prikaz prve stranice dokumenta Utjecaj temperature i dodataka na fizikalna, kemijska i senzorska svojstva kukuruznih ekstrudata
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doctoral thesis
Utjecaj temperature i dodataka na fizikalna, kemijska i senzorska svojstva kukuruznih ekstrudata
2014. urn:nbn:hr:109:598250
Obradović, Valentina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

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Obradović, V. (2014). Utjecaj temperature i dodataka na fizikalna, kemijska i senzorska svojstva kukuruznih ekstrudata (Doctoral thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:598250

Obradović, Valentina. "Utjecaj temperature i dodataka na fizikalna, kemijska i senzorska svojstva kukuruznih ekstrudata." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:598250

Obradović, Valentina. "Utjecaj temperature i dodataka na fizikalna, kemijska i senzorska svojstva kukuruznih ekstrudata." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:598250

Obradović, V. (2014). 'Utjecaj temperature i dodataka na fizikalna, kemijska i senzorska svojstva kukuruznih ekstrudata', Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:598250

Obradović V. Utjecaj temperature i dodataka na fizikalna, kemijska i senzorska svojstva kukuruznih ekstrudata [Doctoral thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 November 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:598250

V. Obradović, "Utjecaj temperature i dodataka na fizikalna, kemijska i senzorska svojstva kukuruznih ekstrudata", Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:598250

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Metadata
TitleUtjecaj temperature i dodataka na fizikalna, kemijska i senzorska svojstva kukuruznih ekstrudata
Title (english)Influence of temperature and additives on physical, chemical and sensory properties of corn extrudates
AuthorValentina Obradović
MBZ: 346690
MentorJurislav Babić (mentor)
MentorDrago Šubarić (komentor)
Committee memberVerica Dragović-Uzelac (predsjednik povjerenstva)
MBZ: 210975
Committee memberJurislav Babić (član povjerenstva)
Committee memberDrago Šubarić (član povjerenstva)
Committee memberĐurđica Ačkar (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 country2014-05-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Universal decimal classification
(UDC)		664 - Production and preservation of solid foodstuffs
Abstract
Cilj ovog rada bio je primjena različitih vrsta sušenog povrća (rajčice, mrkve i bundeve) i askorbinske kiseline u svrhu unaprjeđenja i razvoja ekstrudiranih snack proizvoda. Provedeno je praćenje utjecaja ekstruzije na fizikalne i kemijske promjene pojedinih sastojaka proizvoda. Rezultati su pokazali kako primjena višeg temperaturnog režima procesa ekstruzije (135/170/170 °C) povoljnije utječe na fizikalna svojstva ekstrudata od nižih temperatura (100/150/150 °C). Dodatak povrća i askorbinske kiseline djelovao je na smanjenje tvrdoće, lomljivosti i ekspanzije ekstrudata, a na povećanje nasipne mase. Dodatkom povrća proizveden je proizvod sa povećanim udjelom pepela, vlakana, proteina, polifenola i antioksidativne aktivnosti, a sa smanjenim udjelom masti u odnosu na ekstrudate od čiste kukuruzne krupice. Ksantofili su stabilniji od karotena tijekom ekstruzije, a dodatak askorbinske kiseline smanjio je degradaciju karotenoida uslijed djelovanja termomehaničkih uvjeta u ekstruderu. Ekstrudati proizvedeni pri višoj temperaturi ekstruzije dobili su vrlo visoke ocjene pri senzorskom ocjenjivanju.
Abstract (english)
The aim of this research was the use of different dried vegetables (tomato, carrots and pumpkins) and ascorbic acid in order to enhance and develop the production of extruded snack products. Research of extrusion influence on physical and chemical changes of product ingredients is done. Results showed that applying higher temperature of extrusion process (135/170/170 °C) had favourable effect on physical properties of extrudates compared to lower temperature (100/150/150 °C). The addition of vegetables and ascorbic acid resulted in decreased hardness, fracturability and expansion, but increased bulk density of extrudates. The addition of vegetables produced product with a higher share of ash, fibre, proteins, polyphenols and antioxidant activity, but lower fat compared to pure corn extrudates. Xanthophylls were more stable than carotenes during extrusion. Ascorbic acid reduced carotenoid degradation due to thermomechanical conditions within the extruder. Extrudates produced at higher extrusion temperature had high marks in sensory evaluation.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:598250
Study programmeTitle: Food Engineering
Study programme type: university
Study level: postgraduate
Academic / professional title: doktor/doktorica znanosti, područje biotehničkih znanosti, polje prehrambena tehnologija (doktor/doktorica znanosti, područje biotehničkih znanosti, polje prehrambena tehnologija)
Type of resourceText
Extent238 str.; 30 cm
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-09 09:13:09