Naslov
Properties of Corn Grits Extrudates with Addition of Chickpea Flour

Autori
Jozinović, Antun ; Šubarić, Drago ; Ačkar, Đurđica ; Babić, Jurislav ; Miličević, Borislav ; Jašić, Midhat

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

Izvornik
7th Central European Congress on Food Book of Abstracts / Kakurinov, Vladimir - Skopje : Consulting and Training Center KEY, 2014, 116-116

ISBN
978-608-4565-05-5

Skup
7th Central European Congress on Food

Mjesto i datum
Ohrid, Sjeverna Makedonija, 21.05.2014. - 24.05.2014

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Extrusion; Corn grits; Chickpea flour.

Sažetak
Extrusion is a significant process in food industry, where corn grits is often used as main raw material to which various types of flours can be added to increase nutrition value and to improve physicochemical properties. Chickpea (Cicer arietinum L.) is one of the world’s most important grain legumes because it is a valuable source of protein, minerals and vitamins, and plays a very important role in human diets in many areas of the world. The aim of this study was to determine the effect of chickpea flour addition (5%, 10% and 15%) on properties of corn grits extrudates. Samples with 15% of moisture content were extruded in the laboratory single screw extruder at temperature profile 135/170/170 0C, using a screw with compression ratio 4:1 and die with 4 mm diameter. Obtained extrudates were air-dried, and physical and rheological properties were determined. Expansion ratio (ER) was determined according to Brnčić et al. (2008) ; Bulk density (BD) was calculated according to the method of Alvarez-Martinez et al. (1988) ; Texture properties of extrudates were determined by texture analyzer TA.XT2Plus ; Pasting properties were measured using a Micro Visco-Analyser ; Colour was measured using Chroma Meter CR-300 in CIE-Lab and CIE-LCh colour spaces. The obtained results showed that addition of chickpea flour to corn grits resulted in increase of expansion ratio (ER) and fracturability, whereas bulk density (BD) and hardness of extrudates decreased. Addition of chickpea flour and extrusion process resulted in significant colour change, where the total colour change (ΔE) increased proportionally to chickpea level, with more pronounced change in extruded products. After extrusion process, peak, hot and cold viscosities were decreased in all samples, and the extruded samples were less prone to retrogradation.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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