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master's thesis
Usporedba parametara kvalitete čajnog peciva bez glutena s dodatkom tropa grožđa sorte Cabernet Franc pečenog pri različitim temperaturama
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. urn:nbn:hr:109:666008
Jurić, Nataša
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

Jurić, N. (2023). Usporedba parametara kvalitete čajnog peciva bez glutena s dodatkom tropa grožđa sorte Cabernet Franc pečenog pri različitim temperaturama (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:666008

Jurić, Nataša. "Usporedba parametara kvalitete čajnog peciva bez glutena s dodatkom tropa grožđa sorte Cabernet Franc pečenog pri različitim temperaturama." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:666008

Jurić, Nataša. "Usporedba parametara kvalitete čajnog peciva bez glutena s dodatkom tropa grožđa sorte Cabernet Franc pečenog pri različitim temperaturama." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:666008

Jurić, N. (2023). 'Usporedba parametara kvalitete čajnog peciva bez glutena s dodatkom tropa grožđa sorte Cabernet Franc pečenog pri različitim temperaturama', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:666008

Jurić N. Usporedba parametara kvalitete čajnog peciva bez glutena s dodatkom tropa grožđa sorte Cabernet Franc pečenog pri različitim temperaturama [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:666008

N. Jurić, "Usporedba parametara kvalitete čajnog peciva bez glutena s dodatkom tropa grožđa sorte Cabernet Franc pečenog pri različitim temperaturama", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:666008

Metadata
TitleUsporedba parametara kvalitete čajnog peciva bez glutena s dodatkom tropa grožđa sorte Cabernet Franc pečenog pri različitim temperaturama
Title (english)Comparison of Quality Parametres of Gluten-Free Biscuits Baked at Different Temperatures with Added Grape Pomace of the Cabernet Franc Variety
AuthorNataša Jurić
MentorDaliborka Koceva Komlenić (mentor)
MentorJasmina Lukinac Čačić (komentor)
MentorGordana Šelo (pomoć pri izradi, neposredni voditelj)
MentorAna Šušak (pomoć pri izradi, neposredni voditelj)
Committee memberMirela Planinić (predsjednik povjerenstva)
Committee memberDaliborka Koceva Komlenić (član povjerenstva)
Committee memberJasmina Lukinac Čačić (član povjerenstva)
Committee memberAna Bucić-Kojić (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 country2023-03-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Zadatak rada bio je ispitati zamjenu dijela kukuruznog brašna tropom grožđa sorte cabernet franc u čajnom pecivu bez glutena i pratiti svojstva čajnog peciva pečenog pri različitim temperaturama. Trop grožđa je nutritivno bogat nusproizvod proizvodnje vina. Sastoji se od kožice, sjemenki, pulpe i peteljke. U svom sastavu sadrži polifenole, vlakna, vitamine, minerale, proteine, celulozu i hemicelulozu. Dodatkom tropa grožđa dolazi do promjene boje, teksture i drugih tehnoloških te senzorskih svojstava čajnog peciva. Kukuruzno brašno zamijenjeno je tropom grožđa sorte cabernet franc u udjelima od 10, 20 i 30 %. Parametri koji su se mjerili su: udio vode, aktivitet vode, širina i dužina čajnog peciva, volumen i specifični volumen, tekstura i boja. Također se radila i senzorska analiza pomoću hedonističke skale. Uzorci sa dodatkom 10, 20 i 30 % tropa grožđa pečeni pri 180 °C imaju viši aktivitet vode od čajnog peciva bez dodatka tropa grožđa. Povećanjem udjela tropa grožđa dolazi do smanjenja volumena i specifičnog volumena te debljine čajnog peciva. Uzorci čajnog peciva bez dodatka tropa grožđa bili su svjetlije boje. Povećanjem udjela tropa grožđa raste vrijednost komponente crveno-zelene boje a*, dok se vrijednost komponente žuto-plave boje b* smanjuje.
Abstract (english)
The aim of this work was to study the replacement of part of the corn flour with grape pomace of the Cabernet Franc variety in a gluten-free biscuits and to observe the properties of biscuits baked at different temperatures. Grape pomace is a nutrient-rich by-product of winemaking. It consists of foreskin, seeds, pulp and petiole. It contains polyphenols, fiber, vitamins, minerals, proteins, cellulose and hemicellulose. The addition of grape pomace leads to a change in color, texture and other technological and sensory properties of biscuits. Corn flour was replaced by grape pomace of Cabernet Franc variety in proportions of 10, 20 and 30%. The following parameters were measured: water content, water activity, width and length of biscuit, volume and specific volume, texture of biscuits and color. Sensory analysis was also performed using a hedonistic scale. Samples with an addition of 10, 20 and 30% grape pomace baked at 180 °C have a higher water content than tea biscuits without the addition of grape pomace. As the grape pomace content increases, the volume, specific volume and thickness of biscuits decrease. The biscuit samples without the addition of grape pomace had a lighter color. With the increase of grape pomace content, the value of red-green color component a* increases, while the value of yellow-blue color component b* decreases.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:666008
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-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2023-04-04 16:03:22