Naslov
Properties of extruded snack products enriched with Camelina sativa L. cake

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

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

Izvornik
Book of abstracts of the 10th International Scientific and Professional Conference With Food to Health / Šubarić, Drago ; Jašić, Midhat - Osijek : Tuzla : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Farmaceutski fakultet Univerziteta u Tuzli, 2017, 145-145

ISBN
978-953-7005-49-8

Skup
10. međunarodni znanstveno-stručni skup: Hranom do zdravlja = 10th International Scientific and Professional Conference: With food to health

Mjesto i datum
Osijek, Hrvatska, 12.10.2017. - 13.10.2017

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Camelina ; snack ; fibre

Sažetak
Extruded snack products are popular among all age groups. Various by-products can be incorporated into the extruded snacks, and one such product is Camelina sativa L. cake, a by-product of oil production, rich in polyphenols, fibre, and protein. Defatted Camelina sativa L. cake (DCC) was added to corn grits in ratios of 3, 6, and 9% d. m., 1% of pectin was added and the moisture of the mixture was set to 15%. The prepared samples were extruded in a laboratory single screw extruder with a 4 mm round die, screw compression ratio of 4:1, at the temperature profile 135/170/170 °C. The obtained extrudates were air- dried and their physical properties and their soluble and insoluble dietary fibre content were determined. The obtained results showed that the addition of DCC resulted in a decrease of the expansion ratio (ER) and an increase of bulk density (BD) of the obtained snack products. Furthermore, the addition of DCC and the extrusion process resulted in a significant colour change, proportional to the amount of DCC. The extrusion process resulted in the increase of the water absorption index (WAI) and the water solubility index (WSI), whereas the addition of DCC did not influence the WAI significantly, and it decreased the WSI. The soluble and insoluble fibre content increased with the addition of DCC. The concluding remark is that DCC was successfully applied in the nutritional fortification of extruded snacks, serving as a good example for the development of new products.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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