Naslov
Properties of extrudates produced from semolina

Autori
Ačkar, Đurđica ; Šubarić, Drago ; Jozinović, Antun ; Babić, Jurislav ; Guberac, Vlado ; Marić, Sonja ; Vračević, Ružica

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

Izvornik
48. hrvatski i 8. međunarodni simpozij agronoma - Zbornik sažetaka / Marić, Sonja ; Lončarić, Zdenko - Osijek : Poljoprivredni fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2013, 181-182

ISBN
978-953-7871-07-9

Skup
48. hrvatski i 8. međunarodni simpozij agronoma

Mjesto i datum
Dubrovnik, Hrvatska, 2013

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
wheat ; semolina ; extrusion ; viscosity ; texture

Sažetak
The aim of this research was to determine properties of extrudates produced from semolina with moisture set to 15% and 20%. Semolina was extruded in extruder Do-Coder, Brabender 19/20 DN ; GmbH, Duisburg, Germany at temperature profile 135/170 °C, with screw 4:1 and 4 mm die, and extrudate diameter, expansion ratio, texture and viscosity were determined. The obtained results showed that extrudate diameter and expansion increased proportionally to semolina moisture, as well as hardness of extrudates, whereas fracturability wasn’t influenced by moisture content. Water absorption index of semolina increased after extrusion proportionally to moisture content of raw semolina. In addition, extrusion resulted in increase of peak viscosity and breakdown, with more pronounced effect on semolina with 20% moisture. Raw semolina was most stable during shearing at high temperatures expressed as breakdown value, whereas samples extruded at 20% moisture were least prone to retrogradation, which was expressed as “setback”.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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