Sour cherry pomace extract encapsulated in whey and soy proteins: Incorporation in cookies
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- 作者：Vesna Tumbas &Scaron ; aponjac ; vesnat@uns.ac.rs" class="auth_mail" title="E-mail the corresponding author ; Gordana Ćetković ; Jasna Čanadanović-Brunet ; Biljana Pajin ; Sonja Djilas ; Jovana Petrović ; Ivana Lončarević ; Slađana Stajčić ; Jelena Vulić
- 关键词：Cherry pomace ; Polyphenols ; Microencapsulation ; Proteins ; Cookies ; Colour ; Sensory properties
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 September 2016
- 年：2016
- 卷：207
- 期：Complete
- 页码：27-33
- 全文大小：491 K
文摘
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Sour cherry pomace extract was encapsulated in whey and soy protein.
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Sour cherry encapsulates were incorporated in cookies replacing 10 and 15% of flour.
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Storage caused polyphenols increase, anthocyanins and antioxidant activity decrease.
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Colour parameters of cookies were influenced by the colour of encapsulates.
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Encapsulates positively influenced sensory and functional properties of cookies.