Utjecaj dodatka zobi na svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice

Tanasković, Ivana

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Utjecaj dodatka zobi na svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice

Ivana Tanasković (2014)

Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

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APA 6th Edition

Tanasković, I. (2014). Utjecaj dodatka zobi na svojstva ekstrudiranih proizvoda na bazi kukuruzne krupice (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:827773

MLA 8th Edition

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

Chicago 17th Edition

Harvard

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 29 January 2020, https://urn.nsk.hr/urn:nbn:hr:109:827773

Vancouver

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 2020 January 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:827773

IEEE

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

Cite this item: https://urn.nsk.hr/urn:nbn:hr:109:827773

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Title	Utjecaj 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
Author	Ivana Tanasković
Mentor	Đurđica Ačkar (mentor)
Committee member	Drago Šubarić (predsjednik povjerenstva)
Committee member	Đurđica Ačkar (član povjerenstva)
Committee member	Jurislav Babić (član povjerenstva)
Committee member	Mirela Kopjar (član povjerenstva)
Granter	Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY (Department of Food Technologies) (Sub-department of Carbohydrates Technology) Osijek
Defense date and country	2014-03-18, 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)
Language	croatian
URN:NBN	urn:nbn:hr:109:827773
Project	Number: 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 programme	Title: 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 resource	Text
File origin	Born digital
Access conditions	Open access
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Created on	2015-09-24 13:03:46