Određivanje kemijskog sastava bezglutenskog kruha povećane nutritivne vrijednosti

undergraduate thesis

• Title (english): The determination of chemical structure of gluten-free bread with increased nutritional value
• Author: Martina Turk
• Mentor: Marina Krpan (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: 2016-07-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Potražnja za bezglutenskim proizvodima danas kontinuirano raste radi porasta broja osoba oboljelih od celijakije. Bezglutenski kruh prisutan na tržištu je uglavnom loše kvalitete i ima malu nutritivnu vrijednost. Cilj ovog rada je bio odrediti kemijski sastav, tj. udio vlage, pepela, proteina, masti i šećera u bezglutenskim kruhovima s i bez dodatka brašna žutog graška. Korištene su standarne metode za određivanje pojedinih sastojaka. Rezultati su pokazali da bezglutenski kruh s dodatkom brašna žutog graška sadrži veći udio proteina i mineralnih tvari, a manji udio šećera u odnosu na kruh bez njegovog dodatka. Upotreba tog istog brašna nije uzrokovala značajnu razliku u udjelu masti i vode među analiziranim kruhovima. Dodatak brašna žutog graška povećava prehrambenu vrijednost i poboljšava nutritivni sastav bezglutenskog kruha.

Abstract (english)

The demand of gluten-free products is continuously growing due to the increase of the number of people suffering from celiac disease. Gluten-free bread available on the market is usually of poor quality and has low nutritional value. The aim of this paper was to determine chemical structure ie. the amount of moisture, ash, protein, fat and sugar in gluten-free bread with and without yellow pea flour. Standard methods were used to determine individual components. The result showed that gluten-free bread with yellow pea flour added contained higher amount of protein and mineral substances and lower amount of sugar in relation to the bread without added flour. The usage of that certain flour did not cause significant difference in the amount of fat and water among the analyzed breads. The supplement of yellow pea flour increases nutritional value and upgrades the nutritional components of gluten-free bread.

• Keywords: bezglutenski kruh; brašno žutog graška; celijakija
• Keywords (english): celiac disease; gluten-free bread; yellow pea flour
• Language: croatian
• URN:NBN: urn:nbn:hr:159:967986
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-04-25 08:31:01