Naslov
Influence of buckwheat and chestnut flour addition on properties of corn extrudates

Autori
Jozinović, Antun ; Šubarić, Drago ; Ačkar, Đurđica ; Babić, Jurislav ; Klarić, Ilija ; Kopjar, Mirela ; Valek Lendić, Kristina

Izvornik
Croatian journal of food science and technology (1847-3466) 4 (2012), 1; 26-33

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

Ključne riječi
extrusion ; buckwheat flour ; chestnut flour ; physical properties ; rheological properties

Sažetak
The aim of this study was to determine the effect of buckwheat and chestnut flour addition to corn meal (ratio meal : flour = 70 : 30, 50 : 50 and 30 : 70) on extrudate properties. Blends (25% moisture) were extruded at two temperature regimes: 80/90 °C and 75/180 °C. Physical, chemical and rheological properties, and digestibility of the obtained extrudates were investigated in relation to non extruded samples. Chestnut and buckwheat flour addition increased whiteness and decreased yellowness of non- extruded samples. While extrusion of corn meal resulted in increase of whiteness, extrusion of both types of mixtures resulted in its decrease. Bulk density increased and expansion ratio, hardness and fracturability decreased by addition of chestnut and buckwheat flour. Extrusion of all investigated samples resulted in decrease of peak, hot and cold viscosity and increase of water absorption index. Total polyphenol content and antioxidant activity increased by the addition of buckwheat and chestnut flour, but the extrusion caused their decrease.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA