Naslov
Resistant starch and polyphenol contents in Camelina sativa L. enriched extruded snack products

Autori
Panak, Jelena ; Jozinović, Antun ; Ačkar, Đurđica ; Babić, Jurislav ; Miličević, Borislav ; Pajin, Biljana ; Jašić, Midhat ; Šubarić, Drago

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

Izvornik
FIFTH INTERNATIONAL CONFERENCE SUSTAINABLE POSTHARVEST AND FOOD TECHNOLOGIES - INOPTEP 2017 AND XXIX NATIONAL CONFERENCE PROCESSING AND ENERGY IN AGRICULTURE - PTEP 2017 PROCEEDINGS / Radojčin, Milivoj ; Pavkov, Ivan - Novi Sad : National Society of Processing and Energy in Agriculture, Novi Sad, Serbia, 2017, 258-259

ISBN
978-86-7520-393-3

Skup
FIFTH INTERNATIONAL CONFERENCE SUSTAINABLE POSTHARVEST AND FOOD TECHNOLOGIES - INOPTEP 2017 AND XXIX NATIONAL CONFERENCE PROCESSING AND ENERGY IN AGRICULTURE - PTEP 2017

Mjesto i datum
Vršac, Srbija, 23.04.2017. - 28.04.2017

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
corn grits, Camelina sativa L., extrusion, resistant starch, polyphenols

Sažetak
Extruded snack products are a popular product type among all consumers’ niches – from infants to elderly, since they are tasty and easy to consume regarding chewing and preparation. However, this is energy dense, nutritionally rather poor product category. Therefore, the aim of this research was to increase nutritional value of the extruded corn-based snacks with defatted Camelina sativa L. cake. Namely, Camelina sativa L. is valued for its oil, rich in omega-3-fatty acids. By-product of oil production is cake, rich in polyphenols, fibre and protein. Around 10 – 14 % of oil resides in the cake and may cause problems during extrusion due to low friction in barrel and fat oxidation. The residual oil was extracted from the cake by supercritical-CO2 extraction and defatted cake was obtained. Defatted Camelina sativa L. cake was added to corn grits in 3, 6 and 9 % d. m., 1 % pectin was added and mixture moisture was set to 15 %. Prepared samples were extruded in laboratory single screw extruder with 4 mm round die, screw with compression ratio of 4:1, at temperature profile: 135/170/170 °C. Obtained extrudates were air-dried and resistant starch content was determined according to AOAC 2002.02 method, starch damage according to AACC 76-31 and polyphenol content by Folin-Ciocalteau. Although extrusion resulted in significant decrease of resistant starch and polyphenol contents, resistant starch and polyphenol contents in extruded samples increased proportionally to addition of defatted Camelina sativa L. cake, while starch damage decreased. Defatted Camelina sativa L. cake was successfully applied in nutritional fortification of extruded snack, maximizing the utilization of the seeds and reducing the environmental impact of oil industry.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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