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master's thesis
Utjecaj dodataka mljevenih sjemenki lana na povećanje kvalitete ekstrudiranog snack proizvoda
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:450219
Jankec, Igor
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Cereal Chemistry and Technology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

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Jankec, I. (2011). Utjecaj dodataka mljevenih sjemenki lana na povećanje kvalitete ekstrudiranog snack proizvoda (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:450219

Jankec, Igor. "Utjecaj dodataka mljevenih sjemenki lana na povećanje kvalitete ekstrudiranog snack proizvoda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:450219

Jankec, Igor. "Utjecaj dodataka mljevenih sjemenki lana na povećanje kvalitete ekstrudiranog snack proizvoda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:450219

Jankec, I. (2011). 'Utjecaj dodataka mljevenih sjemenki lana na povećanje kvalitete ekstrudiranog snack proizvoda', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 12 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:450219

Jankec I. Utjecaj dodataka mljevenih sjemenki lana na povećanje kvalitete ekstrudiranog snack proizvoda [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 October 12] Available at: https://urn.nsk.hr/urn:nbn:hr:159:450219

I. Jankec, "Utjecaj dodataka mljevenih sjemenki lana na povećanje kvalitete ekstrudiranog snack proizvoda", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:450219

Metadata
TitleUtjecaj dodataka mljevenih sjemenki lana na povećanje kvalitete ekstrudiranog snack proizvoda
Title (english)Effect of ground flaxseed addition on the quality enhancement of extruded snack product
AuthorIgor Jankec
MentorDuška Ćurić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Cereal Chemistry and Technology)
Zagreb
Defense date and country2011-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog diplomskog rada bio je proizvesti bezglutenski, ekstrudirani snack proizvod korištenjem kukuruzne krupice i rižinog brašna kao osnovnih sirovina uz dodatak mljevenih sjemenki lana. Sjemenke lana su dodane u udjelima od 3, 5 i 7% s namjerom obogaćivanja snack proizvoda prehrambenim vlaknima i omega-3 masnim kiselinama. Za ekstruziju je korišten dvopužni ko-rotirajući ekstruder. Proizvedenim snack proizvodima određena su fizikalna svojstva i kemijski sastav te sastav masnih kiselina, udjel ukupnih fenolnih spojeva i antioksidacijski kapacitet. Povećanje udjela lana u smjesi rezultiralo je smanjenjem indeksa ekspanzije i indeksa topljivosti (WSI), a povećanjem nasipne gustoće i indeksa apsorpcije vode (WAI). Dodatkom lana energetska vrijednost ekstrudata se nije značajno promijenila, ali se povećao udjel ukupnih vlakana, proteina i masti a osobito udjel omega-3 masnih kiselina. Udjel ukupnih fenolnih spojeva se povećao, ali ne i antioksidacijski kapacitet. Optimalna količina dodatka lana za obogaćivanje snack proizvoda bila bi između 5 i 7%.
Abstract (english)
The aim of this thesis was to develop a gluten-free, extruded snack product, using corn meal and rice flour as a raw material, with the addition of ground flaxseeds. In snack product, flaxseeds were added in proportions of 3, 5 and 7% with the intention of enrichment in dietary fiber and omega-3 fatty acids. Twin-screw, co-rotating extruder was used for extrusion. Physical properties, chemical composition, fatty acid composition, total phenol content and antioxidant capacity of the extruded snacks were determined. Increasing the percentage of flaxseed in the mixture resulted in a decrease of index of expansion and solubility index (WSI), and increased the bulk density and water absorption index (WAI). The addition of flaxseed did not significantly affect energy value of extrudates, but the content of total fiber, protein, fats, and especially omega-3 fatty acids increased. Content of total phenolic compounds increased, but the antioxidant capacity remained the same. The optimal amount of flaxseed for the enrichment of snack products would be between 5 and 7%.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:450219
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-31 09:28:47