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master's thesis
Utjecaj enzima na reološka svojstva tijesta i kvalitetu 3D tiska bezglutenskog snack proizvoda
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:216716
Žeravica, Tea
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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Žeravica, T. (2023). Utjecaj enzima na reološka svojstva tijesta i kvalitetu 3D tiska bezglutenskog snack proizvoda (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:216716

Žeravica, Tea. "Utjecaj enzima na reološka svojstva tijesta i kvalitetu 3D tiska bezglutenskog snack proizvoda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:216716

Žeravica, Tea. "Utjecaj enzima na reološka svojstva tijesta i kvalitetu 3D tiska bezglutenskog snack proizvoda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:216716

Žeravica, T. (2023). 'Utjecaj enzima na reološka svojstva tijesta i kvalitetu 3D tiska bezglutenskog snack proizvoda', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 14 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:216716

Žeravica T. Utjecaj enzima na reološka svojstva tijesta i kvalitetu 3D tiska bezglutenskog snack proizvoda [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 July 14] Available at: https://urn.nsk.hr/urn:nbn:hr:159:216716

T. Žeravica, "Utjecaj enzima na reološka svojstva tijesta i kvalitetu 3D tiska bezglutenskog snack proizvoda", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:216716

Metadata
TitleUtjecaj enzima na reološka svojstva tijesta i kvalitetu 3D tiska bezglutenskog snack proizvoda
Title (english)The influence of enzymes on the rheological properties of dough and the quality of 3D printing of a gluten-free snack product
AuthorTea Žeravica
MentorNikolina Čukelj Mustač (mentor)
MentorKristina Radoš (pomoć pri izradi, neposredni voditelj)
Committee memberDubravka Novotni (predsjednik povjerenstva)
Committee memberTomislava Vukušić Pavičić (član povjerenstva)
Committee memberMarko Obranović (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 country2023-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Enzimi su danas u prehrambenoj industriji prepoznati kao potencijalna zamjena za prehrambene aditive, ali je njihov potencijal nedovoljno istražen u 3D tiskanju hrane. Stoga je cilj ovog rada bio ispitati utjecaj dodatka enzima lakaze i ksilanaze na reološka svojstva i kvalitetu tiska bezglutenskog tijesta obogaćenog psilijumom te na kvalitetu gotovog 3D snack proizvoda. Ispitan je utjecaj tri koncentracije enzima (10, 50 i 100 U/g psilijuma), dva vremena djelovanja enzima lakaza (2 i 16 h) te pH vrijednosti tijesta (5-7) na kvalitetu tiska i reološka svojstva tijesta. Dodatkom 100 jedinica lakaze i 50 jedinica ksilanaze, dobiveni su uzorci najveće kvalitete tiska. Dulje vrijeme enzimskog predtretmana lakazom dalo je viskoznije tijesto što je rezultiralo lošije otisnutim uzorcima. Promjene pH vrijednosti tijesta imale su značajan utjecaj na viskoznost tijesta te se pokazalo da je u slučaju lakaze optimalna vrijednost pH 5, a u slučaju ksilanaze pH vrijednost 6.
Abstract (english)
In today’s food industry enzymes are recognized as a potential substitute for food additives, but they are insufficiently explored in 3D food printing. Therefore, the aim of this work was to examine the influence of laccase and xylanase on the rheology and printing quality of gluten-free dough enriched with psyllium and on the quality of the final 3D snack. The impact of three enzyme concentrations (10, 50 and 100 U/g psyllium), two times of enzyme action (2 and 16 h) and the pH value of the dough (5-7) on the quality of printing and the dough rheology was tested. By adding optimal concentrations of enzymes, 100 units of laccase and 50 units of xylanase, samples with the highest print quality were obtained. A longer time of laccase pretreatment resulted with a more viscous dough and with samples of poorer print quality. Changes in the pH value of the dough had a significant impact on the viscosity of the dough. In the case of laccase the optimal pH value was 5, and in the case of xylanase the optimal pH value was 6.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:216716
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 on2024-06-27 10:00:59