Primjena aditivne tehnike u razvoju proizvoda na bazi biljnih proteina kao zamjene za meso

undergraduate thesis

• Title (english): Additive technology application on development of plant-based products as a meat alternative
• Author: Renata Mavrić
• Mentor: Anet Režek Jambrak (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Management, Foreign Languages for Specific Purposes and Physical Education and Health); (Laboratory for Sustainable Development); Zagreb
• Defense date and country: 2021-06-17, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Rješenje problema omogućavanja dostatne količine kvalitetne hrane rastućoj ljudskoj populaciji jest povećanje unosa proteina biljnog podrijetla i smanjivanje unosa hrane životinjskog podrijetla. Kako bi proizvod na bazi biljnih proteina bio prihvaćen od potrošača, moraju biti zadovoljeni zahtjevi organoleptičih svojstava, ali i tržišna cijena na koju utječe cijena sirovina i proizvodnje. Aditivna tehnologija 3D printanja ima visoka početna ulaganja i dugo vrijeme proizvodnje, no omogućava stvaranje personaliziranih proizvoda. Primjenom tehnologije 3D printanja hrane na bazi ekstruzije razvijen je proizvod na bazi biljnih proteina kao alternativa mesnom proizvodu u obliku medaljona. Proizvod sadrži proteine riže i graška u različitim omjerima, pri čemu se prema parametrima instrumentalne analize teksture i senzorske analize kao najbolji istaknuo medaljon s 12% proteina graška i 4% proteina riže.

Abstract (english)

A solution to ensure sufficient quantities of good-quality food to the growing human population is to reduce the amount of consumed animal protein and increase the intake of plant foods rich in proteins. In order for a plant-based protein product to be accepted by consumers, it has to be suitable sensorially and price-wise. Although additive manufacturing includes high initial investment that affects the cost of the product, it enables the production of personalized products. A plant-based product shaped as a nugget was developed as a meat alternative using extrusion-based 3D printing technology. Nuggets were made with pea and rice proteins in different amounts. The best texture parameters and sensory evaluation grades were assigned for the nugget with 14% of pea protein and 4% of rice protein.

• Keywords: 3D printanje; biljni proteini; industrija 4.0; održivost; zamjena za meso
• Keywords (english): 3D printing; Industry 4.0; meat alternative; plant protein; sustainability
• Language: croatian
• URN:NBN: urn:nbn:hr:159:590743
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2021-06-18 09:28:44