master's thesis
Properties of corn grits extrudates with addition of sugar beet pulp

Sanja Slišković (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Metadata
TitleSvojstva ekstrudata na bazi kukuruzne krupice s dodatkom izluženih repinih rezanaca
AuthorSanja Slišković
Mentor(s)Jurislav Babić (thesis advisor)
Abstract
Ekstruzija je danas postala nezaobilazan proces u prehrambenoj industriji gdje se vrlo često kao osnovna sirovina koristi kukuruzna krupica. Da bi se poboljšala fizikalno-kemijska svojstva i nutritivna vrijednost ekstrudata u kukuruznu krupicu dodaju se različiti dodaci. Cilj ovog rada bio je ispitati utjecaj dodatka izluženih repinih rezanaca na svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice (omjeri krupica : rezanci = 95:5; 90:10 i 85:15). Smjese vlažnosti 15 % ekstrudirane su u laboratorijskom jednopužnom ekstruderu pri temperaturnom profilu 135/170/170 °C uz upotrebu puža konfiguracije 4:1 i sapnice promjera 4 mm. Dobivenim ekstrudatima ispitana su fizikalna, termofizikalna i reološka svojstva te probavljivost u odnosu na neekstrudirane uzorke. Dobiveni rezultati pokazuju kako je dodatkom repinih rezanaca došlo do smanjenja ekspanzijskog omjera i lomljivosti ekstrudata, a povećanja nasipne mase i tvrdoće ekstrudata. Ekstrudati s repinim rezancima bili su tamniji u odnosu na kontrolni uzorak kukuruzne krupice. Proces ekstruzije je uzrokovao povećanje indeksa apsorpcije vode i indeksa topljivosti u vodi te smanjenje viskoznosti vrha, viskoznosti na 92 °C i viskoznosti na 50 °C. Udio masti ekstruzijom se smanjio, a sadržaj pepela lagano porastao. Dio ekstrudata mogao bi se koristiti kao finalni proizvod (snack), a preostali kao modificirana brašna u pekarskoj industriji.
Keywordsextrusion corn grits sugar beet pulp
Parallel title (English)Properties of corn grits extrudates with addition of sugar beet pulp
Committee MembersDrago Šubarić
Jurislav Babić
Đurđica Ačkar
Borislav Miličević
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 date2015-05-29
Parallel abstract (English)
Extrusion has become an essential process in food industry, where corn grits is often used as main raw material. In order to increase nutritive value and improve physical and chemical properties, different type of supplements are added to corn grits. The aim of this study was to determine the effect of suger beet pulp addition to corn grits (ratio grits : suger beet pulp = 95:5; 90:10 and 85:15) on properties of extrudates. Prepared samples with 15% of moisture content were extruded in the laboratory single screw extruder at temperature profile 135/170/170 °C, using screw with compression ratio 4:1 and die with 4 mm diameter. The physical, thermophysical and rheological properties of extrudates were compared to non-extruded samples. The obtained results showed that addition of sugar beet pulp to corn grits resulted in decrease of expansion ratio (ER) and fracturability, whereas bulk density (BD) and hardness of extrudates increased. Extrudates with sugar beet pulp were darker in relation to control sample of corn grits. Extrusion process resulted in increase of water absorption index (WAI) and water solubility index (WSI), but in decrease of peak, hot and cold viscosities. Fat content decreased by extrusion, but ash content slightly increased. Part of the extrudates could be used as a final product (snack), and the remaining as modified flours in bakery industry.
Parallel keywords (Croatian)ekstruzija kukuruzna krupica repini rezanci
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:294636
CommitterSanda Hasenay