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Influence of buckwheat and chestnut flour addition on properties of corn extrudates
Croatian journal of food science and technology, 4 (2012), 1; 26-33. urn:nbn:hr:109:335472
Jozinović, Antun; Šubarić, Drago; Ačkar, Đurđica; Babić, Jurislav; Klarić, Ilija; Kopjar, Mirela; Valek Lendić, Kristina

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Jozinović, A., Šubarić, D., Ačkar, Đ., Babić, J., Klarić, I., Kopjar, M. i Valek Lendić, K. (2012). Influence of buckwheat and chestnut flour addition on properties of corn extrudates. Croatian journal of food science and technology, 4. (1), 26-33. Preuzeto s https://urn.nsk.hr/urn:nbn:hr:109:335472

Jozinović, Antun, et al. "Influence of buckwheat and chestnut flour addition on properties of corn extrudates." Croatian journal of food science and technology, vol. 4, br. 1, 2012, str. 26-33. https://urn.nsk.hr/urn:nbn:hr:109:335472

Jozinović, Antun, Drago Šubarić, Đurđica Ačkar, Jurislav Babić, Ilija Klarić, Mirela Kopjar i Kristina Valek Lendić. "Influence of buckwheat and chestnut flour addition on properties of corn extrudates." Croatian journal of food science and technology 4, br. 1 (2012): 26-33. https://urn.nsk.hr/urn:nbn:hr:109:335472

Jozinović, A., et al. (2012) 'Influence of buckwheat and chestnut flour addition on properties of corn extrudates', Croatian journal of food science and technology, 4(1), str. 26-33. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:109:335472 (Datum pristupa: 25.03.2025.)

Jozinović A, Šubarić D, Ačkar Đ, Babić J, Klarić I, Kopjar M, i sur.. Influence of buckwheat and chestnut flour addition on properties of corn extrudates. Croatian journal of food science and technology [Internet]. 19.07.2012. [pristupljeno 25.03.2025.];4(1):26-33. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:335472

A. Jozinović, et al., "Influence of buckwheat and chestnut flour addition on properties of corn extrudates", Croatian journal of food science and technology, vol. 4, br. 1, str. 26-33, Srpanj 2012. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:335472. [Citirano: 25.03.2025.]

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Podaci o radu
Naslov (engleski)Influence of buckwheat and chestnut flour addition on properties of corn extrudates
AutorAntun Jozinović
AutorDrago Šubarić
AutorĐurđica Ačkar
AutorJurislav Babić
AutorIlija Klarić
AutorMirela Kopjar
AutorKristina Valek Lendić
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
The aim of this study was to determine the effect of buckwheat and chestnut flour addition to corn meal (ratio meal : flour = 70 : 30, 50 : 50 and 30 : 70) on extrudate properties. Blends (25% moisture) were extruded at two temperature regimes: 80/90 °C and 75/180 °C. Physical, chemical and rheological properties, and digestibility of the obtained extrudates were investigated in relation to non extruded samples. Addition of chestnut flour to corn meal resulted in increase of fibre, ash and fat content, and decrease of protein content, while buckwheat flour addition resulted in increase of all measured components. Chestnut and buckwheat flour addition increased whiteness and decreased yellowness of non-extruded samples. While extrusion of corn meal resulted in increase of whiteness, extrusion of both types of mixtures resulted in its decrease. Bulk density increased and expansion ratio, hardness and fracturability decreased by addition of chestnut and buckwheat flour. Extrusion of all investigated samples resulted in decrease of peak, hot and cold viscosity and increase of water absorption index. Total polyphenol content and antioxidant activity increased by the addition of buckwheat and chestnut flour, but the extrusion caused their decrease.
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. 1, str. 26-33
p-ISSN1847-3466
e-ISSN1848-9923
URN:NBNurn:nbn:hr:109:335472
Datum objave publikacije2012-07-19
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/84717
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 16:28:00