Influence of physicochemical properties of Croatian maize hybrids on quality of extrusion cooking

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F15%3A43897110" target="_blank" >RIV/60461373:22330/15:43897110 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1016/j.lwt.2014.08.017" target="_blank" >http://dx.doi.org/10.1016/j.lwt.2014.08.017</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.lwt.2014.08.017" target="_blank" >10.1016/j.lwt.2014.08.017</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Influence of physicochemical properties of Croatian maize hybrids on quality of extrusion cooking

Popis výsledku v původním jazyce

Extrusion cooking of maize grain is widely used in the food and feed industries. While numerous studies have sought to optimise process conditions, few studies have examined the influence of the physical and chemical properties of the raw material. In this study, several commercial maize hybrids of Croatian origin were subjected to extrusion cooking under the same conditions in a laboratory single-screw extruder. The hybrids showed the following ranges for physicochemical characteristics (all in dry matter): total starch, 679-750 g/kg; crude protein, 80.4-111.2 g/kg; crude fat, 36.3-42.8 g/kg; resistant starch, 1.63-3.03%; amylose content, 23.8-27.1% of total starch; average equivalent diameter, 11.1-12.9 ?m; and circularity of starch granules, 0.90-0.92. The nutritional value of the various extrudates was assessed using resistant starch content, which varied from 0.28% to 0.40% of dry matter. Quality of the extrudates was assessed based on the expansion index, which ranged from 2.6 to

Název v anglickém jazyce

Influence of physicochemical properties of Croatian maize hybrids on quality of extrusion cooking

Popis výsledku anglicky

Extrusion cooking of maize grain is widely used in the food and feed industries. While numerous studies have sought to optimise process conditions, few studies have examined the influence of the physical and chemical properties of the raw material. In this study, several commercial maize hybrids of Croatian origin were subjected to extrusion cooking under the same conditions in a laboratory single-screw extruder. The hybrids showed the following ranges for physicochemical characteristics (all in dry matter): total starch, 679-750 g/kg; crude protein, 80.4-111.2 g/kg; crude fat, 36.3-42.8 g/kg; resistant starch, 1.63-3.03%; amylose content, 23.8-27.1% of total starch; average equivalent diameter, 11.1-12.9 ?m; and circularity of starch granules, 0.90-0.92. The nutritional value of the various extrudates was assessed using resistant starch content, which varied from 0.28% to 0.40% of dry matter. Quality of the extrudates was assessed based on the expansion index, which ranged from 2.6 to

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

EI - Biotechnologie a bionika

OECD FORD obor

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Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

LWT - Food Science and Technology

ISSN

0023-6438

e-ISSN

—

Svazek periodika

60

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

6

Strana od-do

472-477

Kód UT WoS článku

000345106100065

EID výsledku v databázi Scopus

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