prikaz prve stranice dokumenta Effect of screw configuration, moisture content and particle size of corn grits on properties of extrudates
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Scientific paper - Original scientific paper
Effect of screw configuration, moisture content and particle size of corn grits on properties of extrudates
Croatian journal of food science and technology, 4 (2013), 2; 95-101. urn:nbn:hr:109:644974
Jozinović, Antun; Šubarić, Drago; Ačkar, Đurđica; Babić, Jurislav; Planinić, Mirela; Pavoković, Mariana; Blažić, Marijana

Institutional repository: Repository of the Faculty of Food Technology Osijek

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Jozinović, A., Šubarić, D., Ačkar, Đ., Babić, J., Planinić, M., Pavoković, M. & Blažić, M. (2013). Effect of screw configuration, moisture content and particle size of corn grits on properties of extrudates. Croatian journal of food science and technology, 4. (2), 95-101. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:644974

Jozinović, Antun, et al. "Effect of screw configuration, moisture content and particle size of corn grits on properties of extrudates." Croatian journal of food science and technology, vol. 4, no. 2, 2013, pp. 95-101. https://urn.nsk.hr/urn:nbn:hr:109:644974

Jozinović, Antun, Drago Šubarić, Đurđica Ačkar, Jurislav Babić, Mirela Planinić, Mariana Pavoković and Marijana Blažić. "Effect of screw configuration, moisture content and particle size of corn grits on properties of extrudates." Croatian journal of food science and technology 4, no. 2 (2013): 95-101. https://urn.nsk.hr/urn:nbn:hr:109:644974

Jozinović, A., et al. (2013) 'Effect of screw configuration, moisture content and particle size of corn grits on properties of extrudates', Croatian journal of food science and technology, 4(2), pp. 95-101. Available at: https://urn.nsk.hr/urn:nbn:hr:109:644974 (Accessed 03 April 2025)

Jozinović A, Šubarić D, Ačkar Đ, Babić J, Planinić M, Pavoković M, and sur.. Effect of screw configuration, moisture content and particle size of corn grits on properties of extrudates. Croatian journal of food science and technology [Internet]. 2013 March 28 [cited 2025 April 03];4(2):95-101. Available at: https://urn.nsk.hr/urn:nbn:hr:109:644974

A. Jozinović, et al., "Effect of screw configuration, moisture content and particle size of corn grits on properties of extrudates", Croatian journal of food science and technology, vol. 4, no. 2, pp. 95-101, March 2013. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:109:644974. [Accessed: 03 April 2025]

Metadata
Title (english)Effect of screw configuration, moisture content and particle size of corn grits on properties of extrudates
AuthorAntun Jozinović
AuthorDrago Šubarić
AuthorĐurđica Ačkar
AuthorJurislav Babić
AuthorMirela Planinić
AuthorMariana Pavoković
AuthorMarijana Blažić
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Author's institutionKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
Extrusion is a modern procedure for processing different types of raw materials and production of wide range of food products, where the corn grits are often used as main raw materials. Therefore the aim of this study was to determine the effect of screw configuration (4:1 and 1:1), moisture content (15% and 20%) and particle size of corn grits (>500 µm and <500 µm) on properties of extrudates. Samples were extruded in the laboratory single screw extruder Brabender 19/20 DN, at... More temperature profile 135/170/170 °C, using die with 4 mm diameter. Physical and rheological properties, digestibility and starch damage of the obtained extrudates were determined, and results were compared with control samples of non-extruded corn grits. Lower moisture content and usage of screw with compression ratio 4:1 increased expansion ratio and fracturability, but decreased bulk density and hardness of extrudates, regardless of granularity. After extrusion process water absorption index increased, but peak, hot and cold viscosity of all samples decreased, with more pronounced effect in grits extruded with lower moisture content and with screw 4:1. Extrusion caused a reduction of the resistant starch content and increase starch damage of all samples. Less
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleCroatian journal of food science and technology
Numberingvol. 4, no. 2, pp. 95-101
p-ISSN1847-3466
e-ISSN1848-9923
URN:NBNurn:nbn:hr:109:644974
Publication2013-03-28
ProjectNumber: 113-1130473-0571
Title (croatian): Razvoj novih modificiranih škrobova i primjena u prehrambenoj industriji
Title (english): Development of new modified starches and their application in food industry
Leader: Drago Šubarić
Jurisdiction: Croatia
Funding stream: zProjects
Document URLhttps://hrcak.srce.hr/99616
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2025-03-25 16:51:16
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