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master's thesis
Određivanje poroznosti sredine kruha bez glutena na bazi rižinog brašna i kukuruznog škroba računalnom analizom slike
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. urn:nbn:hr:109:712122
Keresturi, Sandi
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Keresturi, S. (2022). Određivanje poroznosti sredine kruha bez glutena na bazi rižinog brašna i kukuruznog škroba računalnom analizom slike (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:712122

Keresturi, Sandi. "Određivanje poroznosti sredine kruha bez glutena na bazi rižinog brašna i kukuruznog škroba računalnom analizom slike." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:712122

Keresturi, Sandi. "Određivanje poroznosti sredine kruha bez glutena na bazi rižinog brašna i kukuruznog škroba računalnom analizom slike." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:712122

Keresturi, S. (2022). 'Određivanje poroznosti sredine kruha bez glutena na bazi rižinog brašna i kukuruznog škroba računalnom analizom slike', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:712122

Keresturi S. Određivanje poroznosti sredine kruha bez glutena na bazi rižinog brašna i kukuruznog škroba računalnom analizom slike [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:712122

S. Keresturi, "Određivanje poroznosti sredine kruha bez glutena na bazi rižinog brašna i kukuruznog škroba računalnom analizom slike", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:712122

Metadata
TitleOdređivanje poroznosti sredine kruha bez glutena na bazi rižinog brašna i kukuruznog škroba računalnom analizom slike
Title (english)Determination of Porosity of Gluten-Free Bread Crumb Made with Rice Flour and Corn Starch Using Image Analysis
AuthorSandi Keresturi
MentorDaliborka Koceva Komlenić (mentor)
MentorJasmina Lukinac Čačić (komentor)
MentorAna Šušak (pomoć pri izradi, neposredni voditelj)
Committee memberAna Bucić-Kojić (predsjednik povjerenstva)
Committee memberDaliborka Koceva Komlenić (član povjerenstva)
Committee memberJasmina Lukinac Čačić (član povjerenstva)
Committee memberMarko Jukić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Cereal Technology)
Osijek
Defense date and country2022-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Zadatak ovog rada bio je ispitati utjecaj dodatka različitih omjera rižinog brašna i kukuruznog škroba, kao i različitih omjera hidrokoloida ksantan gume i psyllium praha, na izgled sredine kruha (boja, poroznost), teksturu i specifični volumen kruha bez glutena. Probna pečenja su provedena prema planu pokusa koji je kreiran prema potpunom faktorskom planu. Udio rižinog brašna u smjesi s kukuruznim škrobom kretao se od 50 do100%, a udio psylliuma u smjesi sa ksantan gumom od 0 do 100 %. Na pečenim uzorcima kruha bez glutena provedena je analiza teksturalnog profila, određen je specifični volumen, a računalnom analizom slike određen je broj šupljina, njihova prosječna veličina i udio u ukupnoj površini te parametri boje u CIELab sustavu. Rezultati istraživanja pokazali su da se povećanjem udjela rižinog brašna smanjuje čvrstoća kruha, dok se povećanjem količine psylliuma u recepturi ona povećava, ali se istovremeno povećava i elastičnost. Broj šupljina značajno se povećavao rastom udjela psyllium praha, dok količina rižinog brašna nije imala značajan utjecaj na broj šupljina. Prosječna veličina šupljina rasla je povećanjem udjela rižinog brašna, a smanjivala se pri većim udjelima psyllium praha. Receptura za proizvodnju kruha je optimirana s obzirom na broj šupljina i njihovu prosječnu veličinu upotrebom metode odzivnih površina. Izračunato je da optimalna receptura za proizvodnju kruha bez glutena sadrži 100% rižinog brašna uz dodatak 5,42 % psyllium praha i 4,58 % ksantan gume (računato na ukupnu masu brašna).
Abstract (english)
The aim of this study was to investigate the effects of adding rice flour and corn starch in different proportions, as well as different ratios of xanthan gum and psyllium husk powder on bread crumb appearance (color, porosity), texture, and specific volume of gluten-free bread. The baking trials were conducted according to the experimental design, which was based on the full factorial design. The proportion of rice flour in the mixture with corn starch ranged from 50 to 100% and the proportion of psyllium in the mixture with xanthan gum ranged from 0 to 100%. Texture profile analysis was performed as well as determination of the specific volume of the bread. In addition, the number of cells, the average size and area of the cells, and the CIELab color parameters were determined by computer image analysis. The results of the study showed that increasing the rice flour content decreased the firmness of the bread, while increasing the psyllium content in the formulation increased it, but at the same time improved elasticity. The cell count increased significantly with the increase in the proportion of psyllium powder, while the amount of rice flour had no significant effect on the cell count. The average cell size increased with higher proportion of rice flour and decreased with higher proportion of psyllium powder. The bread baking recipe was optimized for cell number and average cell size using response surface methodology. It was calculated that the optimal recipe for the production of gluten-free bread contains 100% rice flour with the addition of 5.42% psyllium powder and 4.58% xanthan gum (calculated on the total mass of flour).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:712122
ProjectNumber: IP-2018-01-1227
Title: Razvoj održivog integriranog procesa proizvodnje biološki aktivnih izolata iz proizvodnih ostataka prehrambene industrije
Title: Development of a sustainable integrated process for the production of bioactive isolates from food industry residues
Acronym: POPI-WinCEco
Leader: Ana Bucić-Kojić
Jurisdiction: Croatia
Funder: HRZZ
Funding stream: Nema
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-ShareAlike 4.0 International (CC BY-SA 4.0) icon
Created on2022-09-30 11:03:55