Fizikalno-kemijska svojstva kruha sa dodatkom crnog češnjaka

master's thesis

• Title (croatian): Physicochemical properties of black garlic bread
• Author: Lucija Roščić
• Mentor: Suzana Rimac Brnčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Section for Food Preparation Processes); Zagreb
• Defense date and country: 2019-09-23, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Bread is increasingly enriched with various additives, including the garlic that has strong pungent odour so it can be replaced with black garlic. In this thesis, the practical application of black garlic powder in wheat flour bread production was evaluated. The aim was to determine the influence of black garlic powder addition (3; 6 and 12%) on physical, chemical and sensory characteristics of bread. Evaluated characteristics are: bread specific volume, colour, crumb porosity, texture (hardness, cohesiveness, gumminess, springiness, chewiness), total phenolic content determined using Folin-Ciocalteau method, antioxidant capacity using FRAP and ABTS methods. These characteristics were evaluated for the fresh bread and bread after 24 hours storage. According to the obtained results, bread prepared with 3% black garlic powder addition had the highest specific volume and achieved the best scores for almost all texture parameters. Similar results were achieved for sensory parameters. Storage did not have influence on bread colour, while on hardness it had big influence.

Abstract (croatian)

Kruh se sve više obogaćuje različitim dodacima, uključujući češnjak koji ima oštar miris te ga je moguće zamijeniti crnim češnjakom. U ovom radu je ispitivana praktična primjena praha crnog češnjaka u proizvodnji kruha od pšeničnog brašna. Cilj je bio odrediti utjecaj dodatka praha crnog češnjaka (3; 6 i 12%) na fizikalna, kemijska i senzorska svojstva kruha. Ispitivana svojstva su: specifični volumen, boja, poroznost, tekstura (tvrdoća, kohezivnost, gumenost, rastezljivost, žvakavost), udjel ukupnih polifenola određen Folin-Ciocalteau metodom, antioksidacijski kapacitet određen FRAP i ABTS metodama. Navedena svojstva su određena za svježi kruh i kruh nakon 24 sata. Prema rezultatima, kruh s dodatkom praha crnog češnjaka (3%) imao je najveći specifični volumen te je postigao najbolje rezultate za gotovo sve parametre teksture. Slični rezultati su postignuti i za senzorske parametre. Skladištenje nije imalo utjecaja na boju kruha, dok je na tvrdoću imalo veliki utjecaj.

• Keywords: black garlic; bread; TPA; polyphenols; antioxidant activity
• Keywords (english): crni češnjak; kruh; TPA; polifenoli; antioksidacijska aktivnost
• Language: english
• URN:NBN: urn:nbn:hr:159:266503
• 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: 2020-01-28 12:12:16