UTICAJ POCESA EKSTRUDIRANJA NA SADRŽAJ REZISTENTNOG SKROBA U PIRINČANOM FLIPS PROIZVODU OPLEMENJENOM KORENOM CIKORIJE

  • Branislava Đermanović Institute of Food Technology, University of Novi Sad
  • Jovana Kojić Institute of Food Technology, University of Novi Sad
  • Jelena Krulj Institute of Food Technology, University of Novi Sad
  • Jelena Perović Institute of Food Technology, University of Novi Sad
  • Lidija Peić Tukuljac Institute of Food Technology, University of Novi Sad
  • Nebojša Ilić Institute of Food Technology, University of Novi Sad
  • Marija Bodroža Solarov Institute of Food Technology, University of Novi Sad
DOI: https://doi.org/10.5937/jpea25-31057
Ključne reči: Srpski, Engleski

Sažetak


Cikorija (lat. Cichorium intybus) je kultura čija popularnost neprestano raste zbog brojnih lekovitih, kulinarskih i hranljivih svojstava. Budući da cikorija sadrži brojna korisna jedinjenja, poput polifenola, inulina, oligofruktoze, laktona, vitamina i minerala, ona se može smatrati potencijalnim nosiocem funkcionalnosti hrane. Cilj ovog istraživanja je bio da se proceni uticaj procesnih parametara tokom ekstrudiranja na sadržaj rezistentnog skroba u uzorcima od pirinčanog brašna sa dodatkom mlevenog korena cikorije, sa udelom od 20-40%. Takođe je ispitan i efekat različitog sadržaja vlage u uzorcima (od 16,3 do 22,5%) i brzine obrtanja pužnice (od 500 do 900 o/min) tokom procesa ekstrudiranja, gde su upotrebom dvopužnog ekstrudera pripremljeni uzorci. Veštačka neuronska mreža (ANN) se koristila za predviđanje eksperimentalnih izlaznih parametara, koja je primenjena na Yoonov model, kako bi se utvrdio relativni uticaj nezavisnih promenljivih na zavisnu promenljivu. Rezistentni skrob (RS) ima veliki potencijal u prehrambenoj industriji zbog mogućnosti snižavanja glikemijskog indeksa, kao pozitivnog uticaja na zdravlje ljudi. Na sadržaj rezistentnog skroba u hrani utiče način pripreme, kao i tehnološki procesi, što je takođe primećeno i u našim rezultatima. Sadržaj rezistentnog skroba se kretao u intervalu od 0,137 g/100g do 0,529 g/100g, pri čemu je najveći sadržaj postignut pri uslovima gde je sadržaj vlage bio 19,4%, brzina obrtanja pužnice 700 o/min i sa udelom od 30% mlevenog korena cikorije (0,529 g/100g). Najveći negativan uticaj na rezistentni skrob zabeležen je pri većem broju obrtanja pužnice, dok je sadržaj vlage imao pozitivan uticaj na rezistentni skrob, što je slučaj i sa udelom korena cikorije.

 

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Objavljeno
2021/04/27
Broj časopisa
Vol. 25 Br. 2 (2021): Journal on Processing and Energy in Agriculture
Rubrika
Članci