Hrvatska znanstvena bibliografija (CROSBI)



Pregled bibliografske jedinice broj: 581757

Zbornik radova

Autori: Čukelj, Nikolina; Jankec, Igor; Kraljić, Klara; Novotni, Dubravka; Smerdel, Bojana; Ćurić, Duška
Naslov: Enrichment of Gluten-free Extrudates with Flaxseed
Izvornik: Proceedings of 6th Central European Congress on Food / Lević, Jovanka (ur.). - Novi Sad : “Futura” – Novi Sad , 2012. 209-214 (ISBN: 978-86-7994-027-8).
Skup: 6th Central European Congress on Food
Mjesto i datum: Novi Sad, Srbija, 23-26.05.2012.
Ključne riječi: antioxidants; extrusion; gluten-free; flaxseed; lignans; omega-3 fatty acids
Sažetak:
This study aimed to investigate the influence of flaxseed addition on technological and nutritional quality of gluten-free extruded product. Ground flaxseed was added in amounts of 3, 5 and 7 g/100 g to corn meal and rice flour mixture (1:1) and extruded by twin-screw co-rotating extruder. Enrichment with flaxseed resulted in significantly lower expansion ratio and higher bulk density of extrudates, but peak viscosity, water absorption and water solubility indices were barely modified. The content of protein, total fibre, and unsaturated, saturated and omega-3 fats significantly positively correlated to the flaxseed amount. In all extrudates saturated fats were lower than 1 g/100 g, and the average energy value was 379±3 kcal/100 g. In 7% flaxseed enriched sample, the total phenolics content determined by Folin-Ciocalteu method was higher by 45% compared to the non-enriched, and its lignan content determined by GC-ECD method was 14.44 mg/100 g vs. 0.06 mg/100 g in the control sample. However, the antioxidant capacity evaluated using DPPH and ABTS assay was similar among samples. In conclusion, the addition of ground flaxseed in amount of 5% can be recommended for the enrichment of gluten-free snack or breakfast cereal. Such product could be labelled as a source of fibre and high in omega-3 fatty acids according to a valid EU regulation.
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: ncukelj@pbf.hr (ncukelj@pbf.hr), 28. Svi. 2012. u 13:53 sati