prikaz prve stranice dokumenta Svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice s dodatkom raži
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master's thesis
Svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice s dodatkom raži
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. urn:nbn:hr:109:205777
Gelemanović, Marta
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

Gelemanović, M. (2013). Svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice s dodatkom raži (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:205777

Gelemanović, Marta. "Svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice s dodatkom raži." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:205777

Gelemanović, Marta. "Svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice s dodatkom raži." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:205777

Gelemanović, M. (2013). 'Svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice s dodatkom raži', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:205777

Gelemanović M. Svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice s dodatkom raži [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:205777

M. Gelemanović, "Svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice s dodatkom raži", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:205777

Metadata
TitleSvojstva ekstrudiranih proizvoda na bazi kukuruzne krupice s dodatkom raži
Title (english)Properties of extruded products based on corn grits with addition of rye
AuthorMarta Gelemanović
MentorĐurđica Ačkar (mentor)
Committee memberDrago Šubarić (predsjednik povjerenstva)
Committee memberĐurđica Ačkar (član povjerenstva)
Committee memberJurislav Babić (član povjerenstva)
Committee memberMirela Kopjar (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 country2013-12-05, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Kukuruzna krupica često se koristi kao osnovna sirovina za proizvodnju ekstrudiranih prehrambenih proizvoda, a s ciljem povećanja nutritivne vrijednosti i poboljšanja fizikalno-kemijskih svojstava mogu se dodavati brašna različitih žitarica. Cilj istraživanja bio je ispitati svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice s dodatkom raži (omjeri kukuruzna krupica Specijal : raž = 80 : 20 i kukuruzna krupica Resli : raž = 80 : 20). Dobivenim ekstrudatima ispitana su fizikalna, termofizikalna i reološka svojstva u odnosu na neekstrudirane uzorke. Istraživanjem je utvrđeno da dodatkom raži dolazi do smanjenja ekspanzijskog omjera i povećanja nasipne mase, kao i povećanja tvrdoće i smanjenja lomljivosti ekstrudata. Ekstruzija je uzrokovala posvjetljenje kod kukuruzne krupice Specijal, a potamnjivanje kod kukuruzne krupice Resli. Dodatkom raži došlo je do potamnjivanja uzoraka obiju krupica te smanjenja zasićenosti boje. Ekstruzijom se povećao indeks apsorpcije i indeks topljivosti u vodi, kao i značajno oštećenje škroba kod svih uzoraka, s tim što je dodatkom raži u oba slučaja smanjena oštećenost škroba. Postupkom ekstruzije i dodatkom raži došlo je do smanjenja viskoznosti vrha, viskoznosti pri 92 °C te viskoznosti pri 50 °C kod svih uzoraka te su ekstrudirani uzorci bili manje skloni retrogradaciji.
Abstract (english)
Corn grits are usually used as basic raw material for producing extruded food products. Flours of different grains are added to increase nutritive value and improve physical and chemical properties. The aim of the study was the investigation of properties of extruded products based on corn grits with the addition of rye (ratio corn grits Specijal : rye = 80 : 20 and corn grits Resli : rye = 80 : 20). The physical, thermophysical and rheological properties of extrudates are compared to non-extruded samples. Addition of rye resulted in decrease of the expansion ratio and fracturability of extrudate and increase of bulk density and hardness. Extrusion resulted in lightening of corn grits Specijal, and darkening of corn grits Resli. The mixing of rye with corn grits resulted in darkening of both Specijal and Resli samples and reducing of saturation of colors. Extrusion also resulted in the increase of water absorption and water solubility index, as well as the significant damage to the starch in all samples. In both cases addition of rye resulted in reduced starch damage. Peak viscosity, viscosities at 92 °C and at 50 °C were decreased after extrusion and with addition of rye in all samples. Extruded samples were less prone to retrogradation.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:205777
ProjectNumber: 113 - 1130473 - 0571
Title: Razvoj novih modificiranih škrobova i primjena u prehrambenoj industriji
Leader: Drago Šubarić
Jurisdiction: Croatia
Funder: Ministarstvo znanosti, obrazovanja i športa
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-11 08:52:52