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master's thesis
Optimiranje proizvodnje krekera bez glutena na bazi rižinog i kukuruznog brašna
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. urn:nbn:hr:109:854658
Božić, Barbara
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

Božić, B. (2023). Optimiranje proizvodnje krekera bez glutena na bazi rižinog i kukuruznog brašna (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:854658

Božić, Barbara. "Optimiranje proizvodnje krekera bez glutena na bazi rižinog i kukuruznog brašna." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:854658

Božić, Barbara. "Optimiranje proizvodnje krekera bez glutena na bazi rižinog i kukuruznog brašna." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:854658

Božić, B. (2023). 'Optimiranje proizvodnje krekera bez glutena na bazi rižinog i kukuruznog brašna', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 13 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:854658

Božić B. Optimiranje proizvodnje krekera bez glutena na bazi rižinog i kukuruznog brašna [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:109:854658

B. Božić, "Optimiranje proizvodnje krekera bez glutena na bazi rižinog i kukuruznog brašna", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:854658

Metadata
TitleOptimiranje proizvodnje krekera bez glutena na bazi rižinog i kukuruznog brašna
Title (english)The Optimization of the Production of Gluten-Free Crackers from Rice and Corn Flour
AuthorBarbara Božić
MentorMarko Jukić (mentor)
MentorAna Šušak (pomoć pri izradi, neposredni voditelj)
Committee memberAna Bucić-Kojić (predsjednik povjerenstva)
Committee memberMarko Jukić (član povjerenstva)
Committee memberDaliborka Koceva Komlenić (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
radu je istraživan utjecaj dodatka različitih omjera rižinog i kukuruznog brašna na kvalitetu krekera bez glutena. Uzorci krekera bez glutena od rižinog i kukuruznog brašna u omjerima 0:100, 25:50, 50:50, 75:25 i 100:0. U uzorcima krekera pratio se sadržaj vlage i aktivitet vode, boja, promjene dimenzija uzoraka, čvrstoća, odnosno lomljivost krekera te specifični volumen, a ocjenjivala su se i senzorska svojstva krekera. Na temelju rezultata istraživanja utvrđeno je da kukuruzno brašno ima pozitivan utjecaj na dimenzijske parametre i teksturu krekera bez glutena, kao i na senzorska svojstva uključujući sve promatrane parametre: vanjski izgled i boju, teksturu te miris i okus. Može se zaključiti da se kvalitetni krekeri bez glutena mogu proizvesti sa smjesom kukuruznog i rižinog brašna u omjeru 75:25 pa čak i od 100% kukuruznog brašna. Ovo istraživanje pruža uvid u promjene u fizikalno-kemijskim karakteristikama bezglutenskih krekera pri variranju omjera rižinog i kukuruznog brašna, te može poslužiti kao osnova za unapređenje kvalitete ovih proizvoda, posebno za ciljane potrošače s netolerancijom na gluten.
Abstract (english)
In this study, the influence of different proportions of corn flour and rice flour on the quality of gluten-free crackers was investigated. Gluten-free cracker samples were prepared with corn and rice flours in the ratios 0:100, 25:75, 50:50, 75:25, and 100:0. The study evaluated the moisture content, water activity, colour, dimensional changes of the samples, hardness or fracturability and specific volume of the crackers, as well as sensory properties. Based on the research results, it was found that corn flour has a positive influence on the dimensional parameters and texture of gluten-free crackers, as well as on the sensory properties, including all observed parameters: external appearance and colour, texture, and aroma and taste. It can be concluded that high quality gluten-free crackers can be produced with a mixture of corn and rice flour in the ratio 75:25 or even with 100% corn flour. This study provides information on the changes in physicochemical properties of gluten-free crackers when the ratio of rice and corn flour is varied and can serve as a basis for improving the quality of these products, especially for the target group of consumers with gluten intolerance.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:854658
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 3.0 Unported (CC BY-SA 3.0) icon
Created on2023-10-04 11:03:28