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master's thesis
Trajnost keksa bez šećera s dodatkom nusproizvoda prosa i heljde
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:877062
Kuzmić, Ivana
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

Cite this document

Kuzmić, I. (2020). Trajnost keksa bez šećera s dodatkom nusproizvoda prosa i heljde (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:877062

Kuzmić, Ivana. "Trajnost keksa bez šećera s dodatkom nusproizvoda prosa i heljde." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:877062

Kuzmić, Ivana. "Trajnost keksa bez šećera s dodatkom nusproizvoda prosa i heljde." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:877062

Kuzmić, I. (2020). 'Trajnost keksa bez šećera s dodatkom nusproizvoda prosa i heljde', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 01 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:877062

Kuzmić I. Trajnost keksa bez šećera s dodatkom nusproizvoda prosa i heljde [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 May 01] Available at: https://urn.nsk.hr/urn:nbn:hr:159:877062

I. Kuzmić, "Trajnost keksa bez šećera s dodatkom nusproizvoda prosa i heljde", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:877062

Metadata
TitleTrajnost keksa bez šećera s dodatkom nusproizvoda prosa i heljde
Title (english)Shelf life of sugar-free biscuit with addition of millet and buckwheat by-products
AuthorIvana Kuzmić
MentorNikolina Čukelj Mustač (mentor)
Committee memberMario Ščetar (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Cereal Chemistry and Technology)
Zagreb
Defense date and country2020-09-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Nusproizvodi mlinske industrije mogu poboljšati nutritivna svojstva prehrambenog proizvoda, ali i značajno utjecati na njegovu trajnost i senzorska svojstva. Stoga je u ovom radu ispitan utjecaj dodatka 10 % posija prosa (dva razliĉita stupnja usitnjenosti) i 2 % ljuski heljde na trajnost integralnih pšeničnih keksa bez šećera. Provodila se metoda ubrzanog kvarenja, a određivan je udio slobodnih masnih kiselina, peroksidni broj, tekstura, senzorske karakteristike keksa i mikrobiološka ispravnost tijekom 43 dana skladištenja na 43°C. Ustanovljeno je da dodatak nusproizvoda, i to prvenstveno prosa, povećava udio slobodnih masnih kiselina i peroksidni broj u odnosu na kontrolni uzorak. Senzorskim analizama utvrđeno je da nusproizvodi pozitivno utječu na teksturu keksa tijekom skladištenja, ali i na razvoj gorkog okusa zbog čega je smanjena ukupna prihvatljivost. Također je utvrđeno da utjecaj usitnjenih posija prosa na svojstva keksa nije značajno drugačiji od nativnih posija. Na temelju dobivenih rezultata rok trajnosti svih keksa procijenjen je na 5 mjeseci.
Abstract (english)
By-products of the milling industry can improve nutritional properties of food product, but also significantly affect its shelf life and sensory properties. Therefore, this study explored the effect of the addition of 10 % millet bran (two different size) and 2 % buckwheat husks on the shelf life of sugar-free integral wheat biscuit. Shelf life of biscuit was determined by accelerated shelf life testing method. The content of free fatty acids, peroxide value, texture, sensory properties and microbiological stability were determined during storage of 43 days at 43°C. The addition of by-products, primarily millet, increase the free fatty acid content and peroxide value relative to the control sample. The results of a sensory analysis showed that addition of millet bran has positive effect on the texture of biscuits during storage, but also increase bitter taste which caused lower overall acceptability. It was also found that the influence of crushed millet bran on biscuit properties was not significantly different from native bran. Based on the obtained results, the shelf life of all biscuits was estimated at 5 months.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:877062
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-01-22 11:25:19