prikaz prve stranice dokumenta Utjecaj dodatka brašna žira hrasta Quercus rotundifolia na kvalitetu krekera bez glutena
Embargo period 2026-12-31
master's thesis
Utjecaj dodatka brašna žira hrasta Quercus rotundifolia na kvalitetu krekera bez glutena
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. urn:nbn:hr:109:983475
Živković, Ksenija
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

Živković, K. (2024). Utjecaj dodatka brašna žira hrasta Quercus rotundifolia 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:109:983475

Živković, Ksenija. "Utjecaj dodatka brašna žira hrasta Quercus rotundifolia na kvalitetu krekera bez glutena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:983475

Živković, Ksenija. "Utjecaj dodatka brašna žira hrasta Quercus rotundifolia na kvalitetu krekera bez glutena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:983475

Živković, K. (2024). 'Utjecaj dodatka brašna žira hrasta Quercus rotundifolia na kvalitetu krekera bez glutena', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 11 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:983475

Živković K. Utjecaj dodatka brašna žira hrasta Quercus rotundifolia na kvalitetu krekera bez glutena [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2025 January 11] Available at: https://urn.nsk.hr/urn:nbn:hr:109:983475

K. Živković, "Utjecaj dodatka brašna žira hrasta Quercus rotundifolia na kvalitetu krekera bez glutena", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:983475

Metadata
TitleUtjecaj dodatka brašna žira hrasta Quercus rotundifolia na kvalitetu krekera bez glutena
Title (english)The Influence of the Addition of Quercus rotundifolia Oak Acorn Flour on the Quality of Gluten-Free Crackers
AuthorKsenija Živković
MentorDaliborka Koceva Komlenić (mentor)
Committee memberMarko Jukić (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 country2024-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U ovom radu ispitan je utjecaj brašna žira hrasta Quercus rotundifolia na kvalitetu krekera bez glutena. Proizvedeni su nefermentirani krekeri s dodatkom kemijskih sredstava za rahljenje (natrijev hidrogenkarbonat i amonijev hidrogenkarbonat), a brašno žira je dodavano u količinama od 20, 40 i 60 % kao zamjena za rižino i kukuruzno brašno. U uzorcima proizvedenih krekera određeni su: udio vode, boja površine krekera u CIELab sustavu, promjene dimenzija uzoraka (širina i visina), čvrstoća i lomljivost pomoću metode savijanja/lomljenja uzoraka u tri točke, a provedena je i senzorska ocjena dobivenih uzoraka. Rezultati su pokazali da dodatak žirovog brašna nije uzrokovao statistički značajne promjene u sadržaju vode i dimenzijama krekera, dok je istovremeno došlo do značajnog smanjenja čvrstoće te njihovog potamnjivanja. Iz dobivenih rezultata može se zaključiti da se brašno žira može uspješno koristiti u proizvodnji krekera bez glutena do udjela od 40 % bez značajnijih promjena u senzorskim i fizičkim svojstvima proizvoda S obzirom na nisku razinu tanina, brašno žira hrasta Quercus rotundifolia ima potencijal kao zamjena za konvencionalna bezglutenska brašna, a njegova upotreba može doprinijeti održivosti u poljoprivredi i prehrambenoj industriji te unaprijediti nutritivnu vrijednost proizvoda bez glutena.
Abstract (english)
This study investigated the influence of acorn flour from Quercus rotundifolia oak on the quality of gluten-free crackers. Non-fermented crackers were produced with the addition of chemical leavening agents (sodium bicarbonate and ammonium bicarbonate) and acorn flour was added in quantities of 20, 40 and 60 % as a substitute for rice and maize flour. The water content, the surface colour in the CIELab colour space, the change in cracker dimensions (width and height), determination of the hardness and brittleness of the crackers produced using the three-point bend test and a sensory evaluation of the samples was carried out. The results showed that the addition of acorn flour did not cause statistically significant changes in water content or cracker dimensions, while at the same time there was a significant decrease in firmness and increased darkening of the crackers. The results suggest that acorn flour can be successfully used in the production of gluten-free crackers with a content of up to 40 % without significantly altering the sensory and physical properties of the product. Due to its low tannin content, acorn flour from Quercus rotundifolia has the potential to replace conventional gluten-free flours and its use can contribute to sustainability in agriculture and the food industry as well as improve the nutritional value of gluten-free products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:983475
ProjectNumber: 8948
Title: Očuvanje žira - tradicionalne mediteranske superhrane
Title: Rescuing acorns as a Mediterranean traditional superfood
Acronym: MEDACORNET
Leader: Jasmina Lukinac Čačić
Jurisdiction: eu
Funder: Europska komisija
Funding stream: Horizon 2020
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 conditionsEmbargoed access
Embargo expiration date: 2026-12-31
Terms of useLicence In copyright icon
Created on2024-09-27 09:43:09