Utjecaj dodataka mljevenih sjemenki lana na povećanje kvalitete ekstrudiranog snack proizvoda

master's thesis

• Title (english): Effect of ground flaxseed addition on the quality enhancement of extruded snack product
• Author: Igor Jankec
• Mentor: Duška Ćurić (mentor)
• 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: 2011-09-26, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog diplomskog rada bio je proizvesti bezglutenski, ekstrudirani snack proizvod korištenjem kukuruzne krupice i rižinog brašna kao osnovnih sirovina uz dodatak mljevenih sjemenki lana. Sjemenke lana su dodane u udjelima od 3, 5 i 7% s namjerom obogaćivanja snack proizvoda prehrambenim vlaknima i omega-3 masnim kiselinama. Za ekstruziju je korišten dvopužni ko-rotirajući ekstruder. Proizvedenim snack proizvodima određena su fizikalna svojstva i kemijski sastav te sastav masnih kiselina, udjel ukupnih fenolnih spojeva i antioksidacijski kapacitet. Povećanje udjela lana u smjesi rezultiralo je smanjenjem indeksa ekspanzije i indeksa topljivosti (WSI), a povećanjem nasipne gustoće i indeksa apsorpcije vode (WAI). Dodatkom lana energetska vrijednost ekstrudata se nije značajno promijenila, ali se povećao udjel ukupnih vlakana, proteina i masti a osobito udjel omega-3 masnih kiselina. Udjel ukupnih fenolnih spojeva se povećao, ali ne i antioksidacijski kapacitet. Optimalna količina dodatka lana za obogaćivanje snack proizvoda bila bi između 5 i 7%.

Abstract (english)

The aim of this thesis was to develop a gluten-free, extruded snack product, using corn meal and rice flour as a raw material, with the addition of ground flaxseeds. In snack product, flaxseeds were added in proportions of 3, 5 and 7% with the intention of enrichment in dietary fiber and omega-3 fatty acids. Twin-screw, co-rotating extruder was used for extrusion. Physical properties, chemical composition, fatty acid composition, total phenol content and antioxidant capacity of the extruded snacks were determined. Increasing the percentage of flaxseed in the mixture resulted in a decrease of index of expansion and solubility index (WSI), and increased the bulk density and water absorption index (WAI). The addition of flaxseed did not significantly affect energy value of extrudates, but the content of total fiber, protein, fats, and especially omega-3 fatty acids increased. Content of total phenolic compounds increased, but the antioxidant capacity remained the same. The optimal amount of flaxseed for the enrichment of snack products would be between 5 and 7%.

• Keywords: ekstruzija; bezglutenski snack proizvod; lan; omega-3 masne kiseline
• Keywords (english): extrusion; gluteen-free snack product; flaxseed; omega-3 fatty acids
• Language: croatian
• URN:NBN: urn:nbn:hr:159:450219
• 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: Access restricted to students and staff of home institution
• Created on: 2017-05-31 09:28:47