prikaz prve stranice dokumenta Ispitivanje kvalitete tjestenine s dodatkom brašna ječma sorte "Bingo" uroda 2008./2009. godine
Access restricted to students and staff of home institution
master's thesis
Ispitivanje kvalitete tjestenine s dodatkom brašna ječma sorte "Bingo" uroda 2008./2009. godine
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. urn:nbn:hr:109:535472
Krnjak, Marina
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

Krnjak, M. (2010). Ispitivanje kvalitete tjestenine s dodatkom brašna ječma sorte "Bingo" uroda 2008./2009. godine (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:535472

Krnjak, Marina. "Ispitivanje kvalitete tjestenine s dodatkom brašna ječma sorte "Bingo" uroda 2008./2009. godine." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:535472

Krnjak, Marina. "Ispitivanje kvalitete tjestenine s dodatkom brašna ječma sorte "Bingo" uroda 2008./2009. godine." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:535472

Krnjak, M. (2010). 'Ispitivanje kvalitete tjestenine s dodatkom brašna ječma sorte "Bingo" uroda 2008./2009. godine', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 24 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:535472

Krnjak M. Ispitivanje kvalitete tjestenine s dodatkom brašna ječma sorte "Bingo" uroda 2008./2009. godine [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2024 December 24] Available at: https://urn.nsk.hr/urn:nbn:hr:109:535472

M. Krnjak, "Ispitivanje kvalitete tjestenine s dodatkom brašna ječma sorte "Bingo" uroda 2008./2009. godine", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:535472

Metadata
TitleIspitivanje kvalitete tjestenine s dodatkom brašna ječma sorte "Bingo" uroda 2008./2009. godine
Title (english)Testing the quality of pasta with addition of barley fluor "Bingo" variety of 2008/2009 harvest
AuthorMarina Krnjak
MentorŽaneta Ugarčić (mentor)
Committee memberMarko Jukić (član povjerenstva)
Committee memberŽaneta Ugarčić (član povjerenstva)
Committee memberDaliborka Koceva Komlenić (član povjerenstva)
Committee memberDaniela Horvat (član povjerenstva)
MBZ: 220423
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Cereal Technology)
Osijek
Defense date and country2010-10-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Tjestenina uz ostale proizvode od žitarica čini bazu piramide pravilne prehrane. Najkvalitetnija tjestenina proizvodi se od krupice durum pšenice. Ima visoku kalorijsku vrijednost i dobru probavljivost, ali nizak sadržaj mineralnih tvari i prehrambenih vlakana. Stoga je cilj ovog diplomskog rada bio proizvesti tjesteninu uz dodatak ječmenog brašna, koje ima visok sadržaj prehrambenih vlakana, te ispitati njegov utjecaj na kakvoću tjestenine. Ječmeno brašno dodavano je u udjelima od 10, 20, 30, 40, i 50% u odnosu na ukupnu količinu brašna. Na svim uzorcima smjesa durum krupice i ječmenog brašna provedeno je amilografsko ispitivanje, ispitivanje kakvoće nekuhane i kuhane tjestenine, senzorsko ocjenjivanje kuhane tjestenine, određivanje boje svježe, osušene i kuhane tjestenine, te određivanje udjela β-glukana u tjestenini. Rezultati dobiveni amilografskim ispitivanjem pokazali su da ječmeno brašno mijenja reološka svojstva tijesta. Određivanjem parametara kakvoće utvrđeno je da dodatak ječmenog brašna u udjelima do 40% daje tjesteninu zadovoljavajuće kakvoće. Boja uzoraka tjestenine mijenjala se ovisno o udjelu ječmenog brašna, L* i a* vrijednosti dodatkom ječmenog brašna padaju (tjestenina je tamnija, smanjen je intenzitet žute boje), a b* vrijednosti rastu. Tjestenina sa dodatkom ječmenog brašna ima veći udio β-glukana (prehrambenih vlakana), te stoga i veću nutritivnu vrijednost od tjestenine proizvedene samo od durum krupice.
Abstract (english)
Pasta with other cereal products forms the base of the pyramid of proper nutrition. The highest quality pasta is produced from durum wheat semolina. It has a high calorific value and good digestibility, but low content of minerals and dietary fibre. The aim of this graduate work was to produce pasta with the addition of barley flour that has a high content of dietary fibre, and to examine its impact on the quality of pasta. Barley flour was added in the proportion of 10, 20, 30, 40 and 50% compared to the total amount of flour. In all samples, mixtures of barley flour and durum semolina was conducted amylographic tests, quality of uncooked and cooked pasta, sensory evaluation of cooked pasta, specify the color of fresh, dried and cooked pasta, and determination of β-glucan into pasta. The results obtained with amylographic test showed that barley flour changes the rheological properties of dough. Specifying quality parameters of barley flour in proportions of up to 40% provides a good quality of pasta. Colour samples of pasta changed depending on the proportion of barley flour, L* and a* value of the addition of barley flour falling (pasta is darker, reduced the intensity of yellow colour), and b* values increase. Pasta with the addition of barley flour has a higher proportion of β-glucan (dietary fibre) and therefore greater nutritional value than pasta made only of durum semolina.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:535472
ProjectNumber: 113-1130475-2722
Title: Unapređenje kakvoće, trajnosti i funkcionalnosti proizvoda na bazi pšenice
Title: Improvement of quality, shelf life and functionality of wheat-based products
Leader: Daliborka Koceva Komlenić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-15 15:16:58