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Extrusion cooking as a new trend in cereal baby food production


Đugum, Jelena; Ćurić, Duška; Kovačević, Dragan; Novotni, Dubravka; Krvavica Marina
Extrusion cooking as a new trend in cereal baby food production // Book of Papers of the 13th World Congress of Food Science and Technology, Food is Life,
Nantes, 2006. str. 931-932 (poster, međunarodna recenzija, cjeloviti rad (in extenso), ostalo)


Naslov
Extrusion cooking as a new trend in cereal baby food production

Autori
Đugum, Jelena ; Ćurić, Duška ; Kovačević, Dragan ; Novotni, Dubravka ; Krvavica Marina

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), ostalo

Izvornik
Book of Papers of the 13th World Congress of Food Science and Technology, Food is Life, / - Nantes, 2006, 931-932

Skup
World Congress of Food Science and Technology, Food is Life (13 ; 2006)

Mjesto i datum
Nantes Francuska, 17.-21.09.2006

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Backing; biosensor; canning; chiling; milling; freezing; drying

Sažetak
The production of different kinds of cereal baby food product is based on traditional technology drum drying process, which is time and energy consuming process. Application of HTST extrusion on production of extruded flours is taking more and more important role because the energy needs are reduced on a third of traditional production. In this study the influence of different extrusion cooking conditions such as moisture content (15-35 % of dm), screw speed (132-318 rpm), feed rate (23-52 kg dm) and barrel temperature (120-160 °C) on physical and chemical properties of wheat flour extrudates (water absorption index, water solubility' index, viscosity, color and protein content) was investigated. All extrudates were milled and sieved and in each fraction physical and chemical parameters were determined. The optimal conditions of extrusion. cooking of wheat flour were: moisture content 20-30 % of dm ; screw speed 150-315 rpm ; feed rate 37.5 kg dm and barrel temperature 140 °C. The wheat flour extrudates with WAI from 6 to 10, and WSI ≤ 25 had shown the best characteristics. The extruded samples of high cold paste viscosity' and LOW color intensity have proven to, be better fur instant cereal baby food preparation. Process of cereal baby food enrichment with minerals and vitamins is usually done by adding the premixes after the extrusion. which also. contributes to the lowering of the production. costs because of well known. 60 % vitamins lost during the thermal processing such as drum drying and HTST extrusion. Extruded wheat flour can be used as a. basic component in production of different kinds of cereal baby food products.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
0113008

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb