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master's thesis
Utjecaj dodatka brašna uljne pogače badema na kvalitetu čajnog peciva bez glutena
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. urn:nbn:hr:109:569135
Presečan, Kristina
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

Presečan, K. (2023). Utjecaj dodatka brašna uljne pogače badema na kvalitetu čajnog peciva bez glutena (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:569135

Presečan, Kristina. "Utjecaj dodatka brašna uljne pogače badema na kvalitetu čajnog peciva bez glutena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:569135

Presečan, Kristina. "Utjecaj dodatka brašna uljne pogače badema na kvalitetu čajnog peciva bez glutena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:569135

Presečan, K. (2023). 'Utjecaj dodatka brašna uljne pogače badema na kvalitetu čajnog peciva bez glutena', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 13 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:569135

Presečan K. Utjecaj dodatka brašna uljne pogače badema na kvalitetu čajnog peciva bez glutena [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 May 13] Available at: https://urn.nsk.hr/urn:nbn:hr:109:569135

K. Presečan, "Utjecaj dodatka brašna uljne pogače badema na kvalitetu čajnog peciva bez glutena", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:569135

Metadata
TitleUtjecaj dodatka brašna uljne pogače badema na kvalitetu čajnog peciva bez glutena
Title (english)Effect of Almond Oil Press-Cake Flour on the Quality of Gluten-Free Biscuits
AuthorKristina Presečan
MentorMarko Jukić (mentor)
MentorAna Šušak (pomoć pri izradi, neposredni voditelj)
Committee memberDaliborka Koceva Komlenić (predsjednik povjerenstva)
Committee memberMarko Jukić (član povjerenstva)
Committee memberAna Bucić-Kojić (član povjerenstva)
Committee memberMirela Planinić (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 country2023-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U radu je istraživan utjecaj zamijene dijela kukuruznog brašna (20, 40 i 60 %. ) brašnom uljne pogače badema na kvalitetu čajnog peciva bez glutena. Osim toga, ispitan je i utjecaj korištenja bademovog ulja i uljnog taloga zaostalim nakon hladnog prešanja badema. Provedena su probna pečenja te su provedene analize udjela i aktiviteta vode, boje u CIELab sustavu, teksture i dimenzija te senzorska ocjena uzoraka čajnog peciva bez glutena. Na osnovi dobivenih rezultata utvrđeno je da se povećanjem udjela brašna uljne pogače badema smanjuju udio i aktivitet vode. Nadalje, smanjuju se čvrstoća i debljina uzoraka uz istovremeno povećanje širine dok boja uzoraka biva tamnija. Na temelju senzorske analize zaključeno da se brašno uljne pogače badema može dodavati u recepturu u količinama od 60% u kombinaciji s korištenjem bademovog ulja dok se korištenje uljnog taloga može preporučiti eventualno u manjem udjelu nego li je korišten u ovom istraživanju zbog preizražene nepoželjne arome.
Abstract (english)
The study investigated the effects of replacing part of the corn flour (20, 40, and 60%) with almond oil press-cake flour on the quality of gluten-free biscuits. The influence of the use of almond oil and the oily sediment residue after cold pressing of almonds was also investigated. Baking tests were carried out and analyses of moisture content and activity, colour in the CIELab system, texture, dimensions and sensory evaluation of the gluten-free biscuit samples were performed. Based on the results obtained, it was found that increasing the amount of almond oil press-cake flour reduced both moisture content and water activity, while colour became darker. In addition, the hardness and thickness of the samples decreased, while the width increased, resulting in a darker coloration. Sensory analysis showed that almond oil press-cake flour can be added to the recipe in amounts up to 60%, especially when combined with the use of almond oil. However, the use of the oily sediment residueshould be used in smaller amounts than in this study due to the pronounced undesirable flavour.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:569135
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-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2023-10-03 11:22:20