Utjecaj dodatka transglutaminaze na kakvoću proizvoda iz žitarica namijenjenih oboljelima od celijakije

doctoral thesis

• Title (english): Adding of transglutaminase and its effect on the quality of cereal Products intended for nutrition of celiac disease patients
• Author: Lea Pollak; MBZ: 305236
• Mentor: Duška Ćurić (mentor); MBZ: 20634
• Committee member: Ines Panjkota Krbavčić (predsjednik povjerenstva); MBZ: 179815
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; Zagreb
• Defense date and country: 2011-07-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology
• Universal decimal classification (UDC): 664 - Production and preservation of solid foodstuffs

Abstract

U ovom Radu su prikazani rezultati istraživanja utjecaja dodatka mikrobne transglutaminaze i različitih izvora proteina na kvalitetu bezglutenskih kruhova namijenjenih osobama oboljelima od celijakije. Određena je prehrambena vrijednost bezglutenskih kruhova, utjecaj dodatka transglutaminaze na specifični volumen, svojstva teksture proizvoda. Proveden je proces optimizacije enzimske pregradnje i definirani su uvjeti procesa proizvodnje u svim uzorcima gotovih proizvoda, vezano na istraživane parametre, te je ocjenjena prihvatljivost za osobe oboljele od celijakije obzirom na zakonodavstvo i osobni prag osjetljivosti oboljelog. Istraživanje je pokazalo da dodatak transglutaminaze u količini od 1 IU/g proteina u proizvodu najpovoljnije utječe na teksturu i specifični volumen gotovih proizvoda. Istraživanje je također pokazalo da korištenje heljdinog brašna u recepturi povoljno utječe na prehrambenu vrijednost i teksturu bezglutenskih kruhova. Najboljima su se pokazali kruhovi sa dodatkom proteina bjelanjka. Svi dobiveni kruhovi se mogu svrstati u bezglutenske kruhove, koji mogu biti označeni kao „izvor proteina“.

Abstract (english)

This paper presents the results of a study into the impact of adding microbial transglutaminase (MTG) and different sources of protein on the quality of gluten-free breads intended for celiac disease patients. Nutritional value of gluten-free breads was determined, as were the effects of MTG on a specific product volume and texture properties. Enzyme crosslinking was optimized, the parameters of the production process were defined for all end product samples, and the acceptability for celiac consumers was evaluated with reference to legislation and personal tolerance level. The study has shown that adding MTG in an amount of 1IU/g of protein in product has the most beneficial effect on the texture and specific volume of end product. It was also discovered that buckwheat flour has a favorable effect on the nutritional value and texture of gluten-free bread. The highest quality was proven in breads with added egg white protein. All obtained breads qualify as gluten-free breads and may be labeled ‘source of protein’.

• Keywords: celijakija; gluten; bezglutenska dijeta; transglutaminaza; kakvoća proizvoda od žitarica
• Keywords (english): celiac disease; gluten; gluten-free diet; transglutaminase; quality of cereal products
• Language: croatian
• URN:NBN: urn:nbn:hr:159:444592
• Promotion: 2012-07-01
• Study programme: Title: Postgraduate PhD Study in Nutrition; Study programme type: university; Study level: postgraduate; Academic / professional title: doktor/doktorica znanosti, područje biotehničkih znanosti, polje nutricionizam (doktor/doktorica znanosti, područje biotehničkih znanosti, polje nutricionizam)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2018-05-16 08:34:30