Fizikalna svojstva trodimenzijski tiskanog snack proizvoda obogaćenog obrađenim pšeničnim posijama

master's thesis

• Title (english): Physical properties of three-dimensional printed snack product enriched with pre-processed wheat bran
• Author: Petra Golubić
• Mentor: Dubravka Novotni (mentor)
• Committee member: Zoran Herceg (predsjednik povjerenstva)
• 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: 2021-04-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Trodimenzijsko (3D) tiskanje omogućuje proizvodnju hrane personaliziranog oblika i sastava. Svrha ovog rada je bila razviti 3D snack proizvod obogaćen obrađenim pšeničnim posijama te odrediti fizikalna svojstva tog proizvoda. Istražen je utjecaj procesa obrade posija ultrazvukom visokog intenziteta (UZV), mikrovalnim vakuumskim zagrijavanjem i pulsirajućim svjetlom (PS) na aktivnost polifenol oksidaze (PPO) i bioaktivni profil pšeničnih posija. Određena su svojstva boje tiskanih i pečenih oblika, dimenzije pečenih oblika, iskorištenje smjesa, preciznost tiska, točnost i ponovljivost oblika u odnosu na različita punjenja iste smjese i u odnosu na različite tretmane posija dodanih u smjesu za tisak. Najveća deaktivacija PPO (75,31 %) i preciznosti tiska dobivena je nakon UZV tretmana posija (97,17 ± 2,29 %), dok je najveća točnost oblika postignuta PS tretmanom posija (96,93 ± 3,13 %). Uočena je vidljiva promjena boje između trenutka tiskanja i 60 minuta nakon tiskanja na tijestu. Tijekom termičke obrade pečenjem dolazi do deformacije svih 3D oblika, promjene boje i gubitka mase.

Abstract (english)

Three-dimensional (3D) printing enables the production of food with a personalized shape and composition. The aim of this work is to develop a 3D snack product enriched with pre-processed wheat bran and to determine the physical properties of this product. The influence of bran processing with high-intensity ultrasound (UZV), microwave vacuum cooking and pulsed light (PS) on the activity of polyphenol oxidase (PPO) and the bioactive profile of wheat bran was investigated. The color properties of the printed and baked forms, the dimensions of the baked forms, the yield of the mixtures, the printing precision and the shape accuracy of the forms in relation to different fillings of the same mixture and in relation to different bran processing were determined. Samples of the used mixtures showed a visible color change between the time of printing and 60 minutes after printing. The bigest inactivation of PPO (75.31%) and highest printing precision (97.17 ± 2.29 %) was obtained after UZV treatment of wheat bran, while the mixture with bran treated with PS resulted in the highest shape accuracy (96.93 ± 3.13 %). A visible change of color was observed between the time of printing and 60 minutes after printing on the dough. During heat treatment by baking, all 3D shapes got deformed, changed color and lost weight.

• Keywords: pšenične posije; polifenol oksidaza; 3D tisak; ultrazvuk visokog intenziteta; mikrovalno vakuumsko zagrijavanje; pulsirajuće svjetlo
• Keywords (english): wheat bran; polyphenol oxidase; 3D printing; high intensity ultrasound; microwave vacuum heating; pulsed light
• Language: croatian
• URN:NBN: urn:nbn:hr:159:093117
• 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: 2021-06-08 10:42:18