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Pregled bibliografske jedinice broj: 742785

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Autori: Azra Hadžić Josipović, Duška Ćurić, Dubravka Novotni, Bojana Smerdel, Ivna Vrana Špoljarić, Nikolina Čukelj
Naslov: New product development: mixed cereal meal
Izvornik: 8th International Congreass of Food Technologists, Biotechnologists and Nutritionists, Book of abstracts / Frece, Jadranka (ur.). - Koprivnica : Baltazar d.o.o. , 2014. 200-200 (ISBN: 978-953-99725-5-2).
Skup: 8th International Congreass of Food Technologists, Biotechnologists and Nutritionists
Mjesto i datum: Opatija, Hrvatska, 21-24.10.2014.
Ključne riječi: cereal meal; hardness; industrial cereal processing; market; optimisation
Sažetak:
Cereal meal is a product obtained by dehulling, pearling and/or thermal treatment of grains. After such processing, grain goes to a market as it is ready to be easily prepared for eating, usually just by cooking in excess water. Croatian mills produce cereal meals made from just one type of grain - usually from pearled barley, although buckwheat-, millet- or oat- meal can also be found. The choice of meals made out of cereal mixture on the Croatian market is limited and offered only from foreign manufacturers. Thus, the aim of this study was to optimise the production and to develop a new product of Croatian origin – mixed cereal meal. The influence of grain processing and cooking time on the grain texture was investigated. We compared cereal meal sensory characteristics with the product of foreign manufacturer, and also conducted a survey in order to find out selling potential of the product. Texture of cooked cereal meals was determined by instrumental measurement of hardness and stickiness. The highest hardness was measured for oat grain samples, followed by barley and wheat, while the softest grain showed to be rye, which was around eight times softer than oats. In all samples gradual reduction of hardness with increase of cooking time from 12 to 21 minutes was observed, that is, grains have soften 1.2 (in the case of wheat) to 2.7 times (in the case of barley). For rye, wheat and barley samples, we have noticed the decrease in hardness with increased degree of processing by pearling around 1.3, 1.7 and 3 times, respectively. In addition, hardness of barley grains was reduced by steam heat treatment by 1.2 times compared to the unsteamed barley grain. However, we may conclude that steaming of barley has weaker impact on grain softening than pearling that caused 2.6 times decrease of barley hardness. Stickiness was increased only in oat and rye samples, up to 3.3 times, with longer cooking time. Both, the sensory evaluation and the survey showed that the preferred mixed cereal meal was the one that consisted of four kinds of cereals: unkilned mildly pearled rye, not pearled and unkilned wheat, steamed and middle pearled barley and unkilned dehulled oats (1:1:1:1), cooked for 21 minutes.
Vrsta sudjelovanja: Poster
Vrsta prezentacije u zborniku: Sažetak
Vrsta recenzije: Međunarodna recenzija
Izvorni jezik: ENG
Kategorija: Znanstveni
Znanstvena područja:
Prehrambena tehnologija
Upisao u CROSBI: Bojana Voučko (bvoucko@pbf.hr), 18. Pro. 2014. u 16:04 sati



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