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doctoral thesis
Utilization of fruit processing by-products and edible films for enhancing nutritional value, bioactive potential and extending the shelf life of cookies
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:543581
Molnar, Dunja
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Packaging

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

Cite this document

Molnar, D. (2024). Utilization of fruit processing by-products and edible films for enhancing nutritional value, bioactive potential and extending the shelf life of cookies (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:543581

Molnar, Dunja. "Utilization of fruit processing by-products and edible films for enhancing nutritional value, bioactive potential and extending the shelf life of cookies." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:543581

Molnar, Dunja. "Utilization of fruit processing by-products and edible films for enhancing nutritional value, bioactive potential and extending the shelf life of cookies." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:543581

Molnar, D. (2024). 'Utilization of fruit processing by-products and edible films for enhancing nutritional value, bioactive potential and extending the shelf life of cookies', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:543581

Molnar D. Utilization of fruit processing by-products and edible films for enhancing nutritional value, bioactive potential and extending the shelf life of cookies [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2024 May 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:543581

D. Molnar, "Utilization of fruit processing by-products and edible films for enhancing nutritional value, bioactive potential and extending the shelf life of cookies", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:543581

Metadata
TitleUtilization of fruit processing by-products and edible films for enhancing nutritional value, bioactive potential and extending the shelf life of cookies
Title (english)Primjena nusproizvoda prerade voća i jestivih filmova radi povećanja nutritivne vrijednosti, bioaktivnog potencijala i produljenja trajnosti čajnog peciva
AuthorDunja Molnar
MentorMario Ščetar (mentor)
MentorDubravka Novotni (komentor)
Committee memberMia Kurek (predsjednik povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Packaging)
Zagreb
Defense date and country2024, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Universal decimal classification
(UDC)		664 - Production and preservation of solid foodstuffs
Abstract
This dissertation explored using fruit by-products like grape and aronia pomace as cocoa powder substitutes in whole grain cookies. An edible film made of chitosan, gum arabic, and grape seed extract was tested for its impact on nutrition, antioxidants, shelf life, and starch digestibility. Results showed successful substitution of 24 % cocoa powder, improving flavonoid content by 22%, antioxidant potential by 27-73 %, and extending shelf life by at least 30 days. Cookie consumption did not increase oxidized low-density lipoprotein receptors in healthy women. Additionally, the majority of participants (96 %) in Croatia, France and Nort Macedonia expressed their interest in purchasing environmentally friendly cookies.
Abstract (english)
Cilj ove disertacije bio je istražiti mogućnost djelomične zamjene kakao praha u receptu integralnog čajnog peciva nusproizvodima voća kao što su trop grožđa i aronije. Istraživao se i utjecaj jestivog filma na bazi kitozana i gume arabike s ekstraktom sjemenki grožđa na nutritivni sastav, antioksidacijsku aktivnost, probavljivost škroba, te produljenje trajnosti čajnog peciva. Rezultati su pokazali da nusproizvodi voća mogu uspješno zamijeniti 24% kakao praha u čajnom pecivu, a pritom doprinose povećanju sadržaja flavonoida (22%) i antioksidacijskog potencijala (27-73%), te produljuju rok trajanja za najmanje 30 dana. Umjerena konzumacija čajnog peciva ne povećava koncentraciju receptora za oksidirani lipoprotein niske gustoćekod zdravih žena. Dodatno, većina ispitanika (96 %) u Hrvatskoj, Francuskoj i Sjevernoj Makedoniji je potvrdilo interes za kupnju održivog čajnog peciva.
Keywords
Keywords (english)
Languageenglish
URN:NBNurn:nbn:hr:159:543581
Promotion2024
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
Extent150 str. ; 30 cm
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2024-04-09 13:49:26