prikaz prve stranice dokumenta Utjecaj ekstruzije na svojstva smjesa kukuruzne krupice s heljdinim i kestenovim brašnom
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master's thesis
Utjecaj ekstruzije na svojstva smjesa kukuruzne krupice s heljdinim i kestenovim brašnom
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. urn:nbn:hr:109:455010
Jozinović, Antun
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

Jozinović, A. (2011). Utjecaj ekstruzije na svojstva smjesa kukuruzne krupice s heljdinim i kestenovim brašnom (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:455010

Jozinović, Antun. "Utjecaj ekstruzije na svojstva smjesa kukuruzne krupice s heljdinim i kestenovim brašnom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:455010

Jozinović, Antun. "Utjecaj ekstruzije na svojstva smjesa kukuruzne krupice s heljdinim i kestenovim brašnom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:455010

Jozinović, A. (2011). 'Utjecaj ekstruzije na svojstva smjesa kukuruzne krupice s heljdinim i kestenovim brašnom', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 07 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:455010

Jozinović A. Utjecaj ekstruzije na svojstva smjesa kukuruzne krupice s heljdinim i kestenovim brašnom [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2024 September 07] Available at: https://urn.nsk.hr/urn:nbn:hr:109:455010

A. Jozinović, "Utjecaj ekstruzije na svojstva smjesa kukuruzne krupice s heljdinim i kestenovim brašnom", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:455010

Metadata
TitleUtjecaj ekstruzije na svojstva smjesa kukuruzne krupice s heljdinim i kestenovim brašnom
Title (english)Extrusion effect on properties of corn meal mixtures with buckwheat and chestnut flour
AuthorAntun Jozinović
MentorDrago Šubarić (mentor)
Committee memberJurislav Babić
Committee memberDrago Šubarić
Committee memberĐurđica Ačkar
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 country2011-06-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Proizvodnja ekstrudata iz različitih vrsta brašna danas je često primjenjivan proces u prehrambenoj industriji. Cilj ovog rada bio je utvrditi utjecaj postupka ekstruzije na svojstva smjesa kukuruzne krupice s heljdinim i kestenovim brašnom (omjeri krupica : brašno = 70 : 30; 50 : 50 i 30 : 70). Smjese vlažnosti 25 % ekstrudirane su pri dva temperaturna profila: 80/90 °C i 75/180 °C. Dobivenim ekstrudatima ispitana su fizikalna, termofizikalna i reološka svojstva te probavljivost u odnosu na neekstrudirane uzorke. Utvrđeno je povećanje ekspanzijskog omjera i smanjenje nasipne mase pri višoj temperaturi ekstruzije, kao i povećanje lomljivosti te smanjenje tvrdoće većine ekstrudata kod više temperature. Ekstruzija je uzrokovala potamnjivanje i povećanje intenziteta boje uzoraka, i to proporcionalno temperaturi ekstruzije. Moć upijanja vode povećala se, i to znaĉajnije pri višoj temperaturi. Ekstruzija je uzrokovala smanjenje udjela rezistentnog škroba (RS). Udio proteina kod većine uzoraka povećao se, a udio masti smanjio nakon provedenog procesa ekstruzije. Ekstruzija je uzrokovala smanjenje viskoznosti vrha. Udio ukupnih polifenola i antioksidativna aktivnost povećali su se dodatkom heljdinog i kestenovog brašna, ali je ekstruzija uzrokovala njihovo smanjenje.
Abstract (english)
Production of extrudates from different types of flour is used widely in the food industry. The aim of this study was to determine the effect of extrusion process on the properties of mixtures of corn meal with buckwheat and chestnut flour (ratio meal : flour = 70 : 30, 50 : 50 and 30 : 70). Blends (25% moisture) were extruded at two temperature regimes: 80/90 °C and 75/180 °C. Physical, thermophysical and rheological properties, and digestibility of the obtained extrudates were investigated in relation to non extruded samples. Results showed an increase in expansion ratio and the reduction of bulk density at the higher extrusion temperature, and increased fragility and decrease in extrudate hardness of most of extrudates produced at the higher temperatures. Extrusion resulted in darker color and increased intensity of color, proportionally to extrusion temperature. Water absorption index increased proportionally to extrusion temperature. Extrusion caused a reduction of the resistant starch content and peak viscosity. Protein content in most samples increased, and fat content decreased after the extrusion process. Total polyphenol content and antioxidant activity increased by the addition of buckwheat and chestnut flour, but the extrusion caused their decrease.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:455010
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 on2015-12-15 13:01:07