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Influence of semolina moisture content on extrudate properties

Đurđica Ačkar orcid.org/0000-0003-4257-2907 ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet
Antun Jozinović ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet
Drago Šubarić ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet
Jurislav Babić ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet
Stela Jokić ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet
Ružica Vračević ; Sveučilište Josipa Jurja Strossmayera u Osijeku, Prehrambeno-tehnološki fakultet

Sažetak

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.

Ključne riječi

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

Hrčak ID:

162635

URI

https://hrcak.srce.hr/162635

Datum izdavanja:

1.8.2014.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.430 *