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Properties of extruded snack products enriched with Camelina sativa L. cake (CROSBI ID 653220)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

Panak Balentić, Jelena ; Jozinović, Antun ; Ačkar, Đurđica ; Babić, Jurislav ; Miličević, Borislav ; Grec, Marijana ; Jašić, Midhat ; Šubarić, Drago Properties of extruded snack products enriched with Camelina sativa L. cake // Book of abstracts of the 10th International Scientific and Professional Conference With Food to Health / Šubarić, Drago ; Jašić, Midhat (ur.). Osijek : Tuzla: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Farmaceutski fakultet Univerziteta u Tuzli, 2017. str. 145-145

Podaci o odgovornosti

Panak Balentić, Jelena ; Jozinović, Antun ; Ačkar, Đurđica ; Babić, Jurislav ; Miličević, Borislav ; Grec, Marijana ; Jašić, Midhat ; Šubarić, Drago

engleski

Properties of extruded snack products enriched with Camelina sativa L. cake

Extruded snack products are popular among all age groups. Various by-products can be incorporated into the extruded snacks, and one such product is Camelina sativa L. cake, a by-product of oil production, rich in polyphenols, fibre, and protein. Defatted Camelina sativa L. cake (DCC) was added to corn grits in ratios of 3, 6, and 9% d. m., 1% of pectin was added and the moisture of the mixture was set to 15%. The prepared samples were extruded in a laboratory single screw extruder with a 4 mm round die, screw compression ratio of 4:1, at the temperature profile 135/170/170 °C. The obtained extrudates were air- dried and their physical properties and their soluble and insoluble dietary fibre content were determined. The obtained results showed that the addition of DCC resulted in a decrease of the expansion ratio (ER) and an increase of bulk density (BD) of the obtained snack products. Furthermore, the addition of DCC and the extrusion process resulted in a significant colour change, proportional to the amount of DCC. The extrusion process resulted in the increase of the water absorption index (WAI) and the water solubility index (WSI), whereas the addition of DCC did not influence the WAI significantly, and it decreased the WSI. The soluble and insoluble fibre content increased with the addition of DCC. The concluding remark is that DCC was successfully applied in the nutritional fortification of extruded snacks, serving as a good example for the development of new products.

Camelina ; snack ; fibre

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Podaci o prilogu

145-145.

2017.

objavljeno

Podaci o matičnoj publikaciji

Book of abstracts of the 10th International Scientific and Professional Conference With Food to Health

Šubarić, Drago ; Jašić, Midhat

Osijek : Tuzla: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Farmaceutski fakultet Univerziteta u Tuzli

978-953-7005-49-8

2234-9536

Podaci o skupu

10. međunarodni znanstveno-stručni skup Hranom do zdravlja ( 10th International Scientific and Professional Conference With food to health )

poster

12.10.2017-13.10.2017

Osijek, Hrvatska

Povezanost rada

Prehrambena tehnologija