding a mixture of starch sweeteners, this decrease was further increased by 10%. At higher gel concentrations of 5, 7, and 10%, the dominance of the elastic modulus G′ was preserved. Texture parameters such as firmness, consistency, cohesiveness, and viscosity index were reduced accordingly. The presence of starch sweeteners significantly disrupted the networking of the three-dimensional structure of the MCG gel and the proper hydration process during the formation of fat mimetics.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaPolymers
Brojčani podacivol. 15, br. 14, 2982
e-ISSN2073-4360
DOIhttps://doi.org/10.3390/polym15142982
URN:NBNurn:nbn:hr:277:203751
Datum objave publikacije2023-07-08
URL dokumentahttps://www.mdpi.com/2073-4360/15/14/2982
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje 4.0 međunarodna (CC BY 4.0)
RepozitorijFTRR Repozitorij
Datum i vrijeme pohrane2024-03-12 13:44:23