Primjena elektronskog jezika u senzorskoj procjeni uzoraka bezglutenskog brašna te brašna kojima nije odstranjen gluten

master's thesis

• Title (english): Application of electronic tongue in sensory properties evaluation of conventional and gluten - free flour
• Author: Petra Šaler
• Mentor: Ksenija Marković (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Quality Control); Zagreb
• Defense date and country: 2010-09-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Celijakija je bolest probavnog sustava. Uzrok oboljenja je trajna nepodnošljivost na proteine žitarica, koji se nalaze u pšenici, ječmu, raži i zobi. Jedina dostupna terapija za oboljele od celijakije je strogo pridržavanje doživotne bezglutenske prehrane. Smatra se da postoje razlike u senzorskom svojstvu okusa između hrane koja sadrži gluten i one bezglutenske. Tijekom ovog istraživanja praćene su razlike u senzorskom svojstvu okusa između bezglutenskih brašna i brašna iz kojih nije odstranjen gluten pomoću elektronskog jezika, revolucionarnog instrumentalnog sustava. Rezultati multivarijantnih statističkih analiza ukazuju da je elektronskim jezikom moguće razlikovati uzorke bezglutenskih brašna od uzoraka brašna kojima nije odstranjen gluten. Utvrđena je visoka korelacija između senzorske procjene elektronskim jezikom i fizikalno – kemijskih parametara, odnosno udjela ukupnih šećera, stupnja kiselosti, te udjela ukupnih proteina. Obzirom da slična istraživanja nisu utvrđena u novijoj znanstvenoj literaturi, rezultati ovog istraživanja ukazuju na potrebu razvoja instrumentalnih tehnika procjene senzorskih parametara.

Abstract (english)

Celiac disease is a prevalent autoimmune disorder that is triggered by the ingestion of wheat gluten and related proteins of rye and barley in genetically susceptible individuals. The only currently available treatment is a life – long gluten – free diet. It is considered that there are different sensory properties between conventional and gluten – free food. The present investigation is aimed at application of electronic tongue to the recognition of differences between conventional and gluten – free flour. Results of multivariate statistical analysis show that electronic tongue is suitable to distinguish flour samples considering to gluten content. It is also considered high correlation between electronic tongue measurments and physico – chemical parameters such as total reducing sugars content, acidity degree and protein content. Whereas similar studies haven’t been found in scientific literature, results of this study show that there is necessarity for development of instrumental techniques for sensory evaluation.

• Keywords: bezglutensko brašno; celijakija; elektronski jezik; senzorska svojstva
• Keywords (english): celiac disease; electronic tongue; gluten – free flour; sensory properties
• Language: croatian
• URN:NBN: urn:nbn:hr:159:208368
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-08-29 11:27:14