Trajnost keksa bez šećera s dodatkom nusproizvoda prosa i heljde

Kuzmić, Ivana

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master's thesis

Trajnost keksa bez šećera s dodatkom nusproizvoda prosa i heljde

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:877062

Kuzmić, Ivana

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Cereal Chemistry and Technology

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APA 6th Edition

Kuzmić, I. (2020). Trajnost keksa bez šećera s dodatkom nusproizvoda prosa i heljde (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:877062

MLA 8th Edition

Kuzmić, Ivana. "Trajnost keksa bez šećera s dodatkom nusproizvoda prosa i heljde." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:877062

Chicago 17th Edition

Harvard

Kuzmić, I. (2020). 'Trajnost keksa bez šećera s dodatkom nusproizvoda prosa i heljde', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:877062

Vancouver

Kuzmić I. Trajnost keksa bez šećera s dodatkom nusproizvoda prosa i heljde [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2025 January 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:877062

IEEE

I. Kuzmić, "Trajnost keksa bez šećera s dodatkom nusproizvoda prosa i heljde", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:877062

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:877062

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Metadata

Title	Trajnost keksa bez šećera s dodatkom nusproizvoda prosa i heljde
Title (english)	Shelf life of sugar-free biscuit with addition of millet and buckwheat by-products
Author	Ivana Kuzmić
Mentor	Nikolina Čukelj Mustač (mentor)
Committee member	Mario Ščetar (član povjerenstva)
Granter	University of Zagreb Faculty of Food Technology and Biotechnology (Department of Food Engineering) (Laboratory for Cereal Chemistry and Technology) Zagreb
Defense date and country	2020-09-24, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	Nusproizvodi mlinske industrije mogu poboljšati nutritivna svojstva prehrambenog proizvoda, ali i značajno utjecati na njegovu trajnost i senzorska svojstva. Stoga je u ovom radu ispitan utjecaj dodatka 10 % posija prosa (dva razliĉita stupnja usitnjenosti) i 2 % ljuski heljde na trajnost integralnih pšeničnih keksa bez šećera. Provodila se metoda ubrzanog kvarenja, a određivan je udio slobodnih masnih kiselina, peroksidni broj, tekstura, senzorske karakteristike keksa i mikrobiološka ispravnost tijekom 43 dana skladištenja na 43°C. Ustanovljeno je da dodatak nusproizvoda, i to prvenstveno prosa, povećava udio slobodnih masnih kiselina i peroksidni broj u odnosu na kontrolni uzorak. Senzorskim analizama utvrđeno je da nusproizvodi pozitivno utječu na teksturu keksa tijekom skladištenja, ali i na razvoj gorkog okusa zbog čega je smanjena ukupna prihvatljivost. Također je utvrđeno da utjecaj usitnjenih posija prosa na svojstva keksa nije značajno drugačiji od nativnih posija. Na temelju dobivenih rezultata rok trajnosti svih keksa procijenjen je na 5 mjeseci.
Abstract (english)	By-products of the milling industry can improve nutritional properties of food product, but also significantly affect its shelf life and sensory properties. Therefore, this study explored the effect of the addition of 10 % millet bran (two different size) and 2 % buckwheat husks on the shelf life of sugar-free integral wheat biscuit. Shelf life of biscuit was determined by accelerated shelf life testing method. The content of free fatty acids, peroxide value, texture, sensory properties and microbiological stability were determined during storage of 43 days at 43°C. The addition of by-products, primarily millet, increase the free fatty acid content and peroxide value relative to the control sample. The results of a sensory analysis showed that addition of millet bran has positive effect on the texture of biscuits during storage, but also increase bitter taste which caused lower overall acceptability. It was also found that the influence of crushed millet bran on biscuit properties was not significantly different from native bran. Based on the obtained results, the shelf life of all biscuits was estimated at 5 months.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:877062
Study programme	Title: 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 resource	Text
File origin	Born digital
Access conditions	Open access
Terms of use
Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2021-01-22 11:25:19