Utjecaj dodatka prekursora na spojeve arome bezglutenskog kruha

master's thesis

• Title (english): Influence of precursors addition on aroma profile of gluten-free bread
• Author: Kristina Radoš
• Mentor: Dubravka Novotni (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Cereal Chemistry and Technology); Zagreb
• Defense date and country: 2017-07-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

S obzirom na sve veći broj oboljelih od celijakije ili drugih oblika intolerancije na gluten, posvećuje se sve više pozornosti razvoju pekarskih proizvoda bez glutena. Bezglutenski proizvodi na tržištu su prisutni duže vrijeme, međutim većina komercijalnih proizvoda ima tehnološke i senzorske nedostatke ali i siromašan nutritivni sastav. Upravo zato, cilj ovog rada bio je ispitati utjecaj dodatka različitih prekursora (aminokiselina, enzima i šećera) na spojeve arome bezglutenskog kruha obogaćenog brašnom žutog graška sa ili bez dodatka kiselog tijesta. U ovom radu određena je koncentracija hlapljivih spojeva nositelja arome u uzorcima kruha i kore. Hlapljivi spojevi arome su ekstrahirani pomoću mikroekstrakcije na čvrstoj fazi (HS-SPME) te su zatim analizirani pomoću plinske kromatografije-masene spektrometrije (GS-MS). Identificirano je 17 hlapljivih spojeva odgovornih za aromu kore i kruha i određene su njihove koncentracije u svim analiziranim uzorcima. S obzirom na koncentracije analiziranih spojeva utvrđeno je da dodatak kombinacije kiselog tijesta, arginina, enzima, prolina i fruktoze najpovoljnije utječe na poboljšanje arome bezglutenskog kruha.

Abstract (english)

Due to the increasing number of celiac disease or other forms of gluten intolerance, more attention has been paid to the development of gluten-free bakery products. Gluten-free products are present on the market for a long time, however, most of these commercial products are deficient in terms of technological and sensory quality but also have low nutritional value. Therefore, the aim of this study was to investigate the effect of the addition of different precursors (amino acids, enzymes and carbohydrates) on the aroma profile of gluten-free bread, enriched with yellow peas flour with or without the addition of sourdough. In this paper, the concentration of volatile aroma compounds in the samples of bread and crust was determined. The volatile aroma compounds were previously extracted by solid phase microextraction (HS-SPME) and then analysed by gas chromatographic mass spectrometry (GS-MS). 17 volatile compounds responsible for the aroma were identified and their concentration was determined in all analysed samples. Considering the concentrations of the analysed compounds, it has been found that the combined addition of sourdough, arginine, enzyme, proline, and fructose most advantageously improves gluten free bread aroma profile.

• Keywords: aromatski spojevi; bezglutenski kruh; prekursori; brašno žutog graška; kiselo tijesto
• Keywords (english): aroma compounds; gluten-free bread; precursors; yellow pea flour; sourdough
• Language: croatian
• URN:NBN: urn:nbn:hr:159:539748
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-11-23 10:49:32