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master's thesis
Fizikalna svojstva i udio ergot alkaloida u kukuruznim snack proizvodima s dodatkom raženih posija
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. urn:nbn:hr:109:341973
Barišić, Veronika
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

Barišić, V. (2018). Fizikalna svojstva i udio ergot alkaloida u kukuruznim snack proizvodima s dodatkom raženih posija (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:341973

Barišić, Veronika. "Fizikalna svojstva i udio ergot alkaloida u kukuruznim snack proizvodima s dodatkom raženih posija." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:341973

Barišić, Veronika. "Fizikalna svojstva i udio ergot alkaloida u kukuruznim snack proizvodima s dodatkom raženih posija." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:341973

Barišić, V. (2018). 'Fizikalna svojstva i udio ergot alkaloida u kukuruznim snack proizvodima s dodatkom raženih posija', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:341973

Barišić V. Fizikalna svojstva i udio ergot alkaloida u kukuruznim snack proizvodima s dodatkom raženih posija [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 November 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:341973

V. Barišić, "Fizikalna svojstva i udio ergot alkaloida u kukuruznim snack proizvodima s dodatkom raženih posija", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:341973

Metadata
TitleFizikalna svojstva i udio ergot alkaloida u kukuruznim snack proizvodima s dodatkom raženih posija
Title (english)Physical properties and content of ergot alkaloids in corn snack products with addition of rye bran
AuthorVeronika Barišić
MentorAntun Jozinović (mentor)
MentorBojan Šarkanj (komentor)
Committee memberDrago Šubarić (predsjednik povjerenstva)
Committee memberAntun Jozinović (član povjerenstva)
Committee memberBojan Šarkanj (član povjerenstva)
Committee memberĐurđica Ačkar (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 country2018-02-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog istraživanja je bio ispitivanje fizikalnih svojstava ekstrudiranih snack proizvoda na bazi kukuruzne krupice s dodatkom raženih posija od 10 različitih uzoraka raži prikupljenih slučajnim odabirom od hrvatskih proizvođača te određivanje količine ergot alkaloida pomoću LC/MS-MS metode. Ražene posije su dodavane u kukuruznu krupicu u udjelima 10 i 20 %. Zamjesi s 15 % vlage ekstrudirani su u jednopužnom laboratorijskom ekstruderu, nakon čega su osušeni na zraku i provedene su analize. Utvrđeno je da je dodatak raženih posija u kukuruzne snack proizvode imao veliki utjecaj na fizikalna svojstva i udio ergot alkaloida. Dodatkom raženih posija došlo je do smanjenja ekspanzijskog omjera te povećanja nasipne mase kod gotovo svih uzoraka u odnosu na uzorak kukuruznog snack proizvoda bez dodatka raženih posija. Tvrdoća ekstrudata smanjena je dodatkom raženih posija, dok utjecaj na lomljivost nije bio tako značajan, pri čemu su vrijednosti kod većine uzoraka također smanjene. Dodatak raženih posija i proces ekstruzije imali su značajan utjecaj na promjenu boje, uz izraženiji utjecaj kod većeg udjela posija. Gotovo svi ekstrudirani snack proizvodi imali su manji udio ukupnih ergot alkaloida u odnosu na uzorke sirovih raženih posija, dok se ekstruzijom povećao udio paspalne kiseline.
Abstract (english)
The aim of this study was to investigate the physical properties of extruded snack products based on corn grits with the addition of rye branform 10 different rye samples collected randomly from Croatian manufacturer, and determination ergot alkaloids quantity by using LC/MS-MS method. Rye brans were added to the corn grits in shares of 10 and 20%. Mixtures with 15% moisture content were extruded in a single laboratory extruder and than air-dried and analyzed. It was found that the addition of rye bran in corn snack products had a major influence on the physical properties and the quantity of ergot alkaloids. With the addition of rye bran the expansion ratio decreased, while the bulk density in almost all samples increased compared to the sample of corn snacks without of rye bran. The hardness of the extrudate was reduced by the addition of rye bran, while the influence on the fracturability was not so significant, where the values of most samples also reduced. The addition of rye bran and the extrusion process had a significant effect on the color change, with a more pronounced influence in the higher proportion of bran. Almost all extruded snack products had a lower quantity of total ergot alkaloids, compared to samples of raw rye bran, while with the extrusion process quantity of paspalic acid increased.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:341973
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 on2018-02-23 09:09:33