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master's thesis
Udio ergot alkaloida i fizikalna svojstva tjestenine s dodatkom raži
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. urn:nbn:hr:109:359954
Mikulinjak, Mateja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Mikulinjak, M. (2017). Udio ergot alkaloida i fizikalna svojstva tjestenine s dodatkom raži (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:359954

Mikulinjak, Mateja. "Udio ergot alkaloida i fizikalna svojstva tjestenine s dodatkom raži." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:359954

Mikulinjak, Mateja. "Udio ergot alkaloida i fizikalna svojstva tjestenine s dodatkom raži." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:359954

Mikulinjak, M. (2017). 'Udio ergot alkaloida i fizikalna svojstva tjestenine s dodatkom raži', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 09 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:359954

Mikulinjak M. Udio ergot alkaloida i fizikalna svojstva tjestenine s dodatkom raži [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 September 09] Available at: https://urn.nsk.hr/urn:nbn:hr:109:359954

M. Mikulinjak, "Udio ergot alkaloida i fizikalna svojstva tjestenine s dodatkom raži", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:359954

Metadata
TitleUdio ergot alkaloida i fizikalna svojstva tjestenine s dodatkom raži
Title (english)The share of ergot alkaloids and the physical properties of pasta with added rye
AuthorMateja Mikulinjak
MentorBojan Šarkanj (mentor)
MentorĐurđica Ačkar (komentor)
Committee memberJurislav Babić (predsjednik povjerenstva)
Committee memberBojan Šarkanj (član povjerenstva)
Committee memberĐurđica Ačkar (član povjerenstva)
Committee memberAntun Jozinović (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Biochemistry and Toxicology)
Osijek
Defense date and country2017-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je ispitivanje fizikalnih svojstava sušene i kuhane tjestenine proizvedene od durum krupice uz dodatak krupica 10 različitih uzoraka raži prikupljenih slučajnim odabirom od hrvatskih proizvođača te određivanje količine ergot alkaloida u sušenoj i kuhanoj tjestenini pomoću LC/MS-MS metode. Ražene krupice koje su sadržavale određenu količinu ergot alkaloida dodavane su u durum krupicu u udjelu od 30 %. Tjestenina je proizvedena procesom ekstruzije na jednopužnom laboratorijskom ekstruderu, nakon čega je osušena u kontroliranim uvjetima temperature i vlage. Analiza udjela ergot alkaloida provedena je na osušenim i skuhanim uzorcima. Dobiveni rezultati pokazali su da su se ergot alkaloidi nalazili samo u uzorcima tjestenine u kojima je bila raž te da im se količina u tjestenini reducirala kuhanjem. Ukupna promjena boje u odnosu na kontrolni uzorak bila je veća kod sušene tjestenine, a kuhanjem su se promijenili svi parametri boje u odnosu na odgovarajući sušeni uzorak. Optimalno vrijeme kuhanja tjestenine kretalo se od 8,38 do 9,28 min. Svi uzorci imali su visoke vrijednosti za indeks apsorpcije vode (WAI), a niske vrijednosti indeksa bubrenja (SI) i gubitka kuhanjem (CL). Ispitivanje teksturalnog profila kuhane tjestenine pokazalo je da dodatkom različitih krupica raži u durum krupicu nema značajnih promjena u pogledu tvrdoće, adhezivnosti i kohezivnosti.
Abstract (english)
The aim of this thesis was to examine the physical properties of dried and cooked pasta produced from durum wheat with the addition of grits from 10 different samples of rye collected randomly from Croatian manufacturer, and determination of the quantity of ergot alkaloids in dried and cooked pasta using LC/MS-MS method. Rye containing a certain amount of ergot alkaloids were added to the durum wheat in a proportion of 30%. Pasta was produced by extrusion process on a single laboratory extruder, after which it was dried under controlled conditions of temperature. The analysis of the ergot alkaloid fraction was performed on dried and cooked samples. The obtained results showed that ergot alkaloids were found only in pasta samples with rye and the amount of ergot alkaloids was reduced by cooking. The total color change was higher in dried pasta in relation to the control sample, and in comarison to the corresponding dried sample all color parameters were changed by cooking. The optimum cooking time for pasta ranged from 8.38 to 9.28 min. All samples had high WAI and low WSI and CL values. Testing of the textural profile of cooked pasta showed that by adding different rye grits to durum wheat there are no significant changes in terms of hardness, adhesiveness and cohesiveness.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:359954
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 In copyright icon
Created on2017-09-29 08:44:40