Utjecaj kriomljevenja i ultrazvuka visokog intenziteta na prehrambena vlakna posija prosa i bučine pogače

master's thesis

• Title (english): Influence of cryogenic grinding and high intensity ultrasound treatment on dietary fiber of millet bran and pumpkin seed cake
• Author: Diana Nejašmić
• 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: 2018-09-24, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu ispitan je utjecaj uvjeta mljevenja na udjel netopljivih (IDF), vlakana topljivih u vodi, a netopljivih u 78 % etanolu (SDFP) i vlakana topljivih u vodi i 78 % etanolu (SDFS) u posijama prosa i bučinoj pogači te utjecaj ultrazvuka visokog intenziteta (UVI) na udjel vlakana u posijama prosa. Mljevenje je provedeno sa i bez primjene hlađenja i intermedijarnog hlađenja tekućim dušikom u trajanju od 2, 4, 8 i 12 minuta, a tretman UVI s amplitudama 60 %, 80 % i 100 %, u trajanju 5, 12,5 i 20 minuta. Rezultati pokazuju kako kriomljevenje i tretman UVI imaju statistički značajan utjecaj na udjel SDFS u posijama prosa, dok kriomljevenje nema statistički značajan utjecaj na vlakna bučine pogače. Najveći udjel SDFS u posijama prosa (1,01 ± 0,00 %) tretiranim mljevenjem određen je u uzorku mljevenom uz primjenu hlađenja tijekom 8 minuta, a tretiranim UVI primjenom amplitude 100 % tijekom 20 minuta (0,75 ± 0,00 %).

Abstract (english)

This study investigated the effect of grinding on insoluble (IDF), dietary fiber soluble in water but precipitated with 78 % ethanol (SDFP) and dietary fiber soluble in water and 78 % ethanol (SDFS) of millet bran and pumpkin seed cake. The effect of high intensity ultrasound treatment (HIU) on fiber content of millet bran was also investigated. Grinding was preformed with and without cooling and intermediate cooling with liquid nitrogen, during 2, 4, 8, and 12 minutes. HIU treatment was performed with amplitude of 60 %, 80 %, and 100 %, during 5, 12,5 and 20 minutes. The results showed statistically significant effect of cryogenic grinding and HIU treatment on the SDFS content in millet bran, while cryogenic grinding had no statistically significant effect on the fiber content in pumpkin seed cake. The highest SDFS content in millet bran treated with grinding was determined in a sample grinded with application of cooling for 8 minutes (1,01 ± 0,00 %) and in millet bran treated with HIU under conditions of 100 % amplitude and 20 minutes (0,75 ± 0,00 %).

• Keywords: bučina pogača; kriomljevenje; prehrambena vlakna; proso; ultrazvuk
• Keywords (english): cryogenic grinding; dietary fiber; millet; pumpkin seed cake; ultrasound
• Language: croatian
• URN:NBN: urn:nbn:hr:159:427489
• 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: 2019-11-14 13:30:11