Naslov
Possibility of sugar beet pulp application in production of nutritionally more valuable corn snack products

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

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

Izvornik
Hranom do zdravlja - zbornik sažetaka s 9. međunarodnog znanstveno-stručnog skupa / Šubarić, Drago ; Jašić, Midhat - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Tehnološki fakultet Univerziteta u Tuzli, 2016, 86-86

ISBN
978-953-7005-41-2

Skup
9. međunarodni znanstveno-stručni skup HRANOM DO ZDRAVLJA

Mjesto i datum
Osijek, Hrvatska, 13.10.2016

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
corn snack ; sugar beet pulp ; nutrive value ; chemical composition

Sažetak
A third of the world production of sugar comes from sugar beet (Beta vulgaris). Sugar beet pulp (SBP) is a major by-product of the sugar refining industry, which contains 20 – 25 % cellulose, 25 – 36 % hemicellulose, 20 – 25 % pectin, 10 – 15 % protein, and 1 – 2 % lignin content on a dry weight basis. Today, it is used mainly as animal feed, potential feedstock for biofuels, etc. Because of high quantity of dietary fibres, in this research possibility of its application in production of nutritionally more valuable corn snack products was investigated. Namely, corn snack products with 0, 5, 10 and 15 % d. m. of added SBP 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), moisture content (15%) and 1 % d. m. of pectin. Obtained extrudates were air-dried overnight, milled, and chemical composition, dietary fibers, total polyphenols and antioxidant properties (DPPH) of obtained products were determined. The obtained results showed that the addition of SBP to corn grits significantly increased dietary fibres content. Furthermore, products with SBP had a higher amounts of protein, ash and fat, and in accordance with this lower content of raw carbohydrates. Results for total polyphenols content and antioxidant activity (DPPH) were not differ significantly, when the SBP was used in production of corn snacks. According to all of the above, it can be concluded that the SBP as inexpensive by-product of sugar industry can be successfully incorporated in corn grits with the aim of production nutritionally more valuable corn snacks.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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