THE EFFECT OF SPELT ADDITION ON THE PROPERTIES OF EXTRUDED PRODUCTS WITH ENHANCED NUTRITIONAL PROPERTIES

被引：0
|
作者：
Zelazinski, T. [1 ]
Ekielski, A. [1 ]
Siwek, A. [2 ]
Stachelska, M. [2 ]
Florczak, I [1 ]
机构：
[1] Warsaw Univ Life Sci SGGW, Dept Prod Management & Engn, Warsaw, Poland
[2] Lomza State Univ Appl Sci, Food Technol & Gastron Inst, Lomza, Poland
来源：
INMATEH-AGRICULTURAL ENGINEERING | 2016年 / 50卷 / 03期
关键词：
extrusion; spelt; quality investigation;
D O I：
暂无
中图分类号：
S2 [农业工程];
学科分类号：
0828 ;
摘要：
The aim of the study was to produce extruded material with the highest possible content of spelt and to examine the qualitative properties of the products obtained. Tests were carried out on a synchronous twinscrew extruder with L:D ratio 27, at different temperatures, screw speed, material feeding and raw material moisture. To determine the quality properties there were used parameters such as density, expansion, WSI and WAI, water activity and porosity. The results were promising, all the products were characterized by a high degree of water-holding capacity, and their quality was similar to conventional corn extrudates.
引用
收藏
页码：105 / 110
页数：6
相关论文
共 50 条
  • [1] Influence of spelt flour addition on properties of extruded products based on corn grits
    Jozinovic, Antun
    Subaric, Drago
    Ackar, Durdica
    Babic, Jurislav
    Milicevic, Borislav
    JOURNAL OF FOOD ENGINEERING, 2016, 172 : 31 - 37
  • [2] Effect of baking on nutritional properties of starch in organic spelt whole grain products
    Abdel-Aal, El-Sayed M.
    Rabalski, Mona
    FOOD CHEMISTRY, 2008, 111 (01) : 150 - 156
  • [3] Effect of guar gum content on some physical and nutritional properties of extruded products
    Parada, Javier
    Miguel Aguilera, Jose
    Brennan, Charles
    JOURNAL OF FOOD ENGINEERING, 2011, 103 (03) : 324 - 332
  • [4] EFFECT OF LIPIDS ON THE PROPERTIES OF EXTRUDED PRODUCTS
    BHATTACHARYA, M
    HANNA, MA
    JOURNAL OF FOOD SCIENCE, 1988, 53 (04) : 1230 - 1231
  • [5] 10 Improvement of nutritional and functional properties of extruded food products
    Obradovic, Valentina
    Babic, Jurislav
    Subaric, Drago
    Ackar, Durdica
    Jozinovic, Antun
    JOURNAL OF FOOD AND NUTRITION RESEARCH, 2014, 53 (03): : 189 - 206
  • [6] EFFECT OF ADDITION OF SPELT AND BUCKWHEAT HULL ON SELECTED PROPERTIES OF YOGHURT
    Znamirowska, Agata
    Sajnar, Katarzyna
    Kowalczyk, Magdalena
    Kluz, Maciej
    Buniowska, Magdalena
    JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES, 2020, 10 (02): : 296 - 300
  • [7] EFFECT OF CITRIC ACID ADDITION ON AFLATOXIN DEGRADATION AND ON FUNCTIONAL PROPERTIES OF EXTRUDED SORGHUM PRODUCTS
    Mendez-Albores, Abraham
    Martinez-Bustos, Fernando
    Juan Veles-Medina, Jose
    Moreno-Ramos, Carolina
    Carlos Del Rio-Garcia, Juan
    Moreno-Martinez, Ernesto
    INTERCIENCIA, 2009, 34 (04) : 252 - 258
  • [8] Effect of ethanol addition on physical properties of extruded starch
    Tomaszewska-Ciosk, Ewa
    Boruczkowski, Tomasz
    Golachowski, Antoni
    Boruczkowska, Hanna
    Drozdz, Wioletta
    STARCH-STARKE, 2013, 65 (3-4): : 244 - 252
  • [9] 'The effect of inulin addition on structural and textural properties of extruded products under several extrusion conditions'
    Tsokolar-Tsikopoulos, Konstantinos C.
    Katsavou, Ioanna D.
    Krokida, Magdalini K.
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2015, 52 (10): : 6170 - 6181
  • [10] Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack
    Ainsworth, Paul
    Ibanoglu, Senol
    Plunkett, Andrew
    Ibanoglu, Esra
    Stojceska, Valentina
    JOURNAL OF FOOD ENGINEERING, 2007, 81 (04) : 702 - 709
12345