Usporedna analiza sastava složenih ugljikohidrata u bijelom, obogaćenom i integralnom kruhu

master's thesis

• Title (english): Parallel analysis of structure of complex carbohidrates in white, enriched and wholegrain bread
• Author: Petra Ožegović
• 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: 2010-07-12, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj diplomskog rada bio je odrediti udio prehrambenih vlakana (ukupnih, topljivih i netopljivih) u uzorcima bijelog, obogaćenog i integralnog kruha. U tu svrhu u smjesu za izradu bijelog kruha su dodavana različita vlakna kao što su: rezistentni škrob, pektin i zobena vlakana u kombinaciji s inulinom. Dodavanjem rezistentnog škroba i pektina dobio se kruh koji možemo deklarirati kao izvor vlakana, a dodatkom zobenih vlakana u kombinaciji s inulinom dobio se kruh koji možemo deklarirati kao kruh visoko obogaćen vlaknima.

Abstract (english)

The aim of this work was to determine content of dietary fiber (total, soluble and insoluble) in sample of white, enriched and wholegrain bread. Therefor, in mixture for making white bread were added diferent fibers such as resistant starch, pectine and oat fiber in combination with inulin. By adding resistant starch and pectine we produced bread that can be declared like source of fibre, and by adding oat fiber in combination with inulin we produced bread that can be declared like high fibre bread.

• Keywords: kruh; prehrambena vlakna; rezistentni škrob; pektin; zobena vlakna; inulin
• Keywords (english): bread; dietary fiber; resistant starch; pectine; oat fiber; inulin
• Language: croatian
• URN:NBN: urn:nbn:hr:159:365539
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-08-28 11:35:16