Pregled bibliografske jedinice broj: 412849
Influence of wheat flour extrusion cooking on texture and colour of extruded products
Influence of wheat flour extrusion cooking on texture and colour of extruded products // Proceedings of the 2008 Joint Central European Congress. Vol 1. / Ćurić, Duška (ur.).
Zagreb, 2009. str. 375-382 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
CROSBI ID: 412849 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Influence of wheat flour extrusion cooking on texture and colour of extruded products
Autori
Đugum, Jelena ; Ćurić, Duška ; Krvavica, Marina ; Novotni, Dubravka
Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni
Izvornik
Proceedings of the 2008 Joint Central European Congress. Vol 1.
/ Ćurić, Duška - Zagreb, 2009, 375-382
Skup
4th CE Congress of Food ; 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists
Mjesto i datum
Cavtat, Hrvatska, 14.05.2008. - 17.05.2008
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
wheat meal; HTST extrusion cooking; texture; colour
Sažetak
This study elaborates the results of influence of extrusion cooking on texture and colour of wheat meal extruded products as a cereal basis for cereal baby food production. Extrusion cooking has been made in co-rotating twin-screw extruder (APV Baker MPF 50:15) in the testing range: raw material capacity, D=35-40 kg/g, moisture content in extruder, Mc=20-30 %, screw speed, V=150-300rpm and extrusion cooking temperature, Tc=130-150 °C. Texture (Fmax) of extruded wheat meal varies in the range from 20.152-117.824N. Texture (Fmax) has been in a very significant and positive manner influenced by increasing of raw material capacity, D and moisture content in extruder, Mc and decreasing of extrusion cooking temperature, Te as well as by screw speed, V and extrusion cooking temperature Te. Regression model explains 90.16 % of total variability (p<0.0001) of texture, Fmax extruded wheat meal in the testing range of extrusion cooking. Colour varies in the range from 1.63-5.647. Colour intensifies by decreasing of moisture content in extruder, Mc and increasing of screw speed, V. Colour has been significantly influenced by interacting influence of moisture content in extruder and screw speed. Regression model explains 82.37% of the total variability (p<0.0001) of colour extruded wheat meal in the testing range of extrusion cooking.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
POVEZANOST RADA
Projekti:
058-0580696-0702 - Lignani u žitaricama, uljaricama, soji i integralnim pekarskim proizvodima (Ćurić, Duška, MZOS ) ( CroRIS)
Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb
