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master's thesis
Utjecaj dodatka tropa jabuke na svojstva kukuruznih snack proizvoda
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. urn:nbn:hr:109:046216
Huzjak, Đurđica
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Huzjak, Đ. (2014). Utjecaj dodatka tropa jabuke na svojstva kukuruznih snack proizvoda (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:046216

Huzjak, Đurđica. "Utjecaj dodatka tropa jabuke na svojstva kukuruznih snack proizvoda." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:046216

Huzjak, Đurđica. "Utjecaj dodatka tropa jabuke na svojstva kukuruznih snack proizvoda." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:046216

Huzjak, Đ. (2014). 'Utjecaj dodatka tropa jabuke na svojstva kukuruznih snack proizvoda', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:046216

Huzjak Đ. Utjecaj dodatka tropa jabuke na svojstva kukuruznih snack proizvoda [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:046216

Đ. Huzjak, "Utjecaj dodatka tropa jabuke na svojstva kukuruznih snack proizvoda", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:046216

Metadata
TitleUtjecaj dodatka tropa jabuke na svojstva kukuruznih snack proizvoda
Title (english)Impact of apple pomace addition on the properties of corn snack products
AuthorĐurđica Huzjak
MentorDrago Šubarić (mentor)
Committee memberJurislav Babić (predsjednik povjerenstva)
Committee memberDrago Šubarić (član povjerenstva)
Committee memberĐurđica Ačkar (član povjerenstva)
Committee memberBorislav Miličević (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2014-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Ekstruzijsko kuhanje predstavlja jedan od najznačajnijih jediničnih procesa u proizvodnji hrane, gdje se jako često kao osnovna sirovina upotrebljava kukuruzna krupica. Zbog poboljšanja fizikalno-kemijskih osobina i nutritivne vrijednosti proizvoda, u kukuruznu krupicu se mogu dodavati brašna različitih žitarica, osušeno voće i povrće i dr. Cilj ovog rada bio je ispitati utjecaj dodatka tropa jabuke u svrhu obogaćivanja ekstrudiranih proizvoda na bazi kukuruzne krupice te njegov utjecaj na svojstva ekstrudata. Omjeri smjesa (kukuruzna krupica : trop jabuke) korištenih u istraživanju su: 95 : 5, 90 : 10 i 85 : 15. Smjese vlažnosti 15% ekstrudirane su pri temperaturnom profilu 135/170/170 ⁰C. Dobivenim ekstrudatima ispitana su fizikalna, termofizikalna i reološka svojstva u odnosu na neekstrudirane uzorke. Istraživanjem je utvrđeno da je dodatkom tropa jabuke došlo do smanjenja ekspanzijskog omjera (EO) i povećanja nasipne mase ekstrudata. Tvrdoća ekstrudata povećala se dodatkom tropa jabuke, dok se lomljivost smanjila. Dodatak tropa jabuke i proces ekstruzije uzrokovali su potamnjivanje uzoraka te smanjenje zasićenosti boje. Nadalje, ekstruzijom su se povećali indeks apsorpcije (WAI) i indeks topljivosti u vodi (WSI), dok je udio pepela u uzorcima neznatno promijenjen, a udio masti smanjen. Dodatak tropa jabuke i proces ekstruzije uzrokovali su smanjenje viskoznosti vrha, viskoznosti pri 92 °C i viskoznosti pri 50 °C te su ekstrudirani uzorci bili manje skloni retrogradaciji.
Abstract (english)
Exstrusion cooking represents one of the most important operations in food production, where corn meal is often used as main raw material. In order to increase nutritive value and improve physical and chemical properties, in corn meal can be added flours of different grains, dehydrated fruits an vegetables, etc. The aim of this research was to determine the influence of apple pomace addition on properties of extruded products based on corn meal. Mixture ratios (corn meal : apple pomace) used in this study were: 95 : 5, 90 : 10 and 85 : 15. Mixtures with 15% moisture content were extruded at temperature regime 135/170/170 ⁰C. Physical, thermophysical and rheological properties of the obtained extrudates were investigated in relation to non-extruded samples. It was found that with addition of apple pomace expansion ratio decreased and bulk density of extrudates increased. The hardness of extrudates increased with adding of apple pomace in mixture, but on the other hand fracturability decreased. Apple pomace addition and extrusion process caused browning of samples and reduction of color saturation. Furthermore, extrusion also resulted in the increase of water absorption (WAI) and water solubility index (WSI), while the ash content in samples is slightly changed, and fat content is decreased. Addition of apple pomace and extrusion process caused the reduction of peak viscosity and viscosities at 92 °C and 50 °C, and the extruded samples were less prone to retrogradation.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:046216
ProjectNumber: IP-2013-11-1321
Title: Primjena nusproizvoda prehrambene industrije za razvoj funkcionalnih i okolišno prihvatljivih ekstrudiranih proizvoda i aditiva
Title: Application of food industry by-products in development of functional and environmentally friendly extruded food products and additives
Acronym: FUNEXFOOD
Leader: Drago Šubarić
Jurisdiction: Croatia
Funder: HRZZ
Funding stream: IP
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2015-09-25 11:48:13