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undergraduate thesis
Određivanje antioksidativne aktivnosti bezglutenskog kiselog tijesta i kruha DPPH metodom
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:416549
Pinčar, Ana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

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Pinčar, A. (2017). Određivanje antioksidativne aktivnosti bezglutenskog kiselog tijesta i kruha DPPH metodom (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:416549

Pinčar, Ana. "Određivanje antioksidativne aktivnosti bezglutenskog kiselog tijesta i kruha DPPH metodom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:416549

Pinčar, Ana. "Određivanje antioksidativne aktivnosti bezglutenskog kiselog tijesta i kruha DPPH metodom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:416549

Pinčar, A. (2017). 'Određivanje antioksidativne aktivnosti bezglutenskog kiselog tijesta i kruha DPPH metodom', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 25 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:416549

Pinčar A. Određivanje antioksidativne aktivnosti bezglutenskog kiselog tijesta i kruha DPPH metodom [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 April 25] Available at: https://urn.nsk.hr/urn:nbn:hr:159:416549

A. Pinčar, "Određivanje antioksidativne aktivnosti bezglutenskog kiselog tijesta i kruha DPPH metodom", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:416549

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Metadata
TitleOdređivanje antioksidativne aktivnosti bezglutenskog kiselog tijesta i kruha DPPH metodom
Title (english)Determination of antioxidative activity of gluten free sourdough and bread with DPPH method
AuthorAna Pinčar
MentorMarina Krpan (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2017-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Celijakija kao kronična bolest modernog doba zahvaća sve veću populaciju ljudi te se stoga danas teži povećanju nutritivne vrijednosti i kvalitete bezglutenskih proizvoda. Osobe oboljele od celijakije ne podnose gluten, protein koji značajno utječe na kvalitetu pekarskih proizvoda. U proizvodnji bezglutenskog kruha sve je popularniji dodatak brašna mahunarki, a također je i sve veći interes za upotrebu kiselog tijesta, budući da povećava prehrambenu vrijednost, kvalitetu, ali i trajnost takvih proizvoda. Cilj ovog završnog rada bio je pomoću DPPH metode odrediti antioksidativnu aktivnost uzoraka bezglutenskog kiselog tijesta i kruha pripremljenog sa i bez dodatka brašna žutog graška te uz kiseljenje s različitim sojevima bakterija mliječne kiseline. Na temelju dobivenih rezultata, utvrđeno je da proces kiseljenja pomoću bakterija mliječne kiseline povećava antioksidativnu aktivnost tijesta i kruha, dok je dodatak brašna žutog graška smanjuje.
Abstract (english)
Coeliac disease as a modern life chronical disease, affects higher number of today’s population, so there is need to increase nutritive value and quality of gluten-free products. People who suffer from coeliac disease do not tolerate gluten, protein that highly affects the quality of baker’s products. In the production of gluten-free bread, there is increasing popularity of adding legume flours, and there is even more interest in use of sourdough, since it increases nutritional value and sustainability of these products. The main aim of this thesis was to determine antioxidative activity with DPPH method in samples of gluten-free sourdough and bread prepared with or without addition of yellow pea flour with acidification from various types of lactic acid bacteria. Based on obtained results, it is found that acidification with lactic acid bacteria increases antioxidative activity of sourdough and bread, meanwhile addition of yellow pea flour it decreases.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:416549
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2017-09-25 12:36:25

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