Naslov
Effect of the moisture content on the properties of extruded flours of different corn hybrids

Autori
Jozinović, Antun ; Romić, Mirjana ; Šubarić, Drago ; Babić, Jurislav ; Ačkar, Đurđica ; Lončarić, Ante ; Guberac, Vlado ; Zdunić, Zvonimir ; Jambrović, Antun ; Miličević, Borislav

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

Izvornik
56th Croatian & 16th international symposium on agriculture Book of abstracts / Rozman, Vlatka ; Antunović, Zvonko - Vodice : Sveučilišta Josipa Jurja Strossmayera u Osijeku, Fakultet agrobiotehničkih znanosti Osijek, 2021, 180-181

Skup
56. hrvatski i 16. međunarodni simpozij agronoma

Mjesto i datum
Vodice, Hrvatska, 05.09.2021. - 10.09.2021

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
extrusion ; corn ; moisture ; physical and rheological properties

Sažetak
The extrusion process enables the processing of different types of raw materials and obtaining finished products in a short period of time. Raw materials rich in starch and protein are most often used in the extrusion process, and one of the most popular is corn grits. The aim of this study was to examine the influence of moisture content (30 and 35%) on the properties of extruded flours of 6 different corn varieties of the Agricultural Institute Osijek. The extrusion process was performed on a laboratory single-screw extruder using the following conditions: extrusion temperature profile – 80/100/120 ˚C ; nozzle diameter – 4 mm ; screw configuration – 4:1. The following parameters were determined on the obtained extrudates, after drying at room temperature: expansion ratio, bulk density, water absorption index, water solubility index and rheological properties using a Brabender Micro- visco-amylograph. The results were compared to non-extruded corn flours. The obtained results showed that the increase in the moisture content did not significantly affect the expansion ratio and the bulk density of the extrudates. The extrusion process and the increase in moisture content significantly influenced the increase in the water absorption index and the water solubility index. Compared to non-extruded samples, almost all extruded samples had lower peak viscosity and their good stability was found when mixed at high temperatures, while non- extruded samples showed a greater retrogradation tendency.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija

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