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master's thesis
Ultrazvučna obrada zobenih i ječmenih posija i njihova primjena u tankom kruhu
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:691595
Pavišić, Zrinka
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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Pavišić, Z. (2022). Ultrazvučna obrada zobenih i ječmenih posija i njihova primjena u tankom kruhu (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:691595

Pavišić, Zrinka. "Ultrazvučna obrada zobenih i ječmenih posija i njihova primjena u tankom kruhu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:691595

Pavišić, Zrinka. "Ultrazvučna obrada zobenih i ječmenih posija i njihova primjena u tankom kruhu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:691595

Pavišić, Z. (2022). 'Ultrazvučna obrada zobenih i ječmenih posija i njihova primjena u tankom kruhu', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 08 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:691595

Pavišić Z. Ultrazvučna obrada zobenih i ječmenih posija i njihova primjena u tankom kruhu [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 May 08] Available at: https://urn.nsk.hr/urn:nbn:hr:159:691595

Z. Pavišić, "Ultrazvučna obrada zobenih i ječmenih posija i njihova primjena u tankom kruhu", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:691595

Metadata
TitleUltrazvučna obrada zobenih i ječmenih posija i njihova primjena u tankom kruhu
Title (english)Ultrasonic treatment of oat and barley bran and their application in flat bread
AuthorZrinka Pavišić
MentorDubravka Novotni (mentor)
Committee memberNikolina Čukelj Mustač (predsjednik povjerenstva)
Committee memberMarko Obranović (član povjerenstva)
Committee memberKlara Kraljić (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 country2022-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Zobene i ječmene posije su nusprodukt obrade žitarica kojima bi se mogao nutritivno obogatiti kruh. Cilj ovog rada bio je odrediti utjecaj ultrazvuka visokog intenziteta na funkcionalna svojstva i enzimsku aktivnost (fitaze i β-glukanaze) u zobenim i ječmenim posijama. Tretman je proveden uranjanjem zvučne sonde u 15 %-tnu suspenziju zobenih i ječmenih posija pri 400 W, 24 kHz i različitim utrošcima specifične energije (100 i 250 J mLˉ¹) te radnim ciklusima (kontinuirani i pulsirajući). U svim ultrazvučno obrađenim uzorcima se smanjila koncentracija fitata, a aktivnost β-glukanaze samo u zobenim posijama. Aktivnost fitaze uzoraka pri nižim utrošcima energije raste kao i aktivnost β-glukanaze ječmenih posija. Ultrazvučna obrada povećava kapacitet zadržavanja vode i bubrenja u vodi te smanjuje udio ukupnih fenolnih spojeva i antioksidacijsku aktivnosti. Dodatak (10 % na masu brašna) zobenih i ječmenih posija ne utječe na fizikalna svojstva tankog kruha, osim na tvrdoću i žvakljivost.
Abstract (english)
Oat and barley bran are by-products of grain processing that could be used to nutritionally enrich the bread. The aim of this thesis was to determine the influence of high-intensity ultrasound on functional properties and enzymatic activity (phytase and β-glucanase) in the oat and barley bran. The treatment was carried out by immersing a sound probe in a 15 % suspension of oat and barley bran at 400 W, 24 kHz with different specific energy consumptions (100 and 250 J mLˉ¹) and operation modes (continuous and pulsating). Phytate concentration decreases in all ultrasound treated samples, while β-glucanase activity decreases only in oat bran. The phytase activity of the samples with lower energy consumption increased as well as the β-glucanase activity in barley bran. Ultrasonic treatment increases the capacity of water retention and swelling in water, while it reduces total phenolic compounds and antioxidant activity. The addition (10 % of flour mass) of oat and barley bran does not affect the physical properties of flat bread, except for its hardness and chewiness.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:691595
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 on2024-04-24 13:26:50