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master's thesis
Utjecaj kriomljevenja i enzimskog tretmana na udjel vlakana u tretiranim uzorcima ljusaka heljde
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:331790
Prodanović, Ana- Marija
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

Prodanović, A. M. (2020). Utjecaj kriomljevenja i enzimskog tretmana na udjel vlakana u tretiranim uzorcima ljusaka heljde (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:331790

Prodanović, Ana Marija. "Utjecaj kriomljevenja i enzimskog tretmana na udjel vlakana u tretiranim uzorcima ljusaka heljde." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:331790

Prodanović, Ana Marija. "Utjecaj kriomljevenja i enzimskog tretmana na udjel vlakana u tretiranim uzorcima ljusaka heljde." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:331790

Prodanović, A. M. (2020). 'Utjecaj kriomljevenja i enzimskog tretmana na udjel vlakana u tretiranim uzorcima ljusaka heljde', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:331790

Prodanović AM. Utjecaj kriomljevenja i enzimskog tretmana na udjel vlakana u tretiranim uzorcima ljusaka heljde [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:331790

A. M. Prodanović, "Utjecaj kriomljevenja i enzimskog tretmana na udjel vlakana u tretiranim uzorcima ljusaka heljde", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:331790

Metadata
TitleUtjecaj kriomljevenja i enzimskog tretmana na udjel vlakana u tretiranim uzorcima ljusaka heljde
Title (english)Effect of cryomilling and enzymatic treatment on the content of dietary fiber in treated samples of buckwheat hulls
AuthorAna- Marija Prodanović
MentorMarina Krpan (mentor)
Committee memberMirjana Hruškar (predsjednik povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2020-07-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu ispitan je utjecaj kriomljevenja i enzimskog tretmana celulazom i hemicelulazom na udjel netopljivih vlakana, vlakana topljivih u vodi, a netopljivih u 78 %-tnom etanolu i vlakana topljivih u vodi i u 78 %-tnom etanolu u uzorcima ljusaka heljde te utjecaj kriomljevenja na kapacitet zadržavanja vode. Kriomljevenje je provedeno u trajanju od 8 minuta ili u ciklusima po 8 minuta do postizanja veličine čestica < 56 μm. Enzimski tretman proveden je u trajanju od 1, 4 i 8 sati, uz dodatak 0,1 % ili 1 % enzima. Rezultati su pokazali da interakcija veličine čestica ljusaka heljde, vremena enzimskog tretmana i udjela dodanih enzima značajno utječe na udjel topljivih i netopljivih vlakana. Optimalnim se pokazalo usitnjavanje uzorka na veličinu čestica < 56 μm te enzimski tretman tijekom jednog sata uz dodatak 1 % enzima, pri čemu je celulaza značajnije utjecala na povećanje udjela topljivih vlakana. Kriomljevenje i enzimski tretman nisu imali statistički značajan utjecaj na kapacitet zadržavanja vode tretiranog uzorka.
Abstract (english)
This study examined the effect of cryomilling and enzymatic treatment with cellulase and hemicellulase on insoluble dietary fibre, dietary fibre soluble in water but not in 78 % ethanol, and dietary fibre soluble in water and 78 % ethanol in buckwheat hulls samples and effect of cryomilling on water retention capacity. Cryomilling was carried out for 8 minutes, or in 8-minute cycles, until the particle size of < 56 μm was reached. Enzymatic treatment was performed in periods of 1, 4 and 8 hours, with addition of 0,1 % or 1 % of enzymes to the samples. The results have shown that interaction of particle size of buckwheat hull samples, the duration of enzymatic treatment and the content of added enzymes significantly affects the content of soluble and insoluble dietary fibre. Milling the samples to the particle size of < 56 μm combined with enzymatic treatment lasting 1 hour and addition of 1 % enzymes proved to be optimal, since cellulase significantly affected the increase of the content of soluble dietary fibre. Cryomilling and enzymatic treatment had no statistically significant effect on water retention capacity of the treated sample.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:331790
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 Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-07-15 11:03:56