Razvoj funkcionalnih konditorskih proizvoda obogaćenih inkapsuliranim biljnim ekstraktima

undergraduate thesis

• Title (english): Development of functional confectionery products enriched with encapsulated herbal extracts
• Author: Jelena Vojvoda
• Mentor: Draženka Komes (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products); Zagreb
• Defense date and country: 2017, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U posljednje vrijeme rogač (Ceratonia siliqua L.) se često koristi kao zamjena za kavu ili kakaov prah budući da u svom sastavu ne sadrži metilksantine kafein i teobromin. Cilj ovog rada bio je postupkom granuliranja u fluidiziranom sloju pripremiti praškaste mješavine namijenjene pripremi napitaka na bazi rogača, uz dodatak inkapsuliranog biljnog ekstrakta maslačka. Praškastim mješavinama određene su fizikalno-kemijske karakteristike, dok je napitcima na bazi rogača, pripremljenima s vodom i mlijekom, spektrofotometrijskim metodama ispitan bioaktivni profil (polifenolni spojevi i antioksidacijski kapacitet). Senzorska prihvatljivost napitaka na bazi rogača ocijenjena je kvantitativno-deskriptivnom metodom. Također, u radu je ispitan utjecaj postupka granuliranja i dodatka lecitina u praškaste mješavine na ispitivane parametre. Nakon provedenog granuliranja došlo je do formiranja čestica veličine veće od veličine polaznih čestica, dok je dodatak lecitina poboljšao svojstva tečenja, topljivosti i disperzibilnosti. Granuliranje u fluidiziranom sloju rezultirala je praškastim mješavinama svjetilije boje i slabe močivosti. Napitci na bazi rogača pripremljeni s mijekom imali su niži udjel polifenolnih spojeva i antioksidacijski kapacitet u odnosu na iste pripremljene s vodom. Napitak na bazi rogača pripremljen s vodom i obogaćen inkapsuliranim ekstraktom maslačka, u odnosu na ostale uzorke, imao je veći udjel ukupnih polifenola (849,10 mg EGK/L), hidroksicimetnih kiselina (178,74 mg KK/L), proantocijanidina (1231,67 mg epikatehina/L) i ukupnih tanina (35,00 mg TA/L). U usporedbi s negranuliranim uzorkom rogača, granulirani uzorci imali su niži udjel polifenolnih spojeva i antioksidacijski kapacitet. Svi uzorci imali su najviše izražen miris i okus po prženim žitaricama, a općenito najprihvatljivijim uzorkom za konzumaciju pokazao se uzorak negranuliranog rogača pripremljen s mlijekom.

Abstract (english)

Using fluid-bed agglomeration, the aim of this study was to prepare dry mixtures intended for preparation of carob-based beverages, with addition of encapsulated dandelion extract. Recently carob (Ceratonia siliqua L.) is often used as a substitute for coffee or cocoa powder due to the absence of methylxanthines caffeine and theobromine in its composition. Dry mixtures were investigated for physico-chemical properties, while bioactive profile (polyphenols and antioxidant capacity) was investigated in carob-based beverages, prepared with water and milk, using spectophotometric methods. Carob-based beverages were sensory evaluated using quantitative-descriptive method. Also, the impact of fluid-bed agglomeration and addition of lecithin was examined on evaluated parameters. After fluid-bed agglomeration, dry mixtures particles were enlarged in size, while the addition of lecithin improved the flow properties, solubility and dispersibility properties. Fluid-bed agglomeration resulted with dry mixtures lighter in colour and with poor wetting properties. Carob-based beverages prepared with milk had lower content of polyphenols and lower antioxidant capacity compared to those prepared with water. Carob-based beverage prepared with water and enriched with herbal extract had higher content of total polyphenols (849,10 mg GAE/L), hydroxycinnamic acid ( 178,74 mg CA/L), proanthocyanidis (1231,67 mg epicatechins/L) and tannins (35,00 mg TA/L) when compared to other samples. Samples prepared by agglomeration showed lower content of polyphenols and antioxidant capacity comparing to non-agglomerated sample. All carob-based beverages had taste of roasted cereals, while with highest overall acceptability was non-agglomerated carob sample prepared with milk evaluated.

• Keywords: granuliranje u fluidiziranom sloju; inkapsulacija; napitci na bazi rogača; polifenoli; praškaste mješavine
• Keywords (english): carob-based beverages; dry mixtures; encapsulation; fluid-bed agglomeration; polyphenols
• Language: croatian
• URN:NBN: urn:nbn:hr:159:177251
• 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: 2017-09-11 07:01:37