Utjecaj dodatka transglutaminaze na kakvoću proizvoda iz žitarica namijenjenih oboljelima od celijakije

Pollak, Lea

prikaz prve stranice dokumenta Utjecaj dodatka transglutaminaze na kakvoću proizvoda iz žitarica namijenjenih oboljelima od celijakije

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doctoral thesis

Utjecaj dodatka transglutaminaze na kakvoću proizvoda iz žitarica namijenjenih oboljelima od celijakije

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:444592

Pollak, Lea

University of Zagreb
Faculty of Food Technology and Biotechnology

Cite this document

APA 6th Edition

Pollak, L. (2011). Utjecaj dodatka transglutaminaze na kakvoću proizvoda iz žitarica namijenjenih oboljelima od celijakije (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:444592

MLA 8th Edition

Pollak, Lea. "Utjecaj dodatka transglutaminaze na kakvoću proizvoda iz žitarica namijenjenih oboljelima od celijakije." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:444592

Chicago 17th Edition

Harvard

Pollak, L. (2011). 'Utjecaj dodatka transglutaminaze na kakvoću proizvoda iz žitarica namijenjenih oboljelima od celijakije', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 September 2023, https://urn.nsk.hr/urn:nbn:hr:159:444592

Vancouver

Pollak L. Utjecaj dodatka transglutaminaze na kakvoću proizvoda iz žitarica namijenjenih oboljelima od celijakije [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2023 September 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:444592

IEEE

L. Pollak, "Utjecaj dodatka transglutaminaze na kakvoću proizvoda iz žitarica namijenjenih oboljelima od celijakije", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:444592

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:444592

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Metadata

Title	Utjecaj dodatka transglutaminaze na kakvoću proizvoda iz žitarica namijenjenih oboljelima od celijakije
Title (english)	Adding of transglutaminase and its effect on the quality of cereal Products intended for nutrition of celiac disease patients
Author	Lea Pollak MBZ: 305236
Mentor	Duška Ćurić (mentor) MBZ: 20634
Committee member	Ines Panjkota Krbavčić (predsjednik povjerenstva) MBZ: 179815
Granter	University of Zagreb Faculty of Food Technology and Biotechnology Zagreb
Defense date and country	2011-07-11, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Universal decimal classification (UDC)	664 - Production and preservation of solid foodstuffs
Abstract	U ovom Radu su prikazani rezultati istraživanja utjecaja dodatka mikrobne transglutaminaze i različitih izvora proteina na kvalitetu bezglutenskih kruhova namijenjenih osobama oboljelima od celijakije. Određena je prehrambena vrijednost bezglutenskih kruhova, utjecaj dodatka transglutaminaze na specifični volumen, svojstva teksture proizvoda. Proveden je proces optimizacije enzimske pregradnje i definirani su uvjeti procesa proizvodnje u svim uzorcima gotovih proizvoda, vezano na istraživane parametre, te je ocjenjena prihvatljivost za osobe oboljele od celijakije obzirom na zakonodavstvo i osobni prag osjetljivosti oboljelog. Istraživanje je pokazalo da dodatak transglutaminaze u količini od 1 IU/g proteina u proizvodu najpovoljnije utječe na teksturu i specifični volumen gotovih proizvoda. Istraživanje je također pokazalo da korištenje heljdinog brašna u recepturi povoljno utječe na prehrambenu vrijednost i teksturu bezglutenskih kruhova. Najboljima su se pokazali kruhovi sa dodatkom proteina bjelanjka. Svi dobiveni kruhovi se mogu svrstati u bezglutenske kruhove, koji mogu biti označeni kao „izvor proteina“.
Abstract (english)	This paper presents the results of a study into the impact of adding microbial transglutaminase (MTG) and different sources of protein on the quality of gluten-free breads intended for celiac disease patients. Nutritional value of gluten-free breads was determined, as were the effects of MTG on a specific product volume and texture properties. Enzyme crosslinking was optimized, the parameters of the production process were defined for all end product samples, and the acceptability for celiac consumers was evaluated with reference to legislation and personal tolerance level. The study has shown that adding MTG in an amount of 1IU/g of protein in product has the most beneficial effect on the texture and specific volume of end product. It was also discovered that buckwheat flour has a favorable effect on the nutritional value and texture of gluten-free bread. The highest quality was proven in breads with added egg white protein. All obtained breads qualify as gluten-free breads and may be labeled ‘source of protein’.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:444592
Promotion	2012-07-01
Study programme	Title: Postgraduate PhD Study in Nutrition Study programme type: university Study level: postgraduate Academic / professional title: doktor/doktorica znanosti, područje biotehničkih znanosti, polje nutricionizam (doktor/doktorica znanosti, područje biotehničkih znanosti, polje nutricionizam)
Type of resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
Terms of use
Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2018-05-16 08:34:30