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Pregled bibliografske jedinice broj: 764406

Fibre content in modified extruded maize flour with addition of brewers’ spent grain

Jozinović, Antun; Ačkar, Đurđica; Panak, Jelena; Babić, Jurislav; Miličević, Borislav; Šubarić, Drago
Fibre content in modified extruded maize flour with addition of brewers’ spent grain // 6th International Dietary Fibre Conference DF15 Book of Abstracts / Prévosto, Laurence ; Elwin, Diana (ur.).
Beč: ICC – International Association for Cereal Science and Technology, 2015. str. 153-153 (poster, međunarodna recenzija, sažetak, znanstveni)

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Naslov
Fibre content in modified extruded maize flour with addition of brewers’ spent grain

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

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

Izvornik
6th International Dietary Fibre Conference DF15 Book of Abstracts / Prévosto, Laurence ; Elwin, Diana - Beč : ICC – International Association for Cereal Science and Technology, 2015, 153-153

Skup
6th International Dietary Fibre Conference 2015 - From Fibre Functionality to Health

Mjesto i datum
Pariz, Francuska, 01.06.2015. - 03.06.2015

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Extrusion; Maize flour; Brewers’ spent grain; Dietary fibre; Resistant starch; Starch damage

Sažetak
The aim of this research was to investigate potential of brewers' spent grain (BSG) application in production of modified maize flour with increased fibre content. Dried BSG was added to maize grits in 5%, 10% and 15% (d.m). Obtained mixtures were set to moisture content 15% and extruded in laboratory single screw extruder at temperature profile 135/170/170 °C, with screw configuration 4:1 and 4 mm die. Extrudates were air-dried overnight and milled in laboratory mill with 2 mm sieve. Water absorption index (WAI) and water solubility index (WSI) were determined according to Anderson et al. (1969), resistant starch (RS) according to AOAC 2002.02, soluble and insoluble dietary fibre content according to AOAC 991.43, and starch damage according to AACC 76-31.01 method. Addition of BSG caused significant increase of insoluble fibre content and slight increase of soluble fibre content and RS content. This was followed by slight increase of WAI and WSI, since RS and soluble fibre have affinity towards water. After extrusion significant starch damage combined with significant increase of soluble fibre content caused extensive increase of WAI and WSI. Since soluble dietary fibres have proven beneficial health effect, modified extruded maize flour with added BSG has potential in functional food production. However, additional research is needed to determine its technological properties and suitability for bakery, pasta and/or biscuit production.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA

Projekti:
HRZZ-IP-2013-11-1321 - Primjena nusproizvoda prehrambene industrije za razvoj funkcionalnih i okolišno prihvatljivih ekstrudiranih proizvoda i aditiva (FUNEXFOOD) (Šubarić, Drago, HRZZ ) ( CroRIS)

Ustanove:
Prehrambeno-tehnološki fakultet, Osijek

Profili:

Avatar Url Borislav Miličević (autor)

Avatar Url Đurđica Ačkar (autor)

Avatar Url Jurislav Babić (autor)

Avatar Url Antun Jozinović (autor)

Avatar Url Drago Šubarić (autor)

Citiraj ovu publikaciju:

Jozinović, Antun; Ačkar, Đurđica; Panak, Jelena; Babić, Jurislav; Miličević, Borislav; Šubarić, Drago
Fibre content in modified extruded maize flour with addition of brewers’ spent grain // 6th International Dietary Fibre Conference DF15 Book of Abstracts / Prévosto, Laurence ; Elwin, Diana (ur.).
Beč: ICC – International Association for Cereal Science and Technology, 2015. str. 153-153 (poster, međunarodna recenzija, sažetak, znanstveni)
Jozinović, A., Ačkar, Đ., Panak, J., Babić, J., Miličević, B. & Šubarić, D. (2015) Fibre content in modified extruded maize flour with addition of brewers’ spent grain. U: Prévosto, L. & Elwin, D. (ur.)6th International Dietary Fibre Conference DF15 Book of Abstracts.
@article{article, author = {Jozinovi\'{c}, Antun and A\v{c}kar, \DJur\djica and Panak, Jelena and Babi\'{c}, Jurislav and Mili\v{c}evi\'{c}, Borislav and \v{S}ubari\'{c}, Drago}, year = {2015}, pages = {153-153}, keywords = {Extrusion, Maize flour, Brewers’ spent grain, Dietary fibre, Resistant starch, Starch damage}, title = {Fibre content in modified extruded maize flour with addition of brewers’ spent grain}, keyword = {Extrusion, Maize flour, Brewers’ spent grain, Dietary fibre, Resistant starch, Starch damage}, publisher = {ICC – International Association for Cereal Science and Technology}, publisherplace = {Pariz, Francuska} }
@article{article, author = {Jozinovi\'{c}, Antun and A\v{c}kar, \DJur\djica and Panak, Jelena and Babi\'{c}, Jurislav and Mili\v{c}evi\'{c}, Borislav and \v{S}ubari\'{c}, Drago}, year = {2015}, pages = {153-153}, keywords = {Extrusion, Maize flour, Brewers’ spent grain, Dietary fibre, Resistant starch, Starch damage}, title = {Fibre content in modified extruded maize flour with addition of brewers’ spent grain}, keyword = {Extrusion, Maize flour, Brewers’ spent grain, Dietary fibre, Resistant starch, Starch damage}, publisher = {ICC – International Association for Cereal Science and Technology}, publisherplace = {Pariz, Francuska} }

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