prikaz prve stranice dokumenta Utjecaj tehnika završne toplinske obrade na kvalitetu trodimenzijski ispisanog bezglutenskog snack proizvoda
  Download
PDF 1.42 MB
master's thesis
Utjecaj tehnika završne toplinske obrade na kvalitetu trodimenzijski ispisanog bezglutenskog snack proizvoda
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:906612
Obad, Karla
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

Obad, K. (2024). Utjecaj tehnika završne toplinske obrade na kvalitetu trodimenzijski ispisanog 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:159:906612

Obad, Karla. "Utjecaj tehnika završne toplinske obrade na kvalitetu trodimenzijski ispisanog bezglutenskog snack proizvoda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:906612

Obad, Karla. "Utjecaj tehnika završne toplinske obrade na kvalitetu trodimenzijski ispisanog bezglutenskog snack proizvoda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:906612

Obad, K. (2024). 'Utjecaj tehnika završne toplinske obrade na kvalitetu trodimenzijski ispisanog bezglutenskog snack proizvoda', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 11 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:906612

Obad K. Utjecaj tehnika završne toplinske obrade na kvalitetu trodimenzijski ispisanog bezglutenskog snack proizvoda [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2025 January 11] Available at: https://urn.nsk.hr/urn:nbn:hr:159:906612

K. Obad, "Utjecaj tehnika završne toplinske obrade na kvalitetu trodimenzijski ispisanog bezglutenskog snack proizvoda", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:906612

Metadata
TitleUtjecaj tehnika završne toplinske obrade na kvalitetu trodimenzijski ispisanog bezglutenskog snack proizvoda
Title (english)The effect of thermal post-processing techniques on the quality of a 3D- gluten-free snack
AuthorKarla Obad
MentorNikolina Čukelj Mustač (mentor)
MentorKristina Radoš (pomoć pri izradi, neposredni voditelj)
Committee memberDubravka Novotni (predsjednik povjerenstva)
Committee memberFilip Dujmić (član povjerenstva)
Committee memberMarija Badanjak Sabolović (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 country2024-09-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je utvrditi utjecaj četiri različita postupka (sušionik, pećnica, friteza na vrući zrak, vakuum sušionik) i dvije temperature (120 i 160 °C) završne obrade na parametre kvalitete (udio vlage, devijacije dimenzija, teksturu, boju i senzorska svojstva) trodimenzijski ispisanog (3D) bezglutenskog snack proizvoda. Pri tome je vrijeme trajanja završne obrade određeno praćenjem promjene mase proizvoda. Najkraće vrijeme završne obrade postignuto je fritezom na vrući zrak i vakuum sušionikom, no ove su tehnike rezultirale i većim devijacijama oblika pa bi bila potrebna njegova prilagodba. Veća hrskavost uzoraka postignuta je pri nižim temperaturama, dok su tvrdoća i čvrstoća bile izraženije kod viših temperatura obrade. U odnosu na niže, više temperature uzrokovale su tamniju boju i izraženije crvene tonove uzoraka. Rezultati hedonističke senzorske analize ukazuju na to da se završnom obradom pri nižim temperaturama postižu bolja prihvatljivost vanjskog izgleda, mirisa, okusa, arome, teksture i sveukupnog doživljaja snack proizvoda.
Abstract (english)
The aim of this study was to determine the effect of four different post-processing techniques (dryer, oven, air fryer, vacuum dryer) and two temperatures (120 and 160 °C) on quality (moisture content, dimensional deviations, texture, color, and sensory properties) of a three-dimensional (3D) gluten-free snack product. The duration of the post-processes was determined by monitoring product weight change. The shortest post-processing time was achieved with the air fryer and vacuum dryer; however, these techniques require shape adjustment as they resulted in greater shape deviations. Lower temperatures led to greater crispness of the samples, while higher temperatures resulted in increased hardness and firmness. Higher temperatures also caused darker color and more pronounced red tones in the samples. Results from the hedonic sensory analysis indicate that post-processing at lower temperatures yields better sensory characteristics in terms of appearance, smell, taste, aroma, texture, and overall sensory experience.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:906612
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 on2024-10-22 08:25:12