Original scientific paper

Influence of semolina moisture content on extrudate properties

Đurđica Ačkar orcid.org/0000-0003-4257-2907 ; Josip Juraj Strossmayer University of Osijek ; Faculty of Food Technology Osijek
Antun Jozinović ; Josip Juraj Strossmayer University of Osijek ; Faculty of Food Technology Osijek
Drago Šubarić ; Josip Juraj Strossmayer University of Osijek ; Faculty of Food Technology Osijek
Jurislav Babić ; Josip Juraj Strossmayer University of Osijek ; Faculty of Food Technology Osijek
Stela Jokić ; Josip Juraj Strossmayer University of Osijek ; Faculty of Food Technology Osijek
Ružica Vračević ; Josip Juraj Strossmayer University of Osijek ; Faculty of Food Technology Osijek

Abstract

The aim of this research was to investigate potentiality of utilisation of semolina in production of expanded products.
Semolina was extruded in laboratory extruder at moisture set at two different values (15% and 20%) and physical and pasting properties, and resistant and damaged starch content were determined. The results showed that moisture content of semolina prior to extrusion process influenced properties of extruded products. Although semolina expanded less when moisture content was set to 15%, hardness of the extrudate was lower than when moisture was increased to 20%. Extrusion resulted in significant starch damage which was in accordance with high increase of water absorption index and viscosity changes compared to non-extruded semolina. Resistant starch content slightly decreased after extrusion, which is indicative of higher digestibility of semolina after extrusion.

Keywords

semolina; extrusion; physico-chemical properties; damaged starch; resistant starch

Hrčak ID:

162635

URI

https://hrcak.srce.hr/162635

Publication date:

1.8.2014.

Article data in other languages: croatian

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