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master's thesis
Svojstva kvalitete trodimenzijski tiskanoga snack proizvoda obogaćenog s fermentiranim posijama pšenice i amaranta
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:144870
Iveković, Sofija
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

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Iveković, S. (2022). Svojstva kvalitete trodimenzijski tiskanoga snack proizvoda obogaćenog s fermentiranim posijama pšenice i amaranta (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:144870

Iveković, Sofija. "Svojstva kvalitete trodimenzijski tiskanoga snack proizvoda obogaćenog s fermentiranim posijama pšenice i amaranta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:144870

Iveković, Sofija. "Svojstva kvalitete trodimenzijski tiskanoga snack proizvoda obogaćenog s fermentiranim posijama pšenice i amaranta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:144870

Iveković, S. (2022). 'Svojstva kvalitete trodimenzijski tiskanoga snack proizvoda obogaćenog s fermentiranim posijama pšenice i amaranta', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:144870

Iveković S. Svojstva kvalitete trodimenzijski tiskanoga snack proizvoda obogaćenog s fermentiranim posijama pšenice i amaranta [Master's 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:159:144870

S. Iveković, "Svojstva kvalitete trodimenzijski tiskanoga snack proizvoda obogaćenog s fermentiranim posijama pšenice i amaranta", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:144870

Metadata
TitleSvojstva kvalitete trodimenzijski tiskanoga snack proizvoda obogaćenog s fermentiranim posijama pšenice i amaranta
Title (english)Quality properties of 3D printed snack enriched with fermented wheat and amaranth bran
AuthorSofija Iveković
MentorDubravka Novotni (mentor)
Committee memberNikolina Čukelj Mustač (predsjednik povjerenstva)
Committee memberTomislava Vukušić Pavičić (član povjerenstva)
Committee memberMaja Benković (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 country2022-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Posije mogu obogatiti snack proizvode prehrambenim vlaknima, ali pri tome negativno utječu na tehnološka i senzorska svojstva proizvoda. Cilj ovoga rada je bio odrediti utjecaj fermentacije posija pšenice i amaranta na reološka, fizikalna i senzorska svojstva 3D tiskanih snackova. Fermentacija je provedena koristeći pekarski kvasac (Saccharomyces cerevisiae) samostalno ili u kombinaciji sa LV1 starterom, Limosilactobacillus fermentum, Kluyveromyces marxianus ili inulinazom. Određeni su reologija tijesta, preciznost tiska, točnost oblika i deformacija tijekom pečenja, boja, tekstura i senzorska svojstva pečenih 3D snackova. Fermentacija je utjecala na povećanje vrijednosti kompleksne viskoznosti i naprezanja na granici razvlačenja, bolju prezicnost tiska, manju deformaciju tijekom pečenja i manju tvrdoću snackova. Intenzitet pojedinih senzorskih svojstava je ovisio o vrsti posija i načinu fermentacije, a rezultati hedonističke senzorske analize su bili slični između uzoraka sa pšeničnim i posijama amaranta.
Abstract (english)
Bran can enrich snacks with dietary fiber, but it has a negative technological effect on the production process and on the sensory characteristics of the final product. The aim of this study was to investigate the impact of bioprocessing of wheat and amaranth bran on rheological, physical and sensory characteristics of 3D printed snacks. Bran was bioprocessed with Saccharomyces cerevisiae alone or combined with commercial starter LV1, Limosilactobacillus fermentum, yeast Kluyveromyces marxianus, or inulinase. Dough rheology, printing precision, shape accuracy, shrinkage in baking, colour, texture and sensory characteristics were determined. Bioprocessing of the bran resulted in higher complex viscosity and yield stress values, better printing precision, less shrinkage during baking and softer snacks. The intensity of sensory characteristics depended on the bran type and bioprocessing agent but hedonistic analysis results were similar between snacks with wheat and amaranth bran.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:144870
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 on2023-02-28 12:39:44