Quality assessment of experimental cookies enriched with freeze-dried black chokeberry

Sylwia Sady , Maria Sielicka-Różyńska


The present work was designed to evaluate the influence of incorporating freeze-dried black chokeberry powder on the chemical composition, antioxidant activity and sensory properties of cookies.
Author Sylwia Sady (WT / KPPJ)
Sylwia Sady,,
- Department of Natural Science and Quality Assurance
, Maria Sielicka-Różyńska (WT / KTAS)
Maria Sielicka-Różyńska,,
- Department of Food Commodity Science
Journal seriesActa Scientiarum Polonorum Technologia Alimentaria, [Acta Scientiarum Polonorum, Technologia Alimentaria, ACTA Scientiarum Polonorum Technologia Alimentaria], ISSN 1644-0730, e-ISSN 1898-9594, (N/A 40 pkt)
Issue year2019
Publication size in sheets0.5
Keywords in Polisharonia czarna, liofilizacja, aktywność przeciwutleniająca, jakość sensoryczna, akceptacja konsumentów, ciasteczka
Keywords in Englishblack chokeberry, freeze-drying, antioxidant activity, sensory quality, consumer acceptance, cookies
ASJC Classification1106 Food Science
URL https://www.food.actapol.net/volume18/issue4/abstract-10.html
Languageen angielski
Score (nominal)40
Score sourcejournalList
ScoreMinisterial score = 40.0, 03-04-2020, ArticleFromJournal
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 0.584
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