Određivanje antioksidativne aktivnosti bezglutenskog kiselog tijesta i kruha DPPH metodom

undergraduate thesis

• Title (english): Determination of antioxidative activity of gluten free sourdough and bread with DPPH method
• Author: Ana Pinčar
• 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: 2017-09-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Celijakija kao kronična bolest modernog doba zahvaća sve veću populaciju ljudi te se stoga danas teži povećanju nutritivne vrijednosti i kvalitete bezglutenskih proizvoda. Osobe oboljele od celijakije ne podnose gluten, protein koji značajno utječe na kvalitetu pekarskih proizvoda. U proizvodnji bezglutenskog kruha sve je popularniji dodatak brašna mahunarki, a također je i sve veći interes za upotrebu kiselog tijesta, budući da povećava prehrambenu vrijednost, kvalitetu, ali i trajnost takvih proizvoda. Cilj ovog završnog rada bio je pomoću DPPH metode odrediti antioksidativnu aktivnost uzoraka bezglutenskog kiselog tijesta i kruha pripremljenog sa i bez dodatka brašna žutog graška te uz kiseljenje s različitim sojevima bakterija mliječne kiseline. Na temelju dobivenih rezultata, utvrđeno je da proces kiseljenja pomoću bakterija mliječne kiseline povećava antioksidativnu aktivnost tijesta i kruha, dok je dodatak brašna žutog graška smanjuje.

Abstract (english)

Coeliac disease as a modern life chronical disease, affects higher number of today’s population, so there is need to increase nutritive value and quality of gluten-free products. People who suffer from coeliac disease do not tolerate gluten, protein that highly affects the quality of baker’s products. In the production of gluten-free bread, there is increasing popularity of adding legume flours, and there is even more interest in use of sourdough, since it increases nutritional value and sustainability of these products. The main aim of this thesis was to determine antioxidative activity with DPPH method in samples of gluten-free sourdough and bread prepared with or without addition of yellow pea flour with acidification from various types of lactic acid bacteria. Based on obtained results, it is found that acidification with lactic acid bacteria increases antioxidative activity of sourdough and bread, meanwhile addition of yellow pea flour it decreases.

• Keywords: antioksidativna aktivnost; bezglutenski kruh; brašno žutog graška; DPPH; kiselo tijesto
• Keywords (english): antioxidativity; coeliac disease; DPPH; gluten; sourdough
• Language: croatian
• URN:NBN: urn:nbn:hr:159:416549
• 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: 2017-09-25 12:36:25