Naslov
Resolving the problem of poor expansion and textural properties in corn extrudates enriched with brewer's spent grain and sugar beet pulp

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

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

Izvornik
International conference 16th Ružička days "TODAY SCIENCE - TOMORROW INDUSTRY" Book of Abstracts / Jukić, Ante - Zagreb : Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), 2016, 83-83

ISBN
978-953-6894-58-1

Skup
16 th Ružička days "TODAY SCIENCE - TOMORROW INDUSTRY"

Mjesto i datum
Vukovar, Hrvatska, 21.09.2016. - 23.09.2016

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
corn extrudates; sugar beet pulp; brewer's spent grain; pectin

Sažetak
Corn grits is main raw material for production of numerous extrudates (snacks, breakfast cereals, etc.). In order to increase nutritive value of extruded products, different type of food industry by-products have been recently used. Namely, these inexpensive materials are good source of dietary fibres, proteins, polyphenols and other valuable nutrients. However, during the extrusion process higher amount of fibres, proteins and oils could reduce expansion, which results in poor physical properties of products. In this study possibility of pectin addition (0.5 and 1% d.m.) with the aim of resolving the problem of poor expansion and textural properties in corn extrudates enriched with brewer's spent grain (BSG) and sugar beet pulp (SBP) (5, 10 and 15% of added by-products) was investigated. Samples were produced in the laboratory single screw extruder at following parameters: temperature profile (135/170/170 °C), screw compression ratio (4:1), round die (4 mm) and moisture content (15%). Obtained extrudates were air-dried overnight, and expansion ratio (ER), bulk density (BD), hardness and fracturability were determined. The obtained results show that the addition of by-products decreased expansion ratio and fracturability, but increased hardness and bulk density of extrudates. On the other hand, pectin addition resolved the problem of poor expansion and textural properties in extrudates with by-products. In extrudates with SBP good results were obtained when pectin was added in amount of 0.5%, but in extrudates with BSG satisfactory results were obtained with 1% of pectin. In conclusion, pectin can be used successfully in production of corn extrudates enriched with BSG and SBP, with the aim of resolving the problem of poor physical properties in these extrudates.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA