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master's thesis
Utjecaj kriomljevenja i ultrazvuka visokog intenziteta na prehrambena vlakna posija prosa i bučine pogače
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:427489
Nejašmić, Diana
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

Nejašmić, D. (2018). Utjecaj kriomljevenja i ultrazvuka visokog intenziteta na prehrambena vlakna posija prosa i bučine pogače (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:427489

Nejašmić, Diana. "Utjecaj kriomljevenja i ultrazvuka visokog intenziteta na prehrambena vlakna posija prosa i bučine pogače." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:427489

Nejašmić, Diana. "Utjecaj kriomljevenja i ultrazvuka visokog intenziteta na prehrambena vlakna posija prosa i bučine pogače." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:427489

Nejašmić, D. (2018). 'Utjecaj kriomljevenja i ultrazvuka visokog intenziteta na prehrambena vlakna posija prosa i bučine pogače', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:427489

Nejašmić D. Utjecaj kriomljevenja i ultrazvuka visokog intenziteta na prehrambena vlakna posija prosa i bučine pogače [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 September 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:427489

D. Nejašmić, "Utjecaj kriomljevenja i ultrazvuka visokog intenziteta na prehrambena vlakna posija prosa i bučine pogače", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:427489

Metadata
TitleUtjecaj kriomljevenja i ultrazvuka visokog intenziteta na prehrambena vlakna posija prosa i bučine pogače
Title (english)Influence of cryogenic grinding and high intensity ultrasound treatment on dietary fiber of millet bran and pumpkin seed cake
AuthorDiana Nejašmić
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 country2018-09-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu ispitan je utjecaj uvjeta mljevenja na udjel netopljivih (IDF), vlakana topljivih u vodi, a netopljivih u 78 % etanolu (SDFP) i vlakana topljivih u vodi i 78 % etanolu (SDFS) u posijama prosa i bučinoj pogači te utjecaj ultrazvuka visokog intenziteta (UVI) na udjel vlakana u posijama prosa. Mljevenje je provedeno sa i bez primjene hlađenja i intermedijarnog hlađenja tekućim dušikom u trajanju od 2, 4, 8 i 12 minuta, a tretman UVI s amplitudama 60 %, 80 % i 100 %, u trajanju 5, 12,5 i 20 minuta. Rezultati pokazuju kako kriomljevenje i tretman UVI imaju statistički značajan utjecaj na udjel SDFS u posijama prosa, dok kriomljevenje nema statistički značajan utjecaj na vlakna bučine pogače. Najveći udjel SDFS u posijama prosa (1,01 ± 0,00 %) tretiranim mljevenjem određen je u uzorku mljevenom uz primjenu hlađenja tijekom 8 minuta, a tretiranim UVI primjenom amplitude 100 % tijekom 20 minuta (0,75 ± 0,00 %).
Abstract (english)
This study investigated the effect of grinding on insoluble (IDF), dietary fiber soluble in water but precipitated with 78 % ethanol (SDFP) and dietary fiber soluble in water and 78 % ethanol (SDFS) of millet bran and pumpkin seed cake. The effect of high intensity ultrasound treatment (HIU) on fiber content of millet bran was also investigated. Grinding was preformed with and without cooling and intermediate cooling with liquid nitrogen, during 2, 4, 8, and 12 minutes. HIU treatment was performed with amplitude of 60 %, 80 %, and 100 %, during 5, 12,5 and 20 minutes. The results showed statistically significant effect of cryogenic grinding and HIU treatment on the SDFS content in millet bran, while cryogenic grinding had no statistically significant effect on the fiber content in pumpkin seed cake. The highest SDFS content in millet bran treated with grinding was determined in a sample grinded with application of cooling for 8 minutes (1,01 ± 0,00 %) and in millet bran treated with HIU under conditions of 100 % amplitude and 20 minutes (0,75 ± 0,00 %).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:427489
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 on2019-11-14 13:30:11