Naslov
Extrudiranje kao novi trend u proizvodnji dječje hrane od žitarica
(Extrusion cooking as a new trend in the cereal baby food production,)

Autori
Đugum, J., Ćurić, D., Kovačević, D., Novotni, D., Krvavica M., Bauman I.

Izvornik
IUFOST 13th World Congress of Food Science & Technology,

Vrsta, podvrsta
Ostale vrste radova, ostalo

Godina
2006

Ključne riječi
dječja hrana; žitarice; ekstruzija
(Baby foods; cereal grain; extrusion cooking)

Sažetak
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 (WAI), water solubility index (WSI), viscosity, colour 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. Extruded samples of high cold paste viscosity and low colour intensity have proven to be better for the instant cereal baby food preparation. Adding the mineral and vitamin premixes after the extrusion in the cereal baby food enrichment contributes the lowering of the production costs as 60 % of vitamins is 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 cereal baby food product types.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA