Funkcionalna svojstva keksa s bobičastim voćem

Molnar, Dunja

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master's thesis

Funkcionalna svojstva keksa s bobičastim voćem

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:408335

Molnar, Dunja

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

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APA 6th Edition

Molnar, D. (2013). Funkcionalna svojstva keksa s bobičastim voćem (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:408335

MLA 8th Edition

Molnar, Dunja. "Funkcionalna svojstva keksa s bobičastim voćem." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:408335

Chicago 17th Edition

Molnar, Dunja. "Funkcionalna svojstva keksa s bobičastim voćem." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:408335

Harvard

Molnar, D. (2013). 'Funkcionalna svojstva keksa s bobičastim voćem', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:408335

Vancouver

Molnar D. Funkcionalna svojstva keksa s bobičastim voćem [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:408335

IEEE

D. Molnar, "Funkcionalna svojstva keksa s bobičastim voćem", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:408335

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:408335

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Metadata

Title	Funkcionalna svojstva keksa s bobičastim voćem
Title (english)	Functional properties of biscuits with berries
Author	Dunja Molnar
Mentor	Suzana Rimac Brnčić (mentor)
Granter	University of Zagreb Faculty of Food Technology and Biotechnology (Department of Food Engineering) (Laboratory for Food Processes Engineering) Zagreb
Defense date and country	2013-07-05, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Nutrition
Abstract	Zahtjev tržišta za funkcionalnim pekarskim proizvodima kao što su keksi jest u porastu. U ovom radu, istraživan je utjecaj dodatka bobičastog voća (crni ribiz i josta) u tijesto za kekse kako bi se procijenilo unapređenje nutritivne vrijednosti i biološke funkcionalnosti te teksturalna i senzorska svojstva proizvoda. Nutritivna svojstva (ukupni fenoli, prehrambena vlakna), antioksidacijski potencijal, teksturna i senzorska svojstva keksa s bobičastim voćem uspoređena su sa kontrolnim keksima. Dobiveni rezultati su pokazali da dodatak bobičastog voća rezultira povećanjem udjela ukupnih fenola i povećanjem antioksidacijske aktivnosti keksa. Također, udio prehrambenih vlakana se povećao. Keksi obogaćeni bobičastim voćem bolje su senzorski ocijenjeni, kao i čvrstoća i lomljivost u odnosu na kontrolne kekse.
Abstract (english)	Demand for functional bakery products like biscuits is increasing. In the present work, the incorporation of berries (black currant and josta) to biscuit formulation was investigated in order to characterise the improvement in the nutritional value and biological functionality and evaluate textural and sensory properties of the products. The nutritive attributes (total polyphenols, dietary fibres), antioxidative potential, textural and sensory properties were compared to control biscuit. Obtained results showed that addition of berries into biscuits resulted in a increase of total polyphenols and antioxidative activity. Total dietary fibre content also increased. Berries enriched biscuits were rated higher regarding sensory attributes, hardness and fracturability as compared to control biscuits.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:408335
Study programme	Title: Nutrition Study programme type: university Study level: graduate Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
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	2017-05-04 10:08:18

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