Naslov
Properties of corn extrudates with addition of barley flour

Autori
Jozinović, Antun ; Ačkar, Đurđica ; Babić, Jurislav ; Miličević, Borislav ; Panak, Jelena ; Pajin, Biljana ; Jašić, Midhat ; Šubarić, Drago

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

Izvornik
4th INTERNATIONAL CONFERENCE SUSTAINABLE POSTHARVEST AND FOOD TECHNOLOGIES - INOPTEP 2015 AND 27th NATIONAL CONFERENCE PROCESSING AND ENERGY IN AGRICULTURE - PTEP 2015 PROCEEDINGS / Mirko Babić - Novi Sad : National Society of Processing and Energy in Agriculture, Novi Sad, Serbia, 2015, 350-351

ISBN
978-86-7520-333-9

Skup
4th INTERNATIONAL CONFERENCE SUSTAINABLE POSTHARVEST AND FOOD TECHNOLOGIES - INOPTEP 2015 AND 27th NATIONAL CONFERENCE PROCESSING AND ENERGY IN AGRICULTURE - PTEP 2015

Mjesto i datum
Divčibare, Srbija, 19.04.2015. - 24.04.2015

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
corn grits; barley; extrusion; physical properties

Sažetak
Extrusion is a continuous cooking and shaping (forming) process designed to give unique physical and chemical functionality to food materials. It is a popular unit operation for producing a variety of food products from numerous ingredients requiring a wide range of processing conditions. Extrusion technology also has many advantages such as the versatility, high productivity, low cost, unique product shapes and high product quality. Corn, wheat and rice are the main raw materials for production of extrudates, but the production of extrudates with addition of other flour types is now used widely in the food process industry, both for final products and for modification of flours for bakery industry. Barley is the fourth major cereal crop produced in the world, which is consumed around the world mostly in the malted form in brewing and bakery industry. In recent years barley has gained popularity due to the functional properties of its bioactive compounds such as β-glucan, arabinoxylan, oligosaccharides, tocols and phenolic compounds. The aim of this study was to determine the effect of barley flour addition to corn grits (ratio grits : flour = 80 : 20) on physical properties of extrudates. Prepared samples with 15% of moisture content were extruded in the laboratory single screw extruder at temperature profile 135/170/170 °C, using screw with compression ratio 4:1 and die with 4 mm diameter. Obtained extrudates were air-dried, and physical properties of extrudates were determined. Addition of barley flour to corn grits resulted in decrease of expansion ratio (ER) and fracturability, and in increase of bulk density (BD) and hardness of extrudates. Extrusion cooking caused an increase of water absorption index (WAI) and water solubility index (WSI), but the addition of barley flour resulted in decrease of WAI and increase of WSI. Damage of starch (DS) and resistant starch (RS) content were significantly changed after extrusion process, where the DS increased and RS decreased. The obtained results of textural and expansion properties indicate that extrudates don't have acceptable sensory properties as final products, but can be used as modified flours in bakery industry.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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