Naslov
Improvement of nutritional and functional properties of extruded food products

Autori
Obradović, Valentina ; Babić, Jurislav ; Šubarić, Drago ; Ačkar, Đurđica ; Jozinović, Antun

Izvornik
Journal of food and nutrition research (1336-8672) 53 (2014), 3; 189-206

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, pregledni rad, znanstveni

Ključne riječi
extrusion; extrudates; proteins; dietary fibre; anthocyanins; carotenoids

Sažetak
For the production of “snack” food basic ingredients are corn, wheat, rye and rice. With the development of extrusion technology, special attention is focused on the enrichment of extruded products with different ingredients like proteins, dietary fibre or bioactive compounds. Physical and sensory properties of the extrudates are strongly affected by adding protein or fibre rich ingredients. Extrusion parameters like temperature, screw speed and water content of the feed are crucial for obtaining acceptable product. In this paper, review of the newest research and achievements in incorporating various raw materials that improve nutritional value of extruded food products, is presented.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA