@article{(Open Science Index):https://publications.waset.org/pdf/10004153,
	  title     = {Physical Characteristics of Cookies Enriched with Microencapsulated Cherry Pomace Extract},
	  author    = {Jovana Petrović and  Ivana Lončarević and  Vesna Tumbas Šaponjac and  Biljana Pajin and  Danica Zarić},
	  country	= {},
	  institution	= {},
	  abstract     = {Pomace, a by-product from fruit processing industry is the potential source of valuable bioactive. Cookies are popular, ready to eat and low price foods; therefore, enrichment of these products is of great importance. In this work, bioactive compounds extracted from cherry pomace, encapsulated in soy and whey proteins, have been incorporated in cookies, replacing 10 (SP10 and WP10) and 15% of wheat flour (SP15 and WP15). Cookie geometry (diameter (D), thickness (T) and spread ratio (D/T)), cookie weight, cookie hardness and cookie surface colour were measured. Sensory characteristics are also examined. The results show that encapsulated cherry pomace bioactives have positively influenced the cookie mass. Diameter, redness (a* value) and cookie hardness increased. Sensory evaluation of cookies, revealed that up to 15% substitution of wheat flour with WP encapsulate produced acceptable cookies similar to the control (100% wheat flour) cookies.},
	    journal   = {International Journal of Nutrition and Food Engineering},
	  volume    = {10},
	  number    = {4},
	  year      = {2016},
	  pages     = {223 - 226},
	  ee        = {https://publications.waset.org/pdf/10004153},
	  url   	= {https://publications.waset.org/vol/112},
	  bibsource = {https://publications.waset.org/},
	  issn  	= {eISSN: 1307-6892},
	  publisher = {World Academy of Science, Engineering and Technology},
	  index 	= {Open Science Index 112, 2016},
	}