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master's thesis
Razvoj receptura snack proizvoda za oboljele od sindroma iritabilnog crijeva i necelijakijske osjetljivosti na gluten
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:118083
Varga, Katarina
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

Varga, K. (2021). Razvoj receptura snack proizvoda za oboljele od sindroma iritabilnog crijeva i necelijakijske osjetljivosti na gluten (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:118083

Varga, Katarina. "Razvoj receptura snack proizvoda za oboljele od sindroma iritabilnog crijeva i necelijakijske osjetljivosti na gluten." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:118083

Varga, Katarina. "Razvoj receptura snack proizvoda za oboljele od sindroma iritabilnog crijeva i necelijakijske osjetljivosti na gluten." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:118083

Varga, K. (2021). 'Razvoj receptura snack proizvoda za oboljele od sindroma iritabilnog crijeva i necelijakijske osjetljivosti na gluten', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:118083

Varga K. Razvoj receptura snack proizvoda za oboljele od sindroma iritabilnog crijeva i necelijakijske osjetljivosti na gluten [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:118083

K. Varga, "Razvoj receptura snack proizvoda za oboljele od sindroma iritabilnog crijeva i necelijakijske osjetljivosti na gluten", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:118083

Metadata
TitleRazvoj receptura snack proizvoda za oboljele od sindroma iritabilnog crijeva i necelijakijske osjetljivosti na gluten
Title (english)Development of snack product recipes for patients with irritable bowel syndrome and non celiac gluten sensitivity
AuthorKatarina Varga
MentorNikolina Čukelj Mustač (mentor)
Committee memberDubravka Novotni (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 country2021-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Fermentabilni oligosaharidi, disaharidi, monosaharidi i polioli (FODMAP) skupina su kratkolančanih ugljikohidrata i šećernih alkohola čija je prisutnost u hrani čimbenik koji utječe na pojavu simptoma sindroma iritabilnog crijeva (IBS) i necelijakijske osjetljivosti na gluten (NCGS). Cilj ovog rada bio je razvoj receptura za funkcionalni snack proizvod, kreker izbalansiranog nutritivnog sastava s niskim sadržajem FODMAP-a. Za dobivanje potpunih podataka o kemijskom sastavu sirovina određen je kemijski sastav lanenih i chia sjemenki te bučine pogače. Sadržaj fruktana u odabranim sirovinama određen je prema metodi AOAC 999.03. Na temelju kemijskog sastava i sadržaja fruktana u sirovinama, definirano je devet različitih receptura za krekere. Hedonističkom senzorskom analizom i testom nizanja po preferenciji odabrane najbolje. Daljnom deskriptivnom i hedonističkom senzorskom analizom najbolje je ocijenjen kreker s vlascem. Izrađena je nutritivna deklaracija za četiri najbolje ocijenjena krekera na kojoj se mogu navesti oznake „S niskim sadržajem FODMAP-a“, „Bez glutena“, „Bogato proteinima“ i „Prirodno bogato vlaknima“.
Abstract (english)
Fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAP) are a group of short-chain carbohydrates and sugar alcohols whose presence in food is factor that affects the onset of irritable bowel syndrome (IBS) and non-celiac gluten sensitivity (NCGS) symptoms. The aim of this thesis was to develop recipes of functional snack products, low-FODMAP cracker with balanced nutritional composition. In order to obtain complete data on the chemical composition of raw materials, the chemical composition of flax seeds, chia seeds and pumpkin cake was determined. The fructan content in the selected raw materials was determined according to the AOAC 999.03 method. Based on the data of the chemical composition and fructan content in the raw materials, nine different recipes with optimal nutritional composition were defined. The best ones were selected by hedonistic sensory analysis and sequencing by preference. Further descriptive and hedonistic sensory analysis rated the chive cracker recipe the finest one. A nutrition declaration was made for the four best rated crackers, which can be labelled as "Low in FODMAP", "Gluten Free", "High in Protein" and "Naturally high in Fiber".
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:118083
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 on2021-11-08 13:40:27