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undergraduate thesis
Primjena aditivne tehnike u razvoju proizvoda na bazi biljnih proteina kao zamjene za meso
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:590743
Mavrić, Renata
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Management, Foreign Languages for Specific Purposes and Physical Education and Health
Laboratory for Sustainable Development

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

Cite this document

Mavrić, R. (2021). Primjena aditivne tehnike u razvoju proizvoda na bazi biljnih proteina kao zamjene za meso (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:590743

Mavrić, Renata. "Primjena aditivne tehnike u razvoju proizvoda na bazi biljnih proteina kao zamjene za meso." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:590743

Mavrić, Renata. "Primjena aditivne tehnike u razvoju proizvoda na bazi biljnih proteina kao zamjene za meso." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:590743

Mavrić, R. (2021). 'Primjena aditivne tehnike u razvoju proizvoda na bazi biljnih proteina kao zamjene za meso', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:590743

Mavrić R. Primjena aditivne tehnike u razvoju proizvoda na bazi biljnih proteina kao zamjene za meso [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 September 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:590743

R. Mavrić, "Primjena aditivne tehnike u razvoju proizvoda na bazi biljnih proteina kao zamjene za meso", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:590743

Metadata
TitlePrimjena aditivne tehnike u razvoju proizvoda na bazi biljnih proteina kao zamjene za meso
Title (english)Additive technology application on development of plant-based products as a meat alternative
AuthorRenata Mavrić
MentorAnet Režek Jambrak (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Management, Foreign Languages for Specific Purposes and Physical Education and Health)
(Laboratory for Sustainable Development)
Zagreb
Defense date and country2021-06-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Rješenje problema omogućavanja dostatne količine kvalitetne hrane rastućoj ljudskoj populaciji jest povećanje unosa proteina biljnog podrijetla i smanjivanje unosa hrane životinjskog podrijetla. Kako bi proizvod na bazi biljnih proteina bio prihvaćen od potrošača, moraju biti zadovoljeni zahtjevi organoleptičih svojstava, ali i tržišna cijena na koju utječe cijena sirovina i proizvodnje. Aditivna tehnologija 3D printanja ima visoka početna ulaganja i dugo vrijeme proizvodnje, no omogućava stvaranje personaliziranih proizvoda. Primjenom tehnologije 3D printanja hrane na bazi ekstruzije razvijen je proizvod na bazi biljnih proteina kao alternativa mesnom proizvodu u obliku medaljona. Proizvod sadrži proteine riže i graška u različitim omjerima, pri čemu se prema parametrima instrumentalne analize teksture i senzorske analize kao najbolji istaknuo medaljon s 12% proteina graška i 4% proteina riže.
Abstract (english)
A solution to ensure sufficient quantities of good-quality food to the growing human population is to reduce the amount of consumed animal protein and increase the intake of plant foods rich in proteins. In order for a plant-based protein product to be accepted by consumers, it has to be suitable sensorially and price-wise. Although additive manufacturing includes high initial investment that affects the cost of the product, it enables the production of personalized products. A plant-based product shaped as a nugget was developed as a meat alternative using extrusion-based 3D printing technology. Nuggets were made with pea and rice proteins in different amounts. The best texture parameters and sensory evaluation grades were assigned for the nugget with 14% of pea protein and 4% of rice protein.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:590743
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-06-18 09:28:44