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master's thesis
Svojstva kukuruznih ekstrudata s dodatkom pirovih posija
2021. urn:nbn:hr:109:239865
Šimunović, Sara
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

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Šimunović, S. (2021). Svojstva kukuruznih ekstrudata s dodatkom pirovih posija (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:239865

Šimunović, Sara. "Svojstva kukuruznih ekstrudata s dodatkom pirovih posija." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:239865

Šimunović, Sara. "Svojstva kukuruznih ekstrudata s dodatkom pirovih posija." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:239865

Šimunović, S. (2021). 'Svojstva kukuruznih ekstrudata s dodatkom pirovih posija', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:239865

Šimunović S. Svojstva kukuruznih ekstrudata s dodatkom pirovih posija [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 November 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:239865

S. Šimunović, "Svojstva kukuruznih ekstrudata s dodatkom pirovih posija", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:239865

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Metadata
TitleSvojstva kukuruznih ekstrudata s dodatkom pirovih posija
Title (english)Properties of Corn Extrudates with the Addition of Spelt Bran
AuthorSara Šimunović
MentorDrago Šubarić (mentor)
Committee memberĐurđica Ačkar (predsjednik povjerenstva)
Committee memberDrago Šubarić (član povjerenstva)
Committee memberAntun Jozinović (član povjerenstva)
Committee memberJurislav Babić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2021-06-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Pirove posije predstavljaju vrijedni nusproizvod prvenstveno zbog svog velikog udjela prehrambenih vlakana. Pirove posije bile su dodavane u kukuruznu krupicu u udjelima 4, 8 i 12 % s. tv. te su zamjesi bili pripremljeni na 15 % vlage uz dodatak 1 % s. tv. pektina s ciljem dobivanja direktno ekspandiranih snack proizvoda. Uzorci su bili ekstrudirani na laboratorijskom jednopužnom ekstruderu. Dobivenim ekstrudatima nakon sušenja na sobnoj temperaturi bili su određeni sljedeći parametri: ekspanzijski omjer, nasipna masa, boja, tvrdoća i lomljivost, indeks apsorpcije vode i indeks topljivosti u vodi, udio prehrambenih vlakana i udio oštećenog škroba. Dodatak pirovih posija utjecao je na smanjenje ekspanzijskog omjera i povećanja nasipne mase. Tvrdoća se povećavala, dok se lomljivost smanjivala povećanjem udjela pirovih posija. Promjena boje je bivala sve izraženija povećanjem dodatka pirovih posija. Udio prehrambenih vlakana povećao se proporcionalno dodatku pirovih posija. Proces ekstruzije uzrokovao je smanjenje udjela prehrambenih vlakana, te značajnije povećanje udjela oštećenog škroba, indeksa apsorpcije i indeksa topljivosti u vodi.
Abstract (english)
Spelt bran is a valuable by-product primarily due to its high proportion of dietary fiber. Spelt bran was added to corn grits in proportions of 4, 8 and 12% dry matter. These mixtures were prepared at 15% moisture with the addition of 1% dry matter pectin with the aim of obtaining directly expanded snack products. The samples were extruded in a laboratory single-screw extruder. The following parameters were determined to the obtained extrudates after drying at room temperature: expansion ratio, bulk density, color, hardness and fracturability, water absorption index and water solubility index, dietary fiber content and damaged starch content. The addition of spelt bran caused a decrease in expansion ratio and an increase in bulk density. Hardness increased, while fracturability decreased with the increase in spelt bran content. The color change became more pronounced with the addition of spelt bran. The dietary fiber content increased proportionally to the addition of spelt bran. The extrusion process caused a decrease in dietary fiber content and a significant increase in damaged starch content, water absorption index and water solubility index.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:239865
ProjectNumber: -
Title: Primjena nusproizvoda poljoprivredno-prehrambene industrije u proizvodnji novih ekstrudiranih proizvoda
Title: Application of agri-food by-products in the production of new extruded products
Leader: Antun Jozinović
Jurisdiction: Croatia
Funder: LiPS
Funding stream: Županija OSJEČKO-BARANJSKA
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2021-07-05 05:39:33