prikaz prve stranice dokumenta Utjecaj dodatka transglutaminaze na kakvoću proizvoda iz žitarica namijenjenih oboljelima od celijakije
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doctoral thesis
Utjecaj dodatka transglutaminaze na kakvoću proizvoda iz žitarica namijenjenih oboljelima od celijakije
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:444592
Pollak, Lea
University of Zagreb
Faculty of Food Technology and Biotechnology

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

Cite this document

Pollak, L. (2011). Utjecaj dodatka transglutaminaze na kakvoću proizvoda iz žitarica namijenjenih oboljelima od celijakije (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:444592

Pollak, Lea. "Utjecaj dodatka transglutaminaze na kakvoću proizvoda iz žitarica namijenjenih oboljelima od celijakije." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:444592

Pollak, Lea. "Utjecaj dodatka transglutaminaze na kakvoću proizvoda iz žitarica namijenjenih oboljelima od celijakije." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:444592

Pollak, L. (2011). 'Utjecaj dodatka transglutaminaze na kakvoću proizvoda iz žitarica namijenjenih oboljelima od celijakije', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:444592

Pollak L. Utjecaj dodatka transglutaminaze na kakvoću proizvoda iz žitarica namijenjenih oboljelima od celijakije [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:444592

L. Pollak, "Utjecaj dodatka transglutaminaze na kakvoću proizvoda iz žitarica namijenjenih oboljelima od celijakije", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:444592

Metadata
TitleUtjecaj dodatka transglutaminaze na kakvoću proizvoda iz žitarica namijenjenih oboljelima od celijakije
Title (english)Adding of transglutaminase and its effect on the quality of cereal Products intended for nutrition of celiac disease patients
AuthorLea Pollak
MBZ: 305236
MentorDuška Ćurić (mentor)
MBZ: 20634
Committee memberInes Panjkota Krbavčić (predsjednik povjerenstva)
MBZ: 179815
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
Zagreb
Defense date and country2011-07-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Universal decimal classification
(UDC)		664 - Production and preservation of solid foodstuffs
Abstract
U ovom Radu su prikazani rezultati istraživanja utjecaja dodatka mikrobne transglutaminaze i različitih izvora proteina na kvalitetu bezglutenskih kruhova namijenjenih osobama oboljelima od celijakije. Određena je prehrambena vrijednost bezglutenskih kruhova, utjecaj dodatka transglutaminaze na specifični volumen, svojstva teksture proizvoda. Proveden je proces optimizacije enzimske pregradnje i definirani su uvjeti procesa proizvodnje u svim uzorcima gotovih proizvoda, vezano na istraživane parametre, te je ocjenjena prihvatljivost za osobe oboljele od celijakije obzirom na zakonodavstvo i osobni prag osjetljivosti oboljelog. Istraživanje je pokazalo da dodatak transglutaminaze u količini od 1 IU/g proteina u proizvodu najpovoljnije utječe na teksturu i specifični volumen gotovih proizvoda. Istraživanje je također pokazalo da korištenje heljdinog brašna u recepturi povoljno utječe na prehrambenu vrijednost i teksturu bezglutenskih kruhova. Najboljima su se pokazali kruhovi sa dodatkom proteina bjelanjka. Svi dobiveni kruhovi se mogu svrstati u bezglutenske kruhove, koji mogu biti označeni kao „izvor proteina“.
Abstract (english)
This paper presents the results of a study into the impact of adding microbial transglutaminase (MTG) and different sources of protein on the quality of gluten-free breads intended for celiac disease patients. Nutritional value of gluten-free breads was determined, as were the effects of MTG on a specific product volume and texture properties. Enzyme crosslinking was optimized, the parameters of the production process were defined for all end product samples, and the acceptability for celiac consumers was evaluated with reference to legislation and personal tolerance level. The study has shown that adding MTG in an amount of 1IU/g of protein in product has the most beneficial effect on the texture and specific volume of end product. It was also discovered that buckwheat flour has a favorable effect on the nutritional value and texture of gluten-free bread. The highest quality was proven in breads with added egg white protein. All obtained breads qualify as gluten-free breads and may be labeled ‘source of protein’.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:444592
Promotion2012-07-01
Study programmeTitle: Postgraduate PhD Study in Nutrition
Study programme type: university
Study level: postgraduate
Academic / professional title: doktor/doktorica znanosti, područje biotehničkih znanosti, polje nutricionizam (doktor/doktorica znanosti, područje biotehničkih znanosti, polje nutricionizam)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-05-16 08:34:30