prikaz prve stranice dokumenta Utjecaj dodatka različitih hidrokoloida na kvalitetu krekera bez glutena
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master's thesis
Utjecaj dodatka različitih hidrokoloida na kvalitetu krekera bez glutena
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. urn:nbn:hr:109:692013
Cvetko, Dijana
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

Cvetko, D. (2023). Utjecaj dodatka različitih hidrokoloida na kvalitetu krekera 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:109:692013

Cvetko, Dijana. "Utjecaj dodatka različitih hidrokoloida na kvalitetu krekera bez glutena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:692013

Cvetko, Dijana. "Utjecaj dodatka različitih hidrokoloida na kvalitetu krekera bez glutena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:692013

Cvetko, D. (2023). 'Utjecaj dodatka različitih hidrokoloida na kvalitetu krekera 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:109:692013

Cvetko D. Utjecaj dodatka različitih hidrokoloida na kvalitetu krekera 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:109:692013

D. Cvetko, "Utjecaj dodatka različitih hidrokoloida na kvalitetu krekera 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:109:692013

Metadata
TitleUtjecaj dodatka različitih hidrokoloida na kvalitetu krekera bez glutena
Title (english)The Influence of the Addition of Different Hydrocolloids on the Quality of Gluten-Free Crackers
AuthorDijana Cvetko
MentorDaliborka Koceva Komlenić (mentor)
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 memberMarko Jukić (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 country2023-11-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Najznačajnija sirovina u proizvodnji bezglutenskih pekarskih i finih pekarskih proizvoda su hidrokoloidi koji se dodaju u recepturu kako bi oponašali reološka svojstva glutena te na taj način poboljšali svojstva i strukturu proizvoda. Stoga je zadatak ovog diplomskog rada ispitati utjecaj dodatka različitih hidrokolida na kvalitetu krekera bez glutena. Uzorci krekera bez glutena od rižinog brašna pripremili su se dvostupanjskim postupkom s masnim predtijestom i probnim pečenjem u laboratorijskim uvjetima s dodatkom različitih udjela ksantan gume (0, 1, 2, 3 i 4 %), guar gume (0, 1, 2, 3 i 4 %) i psyllium praha (0, 2, 4, 6 i 8 %). U uzorcima krekera pratito se sadržaj vlage i aktivitet vode, zatim boja u CIELab sustavu, promjene dimenzija uzoraka (širina i visina) i specifični volumen, čvrstoća i senzorska svojstava krekera. Rezultati istraživanja pokazali su da se povećanjem udjela hidrokoloida povećava udio i aktivitet vode te visina, čvrstoća i ukupna promjena boje krekera. Senzorska analiza pokazala je da su najbolje ocijenjeni krekeri s dodatkom ksantan gume, dok su najlošije ocijenjeni krekeri s dodatkom psylliuma u prahu.
Abstract (english)
The main raw materials in the production of gluten-free bread, baked goods products, biscuits and crackers are hydrocolloids, which are added to the recipe to imitate the rheological properties of gluten and thus improve the properties and structure of the product. The aim of this study is to analyse the influence of the addition of different hydrocolloids on the quality of gluten-free crackers. Samples of gluten-free crackers made from rice flour were produced in a two-stage process with a fat-containing pre-dough and a test bake under laboratory conditions with the addition of different proportions of xanthan gum (0, 1, 2, 3 and 4%), guar gum (0, 1, 2, 3 and 4%) and psyllium powder (0, 2, 4, 6 and 8%). The moisture content and water activity of the cracker samples were monitored, followed by colour in the CIELab system, changes in sample dimensions (width and height) and specific volume, firmness and sensory properties of the cracker. The results of the research showed that increasing the proportion of hydrocolloids increased the proportion and activity of water as well as the height, firmness and overall colour change of the cracker. The sensory analysis showed that crackers with the addition of xanthan gum were rated the best, while crackers with the addition of psyllium powder were rated worst.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:692013
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: sveučilišni/a magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (sveučilišni/a 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 on2023-11-22 12:55:40