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Pregled bibliografske jedinice broj: 942534

Third generation snack products enriched with defatted hemp cake


Panak Balentić, Jelena; Jozinović, Antun; Ačkar, Đurđica; Babić, Jurislav; Miličević, Borislav; Jokić, Stela; Bilić, Mate; Šubarić, Drago
Third generation snack products enriched with defatted hemp cake // 7th International Dietary Fibre Conference 2018 Book of Abstracts
Beč: ICC – International Association for Cereal Science and Technology, 2018. str. 137-137 (poster, međunarodna recenzija, sažetak, znanstveni)


Naslov
Third generation snack products enriched with defatted hemp cake

Autori
Panak Balentić, Jelena ; Jozinović, Antun ; Ačkar, Đurđica ; Babić, Jurislav ; Miličević, Borislav ; Jokić, Stela ; Bilić, Mate ; Šubarić, Drago

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
7th International Dietary Fibre Conference 2018 Book of Abstracts / - Beč : ICC – International Association for Cereal Science and Technology, 2018, 137-137

Skup
7th International Dietary Fibre Conference 2018 - From Diversity in Food, Fermentation and Health

Mjesto i datum
Rotterdam, Nizozemska, 04-06.06.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Hemp cake, supercritical CO2, third generation snacks, dietary fibres, resistant starch

Sažetak
Indirectly expanded snack products, also called third generation snacks (3G), are extruded at lower temperatures and then expanded by microwave heating, deep-fat frying, or by hot air. They are tasty, easy to consume, and can be nutritionally enriched with different supplements. Hemp cake, by-product of hemp oil production, is good source of proteins and fibres and can be incorporated in snack products. Defatted hemp cake was added to corn grits in ratios of 3, 6 and 9% d. m. Prepared samples were extruded in laboratory single screw extruder at temperature profile: 90/110/120 °C with the injection of supercritical CO2 (injection pressure: 140 bar) during the extrusion process in between of second and third heating zone. Obtained extrudates were air-dried, and then expanded by microwave heating. Expansion ratio (ER) and bulk density (BD) of obtained 3G snacks were determined according previous investigations (Jozinović et al., 2016), while the resistant starch (RS) content was determined according to AOAC 2002.02 method, starch damage (DS) according to AACC 76-31.01 and soluble and insoluble dietary fibre according to AOAC 991.43. The obtained results showed that the addition of defatted hemp cake to corn grits resulted in decrease of expansion ratio (ER), whereas bulk density (BD) of 3G snacks increased. Soluble and insoluble dietary fibre increased with the addition of defatted hemp cake, while DS decreased. RS content was almost the same for the all three rations of hemp cake, but decreased significantly with extrusion process. Finally, it can be concluded that hemp cake can be successfully applied in the production of nutritionally improved 3G corn snack products, and supercritical CO2 can be used for production of 3G snacks, without addition of any other blowing agent or additive.

Izvorni jezik
Engleski

Znanstvena područja
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