prikaz prve stranice dokumenta Development of 3D-printed cereal-based products enriched with pre-processed wheat bran
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doctoral thesis
Development of 3D-printed cereal-based products enriched with pre-processed wheat bran
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:774978
Habuš, Matea
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

Habuš, M. (2022). Development of 3D-printed cereal-based products enriched with pre-processed wheat bran (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:774978

Habuš, Matea. "Development of 3D-printed cereal-based products enriched with pre-processed wheat bran." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:774978

Habuš, Matea. "Development of 3D-printed cereal-based products enriched with pre-processed wheat bran." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:774978

Habuš, M. (2022). 'Development of 3D-printed cereal-based products enriched with pre-processed wheat bran', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:774978

Habuš M. Development of 3D-printed cereal-based products enriched with pre-processed wheat bran [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 May 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:774978

M. Habuš, "Development of 3D-printed cereal-based products enriched with pre-processed wheat bran", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:774978

Metadata
TitleDevelopment of 3D-printed cereal-based products enriched with pre-processed wheat bran
Title (croatian)Razvoj trodimenzijski tiskanih proizvoda od žitarica obogaćenih obrađenim pšeničnim posijama
AuthorMatea Habuš
MentorDubravka Novotni (mentor)
Committee memberNikolina Čukelj Mustač (predsjednik povjerenstva)
Committee memberTomislava Vukušić Pavičić (član povjerenstva)
Committee memberŽeljko Jukić (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 country2022-07-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Universal decimal classification
(UDC)		66 - Chemical technology. Chemical and related industries
Abstract
Wheat bran is an edible by-product rich in dietary fibre and polyphenolic compounds, whose addition in cereal foods diminishes their technological and sensory properties. Three-dimensional (3D) printing technology could provide consumers with a more diverse range of healthier snacks with added bran. This study focused on bran pre-processing (using micronisation, lactic acid fermentation, enzymes, high-intensity ultrasound, microwaves or pulsed light) and their incorporation into 3Dprinted oat snacks or breakfast cereals. Bran pre-processing with high-intensity ultrasound, microwaves and pulsed light reduced polyphenol oxidase activity (by 93%, 83%, or 78%, respectively) and enzymatic darkening of dough. Ultrasonication also lessened the activity of lipase (by 64%) and peroxidase (by 90%) and prolonged bran shelf-life. Bran fermentation degraded fructans by 93%. Preprocessing of the bran contributed to the high printing precision (up to 95%) and minimized deformation in baking (to 5%), and resulted in snack products and breakfast cereals of the desired properties.
Abstract (croatian)
Pšenične posije su jestivi nusproizvod i bogat izvor prehrambenih vlakana i polifenolnih spojeva čiji dodatak rezultira nepoželjnim promjenama tehnoloških i senzorskih svojstava proizvoda od žitarica. Tehnologija trodimenzijskog (3D) tiska bi potrošačima mogla pružiti raznovrsniju ponudu zdravijih snack-proizvoda s dodanim posijama. U ovoj disertaciji istražena je prethodna brada posija (usitnjavanje, kisela fermentacija, enzimski tretman, ultrazvuk visokog intenziteta, mikrovalovi ili pulsirajuće svijetlo) i njihov dodatak u 3D tiskani zobeni snack-proizvod ili žitarice za doručak. Prethodna obrada posija ultrazvukom visokog intenziteta, mikrovalovima i pulsirajućim svjetlom smanjila je aktivnost polifenol oksidaze (za 93%, 83%, odnosno 78%) te enzimatsko tamnjenje tijesta. Ultrazvučna obrada rezultirala je i smanjenjem aktivnosti lipaze (za 64%) i peroksidaze (za 90%) te produljenom trajnošću posija. Fermentacija posija razgradila je udio fruktana za 93%. Prethodna obrada posija pridonijela je visokoj preciznosti tiska (do 95%) i smanjenju deformacije proizvoda pečenjem (na 5%), te rezultirala snack-proizvodima i žitaricama za doručak željenih svojstava.
Keywords
Keywords (croatian)
Languageenglish
URN:NBNurn:nbn:hr:159:774978
Promotion2022
Study programmeTitle: Postgraduate PhD Study in Nutrition
Study programme type: university
Study level: postgraduate
Academic / professional title: doktor/doktorica znanosti, područje biotehničkih znanosti, polje nutricionizam (doktor/doktorica znanosti, područje biotehničkih znanosti, polje nutricionizam)
Type of resourceText
Extent144 str. ; 30 cm
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2022-11-11 13:42:08