crta
Hrvatska znanstvena Sekcija img
bibliografija
3 gif
 Naslovna
 O projektu
 FAQ
 Kontakt
4 gif
Pregledavanje radova
Jednostavno pretraživanje
Napredno pretraživanje
Skupni podaci
Upis novih radova
Upute
Ispravci prijavljenih radova
Ostale bibliografije
Slični projekti
 Bibliografske baze podataka

Pregled bibliografske jedinice broj: 412849

Zbornik radova

Autori: Đugum, Jelena; Ćurić, Duška; Krvavica, Marina; Novotni, Dubravka
Naslov: Influence of wheat flour extrusion cooking on texture and colour of extruded products
Izvornik: Proceedings of the 2008 Joint Central European Congress. Vol 1. / Ćurić, Duška (ur.). - Zagreb :
Skup: 4th CE Congress of Food ; 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists
Mjesto i datum: Cavtat, Hrvatska, 14-17.05.2008.
Ključne riječi: wheat meal; HTST extrusion cooking; texture; colour
Sažetak:
This study elaborates the results of influence of extrusion cooking on texture and colour of wheat meal extruded products as a cereal basis for cereal baby food production. Extrusion cooking has been made in co-rotating twin-screw extruder (APV Baker MPF 50:15) in the testing range: raw material capacity, D=35-40 kg/g, moisture content in extruder, Mc=20-30 %, screw speed, V=150-300rpm and extrusion cooking temperature, Tc=130-150 °C. Texture (Fmax) of extruded wheat meal varies in the range from 20.152-117.824N. Texture (Fmax) has been in a very significant and positive manner influenced by increasing of raw material capacity, D and moisture content in extruder, Mc and decreasing of extrusion cooking temperature, Te as well as by screw speed, V and extrusion cooking temperature Te. Regression model explains 90.16 % of total variability (p<0.0001) of texture, Fmax extruded wheat meal in the testing range of extrusion cooking. Colour varies in the range from 1.63-5.647. Colour intensifies by decreasing of moisture content in extruder, Mc and increasing of screw speed, V. Colour has been significantly influenced by interacting influence of moisture content in extruder and screw speed. Regression model explains 82.37% of the total variability (p<0.0001) of colour extruded wheat meal in the testing range of extrusion cooking.
Vrsta sudjelovanja: Poster
Vrsta prezentacije u zborniku: Cjeloviti rad (više od 1500 riječi)
Vrsta recenzije: Međunarodna recenzija
Projekt / tema: 058-0580696-0702
Izvorni jezik: ENG
Kategorija: Znanstveni
Znanstvena područja:
Prehrambena tehnologija
Upisao u CROSBI: dcuric@pbf.hr (dcuric@pbf.hr), 10. Lip. 2009. u 14:13 sati



Verzija za printanje   za tiskati


upomoc
foot_4