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master's thesis
Nutritivna i fizikalna svojstva bezglutenskoga kruha s dodatkom posija prosa
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:570718
Štrkalj, Lucija
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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Štrkalj, L. (2019). Nutritivna i fizikalna svojstva bezglutenskoga kruha s dodatkom posija prosa (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:570718

Štrkalj, Lucija. "Nutritivna i fizikalna svojstva bezglutenskoga kruha s dodatkom posija prosa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:570718

Štrkalj, Lucija. "Nutritivna i fizikalna svojstva bezglutenskoga kruha s dodatkom posija prosa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:570718

Štrkalj, L. (2019). 'Nutritivna i fizikalna svojstva bezglutenskoga kruha s dodatkom posija prosa', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:570718

Štrkalj L. Nutritivna i fizikalna svojstva bezglutenskoga kruha s dodatkom posija prosa [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:570718

L. Štrkalj, "Nutritivna i fizikalna svojstva bezglutenskoga kruha s dodatkom posija prosa", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:570718

Metadata
TitleNutritivna i fizikalna svojstva bezglutenskoga kruha s dodatkom posija prosa
Title (english)Nutritive and physical characteristics of gluten-free bread with millet bran
AuthorLucija Štrkalj
MentorDubravka Novotni (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Cereal Chemistry and Technology)
Zagreb
Defense date and country2019-09-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Bezglutenski kruh često ima neadekvatan nutritivni sastav i nepoželjne senzorske karakteristike pa se traže načini za njegovo obogaćivanje. Proso je nedovoljno iskorištena bezglutenska žitarica čije su posije bogate vlaknima, fenolnim spojevima i mikronutrijentima. Stoga je cilj ovog rada bio ispitati mogućnost primjene posija prosa u bezglutenski rižin kruh. Ispitan je utjecaj veličine čestica posija prosa (krupne, srednje i sitne) i utjecaj dodatka enzima ksilanaze na nutritivna i fizikalna svojstva kruha. Analizama je ustanovljeno da je dodatkom posija prosa (10% na brašno) značajno povećan udio vlakana (za 63 – 87 %) i fenolnih spojeva (za 40 – 100 %). Obogaćene vrste kruha mogu se deklarirati kao „izvor vlakana“. Pritom, volumen, tekstura i izgled kruha nisu bili narušeni. Primjenom posija smanjena je viskoznost, što može ukazati na niži glikemijski indeks te produljenu svježinu kruha. Najizraženije djelovanje ksilanaze je primjećeno na kruhu s posijama srednje veličine (d(0,5)=157,03 μm). Navedeni kruh imao je najviši udio vlakana (4,75 g na 100 g kruha) s udjelom topljivih vlakana od 25 %, a udio fenolnih spojeva bio je 27,06 mg na 100 g kruha. Zaključno, primjena posija prosa nutritivno je obogatila bezglutenski rižin kruh, a za optimiranje primjene ksilanaze potrebno je još istraživanja.
Abstract (english)
Gluten-free bread often has poor nutritional composition and sensory characteristics, therefore different methods for its improvement are being developed. Millet is underutilized cereal whose bran is rich in fibre, phenolic compounds and micronutrients. The aim of this work was to examine the addition of millet bran in gluten-free rice bred. The impact of applied 3 different fractions of bran (large, medium and small) as well as the impact of xylanase on nutritive and physical characteristics was observed. Analysis showed that added brans (10 %) significantly increased the amount of fibre (by 63 – 87 %) and phenolic content (by 40 – 100 %). Enriched breads can be declared as „source of fibre“. Volume, colour, texture and appearance were adequate. Said breads also had lower viscosity values, which can be mean lower glycaemic index and longer shelf-life. Xylanase had the biggest impact on bread with medium-size brans (d(0,5)=157,03 μm). It had the highest content of fibre (4,75 g in 100 g bread) with 25 % soluble fibre, and the amount of phenolic compounds was 27,06 mg in 100 g bread. In conclusion, the application of millet bran improved nutritional composition of gluten-free rice bread, and the use of xylanase should be further optimised.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:570718
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-02-13 12:22:03