Naslov
Wheat enriched by selenium incorporated in corn snack products

Autori
Kajić, Nikolina ; Babić, Jurislav ; Panak Balentić, Jelena ; Jozinović, Antun ; Ačkar, Đurđica ; Miličević, Borislav ; Grec, Marijana ; Kovačević-Babić, Marija ; Šubarić, Drago

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

Izvornik
53rd Croatian & 13th International Symposium on Agriculture Book of Abstracts / Rozman, Vlatka ; Antunović, Zvonko - Vodice : Poljoprivredni fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2018, 171-172

Skup
53. hrvatski i 13. međunarodni simpozij agronoma

Mjesto i datum
Vodice, Hrvatska, 18.02.2018. - 23.02.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
selenium , corn snacks ; wheat flour ; fortification

Sažetak
Extruded snack products are one of the most popular snacks consumed worldwide. Usually they are not fortified with nutrients, but they can be very good source of nutrients, because of their prevalence. Consequently, the objective of this research was to increase nutritional value of the extruded corn-based snacks with wheat enriched with selenium (Se). Se is important for reduction of hydroperoxide, because glutathione peroxidase (GPX) is dependent on Se, and GPX catalyzes reduction of hydroperoxide. Except as antioxidant, Se has important part in maintaining thyroid hormone homeostasis, has role in reproduction, immunity, aging process, protection against heavy metal poisoning. Lack of Se can be associated with various diseases, including cancer, due to its antimutagenic and anticancer properties. Since poisoning with Se is also possible, there are recommendations for daily intake which amount to about 55 μg for adults. Wheat enriched with Se was milled to flour and flour was added to corn grits in 10, 20, 30, 40% d. m., and mixture moisture was set to 15%. Prepared samples were extruded in laboratory single screw extruder with 4 mm round die, screw with compression ratio of 4:1, at temperature profiles: 140/170/170 °C ; 150/180/180 °C and 160/190/190 °C. Obtained extrudates were air-dried and physical properties were determined. Addition of flour increased total color change (ΔE) in obtained extrudates, but increasing temperature of extruder did not have significant influence on ΔE. Both flour addition and increasing temperature of extruder had influence on expansion ratio (ER), but not so much on bulk density (BD). The highest ER values had snacks with 10 and 20% added wheat flour, extruded at temperature profile 140/170/170 °C. Increasing temperatures of extruder and addition of flour decreased ER. Both parameters decreased fracturability of extrudates and did not show significant influence on hardness. Wheat enriched with selenium was successfully incorporated in extruded snack products based on corn grits. Since selenium is important mineral for humans, this can be a good example for development of new functional products.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA