prikaz prve stranice dokumenta Chemical and Sensory Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid
  Preuzmi
PDF 836.19 KB
Znanstveni rad - Izvorni znanstveni rad
Chemical and Sensory Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid
Applied Sciences, 14 (2024), 17; 7968-7982. https://doi.org/10.3390/app14177968
Obradović, Valentina; Babić, Jurislav; Jozinović, Antun; Ačkar, Đurđica; Šubarić, Drago

Citirajte ovaj rad

Obradović, V., Babić, J., Jozinović, A., Ačkar, Đ. i Šubarić, D. (2024). Chemical and Sensory Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid. Applied Sciences, 14. (17), 7968-7982. doi: 10.3390/app14177968

Obradović, Valentina, et al. "Chemical and Sensory Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid." Applied Sciences, vol. 14, br. 17, 2024, str. 7968-7982. https://doi.org/10.3390/app14177968

Obradović, Valentina, Jurislav Babić, Antun Jozinović, Đurđica Ačkar i Drago Šubarić. "Chemical and Sensory Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid." Applied Sciences 14, br. 17 (2024): 7968-7982. https://doi.org/10.3390/app14177968

Obradović, V., et al. (2024) 'Chemical and Sensory Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid', Applied Sciences, 14(17), str. 7968-7982. doi: 10.3390/app14177968

Obradović V, Babić J, Jozinović A, Ačkar Đ, Šubarić D. Chemical and Sensory Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid. Applied Sciences [Internet]. 06.09.2024. [pristupljeno 27.01.2025.];14(17):7968-7982. doi: 10.3390/app14177968

V. Obradović, J. Babić, A. Jozinović, Đ. Ačkar i D. Šubarić, "Chemical and Sensory Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid", Applied Sciences, vol. 14, br. 17, str. 7968-7982, Rujan 2024. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:277:967799. [Citirano: 27.01.2025.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:277:967799
Prijavite se u repozitorij kako biste mogli spremiti objekt u svoju listu.
Podaci o radu
Naslov (engleski)Chemical and Sensory Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid
AutorValentina Obradović
AutorJurislav Babić
AutorAntun Jozinović
AutorĐurđica Ačkar
AutorDrago Šubarić
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Fakultet turizma i ruralnog razvoja u Požegi
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
The chemical and sensory properties of corn extrudates enriched with spray-dried tomato powder (TP) in 4, 6 and 8% ratios were researched. Two extrusion temperature regimes were used: 135/170/170 °C (E1) and 100/150/150 °C (E2). Ascorbic acid (AA) at levels of 0.5 and 1% was also added to the raw mixtures in order to prevent the undesirable oxidation of the constituents, primarily carotenoids. AA was especially efficient in the case of the lutein content and 1% AA, but lutein originating from TP was more sensitive to the extrusion conditions than corn lutein, and zeaxanthin was more sensitive than lutein. Lycopene, α-carotene, 13-cis-β carotene and 9-cis-β carotene degraded completely in all the samples, at both extrusion regimes. The proposed models for the color of the extrudates showed the significant influence of TP and AA. Extrudates obtained at the E1 temperature regime containing 4% TP and pure corn extrudate with 1% AA were the best-rated samples by the sensory panel.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaApplied Sciences
Brojčani podacivol. 14, br. 17, str. 7968-7982
e-ISSN2076-3417
DOIhttps://doi.org/10.3390/app14177968
URN:NBNurn:nbn:hr:277:967799
Datum objave publikacije2024-09-06
URL dokumentahttps://www.mdpi.com/2076-3417/14/17/7968
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje 4.0 međunarodna (CC BY 4.0)
Datum i vrijeme pohrane2024-10-28 10:26:52