master's thesis
Effect of extrusion parameters on starch damage and resistant starch content

Duška Miljević (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Metadata
TitleUtjecaj parametara ekstruzije na oštećenje škroba i udio rezistentnog škroba
AuthorDuška Miljević
Mentor(s)Đurđica Ačkar (thesis advisor)
Abstract
Ekstruzija je suvremeni postupak obrade različitih vrsta sirovina i proizvodnje širokog spektra prehrambenih proizvoda. Najznačajnije promjene vezane za škrob su želatinizacija, cijepanje polimera škroba, proizvodnja rezistentnog škroba, modificiranje škrobova i dr. Cilj ovog rada bio je utvrditi utjecaj parametara ekstruzije na oštećenje škroba i udio rezistentnog škroba. Kukuruzne krupice granulacije >500 μm (Specijal) i <500 μm (Resli) ekstrudirane su pri vlažnosti 15 % i 20 % na laboratorijskom jednopužnom ekstruderu pri temperaturnom profilu 135/170/170 °C, uz upotrebu puževa konfiguracije 4:1 i 1:1 te sapnice promjera 4 mm. Dobivenim ekstrudatima ispitana su fizikalna svojstva, oštećenje škroba i udio rezistentnog škroba te su rezultati uspoređeni s kontrolnim neekstrudiranim uzorcima kukuruzne krupice. Dobiveni rezultati pokazali su da su ekspanzijski omjer (EO) i lomljivost ekstrudata bili veći, a nasipna masa i tvrdoća manji kod krupica ekstrudiranih pri nižem sadržaju vlage i uz upotrebu puža konfiguracije 4:1, bez obzira na granulaciju. Ekstruzija je imala značajan utjecaj na oštećenje škroba, pa je tako do većeg oštećenja škroba došlo tijekom ekstruzije upotrebom puža višeg kompresijskog omjera (4:1) te prilikom ekstruzije kukuruznih krupica pri nižoj vlažnosti. Ekstruzija je imala utjecaj i na smanjenje sadržaja rezistentnog škroba, bez obzira na parametre ekstruzije i granulaciju krupice.
Keywordsextrusion corn grits starch resistant starch
Parallel title (English)Effect of extrusion parameters on starch damage and resistant starch content
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 date2013-07-12
Parallel abstract (English)
Extrusion is a modern procedure for processing different types of raw materials and production of wide range of food products. The most significant changes related to starch are gelatinisation, starch-splitting polymers, resistant starch production, modification of starches, etc. The aim of this study was to determine the effect of extrusion parameters on starch damage and resistant starch content. Corn grits with particle size >500 μm (Specijal) and <500 μm (Resli) were extruded at 15% and 20% moisture content on a laboratory single screw extruder, at temperature profile 135/170/170 °C, using screws 4:1 and 1:1, and die 4 mm. Physical properties, starch damage and resistant starch content of the obtained extrudates were determinated, and results were compared with control samples of non-extruded corn grits. The obtained results showed that corn expansion ratio (EO) and fracturabilityof extrudates increased, but bulk density and hardness decreased when corn grits were extruded at lower moisture content, and by using screw 4:1, regardless of granulation. Extrusion had a significant impact on starch damage, so the major damage of starch occurred during extrusion by using screw with higher compression ratio (4:1) and during extrusion of corn grits at a lower moisture content. Extrusion had influence on reduction of resistant starch content, regardless of the extrusion parameters and corn grits granulation.
Parallel keywords (Croatian)ekstruzija kukuruzna krupica škrob rezistentni škrob
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:109:236693
CommitterSanda Hasenay