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master's thesis
Utjecaj dodatka zobi na svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice
2014. urn:nbn:hr:109:827773
Tanasković, Ivana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

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Tanasković, I. (2014). Utjecaj dodatka zobi 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:109:827773

Tanasković, Ivana. "Utjecaj dodatka zobi na svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:827773

Tanasković, Ivana. "Utjecaj dodatka zobi na svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:827773

Tanasković, I. (2014). 'Utjecaj dodatka zobi na svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 05 April 2025, https://urn.nsk.hr/urn:nbn:hr:109:827773

Tanasković I. Utjecaj dodatka zobi na svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2025 April 05] Available at: https://urn.nsk.hr/urn:nbn:hr:109:827773

I. Tanasković, "Utjecaj dodatka zobi na svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:827773

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Metadata
TitleUtjecaj dodatka zobi na svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice
Title (english)Influence of oat flour addition on properties of extruded products based on corn grits
AuthorIvana Tanasković
MentorĐurđica Ačkar (mentor)
Committee memberDrago Šubarić (predsjednik povjerenstva)
Committee memberĐurđica Ačkar (član povjerenstva)
Committee memberJurislav Babić (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 country2014-03-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
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, u kukuruznu krupicu se mogu dodavati brašna različitih žitarica. Cilj ovog istraživanja bio je ispitati utjecaj dodatka zobi na svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice (omjeri kukuruzna krupica Specijal : zob = 80 : 20 i kukuruzna krupica Resli : zob = 80 : 20). Dobivenim ekstrudatima ispitana su fizikalna, termofizikalna i reološka svojstva u odnosu na neekstrudirane uzorke. Istraživanjem je utvrđeno da je dodatkom zobi došlo 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 zobi došlo je do potamnjivanja uzoraka obje vrste kukuruznih krupica te smanjenja zasićenosti boje. Ekstruzijom se povećao indeks apsorpcije (WAI) i indeks topljivosti u vodi (WSI), te je došlo do značajnog oštećenja škroba kod svih uzoraka, s time što je dodatkom zobi u oba slučaja smanjena oštećenost škroba. Postupkom ekstruzije i dodatkom zobi došlo je do smanjenja viskoznosti vrha, viskoznosti pri 92 °C i viskoznosti pri 50 °C kod svih uzoraka te su ekstrudirani uzorci bili manje skloni retrogradaciji.
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, flours of different grains are added to corn grits. The aim of this research was to determine the influence of oat flour addition on properties of extruded products based on corn grits (ratio corn grits Specijal : oat = 80 : 20 and corn grits Resli : oat = 80 : 20). The physical, thermophysical and rheological properties of extrudates were compared to non-extruded samples. Results showed that addition of oat resulted in decrease of the expansion ratio and fracturability of extrudate and increase of bulk density and hardness. Extrusion resulted in increase of brightness of corn grits Specijal, and decrease of brightness of corn grits Resli. The mixing of oat with corn grits resulted in decrease of brightness of both Specijal and Resli samples and reduction of color saturation. Extrusion also resulted in the increase of water absorption (WAI) and water solubility index (WSI), as well as the significant starch damage in all samples. In both cases addition of oat resulted in reduced starch damage. Peak viscosity, viscosities at 92 °C and at 50 °C were decreased after extrusion and with addition of oat in all samples and all extruded samples were less prone to retrogradation.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:827773
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 conditionsOpen access
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Created on2015-09-24 13:03:46