Influence of buckwheat and chestnut flour addition on properties of corn extrudates
The aim of this study was to determine the effect of buckwheat and chestnut flour addition to corn meal (ratio meal : flour = 70 : 30, 50 : 50 and 30 : 70) on extrudate properties. Blends (25 % moisture) were extruded at two temperature regimes: 80/90 °C and 75/180 °C. Physical, chemical and rheolog...
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| Format: | Article |
| Language: | English |
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Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2012-01-01
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| Series: | Croatian Journal of Food Science and Technology |
| Online Access: | http://hrcak.srce.hr/file/126223 |
| _version_ | 1818558924585959424 |
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| author | D. Šubarić J. Babić I. Klarić Mirela Kopjar Kristina Valek Lendić A. Jozinović Đurđica Ačkar |
| author_facet | D. Šubarić J. Babić I. Klarić Mirela Kopjar Kristina Valek Lendić A. Jozinović Đurđica Ačkar |
| author_sort | D. Šubarić |
| collection | DOAJ |
| description | The aim of this study was to determine the effect of buckwheat and chestnut flour addition to corn meal (ratio meal : flour = 70 : 30, 50 : 50 and 30 : 70) on extrudate properties. Blends (25 % moisture) were extruded at two temperature regimes: 80/90 °C and 75/180 °C. Physical, chemical and rheological properties, and digestibility of the obtained extrudates were investigated in relation to non extruded samples. Addition of chestnut flour to corn meal resulted in increase of fibre, ash and fat content, and decrease of protein content, while buckwheat flour addition resulted in increase of all measured components. Chestnut and buckwheat flour addition increased whiteness and decreased yellowness of non-extruded samples. While extrusion of corn meal resulted in increase of whiteness, extrusion of both types of mixtures resulted in its decrease. Bulk density increased and expansion ratio, hardness and fracturability decreased by addition of chestnut and buckwheat flour. Extrusion of all investigated samples resulted in decrease of peak, hot and cold viscosity and increase of water absorption index. Total polyphenol content and antioxidant activity increased by the addition of buckwheat and chestnut flour, but the extrusion caused their decrease. |
| first_indexed | 2024-12-14T00:18:39Z |
| format | Article |
| id | doaj.art-7edad17d16244c23aecc6c3f380a83e7 |
| institution | Directory Open Access Journal |
| issn | 1847-3466 1848-9923 |
| language | English |
| last_indexed | 2024-12-14T00:18:39Z |
| publishDate | 2012-01-01 |
| publisher | Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek |
| record_format | Article |
| series | Croatian Journal of Food Science and Technology |
| spelling | doaj.art-7edad17d16244c23aecc6c3f380a83e72022-12-21T23:25:22ZengJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology OsijekCroatian Journal of Food Science and Technology1847-34661848-99232012-01-0141263384717Influence of buckwheat and chestnut flour addition on properties of corn extrudatesD. Šubarić0J. Babić1I. Klarić2Mirela Kopjar3Kristina Valek Lendić4A. Jozinović5Đurđica Ačkar6University of Josip Juraj Strossmayer in Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, HR-31000 Osijek, CroatiaUniversity of Josip Juraj Strossmayer in Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, HR-31000 Osijek, CroatiaDepartment of Public Health, R. Dž. Cauševica 1, 76000 Brcko DC, Bosnia and HerzegovinaUniversity of Josip Juraj Strossmayer in Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, HR-31000 Osijek, CroatiaInstitute of Public Health of the Osijek-Baranja County, F. Krežme 1, 31000 Osijek, CroatiaUniversity of Josip Juraj Strossmayer in Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, HR-31000 Osijek, CroatiaUniversity of Josip Juraj Strossmayer in Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, HR-31000 Osijek, CroatiaThe aim of this study was to determine the effect of buckwheat and chestnut flour addition to corn meal (ratio meal : flour = 70 : 30, 50 : 50 and 30 : 70) on extrudate properties. Blends (25 % moisture) were extruded at two temperature regimes: 80/90 °C and 75/180 °C. Physical, chemical and rheological properties, and digestibility of the obtained extrudates were investigated in relation to non extruded samples. Addition of chestnut flour to corn meal resulted in increase of fibre, ash and fat content, and decrease of protein content, while buckwheat flour addition resulted in increase of all measured components. Chestnut and buckwheat flour addition increased whiteness and decreased yellowness of non-extruded samples. While extrusion of corn meal resulted in increase of whiteness, extrusion of both types of mixtures resulted in its decrease. Bulk density increased and expansion ratio, hardness and fracturability decreased by addition of chestnut and buckwheat flour. Extrusion of all investigated samples resulted in decrease of peak, hot and cold viscosity and increase of water absorption index. Total polyphenol content and antioxidant activity increased by the addition of buckwheat and chestnut flour, but the extrusion caused their decrease.http://hrcak.srce.hr/file/126223 |
| spellingShingle | D. Šubarić J. Babić I. Klarić Mirela Kopjar Kristina Valek Lendić A. Jozinović Đurđica Ačkar Influence of buckwheat and chestnut flour addition on properties of corn extrudates Croatian Journal of Food Science and Technology |
| title | Influence of buckwheat and chestnut flour addition on properties of corn extrudates |
| title_full | Influence of buckwheat and chestnut flour addition on properties of corn extrudates |
| title_fullStr | Influence of buckwheat and chestnut flour addition on properties of corn extrudates |
| title_full_unstemmed | Influence of buckwheat and chestnut flour addition on properties of corn extrudates |
| title_short | Influence of buckwheat and chestnut flour addition on properties of corn extrudates |
| title_sort | influence of buckwheat and chestnut flour addition on properties of corn extrudates |
| url | http://hrcak.srce.hr/file/126223 |
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