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master's thesis
Svojstva kukuruznog škroba modificiranog pri različitim temperaturnim profilima ekstruzije
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. urn:nbn:hr:109:417086
Tkalec, Ivana
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

Tkalec, I. (2019). Svojstva kukuruznog škroba modificiranog pri različitim temperaturnim profilima ekstruzije (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:417086

Tkalec, Ivana. "Svojstva kukuruznog škroba modificiranog pri različitim temperaturnim profilima ekstruzije." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:417086

Tkalec, Ivana. "Svojstva kukuruznog škroba modificiranog pri različitim temperaturnim profilima ekstruzije." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:417086

Tkalec, I. (2019). 'Svojstva kukuruznog škroba modificiranog pri različitim temperaturnim profilima ekstruzije', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:417086

Tkalec I. Svojstva kukuruznog škroba modificiranog pri različitim temperaturnim profilima ekstruzije [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:417086

I. Tkalec, "Svojstva kukuruznog škroba modificiranog pri različitim temperaturnim profilima ekstruzije", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:417086

Metadata
TitleSvojstva kukuruznog škroba modificiranog pri različitim temperaturnim profilima ekstruzije
Title (english)Properties of Corn Starch Modified under the Different Temperature Profiles of Extrusion Process
AuthorIvana Tkalec
MentorAntun Jozinović (mentor)
Committee memberDrago Šubarić (predsjednik povjerenstva)
Committee memberAntun Jozinović (član povjerenstva)
Committee memberJurislav Babić (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 country2019-02-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu ispitivan je utjecaj ekstruzije pri različitim temperaturnim profilima na svojstva kukuruznog škroba. Korišteni temperaturni profili su 90/100/120 °C, 100/115/140 °C i 110/140/160 °C. Ispitivani parametri su boja, kapacitet bubrenja, indeks topljivosti u vodi, bistroća (prozirnost) pasti te reološka svojstva škrobnih pasti određenih Brabenderovim mikro visko-amilografom. Modifikacijom se mijenjaju kemijska i fizikalna svojstva škroba što dovodi do povećanja njegove industrijske primjene. Uspoređujući rezultate nativnog škroba s rezultatima modificiranih škrobova vidljivo je da je ekstruzija uvelike pridonijela poboljšanju svojstava škroba. Povišenjem temperature ekstruzije došlo je do sniženja početne temperature želatinizacije, smanjenja viskoznosti škrobnih pasti, veće stabilnosti pri višim temperaturama i smanjenja stupnja retrogradacije. Kapacitet bubrenja i indeks topljivosti u vodi povećali su se s povišenjem temperaturnog profila ekstruzije. Bistroća škrobnih pasti povećala se proporcionalno s temperaturom ekstruzijskog kuhanja, dok je boja ekstrudata bila sve tamnija pri višim temperaturama.
Abstract (english)
In this paper, the influence of extrusion cooking at various temperature profiles on the properties of corn starch was studied. The temperature profiles used in study were 90/100/120 °C, 100/115/140 °C and 110/140/160 °C. Examined parameters were color, swelling capacity, water salubility index, paste clarity (transparency), and rheological properties of starch determined by Brabender's micro visco-amylograph. With modification the physical and chemical properties of starch are changed, which leads to an increase in the industrial use of starch. Comparing the results of native starch with the results of modified starches it is apparent that extrusion greatly contributed to the improvement of starch properties. Increasing the extrusion temperature resulted in lowering the initial gelatinization temperature, decreasing the viscosity of starches, higher stability at higher temperatures and decreasing the retrogradation rate. Swelling capacity and water solubilty index increased with increament of the extrusion temperature profile. Paste clarity increased proportionally to the temperature of extrusion cooking, while the higher extrusion temepratures resulted in darker color of starches.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:417086
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 on2019-02-20 11:53:12