Academic Journal
Impact of drying temperatures on the quality of corn flakes with functional components
| العنوان: | Impact of drying temperatures on the quality of corn flakes with functional components |
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| المؤلفون: | Košutić Milenko, Filipović Jelena, Nježić Zvonko, Varga Ana, Plavšić Dragana |
| المصدر: | Journal on Processing and Energy in Agriculture, Vol 22, Iss 2, Pp 101-103 (2018) |
| بيانات النشر: | National Society of Processing and Energy in Agriculture, Novi Sad, 2018. |
| سنة النشر: | 2018 |
| المجموعة: | LCC:Agriculture |
| مصطلحات موضوعية: | corn flakes, drying temperature, functional products, Agriculture |
| الوصف: | As a mechanical, thermal, diffusion and chemical operation, extrusion causes changes in the properties of raw materials mainly due to the characteristics of the extruder and extrusion conditions (temperature, pressure and shear stress). As extruded products based on cereals occupy an important place in modern nutrition, they are suitable carriers of functional components. In every technological process, it is very important to correctly define the parameters of production in order to achieve a good and uniform quality of products with as little as possible losses of the nutritional and functional properties of raw materials. On the basis of the experimental results on the physical, chemical and antioxidant properties of corn flakes, as well as the use of Standard Score analysis, it can be concluded that the optimal drying temperature for corn flakes is 84 °C. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 1821-4487 2956-0195 |
| Relation: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2018/1821-44871802101K.pdf; https://doaj.org/toc/1821-4487; https://doaj.org/toc/2956-0195 |
| DOI: | 10.5937/JPEA1802101K |
| URL الوصول: | https://doaj.org/article/24cbe635d2f74f9a86e1fab136775ff0 |
| رقم الانضمام: | edsdoj.24cbe635d2f74f9a86e1fab136775ff0 |
| قاعدة البيانات: | Directory of Open Access Journals |
| تدمد: | 18214487 29560195 |
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| DOI: | 10.5937/JPEA1802101K |