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master's thesis
Svojstva ekstrudata na bazi kukuruzne krupice s dodatkom izluženih repinih rezanaca
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. urn:nbn:hr:109:294636
Slišković, Sanja
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

Slišković, S. (2015). Svojstva ekstrudata na bazi kukuruzne krupice s dodatkom izluženih repinih rezanaca (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:294636

Slišković, Sanja. "Svojstva ekstrudata na bazi kukuruzne krupice s dodatkom izluženih repinih rezanaca." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:294636

Slišković, Sanja. "Svojstva ekstrudata na bazi kukuruzne krupice s dodatkom izluženih repinih rezanaca." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:294636

Slišković, S. (2015). 'Svojstva ekstrudata na bazi kukuruzne krupice s dodatkom izluženih repinih rezanaca', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:294636

Slišković S. Svojstva ekstrudata na bazi kukuruzne krupice s dodatkom izluženih repinih rezanaca [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:294636

S. Slišković, "Svojstva ekstrudata na bazi kukuruzne krupice s dodatkom izluženih repinih rezanaca", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:294636

Metadata
TitleSvojstva ekstrudata na bazi kukuruzne krupice s dodatkom izluženih repinih rezanaca
Title (english)Properties of corn grits extrudates with addition of sugar beet pulp
AuthorSanja Slišković
MentorJurislav Babić (mentor)
MentorAntun Jozinović (pomoć pri izradi, neposredni voditelj)
Committee memberDrago Šubarić (predsjednik povjerenstva)
Committee memberJurislav Babić (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 country2015-05-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Ekstruzija je danas postala nezaobilazan proces u prehrambenoj industriji gdje se vrlo često kao osnovna sirovina koristi kukuruzna krupica. Da bi se poboljšala fizikalno-kemijska svojstva i nutritivna vrijednost ekstrudata u kukuruznu krupicu dodaju se različiti dodaci. Cilj ovog rada bio je ispitati utjecaj dodatka izluženih repinih rezanaca na svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice (omjeri krupica : rezanci = 95:5; 90:10 i 85:15). Smjese vlažnosti 15 % ekstrudirane su u laboratorijskom jednopužnom ekstruderu pri temperaturnom profilu 135/170/170 °C uz upotrebu puža konfiguracije 4:1 i sapnice promjera 4 mm. Dobivenim ekstrudatima ispitana su fizikalna, termofizikalna i reološka svojstva te probavljivost u odnosu na neekstrudirane uzorke. Dobiveni rezultati pokazuju kako je dodatkom repinih rezanaca došlo do smanjenja ekspanzijskog omjera i lomljivosti ekstrudata, a povećanja nasipne mase i tvrdoće ekstrudata. Ekstrudati s repinim rezancima bili su tamniji u odnosu na kontrolni uzorak kukuruzne krupice. Proces ekstruzije je uzrokovao povećanje indeksa apsorpcije vode i indeksa topljivosti u vodi te smanjenje viskoznosti vrha, viskoznosti na 92 °C i viskoznosti na 50 °C. Udio masti ekstruzijom se smanjio, a sadržaj pepela lagano porastao. Dio ekstrudata mogao bi se koristiti kao finalni proizvod (snack), a preostali kao modificirana brašna u pekarskoj industriji.
Abstract (english)
Extrusion has become an essential process in food industry, where corn grits is often used as main raw material. In order to increase nutritive value and improve physical and chemical properties, different type of supplements are added to corn grits. The aim of this study was to determine the effect of suger beet pulp addition to corn grits (ratio grits : suger beet pulp = 95:5; 90:10 and 85:15) on properties of extrudates. Prepared samples with 15% of moisture content were extruded in the laboratory single screw extruder at temperature profile 135/170/170 °C, using screw with compression ratio 4:1 and die with 4 mm diameter. The physical, thermophysical and rheological properties of extrudates were compared to non-extruded samples. The obtained results showed that addition of sugar beet pulp to corn grits resulted in decrease of expansion ratio (ER) and fracturability, whereas bulk density (BD) and hardness of extrudates increased. Extrudates with sugar beet pulp were darker in relation to control sample of corn grits. Extrusion process resulted in increase of water absorption index (WAI) and water solubility index (WSI), but in decrease of peak, hot and cold viscosities. Fat content decreased by extrusion, but ash content slightly increased. Part of the extrudates could be used as a final product (snack), and the remaining as modified flours in bakery industry.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:294636
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 on2015-09-28 12:28:49