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undergraduate thesis
Određivanje ekspanzijskog omjera i dijametra ekstrudata s dodatkom pšenice obogaćene selenom
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. urn:nbn:hr:109:510380
Jelinić, Josip
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

Jelinić, J. (2017). Određivanje ekspanzijskog omjera i dijametra ekstrudata s dodatkom pšenice obogaćene selenom (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:510380

Jelinić, Josip. "Određivanje ekspanzijskog omjera i dijametra ekstrudata s dodatkom pšenice obogaćene selenom." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:510380

Jelinić, Josip. "Određivanje ekspanzijskog omjera i dijametra ekstrudata s dodatkom pšenice obogaćene selenom." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:510380

Jelinić, J. (2017). 'Određivanje ekspanzijskog omjera i dijametra ekstrudata s dodatkom pšenice obogaćene selenom', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:510380

Jelinić J. Određivanje ekspanzijskog omjera i dijametra ekstrudata s dodatkom pšenice obogaćene selenom [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 November 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:510380

J. Jelinić, "Određivanje ekspanzijskog omjera i dijametra ekstrudata s dodatkom pšenice obogaćene selenom", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:510380

Metadata
TitleOdređivanje ekspanzijskog omjera i dijametra ekstrudata s dodatkom pšenice obogaćene selenom
Title (english)Determination of expansion ratio and diameter of extrudates with the addition of selenium enriched wheat
AuthorJosip Jelinić
MentorJurislav Babić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2017-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Ekstruzijsko kuhanje predstavlja jedan od najznačajnijih jediničnih procesa u proizvodnji hrane, gdje se vrlo 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, povrće i dr. Cilj ovog rada bio je utvrditi utjecaj dodatka pšenice obogaćene selenom u kukuruznu krupicu (omjer krupica:pšenica=90:10; 80:20; 70:30; 60:40) na ekspanzijski omjer i dijametar ekstrudata. Smjese vlažnosti 15 % ekstrudirane su pri tri temperaturna profila: 140/170/170 °C; 150/180/180 °C i 160/190/190 °C, uz upotrebu puža konfiguracije 4:1 i sapnice promjera 4 mm. Dobiveni rezultati su pokazali da su se povećanjem dodatka pšenice obogaćene selenom smanjili ekspanzijski omjer (EO) i dijametar ekstrudata (de).
Abstract (english)
Extrusion cooking is one of the most important processes in food production, where corn grits are often used as a main raw material. In order to improve physical and chemical properties and to increase nutritive value of the product, corn grits are often enriched with different types of flour, dried fruits, vegetables etc. The aim of this study was to determine the effect of selenium enriched wheat addition to corn grits (ratio grits:wheat = 90:10; 80:20; 70:30; 60:40) on the expansion ratio and extrudate diameter. Prepared samples with 15% of moisture content were extruded at three temperature profiles: 140/170/170 °C; 150/180/180 °C and 160/190/190 °C, using screw with compression ratio 4:1 and die with 4 mm diameter. The obtained results showed that increasing the addition of selenium enriched wheat resulted in decrease of both expansion ratio (EO) and extrudate diameter (de).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:510380
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
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Created on2018-01-15 11:43:47