Naslov
Wheat Flours Extrudates as a Basic Component of Cereal Baby Food

Autori
Ćurić, Duška ; Đugum, Jelena ; Koražija, Mario ; Tušak, Dubravka ; Petrović, Biserka

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 2nd Central European Meeting, 5th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists / Karlović, Damir - Zagreb : Društvo prehrambenih tehnologa, biotehnologa i nutricionista, 2004, 171-176

ISBN
953-99725-1-5

Skup
2nd Central European Meeting, 5th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Opatija, Hrvatska, 17.10.2004. - 20.10.2004

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
cereal baby food; wheat extrudates; extrusion cooking

Sažetak
In this paper, the influence of extrusion cooking conditions (moisture content, 15-35% of d. m., screw speed 132-375 rpm, feed rate 16-39 kg d. m., barrel temperature 120-170 Cº) on rheological and physical properties of wheat flour extrudates (water absortion index, water solubility index, water binding capacity, extrudate density and viscosity) was investigated. The optimal conditions of wheat flour extrusion were defined (moisture content 27% of d. m., screw speed 150, feed rate 27.5 kg d.m., barrel temperature 150Cº) at which the extrusion cooking cereal base used for the production of cereal baby food (wheat flour 92% ; cocoa powder 3% and crystal sugar 5%) was carried out. All the extrudates were milled and sieved. Each fraction was analyzed and compared to standard samples of cereal baby foods taken from the market. The investigation proved that HTST extrusion can be successfully applied in the production of cereal baby food in the form of flakes.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA