master's thesis
Characteristics of barley flour and apple pomace mixtures modified by extrusion

Ivana Jakobović (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Metadata
TitleSvojstva smjesa ječmenog brašna i tropa jabuke modificiranih postupkom ekstruzije
AuthorIvana Jakobović
Mentor(s)Đurđica Ačkar (thesis advisor)
Abstract
Cilj ovog rada bio je utvrditi utjecaj procesa ekstruzije na svojstva smjesa ječmenog brašna i tropa jabuke. Omjeri smjesa (ječmeno brašno : trop jabuka) korištenih u istraživanju su: 85 : 15, 70 : 30, 55 : 45. Smjese vlažnosti 30 % ekstrudirane su pri temperaturnom profilu 70/90/110 °C. Istraživanje je obuhvatilo određivanje fizikalnih i reoloških svojstava neekstrudiranih i ekstrudiranih uzoraka. Istraživanjem je utvrđeno da je dodatkom tropa jabuke došlo do smanjenja viskoznosti ekstrudata. Ekstruzija je uzrokovala smanjenje broja padanja, a povećanjem udjela tropa jabuke trend opadanja se nastavio. Sedimentacijska vrijednost bila je niska i kod ekstrudiranih i neekstrudiranih uzoraka zbog malog sadržaja proteina u sastavu smjese. Ekstrudirani uzorci imali su veću sposobnost upijanja vode, a ona se smanjivala povećanjem udjela tropa jabuke. Zbog narušenosti glutena stabilnost tijesta bila je 0. Farinografski broj kvalitete bio je značajno veći kod ekstrudiranih uzoraka, a povećavao se s povećanjem udjela tropa jabuke.
Keywordsextrusion flour barley apple pomace
Parallel title (English)Characteristics of barley flour and apple pomace mixtures modified by extrusion
Committee MembersDrago Šubarić (committee chairperson)
Đurđica Ačkar (committee member)
Gordana Šimić (committee member)
Jurislav Babić (committee member)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Carbohydrates Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2016-10-07
Parallel abstract (English)
The aim of this study was to determine the effect of extrusion process on the properties of mixtures of barley flour and apple pomace. Mixture ratios (barley flour : apple pomace) used in this study were: 85 : 15, 70 : 30 and 55 : 45. Mixtures with 30 % moisture content were extruded at temperature regime 70/90/110 °C. The research included determination of physical and rheological properties of non-extruded and extruded samples. It was found that with addition of apple pomace viscosity of extrudates decreased. Extrusion caused reduction of falling number. Increasing of apple pomace in mixtures resulted in decrease of falling number. Sedimentation value was low in non-extruded and extruded samples because of small amount of proteins in mixtures. Extrusion also resulted in increase of water absorption. Dough stability was 0, due to lower quantity and poor quality of gluten. Extruded samples had bigger farinograph quality number and it increased with increasing of apple pomace content.
Parallel keywords (Croatian)ekstruzija brašno ječam trop jabuke
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:118339
CommitterIvana Šuvak