Development of cookies with health beneficial effects
- Lebensmittel, Ernährung, Gesundheit
- Forschungscluster "Lebensmittel"
Abstract
This project continues the basic research work of the FWF Translational project (L382-B16) in respect of development of cookies with filling and enhanced beta-glucan levels. The EFSA has recently published a scientific opinion upon the positive effect of beta-glucans (soluble cereal fibres) in maintaining a healthy blood cholesterol level. To fulfil the requirements for using this claim, the sugar content of the filling has to be reduced. As replacement, intensive sweeteners in combination with artificial sweeteners will be used.
Project staff
Regine Schönlechner
Assoc. Prof. Dr.Dr.h.c. Regine Schönlechner
regine.schoenlechner@boku.ac.at
Tel: +43 1 47654-75240
Project Leader
01.10.2010 - 30.09.2011
Susanne Siebenhandl-Ehn
Dipl.-Ing.Dr. Susanne Siebenhandl-Ehn
Sub Projectleader
01.10.2010 - 30.09.2011
Katharina Hanz
Dipl.-Ing. Katharina Hanz
katharina.hanz@boku.ac.at
Tel: +43 1 47654-75241
Project Staff
01.10.2010 - 30.09.2011