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Pregled bibliografske jedinice broj: 581757

Enrichment of Gluten-free Extrudates with Flaxseed

Čukelj, Nikolina; Jankec, Igor; Kraljić, Klara; Novotni, Dubravka; Smerdel, Bojana; Ćurić, Duška
Enrichment of Gluten-free Extrudates with Flaxseed // Proceedings of 6th Central European Congress on Food / Lević, Jovanka (ur.).
Novi Sad: “Futura” – Novi Sad, 2012. str. 209-214 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)

Enrichment of Gluten-free Extrudates with Flaxseed

Čukelj, Nikolina ; Jankec, Igor ; Kraljić, Klara ; Novotni, Dubravka ; Smerdel, Bojana ; Ćurić, Duška

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

Proceedings of 6th Central European Congress on Food / Lević, Jovanka - Novi Sad : “Futura” – Novi Sad, 2012, 209-214


6th Central European Congress on Food

Mjesto i datum
Novi Sad, Srbija, 23-26.05.2012

Vrsta sudjelovanja

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Antioxidants; extrusion; gluten-free; flaxseed; lignans; omega-3 fatty acids

This study aimed to investigate the influence of flaxseed addition on technological and nutritional quality of gluten-free extruded product. Ground flaxseed was added in amounts of 3, 5 and 7 g/100 g to corn meal and rice flour mixture (1:1) and extruded by twin-screw co-rotating extruder. Enrichment with flaxseed resulted in significantly lower expansion ratio and higher bulk density of extrudates, but peak viscosity, water absorption and water solubility indices were barely modified. The content of protein, total fibre, and unsaturated, saturated and omega-3 fats significantly positively correlated to the flaxseed amount. In all extrudates saturated fats were lower than 1 g/100 g, and the average energy value was 379±3 kcal/100 g. In 7% flaxseed enriched sample, the total phenolics content determined by Folin-Ciocalteu method was higher by 45% compared to the non-enriched, and its lignan content determined by GC-ECD method was 14.44 mg/100 g vs. 0.06 mg/100 g in the control sample. However, the antioxidant capacity evaluated using DPPH and ABTS assay was similar among samples. In conclusion, the addition of ground flaxseed in amount of 5% can be recommended for the enrichment of gluten-free snack or breakfast cereal. Such product could be labelled as a source of fibre and high in omega-3 fatty acids according to a valid EU regulation.

Izvorni jezik

Znanstvena područja
Prehrambena tehnologija


Projekt / tema
058-0580696-0702 - Lignani u žitaricama, uljaricama, soji i integralnim pekarskim proizvodima (Duška Ćurić, )

Prehrambeno-biotehnološki fakultet, Zagreb