Development of Fortified gluten free biscuits/cookies

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dc.contributor.advisorMáthé, Endre
dc.contributor.authorRexhepi, Diana
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Karhu_HU
dc.date.accessioned2019-04-26T07:46:57Z
dc.date.available2019-04-26T07:46:57Z
dc.date.created2019-04-26
dc.description.abstractDevelopment of six varieties of gluten-free cookies fortified with dietary fibers and dried fruits(plum and cranberry). The cookies were enriched with 2% of dietary fiber. Then were tested for the chemical analysis, rheological analysis, and sensorial analysis. The chemical analysis includes further evaluation of the protein content, carbohydrate content, fat content, and dry matter using the National Hungarian standards: MSZ EN ISO 20483:2013, MSZ EN ISO 11085:2015, MSZ EN ISO 6943-1:1979. Moreover, the final products were tested by panelists for the sensory analysis regarding appearance, aroma, taste, consistency.hu_HU
dc.description.courseFood safety and quality engineeringhu_HU
dc.description.degreeMSc/MAhu_HU
dc.format.extent60hu_HU
dc.identifier.urihttp://hdl.handle.net/2437/266157
dc.language.isoenhu_HU
dc.subjectGluten freehu_HU
dc.subjectfortificationhu_HU
dc.subjectdietary fibershu_HU
dc.subjectceliac diseasehu_HU
dc.subjectnew productshu_HU
dc.subject.dspaceDEENK Témalista::Mezőgazdaságtudományhu_HU
dc.titleDevelopment of Fortified gluten free biscuits/cookieshu_HU
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