prikaz prve stranice dokumenta Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid
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Scientific paper - Original scientific paper
Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid
Chemical and biochemical engeenering quartely, 29 (2015), 3; 325-342. https://doi.org/10.15255/CABEQ.2014.2159
Obradović, Valentina; Babić, Jurislav; Šubarić, Drago; Jozinović, Antun; Ačkar, Đurđica

Institutional repository: Repository of Polytechnic in Pozega

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Obradović, V., Babić, J., Šubarić, D., Jozinović, A. & Ačkar, Đ. (2015). Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid. Chemical and biochemical engeenering quartely, 29. (3), 325-342. doi: 10.15255/CABEQ.2014.2159

Obradović, Valentina, et al. "Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid." Chemical and biochemical engeenering quartely, vol. 29, no. 3, 2015, pp. 325-342. https://doi.org/10.15255/CABEQ.2014.2159

Obradović, Valentina, Jurislav Babić, Drago Šubarić, Antun Jozinović and Đurđica Ačkar. "Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid." Chemical and biochemical engeenering quartely 29, no. 3 (2015): 325-342. https://doi.org/10.15255/CABEQ.2014.2159

Obradović, V., et al. (2015) 'Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid', Chemical and biochemical engeenering quartely, 29(3), pp. 325-342. doi: 10.15255/CABEQ.2014.2159

Obradović V, Babić J, Šubarić D, Jozinović A, Ačkar Đ. Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid. Chemical and biochemical engeenering quartely [Internet]. 2015 [cited 2024 April 29];29(3):325-342. doi: 10.15255/CABEQ.2014.2159

V. Obradović, J. Babić, D. Šubarić, A. Jozinović and Đ. Ačkar, "Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid", Chemical and biochemical engeenering quartely, vol. 29, no. 3, pp. 325-342, 2015. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:112:752902. [Accessed: 29 April 2024]

Metadata
Title (english)Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid
AuthorValentina Obradović
MBZ: 346690
AuthorJurislav Babić
MBZ: 251532
AuthorDrago Šubarić
MBZ: 179310
AuthorAntun Jozinović
MBZ: 330462
AuthorĐurđica Ačkar
MBZ: 268252
Author's institutionPolytehnic in Pozega
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
The aim of this research was to investigate the influence of the addition of tomato powder (TP) to corn grits at levels 4, 6 or 8 % and the addition of ascorbic acid (AA) at levels 0.5 and 1 %, on total polyphenol content (PF), and antioxidant activity of the extrudates. The hardness and the expansion ratio of the extruded products were also tested. Mathematical models that describe the influence of additives on the mentioned properties were also determined. Extrusion was performed at two temperature regimes: 135/170/170 °C and 100/150/150 °C. Lower temperature regime led to increased hardness and the expansion of extrudates. The addition of tomato and AA led to decreased hardness and the expansion at both temperature regimes. The addition of tomato increased PF and AA compared with pure corn extrudates. Greater degradation of PF and AA was at lower temperature regime. High correlation between PF and AA was demonstrated at both extrusion temperatures.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleChemical and biochemical engeenering quartely
Numberingvol. 29, no. 3, pp. 325-342
p-ISSN0352-9568
DOIhttps://doi.org/10.15255/CABEQ.2014.2159
URN:NBNurn:nbn:hr:112:752902
Publication2015
Document URLhttp://bib.irb.hr/787052
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution 3.0 Unported (CC BY 3.0) icon
Created on2018-10-10 08:37:00