Naslov
Properties of extrudates based on corn grits with addition of rye

Autori
Jozinović, Antun ; Šubarić, Drago ; Ačkar, Đurđica ; Babić, Jurislav ; Miličević, Borislav ; Pajin, Biljana ; jašić, Midhat ; Gelemanović, Marta

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

Izvornik
49th Croatian & 9th International Symposium on Agriculture Book of Abstracts / Marić, Sonja ; Lončarić, Zdenko - Osijek : Poljoprivredni fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2014, 133-134

ISBN
978-953-7871-23-9

Skup
49th Croatian & 9th International Symposium on Agriculture

Mjesto i datum
Dubrovnik, Hrvatska, 16.02.2014. - 21.02.2014

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
extrusion; corn grits; rye

Sažetak
Rye is second to wheat, the most commonly used grain in the production of bread, although not widely used as an ingredient for extruded products. The aim of this study was to determine the effect of rye flour addition to corn grits (ratio grits:flour = 80:20) on extrudates properties. Prepared samples with 15% of moisture content were extruded in the laboratory single screw extruder at temperature profile 135/170/170 °C, using a screw with compression ratio 4:1 and die with 4 mm diameter. Obtained extrudates were air-dried, and physical and rheological properties of extrudates were determined. Addition of rye resulted in decrease of the expansion ratio (ER) and fracturability of extrudates and increase of bulk density (BD) and hardness. Extrusion resulted in the increase of water absorption indeks (WAI) and water solubility indeks (WSI), as well as the significant damage of starch in all samples, but addition of rye resulted in reduced starch damage. Rye flour addition and extrusion process decreased peak viscosity and viscosities at 92 °C and at 50 °C, and the extruded samples were less prone to retrogradation.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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