master's thesis
Influence of hazelnut cake addition on properties of supercritical \(CO_{2}\) corn extrudates

Josip Malenica (2017)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitleUtjecaj dodatka pogače lješnjaka na svojstva kukuruznih ekstrudata dobivenih superkritičnom \(CO_{2}\) ekstruzijom
AuthorJosip Malenica
Mentor(s)Antun Jozinović (thesis advisor)
Abstract
Ekstruzija je vrlo značajan proces u prehrambenoj industriji, a kao sirovina za ekstruziju često se koristi kukuruzna krupica. U današnje vrijeme svijest potrošača o kvalitetnoj prehrani je na visokoj razini. Zbog poboljšanja svojstava i nutritivne vrijednosti proizvoda u krupicu se mogu dodavati različiti dodaci. Također, negativne promjene u hrani koje nastaju zbog visoke temperature, mogu se smanjiti primjenom superkritične \(CO_{2}\) ekstruzije (SCFX). Cilj ovog rada bio je ispitati utjecaj SCFX ekstruzije i dodatka odmašćene pogače lješnjaka (u udjelima od 3 %, 6 % i 9 %) na svojstva SCFX ekstrudata. Dobivenim SCFX ekstrudatima ispitana su fizikalna i reološka svojstva te su rezultati uspoređeni s neekstrudiranim uzorcima. Utvrđeno je da dodatkom pogače lješnjaka dolazi do smanjenja ekspanzijskog omjera i povećanja nasipne mase ekstrudata. SCFX ekstruzija uzrokovala je potamnjivanje svih uzoraka. Indeks apsorpcije vode povećao se nakon SCFX ekstruzije kod svih uzoraka, dok se indeks topljivosti u vodi povećao samo kod čiste krupice i dodatka 3 % pogače lješnjaka. Postupkom SCFX ekstruzije i dodatkom pogače lješnjaka došlo je do smanjenja viskoznosti vrha, a SCFX ekstrudati su imali manju sklonost retrogradaciji.
Keywordsextrusion supercritical \(CO_{2}\) hazelnut cake corn grits
Parallel title (English)Influence of hazelnut cake addition on properties of supercritical \(CO_{2}\) corn extrudates
Committee MembersDrago Šubarić (committee chairperson)
Antun Jozinović (committee member)
Tihomir Moslavac (committee member)
Đurđica Ačkar (committee member)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Food Engineering
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 date2017-07-07
Parallel abstract (English)
Extrusion is very significant process in food industry, where corn grits is often used as main raw material. Today consumers are very aware and sensitive about nutrition quality. In order to enhance nutritive value and physical and chemical properties of extruded products, various supplements can be added to corn grits. Also, negative changes in food resulting from high temperatures, can be reduced by using supercritical \(CO_{2}\) extrusion (SCFX). The aim of this study was to investigate the properties of SCFX corn extrudates with addition of defatted hazelnut cake (with a share of 3%, 6% and 9%). Physical and rheological properties of the SCFX extrudates were investigated in relation to non-extruded samples. Results showed a decrease in expansion ratio and increase of bulk density with addition of hazelnut cake. SCFX extrusion caused decrease of lightness in all samples. Water absorption index was increased after SCFX extrusion process for all samples, while water solubility index was increased only for control corn grits and sample with addition of 3% hazelnut cake. Addition of hazelnut cake and SCFX extrusion process decreased peak viscosity and SCFX extrudates were less prone to retrogradation.
Parallel keywords (Croatian)ekstruzija superkritični \(CO_{2}\) pogača lješnjaka kukuruzna krupica
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:589723
CommitterIvana Šuvak