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Scientific paper - Original scientific paper
Food Industry By-Products as Raw Materials in the Production of Value-Added Corn Snack Products
Foods, 10 (2021), 5; 946. https://doi.org/10.3390/foods10050946
Jozinović, Antun; Šubarić, Drago; Ačkar, Đurđica; Babić, Jurislav; Orkić, Vedran; Guberac, Sunčica; Miličević, Borislav

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Jozinović, A., Šubarić, D., Ačkar, Đ., Babić, J., Orkić, V., Guberac, S. & Miličević, B. (2021). Food Industry By-Products as Raw Materials in the Production of Value-Added Corn Snack Products. Foods, 10. (5). doi: 10.3390/foods10050946

Jozinović, Antun, et al. "Food Industry By-Products as Raw Materials in the Production of Value-Added Corn Snack Products." Foods, vol. 10, no. 5, 2021. https://doi.org/10.3390/foods10050946

Jozinović, Antun, Drago Šubarić, Đurđica Ačkar, Jurislav Babić, Vedran Orkić, Sunčica Guberac and Borislav Miličević. "Food Industry By-Products as Raw Materials in the Production of Value-Added Corn Snack Products." Foods 10, no. 5 (2021). https://doi.org/10.3390/foods10050946

Jozinović, A., et al. (2021) 'Food Industry By-Products as Raw Materials in the Production of Value-Added Corn Snack Products', Foods, 10(5). doi: 10.3390/foods10050946

Jozinović A, Šubarić D, Ačkar Đ, Babić J, Orkić V, Guberac S, and sur.. Food Industry By-Products as Raw Materials in the Production of Value-Added Corn Snack Products. Foods [Internet]. 2021 April 26 [cited 2025 January 01];10(5). doi: 10.3390/foods10050946

A. Jozinović, et al., "Food Industry By-Products as Raw Materials in the Production of Value-Added Corn Snack Products", Foods, vol. 10, no. 5, April 2021. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:112:325384. [Accessed: 01 January 2025]

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Metadata
Title (english)Food Industry By-Products as Raw Materials in the Production of Value-Added Corn Snack Products
AuthorAntun Jozinović
AuthorDrago Šubarić
AuthorĐurđica Ačkar
AuthorJurislav Babić
AuthorVedran Orkić
AuthorSunčica Guberac
AuthorBorislav Miličević
Author's institutionPolytehnic in Pozega
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
The addition of brewer’s spent grain (BSG), sugar beet pulp (SBP) and apple pomace (AP), on the nutritional properties of directly expanded snack products based on corn grits was investigated. Snack products were produced in a laboratory single screw extruder with the addition of 5, 10 and 15% d. m. of these by-products in corn grits. Chemical composition, total phenolic content, antioxidant activity, dietary fiber, resistant starch, starch damage and pasting properties of the mixtures and extruded samples were determined. Extrusion process and by-product additions had a significant effect on the proximate chemical composition. All three by-products increased contents of both soluble and insoluble dietary fiber, while the extrusion caused a reduction of insoluble fiber and increase of soluble fiber. After the extrusion process starch damage and antioxidant activity increased, while resistant starch content and total polyphenol content decreased. According to obtained results, it can be concluded that the investigated by-products can be used in the production of nutritionally more valuable corn snacks.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleFoods
Numberingvol. 10, no. 5, 946
e-ISSN2304-8158
DOIhttps://doi.org/10.3390/foods10050946
URN:NBNurn:nbn:hr:112:325384
Publication2021-04-26
Document URLhttps://www.mdpi.com/2304-8158/10/5/946
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution 4.0 International (CC BY 4.0) icon
Created on2024-04-15 12:48:26