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Pregled bibliografske jedinice broj: 938542

Resolving the problem of poor expansion in corn extrudates enriched with food industry by-products

Ačkar, Đurđica; Jozinović, Antun; Babić, Jurislav; Miličević, Borislav; Panak Balentić, Jelena; Šubarić, Drago
Resolving the problem of poor expansion in corn extrudates enriched with food industry by-products // Innovative food science & emerging technologies, 47 (2018), 517-524 doi:10.1016/j.ifset.2018.05.004 (međunarodna recenzija, članak, znanstveni)

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Naslov
Resolving the problem of poor expansion in corn extrudates enriched with food industry by-products

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

Izvornik
Innovative food science & emerging technologies (1466-8564) 47 (2018); 517-524

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Corn grits ; By-products ; Extrusion ; Pectin ; Physical and sensory properties

Sažetak
The aim of this study was to investigate the possibility of application of brewer's spent grain (BSG), sugar beet pulp (SBP) and apple pomace (AP) in production of corn snack products. Additionally, in the case of BSG and SBP the pectin (0.5% and 1% d. m.) was added in an attempt to resolve the problems of poor expansion and textural properties. Samples were extruded in the laboratory single screw extruder, and physical and sensory properties of obtained extrudates were determined. By- products addition decreased expansion ratio and fracturability, whereas bulk density and hardness increased. Pectin addition at level of 1% resolved the problem of poor expansion in the extrudates with BSG and SBP, which resulted in successful incorporation of all three by- products in the production of acceptable expanded corn snack products. By-products addition and extrusion process had a significant effect on color change, water absorption and water solubility indexes. Industrial relevance: The production of nutritionally fortified snack products, with the acceptable physical and sensory properties is challenging. The addition of high-fibre and high-protein ingredients to starch based raw materials significantly affects the texture, expansion and overall acceptability of extruded snacks. This study provided a novel and effective way to resolve these problems in production of corn extrudates enriched with food industry by-products, by pectin addition. Furthermore, this investigation could partially help in the disposal of waste from the food industries in which the investigated by- products (brewer's spent grain, sugar beet pulp and apple pomace) are formed in large quantities.

Izvorni jezik
Engleski

Znanstvena područja
Kemijsko inženjerstvo, Prehrambena tehnologija



POVEZANOST RADA

Projekti:
HRZZ-IP-2013-11-1321 - Primjena nusproizvoda prehrambene industrije za razvoj funkcionalnih i okolišno prihvatljivih ekstrudiranih proizvoda i aditiva (FUNEXFOOD) (Šubarić, Drago, HRZZ ) ( CroRIS)

Ustanove:
Prehrambeno-tehnološki fakultet, Osijek,
Veleučilište u Požegi

Profili:

Avatar Url Borislav Miličević (autor)

Avatar Url Đurđica Ačkar (autor)

Avatar Url Jurislav Babić (autor)

Avatar Url Antun Jozinović (autor)

Avatar Url Drago Šubarić (autor)

Poveznice na cjeloviti tekst rada:

doi www.sciencedirect.com doi.org

Citiraj ovu publikaciju:

Ačkar, Đurđica; Jozinović, Antun; Babić, Jurislav; Miličević, Borislav; Panak Balentić, Jelena; Šubarić, Drago
Resolving the problem of poor expansion in corn extrudates enriched with food industry by-products // Innovative food science & emerging technologies, 47 (2018), 517-524 doi:10.1016/j.ifset.2018.05.004 (međunarodna recenzija, članak, znanstveni)
Ačkar, Đ., Jozinović, A., Babić, J., Miličević, B., Panak Balentić, J. & Šubarić, D. (2018) Resolving the problem of poor expansion in corn extrudates enriched with food industry by-products. Innovative food science & emerging technologies, 47, 517-524 doi:10.1016/j.ifset.2018.05.004.
@article{article, author = {A\v{c}kar, \DJur\djica and Jozinovi\'{c}, Antun and Babi\'{c}, Jurislav and Mili\v{c}evi\'{c}, Borislav and Panak Balenti\'{c}, Jelena and \v{S}ubari\'{c}, Drago}, year = {2018}, pages = {517-524}, DOI = {10.1016/j.ifset.2018.05.004}, keywords = {Corn grits, By-products, Extrusion, Pectin, Physical and sensory properties}, journal = {Innovative food science and emerging technologies}, doi = {10.1016/j.ifset.2018.05.004}, volume = {47}, issn = {1466-8564}, title = {Resolving the problem of poor expansion in corn extrudates enriched with food industry by-products}, keyword = {Corn grits, By-products, Extrusion, Pectin, Physical and sensory properties} }
@article{article, author = {A\v{c}kar, \DJur\djica and Jozinovi\'{c}, Antun and Babi\'{c}, Jurislav and Mili\v{c}evi\'{c}, Borislav and Panak Balenti\'{c}, Jelena and \v{S}ubari\'{c}, Drago}, year = {2018}, pages = {517-524}, DOI = {10.1016/j.ifset.2018.05.004}, keywords = {Corn grits, By-products, Extrusion, Pectin, Physical and sensory properties}, journal = {Innovative food science and emerging technologies}, doi = {10.1016/j.ifset.2018.05.004}, volume = {47}, issn = {1466-8564}, title = {Resolving the problem of poor expansion in corn extrudates enriched with food industry by-products}, keyword = {Corn grits, By-products, Extrusion, Pectin, Physical and sensory properties} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus

Uključenost u ostale bibliografske baze podataka::


  • EMBiology

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