Dragee product based on sunflower | Zendy

Biljana Pajin | Zendy; Olga Jovanović | Zendy

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Dragee product based on sunflower

Author(s) -

Biljana Pajin,

Olga Jovanović

Publication year - 2003

Publication title -

acta periodica technologica

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.134

H-Index - 15

eISSN - 2406-095X

pISSN - 1450-7188

DOI - 10.2298/apt0334013p

Subject(s) - sunflower , sunflower oil , kernel (algebra) , product (mathematics) , mathematics , raw material , shelf life , food science , quality (philosophy) , biology , ecology , philosophy , geometry , epistemology , combinatorics

The sunflower kernel is rich in valuable nutritive compounds so it is suitable as a raw material for production of confectionery products. In this paper we evaluated the technological characteristics of the confectionery sunflower kernel with the aim of obtaining dragee products, and determining the final product quality and shelf life. The dragee product was obtained by panning sunflower kernel with savory powder mixture of spices in a dragee pan. The used sunflower seed has an even distribution of linear size and satisfactory dehulling characteristics. The savoury dragee product was in excellent category of sensory quality and showed stable colour and good shelf life in the period of three months

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