master's thesis
Influence of cocoa shell addition on properties of corn extrudates

Anđela Vrdoljak (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Metadata
TitleUtjecaj dodatka kakao ljuske na svojstva kukuruznih ekstrudata
AuthorAnđela Vrdoljak
Mentor(s)Drago Šubarić (thesis advisor)
Abstract
Ekstruzija je jedan od najznačajnijih procesa u prehrambenoj industriji gdje se vrlo često kao osnovna sirovina koristi kukuruzna krupica. Zbog poboljšanja fizikalno-kemijskih svojstava i nutritivne vrijednosti proizvoda, u kukuruznu krupicu se mogu dodavati brašna različitih žitarica, osušeno voće i povrće i dr. Cilj ovoga rada bio je ispitati utjecaj ekstruzije i dodatka kakao ljuske (s udjelom 5%, 10% i 15%) na svojstva ekstrudata na bazi kukuruzne krupice. Dobivenim ekstrudatima ispitana su fizikalna i reološka svojstva u odnosu na neekstrudirane uzorke. Utvrđeno je da dodatkom kakao ljuske dolazi do smanjenja ekspanzijskog omjera i povećanja nasipne mase, kao i povećanja tvrdoće i smanjenja lomljivosti ekstrudata. Ekstruzija je uzrokovala posvjetljenje kod kukuruzne krupice.Dodatkom kakao ljuske došlo je do potamnjivanja uzoraka. Indeks apsorpcije vode i indeks topljivosti u vodi povećali su se nakon ekstruzije. Dodatkom kakao ljuske i postupkom ekstruzije došlo je do smanjenja viskoznosti vrha te su ekstrudirani uzorci bili manje skloni retrogradaciji, a neekstrudirani su pokazali bolju stabilnost tijekom miješanja na visokoj temperaturi.
Keywordsextrusion corn grits cocoa shell
Parallel title (English)Influence of cocoa shell addition on properties of corn extrudates
Committee MembersJurislav Babić
Drago Šubarić
Marko Jukić
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 date2015-10-21
Parallel abstract (English)
Extrusion is one of the most significant processes 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, in corn meal can be added flours of different grains, dehydrated fruits and vegetables, etc. The aim of the study was to investigatethe properties of corn grits extrudates with addition of cocoa shell (with a share of 5%, 10% and 15%). Physicalandrheologicalproperties ofthe obtainedextrudateswere investigatedinrelationtonon extrudedsamples. Results showed a decrease inexpansionratioandan increaseof bulkdensity, increased extrudatehardnessanddecreased fracturability with addition of cocoa shell.Extrusion caused increase of lightness at samples with corn grits.With addition of cocoa shellsamples became darker. Water absorption and water solubility indexes were increased after extrusion process. The addition of cocoa shell and extrusion decreased peak viscosity and the extruded samples were less prone to retrogradation, but non-extruded samples showed better stability during mixing at high temperature.
Parallel keywords (Croatian)ekstruzija kukuruzna krupica kakao ljuska
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:726320
CommitterIvana Šuvak