Određivanje teksturalnih svojstava kukuruznog ekstrudata s dodatkom proteina sirutke

master's thesis

• Title (english): Determination of tectural features of corn extrudates with addition of whey protein
• Author: Marina Miličić
• Mentor: Damir Ježek (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Process Engineering); (Laboratory for Unit Operations); Zagreb
• Defense date and country: 2007-01, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

U ovom diplomskom radu provedena je kemijska i teksturalna analiza direktno ekspandiranog kukuruznog brašna sa dodatkom proteina sirutke s ciljem da se vidi utjecaj dodatka proteina sirutke na teksturalna svojstva. Kemijska analiza je uključivala određivanje udjela proteina, masti, vode i indeksa apsorpcije vode (WAI) i (WSI). Ekstruzija je provedena HTST postupkom (“High Temperature – Short Time”) Mehanička svojstva ekstrudata određena su na analizatoru teksture SMS “TA. HD Plus” u eksperimentalnim postavima “bending” i “penetration”. Uočeno je da dodatak proteina sirutke smanjuju dijametar ekstrudata, ekspanzijski omjer ekstrudata i ravnu duljinu ekstrudata, a povećava se ekvivalentna masa i nasipna gustoća ekstrudata. Uz pomoć eksperimentalno određene čvrstoće za sve uzorke je izračunat BSI (“Breaking Strength Index”) Utvrđeno je da dodatak proteina značajno povećava čvrstoću i BSI za sve uzorke.

Abstract (english)

For the purpose of determining influence of addition whey protein concentrate to the textural features of directly expanded corn extrudate chemical and textural analysis have been conducted. Chemical analysis include determination of quantity of protein, fats, water, water absorption index (WAI) and water solubility indeks (WSI). Extrusion was carried out by HTST procedure (“High Temperature – Short Time”). Mechanical properties of extrudates were determined at texture analyzer SMS “TA HD Plus in “bending” and “penetration” experimental setups. It was noticed that addition of whey protein concentrate decrease extrudate diameter, expansion ratio and extrudate specific length. It was also noticed protein addition increase Extrudate equivalent weight and extrudate density. With experimental determined hardness for all samples a BSI (“Breaking Strength Index”) It was concluded that protein addition increase hardness and BSI for all samples.

• Keywords: ekstruzija; tekstura; mehanička svojstva; koncentrat proteina sirutke; kukuruzno brašno; BSI; WSI; WAI
• Keywords (english): extrusion; texture; mechanical properties; whey protein concentrate corn flour; BSI; WAI; WSI
• Language: croatian
• URN:NBN: urn:nbn:hr:159:413526
• Study programme: Title: Biotechnology; specializations in: Biochemical Engineering; Course: Biochemical Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo (diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-06 11:02:29