prikaz prve stranice dokumenta Utjecaj dodatka pira na svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice
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master's thesis
Utjecaj dodatka pira na svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice
2013. urn:nbn:hr:109:434745
Pušić, Marija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

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Pušić, M. (2013). Utjecaj dodatka pira na svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:434745

Pušić, Marija. "Utjecaj dodatka pira na svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:434745

Pušić, Marija. "Utjecaj dodatka pira na svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:434745

Pušić, M. (2013). 'Utjecaj dodatka pira na svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 01 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:434745

Pušić M. Utjecaj dodatka pira na svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2025 February 01] Available at: https://urn.nsk.hr/urn:nbn:hr:109:434745

M. Pušić, "Utjecaj dodatka pira na svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:434745

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TitleUtjecaj dodatka pira na svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice
Title (english)Influence of Spelt Flour Addition on Properties of Extruded Products Based on Corn Grits
AuthorMarija Pušić
MentorDrago Šubarić (mentor)
Committee memberJurislav Babić (predsjednik povjerenstva)
Committee memberDrago Šubarić (član povjerenstva)
Committee memberĐurđica Ačkar (član povjerenstva)
Committee memberMirela Kopjar (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 country2013-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Ekstruzija je značajan proces u prehrambenoj industriji, gdje se često kao osnovna sirovina koristi kukuruzna krupica u koju se s ciljem obogaćivanja nutritivne vrijednosti i poboljšanja fizikalno-kemijskih svojstava mogu dodavati brašna različitih žitarica. Cilj ovoga rada bio je ispitati utjecaj dodatka pira na svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice (omjeri kukuruzna krupica Specijal : pir = 80 : 20 i kukuruzna krupica Resli : pir = 80 : 20). Dobivenim ekstrudatima ispitana su fizikalna, termofizikalna i reološka svojstva u odnosu na neekstrudirane uzorke. Utvrđeno je da dodatkom pira 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 pira došlo je do potamnjivanja uzoraka obiju krupica te smanjenja zasićenosti boje. Ekstruzija je uzrokovala povećanje indeksa apsorpcije i indeksa topljivosti u vodi, kao i značajno oštećenje škroba kod svih uzoraka, s tim što je dodatkom pira u oba slučaja smanjena oštećenost škroba. Dodatkom pira i postupkom ekstruzije 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.
Abstract (english)
Extrusion is a significant procedure in food industry, where corn grits is often used as main raw material to which various types of flours can be added to increase nutrition value and to improve physicochemical properties. The aim of this study was to determine the effect of addition of spelt flour on properties of extruded products based on corn grits (ratio corn grits Specijal : spelt flour = 80 : 20 and corn grits Resli : spelt flour = 80 : 20). Physical, thermophysical and rheological properties of the obtained extrudates were investigated in relation to non extruded samples. Results showed a decrease in expansion ratio and an increase of bulk density, increased extrudate hardness and decreased fracturability with addition of spelt flour. Extrusion caused decrease of lightness at samples with corn grits Specijal and increase of lightness at samples with corn grits Resli. With addition of spelt flour samples became darker and color saturation was reduced. After extrusion process water absorption index and water solubility index increased, as well as significant damage of starch in all samples, but addition of spelt flour in both cases reduced damage of starch. Spelt flour addition and extrusion process decreased peak, hot and cold viscosity in all samples, and the extruded samples were less prone to retrogradation.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:434745
ProjectNumber: 113 - 1130473 - 0571
Title: Razvoj novih modificiranih škrobova i primjena u prehrambenoj industriji
Leader: Drago Šubarić
Jurisdiction: Croatia
Funder: Ministarstvo znanosti, obrazovanja i športa
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-11 16:24:20