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2018, vol. 45, br. 1, str. 27-35
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Uporedna ispitivanja fizičko-hemijskih, teksturnih i termičkih svojstava instant kaša od spelta pšenice i ovsa
Comparative study on the physico-chemical, textural and thermal properties of instant porridges based on spelt and oats
Projekat: Novi proizvodi cerealija i pseudocerealija iz organske proizvodnje (MPNTR - 46005)
Sažetak
Promene u načinu ishrane i izražena sklonost potrošača prema zdravoj hrani uz rast sektora proizvodnje hrane za doručak je doveo do povećanja ponude gotovih i instant kaša na domaćem tržištu. Na domaćem tržištu su pretežno zastupljene kaše od ovsa. Međutim, postoje domaći proizvođači koji su zainteresovani da proizvode kaše od drugih žita. U skladu sa ovom tendencijom, cilj ovog rada jeste da uporedi kvalitetna svojstva instant kaša na bazi spelta pšenice i ovsa i na taj način da uvid u potencijal spelta pšenice za proizvodnju ove vrste proizvoda. Ispitivane kaše su instant proizvodi, napravljeni od ekstrudirane spelte i ovsa. Da bi se uporedila kvalitetna svojstva kaša od spelte i ovsa, izvršeno je ispitivanje hemijskog sastava, hidratacionih svojstava (moć apsorpcije vode i indeks rastvaranja u vodi), konzistencije i termičkih svojstava. U proseku, kaša od spelte je sadržala više ukupnih i nerastvorljivih vlakana, proteina, mineralnih materija i raspoloživih ugljenih hidrata u odnosu na ovsenu kašu. Kaša od spelte može da se deklariše kao proizvod sa visokim sadržajem vlakana, što može pozitivno da se odrazi na komercijalizaciju proizvoda. Obe ispitivane kaše sadržale su slične visoke sadržaje oštećenog skroba što je posledica korišćenja ekstrudiranog brašna u njihovoj formulaciji. Konzistencije kaša su bile slične, s tim da je kaša od spelte imala veću čvrstoću i kohezivnost, ali statistički značajna razlika nije utvrđena. Kaša od spelte je imala bolja hidrataciona svojstva (veća moć upijanja vode), što je jedna od poželjnih osobina, uz veće vrednosti za konzistenciju i kohezivnost, kod ove vrste proizvoda. Spelta pšenica u ekstrudiranoj formi je pogodna za proizvodnju kvalitetne instant kaše.
Abstract
Changing of food habits and increased preference for healthy meals, along with the growth of breakfast industry has increased the size of 'ready-made' and instant porridge market in Serbia. Porridges dominantly marketed are those based on oats. However, there is a growing interest of local producers to use other cereals for porridge production. Therefore, this work was aimed to estimate the porridge-making ability of spelt wheat (Triticum aestivum spp. spelta) in comparison to that of oats. The studied porridges are instant products, based on extruded spelt or oat flour. The proximate composition, hydration properties (water absorption index-WAI and water solubility index-WSI), consistency and thermal properties were determined with the aim to compare the characteristics of the porridges. In general, the spelt-based porridge had more total and insoluble fibres, proteins, minerals and less available carbohydrates in comparison to the oat porridge. The spelt porridge may be eligible to bear the nutritional claim 'high-fibre' which is advantageous for the market viability of the product. Both porridges had >20% of damaged starch due to high initial content in the flours and extrusion processing of flours, though spelt-based extrudate and porridge were significantly higher in this parameter. Oat-based extrudate and porridge were higher in resistant starch content. The consistency was similar between the porridges, although spelt tended to form slightly firmer and cohesive porridge. Spelt porridge had better hydration properties (higher WAI) which are a featured attribute for this kind of product, similarly to higher consistency values. Spelt wheat, in its extruded form, is a suitable ingredient for porridge production.
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