Naslov
Effect of extrusion parameters on selected properties of wheat and hulless barley extruded flour

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

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

Izvornik
Book of Abstracts of the 11th International Scientific and Professional Conference „With food to health“ / Jerković, Igor ; Šubarić, Drago ; Jašić, Midhat - Split : Osijek : Tuzla : Kemijsko-tehnološki fakultet Sveučilišta u Splitu ; Prehrambeno-tehnološki fakultet Sveučilišta u Osijeku ; Tehnološki fakultet Univerziteta u Tuzli, 2018, 96-96

ISBN
978-953-7005-58-0

Skup
11th International Scientific and Professional Conference „With food to health“ = 11. međunarodni znanstveno-stručni skup Hranom do zdravlja

Mjesto i datum
Split, Hrvatska, 18.10.2018. - 19.10.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Podatak o recenziji nije dostupan

Ključne riječi
cereal flour ; extrusion , water asorption ; solubility ; colour

Sažetak
Wheat flours, Kraljica and Olimpija, and hulless barley flours, Mandatar and Osvit, were extruded in a single screw extruder at 25, 30 and 35% moisture level and extrusion die head temperature of 90, 100 and 110 °C. The effects of extrusion conditions on water absorption (WAI) and solubility (WSI) indices, and colour parameters were determined. The extrusion process significantly increased water absorption of flours , with the highest values of WAI obtained at higher moisture content and higher die head temperature. The higher moisture content led to the hgiher values of WSI for both wheats with the highest values obtained at 35% moisture content and 110 °C. Both barley extruded flours showed minor decreases in WSI compared to the native flours, with higher WSI values for the higher moisture content. All colour parameters were significantly affected by the extrusion process. The total colour change parameter (∆E) had the lowest values for flours extruded at lowest moisture content. The results suggest that extrusion of wheat and barley flours allows modifying flour features and might be an alternative to obtain flours with different functionality, depending on the extrusion conditions.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

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