Razvoj testa i senzorska analiza mirisa bezglutenskog kruha

master's thesis

• Title (english): Test development and sensory analysis of the odour of gluten-free bread
• Author: Valentina Kovač
• 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: 2017-09-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Danas potreba za bezglutenskim proizvodima raste te se stoga sve više obraća pažnja na njihove senzorske karakteristike. Cilj ovog rada bio je razviti deskriptivni test i provesti deskriptivnu i hedonističku senzorsku analizu mirisa bezglutenskih kruhova pripremljenih sa ili bez dodatka brašna graška i kiselog tijesta pripremljenog s različitim bakterijama mliječne kiseline. Dobiveni rezultati ukazuju da sredinu analiziranog bezglutenskog kruha najviše karakterizira miris po grašku, kukuruzu, kiselom tijestu i sirovom tijestu, a koru kruha miris po svježe pečenom kruhu, kikirikiju, pečenom i kukuruzu. Miris kore kruha po svježem kruhu i pečenom je u pozitivnoj, a miris po kukuruzu i kikirikiju u negativnoj korelaciji s rezultatima hedonističke analize. Dodatak brašna graška pojačava miris sredine po grašku i sirovom tijestu te miris kore kruha po grašku i pečenom u kori te negativno utječe na prihvatljivost mirisa. Dodatak kiselog tijesta pozitivno utječe na prihvatljivost mirisa. Miris bezglutenskog kruha pripremljenog bez dodatka brašna graška i s dodatkom kiselog tijesta pripremljenog s Lactobacillus reuteri se pokazao najsličniji mirisu pšeničnog bijelog kruha.

Abstract (english)

The need for gluten-free products increases nowadays, so the attention for their sensory characteristics is growing. The aim of this paper was to develop a descriptive test and to conduct a descriptive and hedonic sensory analysis of the odour of gluten-free bread samples made with or without addition of pea flour and sourdough prepared with different lactic acid bacteria. The obtained results showed that the gluten-free bread crumb of analysed samples was most characterized by the odour attributes peas, corn, sourdough and raw dough like, while crust was characterized by odour attributes freshly baked bread, peanut, roasted and corn like. Fresh bread and baked like odour was positively correlated, while corn and peanut like odour was negatively correlated with hedonic analysis scores for bread crust. The addition of pea flour increased intensity of pea, and raw dough like odour of bread crumb and intensity of pea, baked like odour of bread crust which negatively affected odour acceptability. The sourdough addition positively affected the odour acceptability. The odour of gluten-free bread prepared without pea flour addition and with the addition of sourdough prepared with Lactobacillus reuteri showed to be the most similar to the odour of wheat bread.

• Keywords: brašno graška; bezglutenski kruh; deskriptivna senzorska analiza; hedonistička senzorska analiza; kiselo tijesto
• Keywords (english): descriptive sensory analysis; gluten-free bread; hedonic sensory analysis; pea flour; sourdough
• Language: croatian
• URN:NBN: urn:nbn:hr:159:177122
• 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: Open access
• Created on: 2017-11-22 13:47:12