Izvor financiranja: Hrvatska zaklada za znanost
Vrijednost projekta / iznos financiranja: 884.332,66 kn
Trajanje: 16. 6. 2014. – 15. 6. 2018.
Voditelj projekta: prof. dr. sc. Drago Šubarić
Istraživači:
prof. dr. sc. Jurislav Babić
prof. dr. sc. Borislav Miličević
izv. prof. dr. sc. Daliborka Koceva Komlenić
izv. prof. dr. sc. Marko Jukić
izv. prof. dr. sc. Đurđica Ačkar
izv. prof. dr. sc. Stela Jokić
dr. sc. Antun Jozinović
dr. sc. Indira Kosović
dr. sc. Alojzije Lalić, znanstveni savjetnik (Poljoprivredni institut Osijek)
dr. sc. Gordana Šimić, znanstveni savjetnik (Poljoprivredni institut Osijek)
prof. dr. sc. Midhat Jašić (Tehnološki fakultet Tuzla)
izv. prof. dr. sc. Dijana Miličević (Tehnološki fakultet Tuzla)
prof. dr. sc. Biljana Pajin (Tehnološki fakultet Novi Sad)
Jelena Panak, mag. ing.
Marijana Grec, mag. ing.
SAŽETAK:
Consumers nowadays are seeking palatable food which has beneficial effect on health. At the same time, they are not ready to change their eating habits – reduce intake of bakery products, fast food etc. and increase intake of fresh fruit and vegetable, whole grain products etc. Therefore, food industry is challenged to create products that are consumed every day (bread, snacks etc.) by large population, which are both enriched with bioactive substances and have desired sensory properties.
The aim of this project is to develop new functional and enriched products based on extrusion process. Enriched grains (wheat, maize) will be used as basic material. The improvement and supplementation with biologically active (antioxidants, minerals, vitamns, fibre) will be done by addition of by-products from food industry (fruit and vegetable pomaces, oil cakes) in extrusion process. Extrusion will be used to produce final products: expanded snack products and pasta, as well as modified flours which will be used in production of bakery products and biscuits.
All processes – extrusion of snack products and pasta, extrusion for flour modification, pasta drying, baking) will be optimised using response surface methodology. All products will be tested for chemical, physical, thermophysical properties, and optimal products will be sensory analysed.
The results of project will be array of flours and final products with defined recipes and optimal production conditions, along with defined application of food industry by-products that significantly load environment and are not currently exploited to satisfying extent.
In the project multidisciplinary approach will be applied – from agronomist, over food technologist and process engineers to sensory experts. In addition, close academia-industry links will be developed through different activities.