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Food and Feed Research
2019, vol. 46, br. 1, str. 61-71
jezik rada: engleski
vrsta rada: originalan članak
objavljeno: 08/07/2019
doi: 10.5937/FFR1901061P
Creative Commons License 4.0
Fizičko-hemijske osobine kukuruznog ekstrudata obogaćenog semenom maline
Institut za prehrambene tehnologije, Novi Sad

e-adresa: jelena.perovic@fins.uns.ac.rs

Projekat

Novi proizvodi cerealija i pseudocerealija iz organske proizvodnje (MPNTR - 46005)

Sažetak

Istraživanja su sprovedena kako bi se utvrdio uticaj uslova ekstrudiranja na fizičko-hemijske osobine kukuruznog ekstrudata sa dodatkom semena maline. Seme maline bogato je elaginskom kiselinom, prirodnim fenolnim antioksidantom koji ima blagotvoran efekat na zdravlje ljudi. Ekstrudati su pripremljeni pomoću laboratorijskog jednopužnog ekstrudera pri različitim uslovima rada. Boks-Benken eksperimentalni dizajn korišćen je za definisanje varijacija sadržaja vlage (18-25%), temperature ekstrudiranja (100-200 °C) i sadržaja semena maline (0-20%) na indeks ekspanzije, tvrdoću i sadržaj elaginske kiseline. Sadržaj vlage od 18%, temperatura od 150 °C i 0% semena maline uslovili su nastanak ekstrudata sa najvećim ekspanzionim indeksom (2,15). Najveći sadržaj elaginske kiseline zabeležen je u uzorku sa 20% semena maline (609,54 mg/kg) ekstrudiranom pri uslovima od 100 °C i 21,5% vlage. Ekstrudati dobijeni pri uslovima 0% semena maline, temperatura ekstrudiranja od 100 °C i 21,5% vlage pokazali su najveću tvrdoću (53,34 kg). Zaključeno je da promena jednog ili više parametara u procesu ekstrudiranja može značajno uticati na karakteristike dobijenog proizvoda i da seme maline ima veliki potencijal u obogaćivanju hrane.

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