Naslov
Effect of apple pomace addition on properties of corn snack products

Autori
Jozinović, Antun ; Šubarić, Drago ; Ačkar, Đurđica ; Babić, Jurislav ; MIličević, Borislav ; Özmen, Kübra ; Matijević, Denis

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

Izvornik
International Scientific and Professional Conference 15th Ružička Days "Today Science- Tommorow Industry" Book of Abstracts / Šubarić, Drago - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2014, 79-79

ISBN
978-953-7005-34-4

Skup
International Scientific and Professional Conference 15th Ružička Days "Today Science- Tommorow Industry"

Mjesto i datum
Vukovar, Hrvatska, 11.09.2014. - 12.09.2014

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
extrusion; corn grits; apple pomace

Sažetak
Corn grits is a basic raw material for production of snack products, but recently various types of flours and dehydrated fruits and vegetables are used to increase nutritive value of these products. Apple pomace, as inexpensive and primary by-product of apple juice and cider production, is a good source of dietary fibres, polyphenols and pectin. Because of that, the aim of this study was to investigate the effect of dehydrated apple pomace addition (5, 10 and 15%) on properties of corn snack products. 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 expansion ratio (ER), bulk density (BD), texture and colour were determined. The results showed that ER and fracturability of extrudates decreased, and BD increased with addition of apple pomace. Hardness of extrudates increased with addition of apple pomace, but not significantly for extrudates with 5 and 10% of apple pomace. Results for colour analysis indicated that extruded samples were darker and total colour change (∆E) increased proportionally to addition of apple pomace, with more pronounced change in extruded samples.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA