prikaz prve stranice dokumenta Utjecaj različitih vrsta žitarica i vode na strukturu ekstrudiranih proizvoda
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professional thesis
Utjecaj različitih vrsta žitarica i vode na strukturu ekstrudiranih proizvoda
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. urn:nbn:hr:109:239656
Bešlić (udano Gorički), Zrinka
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Bešlić (udano Gorički), Z. (2010). Utjecaj različitih vrsta žitarica i vode na strukturu ekstrudiranih proizvoda (Professional thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:239656

Bešlić (udano Gorički), Zrinka. "Utjecaj različitih vrsta žitarica i vode na strukturu ekstrudiranih proizvoda." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:239656

Bešlić (udano Gorički), Zrinka. "Utjecaj različitih vrsta žitarica i vode na strukturu ekstrudiranih proizvoda." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:239656

Bešlić (udano Gorički), Z. (2010). 'Utjecaj različitih vrsta žitarica i vode na strukturu ekstrudiranih proizvoda', Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:239656

Bešlić (udano Gorički) Z. Utjecaj različitih vrsta žitarica i vode na strukturu ekstrudiranih proizvoda [Professional thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:239656

Z. Bešlić (udano Gorički), "Utjecaj različitih vrsta žitarica i vode na strukturu ekstrudiranih proizvoda", Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:239656

Metadata
TitleUtjecaj različitih vrsta žitarica i vode na strukturu ekstrudiranih proizvoda
Title (english)Textural characteristics of extruded product from different types of cereal and with varying water during extrusion process
AuthorZrinka Bešlić (udano Gorički)
MentorŽaneta Ugarčić-Hardi (mentor)
Committee memberLjiljana Primorac (član povjerenstva)
Committee memberŽaneta Ugarčić-Hardi (član povjerenstva)
Committee memberMirela Planinić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Cereal Technology)
Osijek
Defense date and country2010-06-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Zadatak ovoga rada bio je ispitati utjecaj dodatka pšeničnog, kukuruznog i rižinog brašna te različite količine dodane vode u procesu ekstruzije na strukturu ekstrudiranih žitarica za doručak. Pri različitim dodacima vode u procesu ekstruzije (21 %, 23 % i 27 %) proizvedene su ekstrudirane kuglice od mješavine pšenične krupice s pšeničnim, kukuruznim ili rižinim brašnom. Uzorci su pripremljeni sa i bez slatkog premaza. Teksturalna svojstva suhih ekstrudiranih kuglica i kuglica pripremljenih kao obrok s mlijekom provedena su pomoću senzorskih metoda i instrumentalno pomoću analizatora teksture TA.XT Plus. Weibull jednadžba se koristila za nelinearnu estimaciju eksperimentalnih podataka za apsorpciju mlijeka i promjenu hrskavosti u pripremljenom obroku tijekom vremena. Hrskavost suhih ekstrudiranih uzoraka bez premaza je bila mnogo veća od hrskavosti uzoraka s premazom, najveću hrskavost imali su uzorci od čiste pšenične krupice i brašna, a najmanju, uzorci od mješavine pšenične krupice i kukuruznog brašna. Povećanjem količine dodane vode u procesu ekstruzije smanjivala se hrskavost gotovog proizvoda. Apsorpcija mlijeka i gubitak hrskavosti u obroku s mlijekom bili su mnogo jače izraženi i brži kod uzoraka bez premaza u odnosu na uzorke s premazom. Također su utvrdene statistički značajne korelacije između velikog dijela podataka dobivenih ispitivanjem apsorpcije mlijeka, instrumentalnim određivanjem hrskavosti i senzorskim ispitivanjem.
Abstract (english)
Textural characteristics of ready-to-eat breakfast cereals were evaluated in order to determine the influence of wheat, corn and rice flour, as well as varying water addition during extrusion process. Extruded breakfast cereal balls were made of wheat semolina in combination with wheat, corn or rice flour. Three different levels of water addition (21%, 23% and 27%) were used during extrusion process. Samples were prepared with and without surface sugar coating. Sensory and instrumental assessments (TA.XT Plus) were used to evaluate textural attributes of dry samples and samples during immersion in milk. Weibull equation was used for nonlinear estimation of experimental data obtained for milk absorption and crispiness as a function of time in the bowl. Crispiness of dry extruded balls without coating was much higher than for samples with coating. The highest values for crispness were observed for wheat extruded balls and lowest for samples with corn flour addition. Increasing water addition during extrusion process significantly increased crispness of ready-to-eat breakfast cereals. Rate of milk absorption and loss of crispiness were significantly higher for samples without coating than for samples with coating. Also, significant correlations were found between data obtained from milk absorption measurements, sensory scores and instrumental evaluation.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:239656
ProjectNumber: 113-1130475-2722
Title: Unapređenje kakvoće, trajnosti i funkcionalnosti proizvoda na bazi pšenice
Title: Improvement of quality, shelf life and functionality of wheat-based products
Leader: Daliborka Koceva Komlenić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
Study programmeTitle: Food Safety and Quality
Study programme type: university
Study level: postgraduate specialist
Academic / professional title: sveučilišni/a specijalist/ specijalistica sigurnosti i kvalitete hrane (sveučilišni/a specijalist/ specijalistica sigurnosti i kvalitete hrane)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-21 12:44:41