Naslov
Properties of barley flour and apple pomace mixtures modified by extrusion process

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

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

Izvornik
52nd Croatian & 12th International Symposium on Agriculture Book of Abstracts / Vila, Sonja ; Antunović, Zvonko - Osijek : Poljoprivredni fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2017, 149-150

Skup
52nd Croatian & 12th International Symposium on Agriculture

Mjesto i datum
Dubrovnik, Hrvatska, 12.02.2017. - 17.02.2017

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
extrusion, barley flour, apple pomace

Sažetak
Extrusion is the process which is used for the production of a wide range of final products (pasta, snacks, meat products, confectionery, etc.), as well as for modification of various types of flours in order to improve their properties. The aim of this study was to determine the effect of extrusion process on the properties of mixtures of barley flour and apple pomace. Mixture ratios (barley flour : apple pomace) used in this study were: 85 : 15, 70 : 30 and 55 : 45. Mixtures with 30 % moisture content were extruded at the temperature regime 70/90/110 °C. The research included determination of physical and rheological properties of non-extruded and extruded samples. It was found that with addition of apple pomace viscosity of extrudates decreased. Extrusion caused reduction of falling number. Increasing of apple pomace content in mixtures resulted in decrease of falling number. Sedimentation values were low both in non-extruded and extruded samples, probably due to low content of proteins in mixtures. Extrusion also resulted in increase of water absorption index. Dough stability was 0, due to lower quantity and poor quality of gluten. Extruded samples had higher farinograph quality number, which increased with increasing of apple pomace content.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA