The Development of Novel Functional Corn Flakes Produced from Different Types of Maize (Zea mays L.)
Authors
Košutić, MilenkoĐalović, Ivica
Filipović, Jelena
Jakšić, Snežana
Filipović, Vladimir
Nićetin, Milica
Lončar, Biljana
Article (Published version)
Metadata
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Cereal products, such as flakes and snack items, are frequently consumed as part of everyday diets, encompassing ready-to-eat breakfast cereals, flakes, and snacks. The utilization of extrusion technology is crucial in the manufacturing process of cereal-based flakes or snack products. When it comes to cereal-based flakes or snacks, different types of corn, such as white corn, yellow corn, red corn, and black corn, have garnered attention from scientists, consumers, and experts in the food industry. This paper investigates the simultaneous effects of different types of corn (white corn, yellow corn, red corn, and black corn) addition and different screw speeds (350, 500, 650 rpm) on the physical, technological, and functional properties of flake products. An increasing screw speed had a positive influence on the physical and technological characteristics of corn flakes, while different types of corn had a positive influence on the mineral composition and antioxidant properties. Black c...orn flour and a screw speed of 350 rpm positively influenced the physical and technological characteristics, mineral composition, and antioxidant properties of flake products, with a best total Z-score analysis of 0.59.
Keywords:
corn types / flake products / extrusion process / quality optimization / functional productsSource:
Foods - Basel, 2023, 12, 23, 4257-Publisher:
- Basel : MDPI
Funding / projects:
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200022 (Institute for Animal Husbandry, Belgrade-Zemun) (RS-MESTD-inst-2020-200022)
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200032 (Institute of Field and Vegetable Crops, Novi Sad) (RS-MESTD-inst-2020-200032)
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FiVeRTY - JOUR AU - Košutić, Milenko AU - Đalović, Ivica AU - Filipović, Jelena AU - Jakšić, Snežana AU - Filipović, Vladimir AU - Nićetin, Milica AU - Lončar, Biljana PY - 2023 UR - http://fiver.ifvcns.rs/handle/123456789/4115 AB - Cereal products, such as flakes and snack items, are frequently consumed as part of everyday diets, encompassing ready-to-eat breakfast cereals, flakes, and snacks. The utilization of extrusion technology is crucial in the manufacturing process of cereal-based flakes or snack products. When it comes to cereal-based flakes or snacks, different types of corn, such as white corn, yellow corn, red corn, and black corn, have garnered attention from scientists, consumers, and experts in the food industry. This paper investigates the simultaneous effects of different types of corn (white corn, yellow corn, red corn, and black corn) addition and different screw speeds (350, 500, 650 rpm) on the physical, technological, and functional properties of flake products. An increasing screw speed had a positive influence on the physical and technological characteristics of corn flakes, while different types of corn had a positive influence on the mineral composition and antioxidant properties. Black corn flour and a screw speed of 350 rpm positively influenced the physical and technological characteristics, mineral composition, and antioxidant properties of flake products, with a best total Z-score analysis of 0.59. PB - Basel : MDPI T2 - Foods - Basel T1 - The Development of Novel Functional Corn Flakes Produced from Different Types of Maize (Zea mays L.) IS - 23 SP - 4257 VL - 12 DO - 10.3390/foods12234257 ER -
@article{ author = "Košutić, Milenko and Đalović, Ivica and Filipović, Jelena and Jakšić, Snežana and Filipović, Vladimir and Nićetin, Milica and Lončar, Biljana", year = "2023", abstract = "Cereal products, such as flakes and snack items, are frequently consumed as part of everyday diets, encompassing ready-to-eat breakfast cereals, flakes, and snacks. The utilization of extrusion technology is crucial in the manufacturing process of cereal-based flakes or snack products. When it comes to cereal-based flakes or snacks, different types of corn, such as white corn, yellow corn, red corn, and black corn, have garnered attention from scientists, consumers, and experts in the food industry. This paper investigates the simultaneous effects of different types of corn (white corn, yellow corn, red corn, and black corn) addition and different screw speeds (350, 500, 650 rpm) on the physical, technological, and functional properties of flake products. An increasing screw speed had a positive influence on the physical and technological characteristics of corn flakes, while different types of corn had a positive influence on the mineral composition and antioxidant properties. Black corn flour and a screw speed of 350 rpm positively influenced the physical and technological characteristics, mineral composition, and antioxidant properties of flake products, with a best total Z-score analysis of 0.59.", publisher = "Basel : MDPI", journal = "Foods - Basel", title = "The Development of Novel Functional Corn Flakes Produced from Different Types of Maize (Zea mays L.)", number = "23", pages = "4257", volume = "12", doi = "10.3390/foods12234257" }
Košutić, M., Đalović, I., Filipović, J., Jakšić, S., Filipović, V., Nićetin, M.,& Lončar, B.. (2023). The Development of Novel Functional Corn Flakes Produced from Different Types of Maize (Zea mays L.). in Foods - Basel Basel : MDPI., 12(23), 4257. https://doi.org/10.3390/foods12234257
Košutić M, Đalović I, Filipović J, Jakšić S, Filipović V, Nićetin M, Lončar B. The Development of Novel Functional Corn Flakes Produced from Different Types of Maize (Zea mays L.). in Foods - Basel. 2023;12(23):4257. doi:10.3390/foods12234257 .
Košutić, Milenko, Đalović, Ivica, Filipović, Jelena, Jakšić, Snežana, Filipović, Vladimir, Nićetin, Milica, Lončar, Biljana, "The Development of Novel Functional Corn Flakes Produced from Different Types of Maize (Zea mays L.)" in Foods - Basel, 12, no. 23 (2023):4257, https://doi.org/10.3390/foods12234257 . .