Fizikalna, kemijska i senzorska svojstva instant kakao praha obogaćenog ekstraktom industrijske konoplje (Cannabis sativa L.)

master's thesis

• Title (english): Physical, chemical and sensory properties of instant cocoa powder enriched with hemp extract (Cannabis sativa L.)
• Author: Nikola Talan
• Mentor: Maja Benković (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Process Engineering); (Section for Fundamental Engineering); Zagreb
• Defense date and country: 2019-01-25, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Budući da suvremeni način života karakterizira nepravilna prehrana, sve veći interes potrošača usmjeren je na funkcionalnu hranu koja osim uobičajene namjene ima dodatnih svojstava u svrhu poboljšanja zdravlja ljudi. Jedan od praktičnih načina konzumacije takvih proizvoda su instant napitci. Kakao se u posljednje vrijeme sve više istražuje za svoje pozitivno djelovanje na ljudsko zdravlje, prvenstveno zbog sadržaja polifenola te povezanosti s smanjenim rizikom od kardiovaskularnih bolesti. Cilj ovoga rada bio je procesom sušenja u pjeni proizvesti funkcionalne instant kakao praške obogaćene ekstraktom industrijske konoplje. Dobiveni uzorci sadržavali su ekstrakt različitog oblika (mikroinkaspulirani, tekući) i postotka (2,5; 5; 10; 15%), a analizirana su fizikalna, kemijska i senzorska svojstva te in-vitro simulacija probavnog sustava. Vrsta dodanog ekstrakta najviše utječe na suhu tvar praha, sadržaj ukupnih polifenola, antioksidacijski kapacitet, indeks kohezije i suhu tvar pjene, dok postotak ekstrakta utječe na nasipnu gustoću, senzorska svojstva i sadržaj ukupnih polifenola. Postotak ekstrakta ima značajniji utjecaj na dobivene uzorke te mjerena svojstva nego vrsta dodatka.

Abstract (english)

Because an inadequate diet is a characteristic of modern lifestyle, there is an increasing interest for functional foods that, besides their normal function, have additional functional properties for the purpose of improving peoples health. One of the practical ways to implement them are instant beverages. Lately, cocoa has been studied for its health benefits, primarily for its polyphenolic content and association with a risk reduction from cardiovascular diseases. The aim of this study was to, using a foam-mat drying process, produce functional instant cocoa powders enriched with hemp extracts. Produced samples contained hemp extracts of different form (liquid, microencapsulated) and percentage (2,5; 5; 10; 15% w/w), and were analyzed for their physical, chemical, sensory properties, and an in-vitro digestion. The type of the added extract affects the following properties: powder dry matter, total polyphenolic content, antioxidant capacity, cohesion indeks and foam dry matter, while the extract percentage affects bulk density, all sensory properties and the total polyphenolic content. Percentage of the added extract had a more significant influence on the produced samples and their properties in comparison to the type of the added extract.

• Keywords: funkcionalni proizvodi; sušenje u pjeni; kakao; industrijska konoplja; antioksidacijski kapacitet
• Keywords (english): functional products; foam-mat drying; cocoa; hemp; antioxidant capacity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:285113
• Study programme: Title: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2019-12-09 10:52:01