Influence of buckwheat and chestnut flour addition on properties of corn extrudates
作者： A. Jozinović , Drago Šubarić , Đurđica Ačkar , Jurislav Babić , Ilija Klarić
DOI:
关键词: Chemical composition 、 Expansion ratio 、 Moisture 、 Polyphenol 、 Food science 、 Chemistry 、 Absorption of water 、 Extrusion 、 Die swell 、 Meal
摘要: The aim of this study was to determine the effect buckwheat and chestnut flour addition corn meal (ratio : = 70 30, 50 30 70) on extrudate properties. Blends (25% moisture) were extruded at two temperature regimes: 80/90 °C 75/180 °C. Physical, chemical rheological properties, digestibility obtained extrudates investigated in relation non samples. Chestnut increased whiteness decreased yellowness non-extruded While extrusion resulted increase whiteness, both types mixtures its decrease. Bulk density expansion ratio, hardness fracturability by flour. Extrusion all samples decrease peak, hot cold viscosity water absorption index. Total polyphenol content antioxidant activity flour, but caused their
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