Приказ основних података о документу

dc.creatorŽilić, Slađana
dc.creatorMilašinović, Marija
dc.creatorIgnjatović-Micić, Dragana
dc.creatorSemenčenko, Valentina
dc.creatorHadži-Tašković-Šukalović, Vesna
dc.creatorMaksimović, Milan
dc.date.accessioned2019-05-16T12:12:08Z
dc.date.available2019-05-16T12:12:08Z
dc.date.issued2010
dc.identifier.issn1330-9862
dc.identifier.urihttp://rik.mrizp.rs/handle/123456789/338
dc.description.abstractThe process of micronisation, a short time high temperature process that utilizes electromagnetic radiation in the infrared region to rapidly heat materials, is often used to improve storage stability of whole grain flour. In this work the consequences of such temperature treatment on the quality and solubility of proteins, viscosity, content of total phenolics, tocopherols, beta-carotene, as well as the antioxidant properties of maize (Zen mays L.) flour are presented. For these studies three maize hybrids were used: the semi-flint hybrid ZP 633 with pronounced yellow kernels, ZP Rumenka with dark red pericarp and yellow endosperm, and ZP 551b hybrid which is characterized by white kernels. The process of micronisation did not change the content of crude protein, the amount of albumin, globulin and zein were decreased, while glutelin remained the same or increased after micronisation. As a consequence of thermal effect on maize protein, tryptophan content was significantly decreased. Micronisation had a significant effect on the pasting properties of the selected maize flour. Viscosity of all micronised flour samples increased constantly, but without reaching a peak during heating of the slurry to 95 degrees C. At 95 degrees C it was slightly higher, but final viscosity at 50 degrees C was significantly lower. The micronisation treatment decreased the content of bioactive compounds (tocopherols, beta-carotene) naturally present in the raw grains. The whole grain flour from micronised grain, with modified nutritional and technological characteristics, represents a good raw material for production of gluten-free products.en
dc.publisherFaculty Food Technology Biotechnology, Zagreb
dc.relationinfo:eu-repo/grantAgreement/MESTD/MPN2006-2010/20039/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/MPN2006-2010/20003/RS//
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by-nc/4.0/
dc.sourceFood Technology and Biotechnology
dc.subjectantioxidantsen
dc.subjectmaize flouren
dc.subjectmicronisationen
dc.subjectprotein solubilityen
dc.subjectviscosityen
dc.titleEffect of Micronisation on the Composition and Properties of the Flour from White, Yellow and Red Maizeen
dc.typearticle
dc.rights.licenseBY-NC
dc.citation.volume48
dc.citation.issue2
dc.citation.spage198
dc.citation.epage206
dc.citation.other48(2): 198-206
dc.citation.rankM22
dc.identifier.wos000278855700009
dc.identifier.scopus2-s2.0-77955037062
dc.identifier.fulltexthttp://rik.mrizp.rs//bitstream/id/2270/336.pdf
dc.identifier.rcubhttps://hdl.handle.net/21.15107/rcub_rik_338
dc.type.versionpublishedVersion


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Приказ основних података о документу