Naslov
Properties of corn extrudates with addition of millet

Autori
Jozinović, Antun ; Šubarić, Drago ; Babić, Jurislav ; Ačkar, Đurđica ; Miličević, Borislav ; Panak, Jelena

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

Izvornik
50th Croatian and 10th International Symposium on Agriculture Book of Abstracts / Milan Pospišil - Zagreb : Agronomski fakultet Sveučilišta u Zagrebu, 2015, 160-161

ISBN
978-953-7878-31-3

Skup
50th Croatian and 10th International Symposium on Agriculture

Mjesto i datum
Opatija, Hrvatska, 16.02.2015. - 20.02.2015

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
extrusion; corn grits; millet; physical properties

Sažetak
In order to improve the nutritional value and physico-chemical properties of corn extrudates, a part of corn grits is usually replaced with flour of other cereals, pseudocereals, dehydrated fruits and vegetables, etc. The aim of this study was to determine the effect of millet 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 °C, using a screw with compression ratio 4:1 and die with 4 mm diameter. Physical, thermophysical and rheological properties of the obtained extrudates were investigated in relation to non-extruded samples. The obtained results showed that addition of millet resulted in increase of expansion ratio (ER) and fracturability, and decrease of bulk density (BD) and hardness of extrudates. Addition of millet and extrusion process resulted in significant colour change, where the total colour change (ΔE) increased proportionally to the amount of millet flour. After extrusion process peak viscosity and viscosities at 92 °C and at 50 °C decreased, and the extruded samples were less prone to retrogradation.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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