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https://doi.org/10.15255/CABEQ.2014.2159

Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid

V. Obradović   ORCID icon orcid.org/0000-0001-6018-0769 ; Agricultural Department, Polytechnic of Požega, Vukovarska 17, 34 000 Požega, Croatia
J. Babić   ORCID icon orcid.org/0000-0002-6453-1850 ; Subdepartment of Technology of Carbohydrates, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31 000 Osijek, Croatia
D. Šubarić   ORCID icon orcid.org/0000-0002-6956-5814 ; Subdepartment of Technology of Carbohydrates, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31 000 Osijek, Croatia
A. Jozinović   ORCID icon orcid.org/0000-0001-9627-1013 ; Subdepartment of Technology of Carbohydrates, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31 000 Osijek, Croatia
Đ. Ačkar   ORCID icon orcid.org/0000-0003-4257-2907 ; Subdepartment of Technology of Carbohydrates, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31 000 Osijek, Croatia

Puni tekst: engleski, pdf (561 KB) str. 325-342 preuzimanja: 418* citiraj
APA 6th Edition
Obradović, V., Babić, J., Šubarić, D., Jozinović, A. i Ačkar, Đ. (2015). Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid. Chemical and Biochemical Engineering Quarterly, 29 (3), 325-342. https://doi.org/10.15255/CABEQ.2014.2159
MLA 8th Edition
Obradović, V., et al. "Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid." Chemical and Biochemical Engineering Quarterly, vol. 29, br. 3, 2015, str. 325-342. https://doi.org/10.15255/CABEQ.2014.2159. Citirano 11.11.2019.
Chicago 17th Edition
Obradović, V., J. Babić, D. Šubarić, A. Jozinović i Đ. Ačkar. "Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid." Chemical and Biochemical Engineering Quarterly 29, br. 3 (2015): 325-342. https://doi.org/10.15255/CABEQ.2014.2159
Harvard
Obradović, V., et al. (2015). 'Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid', Chemical and Biochemical Engineering Quarterly, 29(3), str. 325-342. https://doi.org/10.15255/CABEQ.2014.2159
Vancouver
Obradović V, Babić J, Šubarić D, Jozinović A, Ačkar Đ. Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid. Chemical and Biochemical Engineering Quarterly [Internet]. 2015 [pristupljeno 11.11.2019.];29(3):325-342. https://doi.org/10.15255/CABEQ.2014.2159
IEEE
V. Obradović, J. Babić, D. Šubarić, A. Jozinović i Đ. Ačkar, "Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid", Chemical and Biochemical Engineering Quarterly, vol.29, br. 3, str. 325-342, 2015. [Online]. https://doi.org/10.15255/CABEQ.2014.2159

Sažetak
The aim of this research was to investigate the influence of the addition of tomato powder (TP) to corn grits at levels 4, 6 or 8 % and the addition of ascorbic acid (AA) at levels 0.5 and 1 %, on total polyphenol content (PF), and antioxidant activity of the extrudates. The hardness and the expansion ratio of the extruded products were also tested. Mathematical models that describe the influence of additives on the mentioned properties were also determined. Extrusion was performed at two temperature regimes: 135/170/170 °C and 100/150/150 °C. Lower temperature regime led to increased hardness and the expansion of extrudates. The addition of tomato and AA led to decreased hardness and the expansion at both temperature regimes. The addition of tomato increased PF and AA compared with pure corn extrudates. Greater degradation of PF and AA was at lower
temperature regime. High correlation between PF and AA was demonstrated at both extrusion temperatures.

Ključne riječi
extrusion; tomato powder; ascorbic acid; hardness; expansion ratio; polyphenols; antioxidant activity

Hrčak ID: 146998

URI
https://hrcak.srce.hr/146998

Posjeta: 599 *