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master's thesis
Razvoj testa i senzorska analiza mirisa bezglutenskog kruha
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:177122
Kovač, Valentina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

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

Cite this document

Kovač, V. (2017). Razvoj testa i senzorska analiza mirisa bezglutenskog kruha (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:177122

Kovač, Valentina. "Razvoj testa i senzorska analiza mirisa bezglutenskog kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:177122

Kovač, Valentina. "Razvoj testa i senzorska analiza mirisa bezglutenskog kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:177122

Kovač, V. (2017). 'Razvoj testa i senzorska analiza mirisa bezglutenskog kruha', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:177122

Kovač V. Razvoj testa i senzorska analiza mirisa bezglutenskog kruha [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 December 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:177122

V. Kovač, "Razvoj testa i senzorska analiza mirisa bezglutenskog kruha", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:177122

Metadata
TitleRazvoj testa i senzorska analiza mirisa bezglutenskog kruha
Title (english)Test development and sensory analysis of the odour of gluten-free bread
AuthorValentina Kovač
MentorMarina Krpan (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2017-09-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Danas potreba za bezglutenskim proizvodima raste te se stoga sve više obraća pažnja na njihove senzorske karakteristike. Cilj ovog rada bio je razviti deskriptivni test i provesti deskriptivnu i hedonističku senzorsku analizu mirisa bezglutenskih kruhova pripremljenih sa ili bez dodatka brašna graška i kiselog tijesta pripremljenog s različitim bakterijama mliječne kiseline. Dobiveni rezultati ukazuju da sredinu analiziranog bezglutenskog kruha najviše karakterizira miris po grašku, kukuruzu, kiselom tijestu i sirovom tijestu, a koru kruha miris po svježe pečenom kruhu, kikirikiju, pečenom i kukuruzu. Miris kore kruha po svježem kruhu i pečenom je u pozitivnoj, a miris po kukuruzu i kikirikiju u negativnoj korelaciji s rezultatima hedonističke analize. Dodatak brašna graška pojačava miris sredine po grašku i sirovom tijestu te miris kore kruha po grašku i pečenom u kori te negativno utječe na prihvatljivost mirisa. Dodatak kiselog tijesta pozitivno utječe na prihvatljivost mirisa. Miris bezglutenskog kruha pripremljenog bez dodatka brašna graška i s dodatkom kiselog tijesta pripremljenog s Lactobacillus reuteri se pokazao najsličniji mirisu pšeničnog bijelog kruha.
Abstract (english)
The need for gluten-free products increases nowadays, so the attention for their sensory characteristics is growing. The aim of this paper was to develop a descriptive test and to conduct a descriptive and hedonic sensory analysis of the odour of gluten-free bread samples made with or without addition of pea flour and sourdough prepared with different lactic acid bacteria. The obtained results showed that the gluten-free bread crumb of analysed samples was most characterized by the odour attributes peas, corn, sourdough and raw dough like, while crust was characterized by odour attributes freshly baked bread, peanut, roasted and corn like. Fresh bread and baked like odour was positively correlated, while corn and peanut like odour was negatively correlated with hedonic analysis scores for bread crust. The addition of pea flour increased intensity of pea, and raw dough like odour of bread crumb and intensity of pea, baked like odour of bread crust which negatively affected odour acceptability. The sourdough addition positively affected the odour acceptability. The odour of gluten-free bread prepared without pea flour addition and with the addition of sourdough prepared with Lactobacillus reuteri showed to be the most similar to the odour of wheat bread.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:177122
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-11-22 13:47:12