master's thesis
Properties of extruded products based on corn grits with addition of rye

Marta Gelemanović (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Metadata
TitleSvojstva ekstrudiranih proizvoda na bazi kukuruzne krupice s dodatkom raži
AuthorMarta Gelemanović
Mentor(s)Đurđica Ačkar (thesis advisor)
Abstract
Kukuruzna krupica često se koristi kao osnovna sirovina za proizvodnju ekstrudiranih prehrambenih proizvoda, a s ciljem povećanja nutritivne vrijednosti i poboljšanja fizikalno-kemijskih svojstava mogu se dodavati brašna različitih žitarica. Cilj istraživanja bio je ispitati svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice s dodatkom raži (omjeri kukuruzna krupica Specijal : raž = 80 : 20 i kukuruzna krupica Resli : raž = 80 : 20). Dobivenim ekstrudatima ispitana su fizikalna, termofizikalna i reološka svojstva u odnosu na neekstrudirane uzorke. Istraživanjem je utvrđeno da dodatkom raži dolazi do smanjenja ekspanzijskog omjera i povećanja nasipne mase, kao i povećanja tvrdoće i smanjenja lomljivosti ekstrudata. Ekstruzija je uzrokovala posvjetljenje kod kukuruzne krupice Specijal, a potamnjivanje kod kukuruzne krupice Resli. Dodatkom raži došlo je do potamnjivanja uzoraka obiju krupica te smanjenja zasićenosti boje. Ekstruzijom se povećao indeks apsorpcije i indeks topljivosti u vodi, kao i značajno oštećenje škroba kod svih uzoraka, s tim što je dodatkom raži u oba slučaja smanjena oštećenost škroba. Postupkom ekstruzije i dodatkom raži došlo je do smanjenja viskoznosti vrha, viskoznosti pri 92 °C te viskoznosti pri 50 °C kod svih uzoraka te su ekstrudirani uzorci bili manje skloni retrogradaciji.
Keywordsextrusion corn grits rye
Parallel title (English)Properties of extruded products based on corn grits with addition of rye
Committee MembersDrago Šubarić
Đurđica Ačkar
Jurislav Babić
Mirela Kopjar
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 date2013-12-05
Parallel abstract (English)
Corn grits are usually used as basic raw material for producing extruded food products. Flours of different grains are added to increase nutritive value and improve physical and chemical properties. The aim of the study was the investigation of properties of extruded products based on corn grits with the addition of rye (ratio corn grits Specijal : rye = 80 : 20 and corn grits Resli : rye = 80 : 20). The physical, thermophysical and rheological properties of extrudates are compared to non-extruded samples. Addition of rye resulted in decrease of the expansion ratio and fracturability of extrudate and increase of bulk density and hardness. Extrusion resulted in lightening of corn grits Specijal, and darkening of corn grits Resli. The mixing of rye with corn grits resulted in darkening of both Specijal and Resli samples and reducing of saturation of colors. Extrusion also resulted in the increase of water absorption and water solubility index, as well as the significant damage to the starch in all samples. In both cases addition of rye resulted in reduced starch damage. Peak viscosity, viscosities at 92 °C and at 50 °C were decreased after extrusion and with addition of rye in all samples. Extruded samples were less prone to retrogradation.
Parallel keywords (Croatian)ekstruzija kukuruzna krupica raž
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:205777
CommitterSanda Hasenay