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Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, Vol.58 No.2 Svibanj 2008.

Izvorni znanstveni članak

Influence of whey protein concentrate addition on textural properties of corn flour extrudates

Mladen Brnčić ; Faculty of Food Technology and Biotechnology University of Zagreb, Zagreb, Croatia
Damir Ježek ; Faculty of Food Technology and Biotechnology University of Zagreb, Zagreb, Croatia
Suzana Rimac Brnčić ; Faculty of Food Technology and Biotechnology University of Zagreb, Zagreb, Croatia
Tomislav Bosiljkov ; Faculty of Food Technology and Biotechnology University of Zagreb, Zagreb, Croatia
Branko Tripalo ; Faculty of Food Technology and Biotechnology University of Zagreb, Zagreb, Croatia

Puni tekst: engleski, pdf (877 KB) str. 131-149 preuzimanja: 720* citiraj
APA 6th Edition
Brnčić, M., Ježek, D., Rimac Brnčić, S., Bosiljkov, T. i Tripalo, B. (2008). Influence of whey protein concentrate addition on textural properties of corn flour extrudates. Mljekarstvo, 58 (2), 131-149. Preuzeto s https://hrcak.srce.hr/23050
MLA 8th Edition
Brnčić, Mladen, et al. "Influence of whey protein concentrate addition on textural properties of corn flour extrudates." Mljekarstvo, vol. 58, br. 2, 2008, str. 131-149. https://hrcak.srce.hr/23050. Citirano 16.12.2018.
Chicago 17th Edition
Brnčić, Mladen, Damir Ježek, Suzana Rimac Brnčić, Tomislav Bosiljkov i Branko Tripalo. "Influence of whey protein concentrate addition on textural properties of corn flour extrudates." Mljekarstvo 58, br. 2 (2008): 131-149. https://hrcak.srce.hr/23050
Harvard
Brnčić, M., et al. (2008). 'Influence of whey protein concentrate addition on textural properties of corn flour extrudates', Mljekarstvo, 58(2), str. 131-149. Preuzeto s: https://hrcak.srce.hr/23050 (Datum pristupa: 16.12.2018.)
Vancouver
Brnčić M, Ježek D, Rimac Brnčić S, Bosiljkov T, Tripalo B. Influence of whey protein concentrate addition on textural properties of corn flour extrudates. Mljekarstvo [Internet]. 2008 [pristupljeno 16.12.2018.];58(2):131-149. Dostupno na: https://hrcak.srce.hr/23050
IEEE
M. Brnčić, D. Ježek, S. Rimac Brnčić, T. Bosiljkov i B. Tripalo, "Influence of whey protein concentrate addition on textural properties of corn flour extrudates", Mljekarstvo, vol.58, br. 2, str. 131-149, 2008. [Online]. Dostupno na: https://hrcak.srce.hr/23050. [Citirano: 16.12.2018.]
Puni tekst: hrvatski, pdf (877 KB) str. 131-149 preuzimanja: 332* citiraj
APA 6th Edition
Brnčić, M., Ježek, D., Rimac Brnčić, S., Bosiljkov, T. i Tripalo, B. (2008). Utjecaj dodatka koncentrata proteina sirutke na teksturalna svojstva izravno ekspandiranog kukuruznog ekstrudata. Mljekarstvo, 58 (2), 131-149. Preuzeto s https://hrcak.srce.hr/23050
MLA 8th Edition
Brnčić, Mladen, et al. "Utjecaj dodatka koncentrata proteina sirutke na teksturalna svojstva izravno ekspandiranog kukuruznog ekstrudata." Mljekarstvo, vol. 58, br. 2, 2008, str. 131-149. https://hrcak.srce.hr/23050. Citirano 16.12.2018.
Chicago 17th Edition
Brnčić, Mladen, Damir Ježek, Suzana Rimac Brnčić, Tomislav Bosiljkov i Branko Tripalo. "Utjecaj dodatka koncentrata proteina sirutke na teksturalna svojstva izravno ekspandiranog kukuruznog ekstrudata." Mljekarstvo 58, br. 2 (2008): 131-149. https://hrcak.srce.hr/23050
Harvard
Brnčić, M., et al. (2008). 'Utjecaj dodatka koncentrata proteina sirutke na teksturalna svojstva izravno ekspandiranog kukuruznog ekstrudata', Mljekarstvo, 58(2), str. 131-149. Preuzeto s: https://hrcak.srce.hr/23050 (Datum pristupa: 16.12.2018.)
Vancouver
Brnčić M, Ježek D, Rimac Brnčić S, Bosiljkov T, Tripalo B. Utjecaj dodatka koncentrata proteina sirutke na teksturalna svojstva izravno ekspandiranog kukuruznog ekstrudata. Mljekarstvo [Internet]. 2008 [pristupljeno 16.12.2018.];58(2):131-149. Dostupno na: https://hrcak.srce.hr/23050
IEEE
M. Brnčić, D. Ježek, S. Rimac Brnčić, T. Bosiljkov i B. Tripalo, "Utjecaj dodatka koncentrata proteina sirutke na teksturalna svojstva izravno ekspandiranog kukuruznog ekstrudata", Mljekarstvo, vol.58, br. 2, str. 131-149, 2008. [Online]. Dostupno na: https://hrcak.srce.hr/23050. [Citirano: 16.12.2018.]

Sažetak
Texture is an important propertiy of extruded snack products, and depended on extrusion process conditions, raw material properties and various ingredients properties as well. The main purpose of this research was, using twin-screw extrusion, to manufacture a direct expanded extrudate based on mixtures of corn flour and whey protein concentrate with acceptable textural properties. Mixtures were made of corn flour and three different concentrations of whey protein concentrate (7,5 %, 15 %, 22,5 %). Materials were processed in co-rotating twin-screw extruder APV Baker, MPF 50.15 under input conditions: water intake was 10,08 L/h, 12,18 L/h, 14,28 L/h, screw speed was 300 rpm; expansion temperature was 130 °C; feed rate was 70 kg/h. Textural properties: breaking strength index and expansion ratio were determined. Breaking strength index had largest value for the sample with 22,5 % of whey protein concentrate and water intake of 14,28 L/h. Sample with 7,5 % of whey protein concentrate and 10,08 L/h had largest expansion ratio. Calculated textural properties confirmed validity of samples. This results suggest that enrichment of extrudates with wpc addition up to 22,5 % to improve their nutritional value as well as their textural characteristics can be accomplished. Validation of direct expanded extrudates in dependence of its textural properties have shown validity and justification of this research.

Ključne riječi
whey proteins; extrusion; texture

Hrčak ID: 23050

URI
https://hrcak.srce.hr/23050

[hrvatski]

Posjeta: 1.658 *