Razvoj bezglutenskoga kruha poboljšane arome, povećane prehrambene vrijednosti i produljene trajnosti

Drakula, Saša

prikaz prve stranice dokumenta Razvoj bezglutenskoga kruha poboljšane arome, povećane prehrambene vrijednosti i produljene trajnosti

Embargo period 2023-07-20

doctoral thesis

Razvoj bezglutenskoga kruha poboljšane arome, povećane prehrambene vrijednosti i produljene trajnosti

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:993405

Drakula, Saša

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

Cite this document

APA 6th Edition

Drakula, S. (2020). Razvoj bezglutenskoga kruha poboljšane arome, povećane prehrambene vrijednosti i produljene trajnosti (Doctoral thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:993405

MLA 8th Edition

Drakula, Saša. "Razvoj bezglutenskoga kruha poboljšane arome, povećane prehrambene vrijednosti i produljene trajnosti." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:993405

Chicago 17th Edition

Harvard

Drakula, S. (2020). 'Razvoj bezglutenskoga kruha poboljšane arome, povećane prehrambene vrijednosti i produljene trajnosti', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 March 2023, https://urn.nsk.hr/urn:nbn:hr:159:993405

Vancouver

Drakula S. Razvoj bezglutenskoga kruha poboljšane arome, povećane prehrambene vrijednosti i produljene trajnosti [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2023 March 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:993405

IEEE

S. Drakula, "Razvoj bezglutenskoga kruha poboljšane arome, povećane prehrambene vrijednosti i produljene trajnosti", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:993405

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:993405

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Metadata

Title	Razvoj bezglutenskoga kruha poboljšane arome, povećane prehrambene vrijednosti i produljene trajnosti
Title (english)	Development of gluten free bread with enhanced aroma increased nutritive value and prolonged shelf life
Author	Saša Drakula
Mentor	Mirjana Hruškar (mentor)
Committee member	Duška Ćurić (predsjednik povjerenstva)
Granter	University of Zagreb Faculty of Food Technology and Biotechnology (Department of Food Quality Control) (Laboratory for Food Quality Control) Zagreb
Defense date and country	2020-07-17, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Universal decimal classification (UDC)	664 - Production and preservation of solid foodstuffs
Abstract	Cilj ovog istraživanja bio je ispitati utjecaj dodatka brašna žutog graška, kiselog tijesta pripremljenog s različitim bakterijama mliječne kiseline, prekursora hlapljivih spojeva arome i proteaza na kvalitetu bezglutenskog kruha. Primjena kombinacije navedenih dodataka doprinijela je poboljšanju profila hlapljivih spojeva arome, senzorskih svojstava, prehrambene vrijednosti i trajnosti kruha. Profil hlapljivih spojeva arome te intenzitet pojedinih atributa mirisa i arome kruha razlikovao se ovisno o dodatku brašna žutog graška, kiselog tijesta i bakterijama mliječne kiseline primijenjenim za kiseljenje, prekursora hlapljivih spojeva arome i proteaza te njihovoj interakciji. Dodatak brašna žutog graška povećao je prehrambenu vrijednost kruha, ali i narušio prihvatljivost njegovog mirisa. Dodatak kiselog tijesta poboljšao je prihvatljivost mirisa sredine kruha s dodatkom brašna žutog graška, a kruh s dodatkom kiselog tijesta pripremljenog s Lactobacillus brevis DSM 20054 pokazao se senzorski najprihvatljivijim. Dodatak većine prekursora hlapljivih spojeva arome, proteaza, kiselog tijesta i njihovih kombinacija pozitivno je utjecao na prihvatljivost mirisa sredine i arome kruha. Pri tome se kruh s dodatkom kiselog tijesta pripremljenog s L. brevis, arginina, proteaza, prolina i fruktoze (KtAEPF) pokazao senzorski najprihvatljivijim. Polupečenom kruhu KtAEPF s 30 % kiselog tijesta zapakiranom u modificiranoj atmosferi produljena je trajnost na 30 dana pri sobnoj temperaturi, u usporedbi s pet dana trajnosti kruha bez navedenih dodataka
Abstract (english)	The aim of this study was to determine the effect of the addition of yellow pea flour, sourdough prepared with various lactic acid bacteria, volatile flavour compounds precursors, and proteases on the quality of gluten free bread. The application of the combination of mentioned improvers enhanced its volatile flavour compounds profile, sensory properties, nutritional value, and shelf life. The volatile flavour compounds profile and the intensity of bread odour and flavour attributes differed depending on the addition of yellow pea flour, sourdough and lactic acid bacteria used for acidification, volatile flavour compounds precursors, proteases, as well as their interaction. The addition of yellow pea flour increased the nutritional value of the bread, but also impaired its odour acceptability. The addition of sourdough improved the odour of the bread crumb containing yellow pea flour, while the most sensory acceptable bread was the one with the Lactobacillus brevis DSM 20054 sourdough. The addition of most volatile flavour compounds precursors, proteases, sourdough, and their combinations positively affected the crumb odour and bread flavour acceptability. Bread with the addition of L. brevis sourdough, arginine, proteases, proline, and fructose (KtAEPF) was the most sensory acceptable. Partially baked KtAEPF bread with 30% sourdough packed in a modified atmosphere had a prolonged shelf life of 30 days at room temperature, compared to five days for bread with no improvers added.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:993405
Promotion	2020
Study programme	Title: Nutrition Study programme type: university Study level: postgraduate Academic / professional title: doktor znanosti/doktorica znanosti (doktor znanosti/doktorica znanosti)
Type of resource	Text
Extent	270 str. : 30 cm.
File origin	Born digital
Access conditions	Embargoed access Embargo expiration date: 2023-07-20
Terms of use
Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2020-07-15 09:56:38