Influence of extrusion on higieny [i.e. hygiene] and nutritive value of corn | Uticaj ekstrudiranja na higijensku i nutritivnu vrednost kukuruza
2011
Filipović, S., Institut za prehrambene tehnologije, Novi Sad (Serbia) | Kormanjoš, Š., Institut za prehrambene tehnologije, Novi Sad (Serbia) | Okanović, Đ., Institut za prehrambene tehnologije, Novi Sad (Serbia) | Radović, V., Agronomski fakultet, Čačak (Serbia)
Technological procedure of corn extrusion which is consisted of milling, conditioning of milled corn, extrusion and cooling is shown in this paper. Physico-chemical characteristics of corn before and after extrusion at 90 and 95 deg C are represented. On the basis of obtained results, it could be concluded that extrusion procedure results in changes of nutritive characteristics of the extrudates, that is statistically significant differences (p less than 0.05) were found in the contents of crude proteins, crude fat, starch and total and reducing sugars of extrudates in comparison to the thermal nontreated corn.
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