prikaz prve stranice dokumenta Effect of screw configuration, moisture content and particle size of corn grits on properties of extrudates
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Effect of screw configuration, moisture content and particle size of corn grits on properties of extrudates
Croatian journal of food science and technology, 4 (2013), 2; 95-101. urn:nbn:hr:109:644974
Jozinović, Antun; Šubarić, Drago; Ačkar, Đurđica; Babić, Jurislav; Planinić, Mirela; Pavoković, Mariana; Blažić, Marijana

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Jozinović, A., Šubarić, D., Ačkar, Đ., Babić, J., Planinić, M., Pavoković, M. i Blažić, M. (2013). Effect of screw configuration, moisture content and particle size of corn grits on properties of extrudates. Croatian journal of food science and technology, 4. (2), 95-101. Preuzeto s https://urn.nsk.hr/urn:nbn:hr:109:644974

Jozinović, Antun, et al. "Effect of screw configuration, moisture content and particle size of corn grits on properties of extrudates." Croatian journal of food science and technology, vol. 4, br. 2, 2013, str. 95-101. https://urn.nsk.hr/urn:nbn:hr:109:644974

Jozinović, Antun, Drago Šubarić, Đurđica Ačkar, Jurislav Babić, Mirela Planinić, Mariana Pavoković i Marijana Blažić. "Effect of screw configuration, moisture content and particle size of corn grits on properties of extrudates." Croatian journal of food science and technology 4, br. 2 (2013): 95-101. https://urn.nsk.hr/urn:nbn:hr:109:644974

Jozinović, A., et al. (2013) 'Effect of screw configuration, moisture content and particle size of corn grits on properties of extrudates', Croatian journal of food science and technology, 4(2), str. 95-101. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:109:644974 (Datum pristupa: 01.04.2025.)

Jozinović A, Šubarić D, Ačkar Đ, Babić J, Planinić M, Pavoković M, i sur.. Effect of screw configuration, moisture content and particle size of corn grits on properties of extrudates. Croatian journal of food science and technology [Internet]. 28.03.2013. [pristupljeno 01.04.2025.];4(2):95-101. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:644974

A. Jozinović, et al., "Effect of screw configuration, moisture content and particle size of corn grits on properties of extrudates", Croatian journal of food science and technology, vol. 4, br. 2, str. 95-101, Ožujak 2013. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:644974. [Citirano: 01.04.2025.]

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Podaci o radu
Naslov (engleski)Effect of screw configuration, moisture content and particle size of corn grits on properties of extrudates
AutorAntun Jozinović
AutorDrago Šubarić
AutorĐurđica Ačkar
AutorJurislav Babić
AutorMirela Planinić
AutorMariana Pavoković
AutorMarijana Blažić
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Autorova ustanovaVeleučilište u Karlovcu
(Odjel prehrambene tehnologije)
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
Extrusion is a modern procedure for processing different types of raw materials and production of wide range of food products, where the corn grits are often used as main raw materials. Therefore the aim of this study was to determine the effect of screw configuration (4:1 and 1:1), moisture content (15% and 20%) and particle size of corn grits (>500 µm and <500 µm) on properties of extrudates. Samples were extruded in the laboratory single screw extruder Brabender 19/20 DN, at temperature profile 135/170/170 °C, using die with 4 mm diameter. Physical and rheological properties, digestibility and starch damage of the obtained extrudates were determined, and results were compared with control samples of non-extruded corn grits. Lower moisture content and usage of screw with compression ratio 4:1 increased expansion ratio and fracturability, but decreased bulk density and hardness of extrudates, regardless of granularity. After extrusion process water absorption index increased, but peak, hot and cold viscosity of all samples decreased, with more pronounced effect in grits extruded with lower moisture content and with screw 4:1. Extrusion caused a reduction of the resistant starch content and increase starch damage of all samples.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaCroatian journal of food science and technology
Brojčani podacivol. 4, br. 2, str. 95-101
p-ISSN1847-3466
e-ISSN1848-9923
URN:NBNurn:nbn:hr:109:644974
Datum objave publikacije2013-03-28
ProjektŠifra: 113-1130473-0571
Naziv (hrvatski): Razvoj novih modificiranih škrobova i primjena u prehrambenoj industriji
Naziv (engleski): Development of new modified starches and their application in food industry
Voditelj: Drago Šubarić
Pravna nadležnost: Hrvatska
Financijer: Ministarstvo znanosti, obrazovanja i mladih Republike Hrvatske
Linija financiranja: zProjects
URL dokumentahttps://hrcak.srce.hr/99616
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Bez prerada 4.0 međunarodna (CC BY-ND 4.0)
Datum i vrijeme pohrane2025-03-25 16:51:16