The possibility of application of extrusion procedure to light buckwheat flour and whole-milled corn mixture
2009
Zivancev, D.R., Institute for Food Technology, Novi Sad (Serbia) | Sakac, M.B., Institute for Food Technology, Novi Sad (Serbia) | Filipovic, J.S., Institute for Food Technology, Novi Sad (Serbia) | Filipovic, S.S., Institute for Food Technology, Novi Sad (Serbia) | Kevresan, Z.S., Institute for Food Technology, Novi Sad (Serbia) | Psodorov, Dj.B., Institute for Food Technology, Novi Sad (Serbia)
The possibility of application of extrusion procedure for treating light buckwheat flour, which is known as the source of potent antioxidants that contribute to the health benefits to the consumers oriented to buckwheat based foods is shown in this paper. Physicochemical properties of light buckwheat flour, whole-milled corn and extrudates obtained after thermal treatment of buckwheat flour and corn mixture (ratio 1:9) at 115 and 150 deg C are also presented in the paper. The obtained results show that extrusion can be used to produce stable extrudates from buckwheat flour and whole-milled corn mixture (ratio 1:9). The nutritive value of extrudates was changed in comparison with the raw materials. Significant changes were detected in fat content, total and reduced sugar content, and physical parameters such as test weight.
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