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Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid


Obradović, Valentina; Babić, Jurislav; Šubarić, Drago; Jozinović, Antun; Ačkar, Đurđica
Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid // Chemical and biochemical engineering quarterly, 29 (2015), 3; 335-342 doi:10.15255/CABEQ.2014.2159 (međunarodna recenzija, članak, znanstveni)


Naslov
Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid

Autori
Obradović, Valentina ; Babić, Jurislav ; Šubarić, Drago ; Jozinović, Antun ; Ačkar, Đurđica

Izvornik
Chemical and biochemical engineering quarterly (0352-9568) 29 (2015), 3; 335-342

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
extrusion ; tomato powder ; ascorbic acid ; hardness ; expansion ratio ; polyphenols ; antioxidant activity

Sažetak
The aim of this research was to investigate the influence of the addition of tomato powder (TP) to corn grits at levels 4, 6 or 8 % and the addition of ascorbic acid (AA) at levels 0.5 and 1 %, on total polyphenol content (PF), and antioxidant activity of the extrudates. The hardness and the expansion ratio of the extruded products were also tested. Mathematical models that describe the influence of additives on the mentioned properties were also determined. Extrusion was performed at two temperature regimes: 135/170/170 °C and 100/150/150 °C. Lower temperature regime led to increased hardness and the expansion of extrudates. The addition of tomato and AA led to decreased hardness and the expansion at both temperature regimes. The addition of tomato increased PF and AA compared with pure corn extrudates. Greater degradation of PF and AA was at lower temperature regime. High correlation between PF and AA was demonstrated at both extrusion temperatures.

Izvorni jezik
Engleski

Znanstvena područja
Kemijsko inženjerstvo, Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
HRZZ-IP-2013-11-1321 - Primjena nusproizvoda prehrambene industrije za razvoj funkcionalnih i okolišno prihvatljivih ekstrudiranih proizvoda i aditiva (Drago Šubarić, )

Ustanove
Prehrambeno-tehnološki fakultet, Osijek,
Veleučilište u Požegi

Citiraj ovu publikaciju

Obradović, Valentina; Babić, Jurislav; Šubarić, Drago; Jozinović, Antun; Ačkar, Đurđica
Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid // Chemical and biochemical engineering quarterly, 29 (2015), 3; 335-342 doi:10.15255/CABEQ.2014.2159 (međunarodna recenzija, članak, znanstveni)
Obradović, V., Babić, J., Šubarić, D., Jozinović, A. & Ačkar, Đ. (2015) Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid. Chemical and biochemical engineering quarterly, 29 (3), 335-342 doi:10.15255/CABEQ.2014.2159.
@article{article, year = {2015}, pages = {335-342}, DOI = {10.15255/CABEQ.2014.2159}, keywords = {extrusion, tomato powder, ascorbic acid, hardness, expansion ratio, polyphenols, antioxidant activity}, journal = {Chemical and biochemical engineering quarterly}, doi = {10.15255/CABEQ.2014.2159}, volume = {29}, number = {3}, issn = {0352-9568}, title = {Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid}, keyword = {extrusion, tomato powder, ascorbic acid, hardness, expansion ratio, polyphenols, antioxidant activity} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


Uključenost u ostale bibliografske baze podataka:


  • BIOSIS Previews (Biological Abstracts)
  • Chemical Engineering and Biotechnology Abstracts
  • Current Biotechnology Abstracts
  • INSPEC


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