prikaz prve stranice dokumenta Utjecaj parametara ekstruzije na oštećenje škroba i udio rezistentnog škroba
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master's thesis
Utjecaj parametara ekstruzije na oštećenje škroba i udio rezistentnog škroba
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. urn:nbn:hr:109:236693
Miljević, Duška
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

Miljević, D. (2013). Utjecaj parametara ekstruzije na oštećenje škroba i udio rezistentnog škroba (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:236693

Miljević, Duška. "Utjecaj parametara ekstruzije na oštećenje škroba i udio rezistentnog škroba." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:236693

Miljević, Duška. "Utjecaj parametara ekstruzije na oštećenje škroba i udio rezistentnog škroba." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:236693

Miljević, D. (2013). 'Utjecaj parametara ekstruzije na oštećenje škroba i udio rezistentnog škroba', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 08 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:236693

Miljević D. Utjecaj parametara ekstruzije na oštećenje škroba i udio rezistentnog škroba [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2024 September 08] Available at: https://urn.nsk.hr/urn:nbn:hr:109:236693

D. Miljević, "Utjecaj parametara ekstruzije na oštećenje škroba i udio rezistentnog škroba", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:236693

Metadata
TitleUtjecaj parametara ekstruzije na oštećenje škroba i udio rezistentnog škroba
Title (english)Effect of extrusion parameters on starch damage and resistant starch content
AuthorDuška Miljević
MentorĐurđica Ačkar (mentor)
Committee memberDrago Šubarić
Committee memberĐurđica Ačkar
Committee memberJurislav Babić
Committee memberMirela Kopjar
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2013-07-12, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Ekstruzija je suvremeni postupak obrade različitih vrsta sirovina i proizvodnje širokog spektra prehrambenih proizvoda. Najznačajnije promjene vezane za škrob su želatinizacija, cijepanje polimera škroba, proizvodnja rezistentnog škroba, modificiranje škrobova i dr. Cilj ovog rada bio je utvrditi utjecaj parametara ekstruzije na oštećenje škroba i udio rezistentnog škroba. Kukuruzne krupice granulacije >500 μm (Specijal) i <500 μm (Resli) ekstrudirane su pri vlažnosti 15 % i 20 % na laboratorijskom jednopužnom ekstruderu pri temperaturnom profilu 135/170/170 °C, uz upotrebu puževa konfiguracije 4:1 i 1:1 te sapnice promjera 4 mm. Dobivenim ekstrudatima ispitana su fizikalna svojstva, oštećenje škroba i udio rezistentnog škroba te su rezultati uspoređeni s kontrolnim neekstrudiranim uzorcima kukuruzne krupice. Dobiveni rezultati pokazali su da su ekspanzijski omjer (EO) i lomljivost ekstrudata bili veći, a nasipna masa i tvrdoća manji kod krupica ekstrudiranih pri nižem sadržaju vlage i uz upotrebu puža konfiguracije 4:1, bez obzira na granulaciju. Ekstruzija je imala značajan utjecaj na oštećenje škroba, pa je tako do većeg oštećenja škroba došlo tijekom ekstruzije upotrebom puža višeg kompresijskog omjera (4:1) te prilikom ekstruzije kukuruznih krupica pri nižoj vlažnosti. Ekstruzija je imala utjecaj i na smanjenje sadržaja rezistentnog škroba, bez obzira na parametre ekstruzije i granulaciju krupice.
Abstract (english)
Extrusion is a modern procedure for processing different types of raw materials and production of wide range of food products. The most significant changes related to starch are gelatinisation, starch-splitting polymers, resistant starch production, modification of starches, etc. The aim of this study was to determine the effect of extrusion parameters on starch damage and resistant starch content. Corn grits with particle size >500 μm (Specijal) and <500 μm (Resli) were extruded at 15% and 20% moisture content on a laboratory single screw extruder, at temperature profile 135/170/170 °C, using screws 4:1 and 1:1, and die 4 mm. Physical properties, starch damage and resistant starch content of the obtained extrudates were determinated, and results were compared with control samples of non-extruded corn grits. The obtained results showed that corn expansion ratio (EO) and fracturabilityof extrudates increased, but bulk density and hardness decreased when corn grits were extruded at lower moisture content, and by using screw 4:1, regardless of granulation. Extrusion had a significant impact on starch damage, so the major damage of starch occurred during extrusion by using screw with higher compression ratio (4:1) and during extrusion of corn grits at a lower moisture content. Extrusion had influence on reduction of resistant starch content, regardless of the extrusion parameters and corn grits granulation.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:236693
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 10:13:57