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master's thesis
Svojstva kukuruznih ekstrudata s dodatkom tropa starih sorti jabuka
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. urn:nbn:hr:109:028854
Tešanov, Ena
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

Tešanov, E. (2024). Svojstva kukuruznih ekstrudata s dodatkom tropa starih sorti jabuka (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:028854

Tešanov, Ena. "Svojstva kukuruznih ekstrudata s dodatkom tropa starih sorti jabuka." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:028854

Tešanov, Ena. "Svojstva kukuruznih ekstrudata s dodatkom tropa starih sorti jabuka." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:028854

Tešanov, E. (2024). 'Svojstva kukuruznih ekstrudata s dodatkom tropa starih sorti jabuka', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 July 2024, https://urn.nsk.hr/urn:nbn:hr:109:028854

Tešanov E. Svojstva kukuruznih ekstrudata s dodatkom tropa starih sorti jabuka [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2024 July 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:028854

E. Tešanov, "Svojstva kukuruznih ekstrudata s dodatkom tropa starih sorti jabuka", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:028854

Metadata
TitleSvojstva kukuruznih ekstrudata s dodatkom tropa starih sorti jabuka
Title (english)Properties of Corn Extrudates with the Addition of Apple Pomace from Old Apple Varieties
AuthorEna Tešanov
MentorAntun Jozinović (mentor)
MentorAnte Lončarić (komentor)
Committee memberJurislav Babić (predsjednik povjerenstva)
Committee memberAntun Jozinović (član povjerenstva)
Committee memberAnte Lončarić (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 country2024-07-05, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Kao glavna sirovina za proizvodnju ekstrudiranih proizvoda koristi se kukuruzna krupica, a u nju se mogu dodavati neke druge sirovine kako bi se poboljšala nutritivna vrijednost ekstrudata. Cilj ovoga rada je ispitati svojstva ekstrudata koji su nastali iz smjesa kukuruzna krupica : trop starih sorti jabuka u omjerima 96 : 4, 92 : 8, 88 : 12. Smjese vlažnosti 15 % ekstrudirane su pri temperaturnom profilu 135/170/170 °C. Ekstrudatima su se određivali sljedeći parametri: ekspanzijski omjer, nasipna masa, boja, tvrdoća i lomljivost, indeks apsorpcije vode i indeks topljivosti u vodi, udio ukupnih polifenola i antioksidativna aktivnost. Provedbom istraživanja utvrđeno je da se smanjio ekspanzijski omjer ekstrudata, dok se nasipna masa povećala. Došlo je do povećanja tvrdoće i smanjenja lomljivosti ekstrudata. Uzorci su potamnili te se smanjila zasićenost boje dodatkom tropa starih sorti jabuka i procesom ekstruzije. Indeks apsorpcije i indeks topljivosti u vodi su se povećali procesom ekstruzije. Udio polifenola i antioksidansa se povećava dodatkom tropa starih sorti jabuka, ali se smanjuje procesom ekstruzije. Ekstruzijom se smanjuju vrijednosti viskoznosti vrha, viskoznosti pri 92 °C i viskoznosti pri 50 °C te su retrogradaciji bili manje skloni ekstrudirani uzorci.
Abstract (english)
Corn meal is used as the main raw material for the production of extruded products, and some other raw materials can be added to it in order to improve the nutritional value of the extrudates. The aim of this work is to examine the properties of the extrudates that were created from the mixture of corn meal and apple pomace of old apple varities in the proportions 96 : 4, 92 : 8, 88 : 12. Mixtures with a moisture content of 15% were extruded at a temperature profile of 135/170/170 °C. The following parameters were determined with extrudates: expansion ratio, bulk density, color, hardness and fracturability, water absorption index and water solubility index, proportion of total polyphenols and antioxidant activity. Furthermore, it was determined that the expansion ratio of the extrudate decreased, while the bulk density increased. There was an increase in hardness and a decrease in fracturability of extrudates. The samples darkened and the color saturation decreased due to the addition of old apple varieties and the extrusion process. The absorption index and water solubility index increased with the extrusion process. The proportion of polyphenols and antioxidants increases with the addition of apple pomace of old apple varities, but decreases with the extrusion process. Extrusion reduces the peak viscosity, viscosity at 92 °C and viscosity at 50 °C, and extruded samples were less prone to retrogradation.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:028854
ProjectNumber: UIP-2020-02-8461
Title: Mogućnost iskorištavanja tradicionalnih sorti jabuka za proizvodnju jabuka i soka od jabuka sa smanjenim udjelom patulina
Title: The possibility of exploiting traditional apple cultivars for the production of apples and apple juice with the reduced patulin content
Acronym: TRAPROCk
Leader: Ante Lončarić
Jurisdiction: Croatia
Funder: Hrvatska zaklada za znanost
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: sveučilišni/a magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (sveučilišni/a magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-ShareAlike 4.0 International (CC BY-SA 4.0) icon
Created on2024-07-12 07:54:12