Primjena aditivne tehnike u razvoju funkcionalnog dječjeg proizvoda

undergraduate thesis

• Title (english): Application of additive techology in development of funcional children´s food product
• Author: Nikolina Grgić
• 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: 2021-07-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovoga rada bio je primijeniti aditivnu tehniku za dobivanje funkcionalnog proizvoda namijenjenog mlađoj populaciji. U programu OnShape dizajniran je personalizirani oblik funkcionalnog bombona čija je receptura razvijena primjenom različitih sredstava za geliranje uključujući pektin, alginat i agar. Osim toga, u recepturi je korišten i biljni ekstrakt od origana koji je dobiven netoplinskom ekstrakcijom pomoću visokonaponskog električnog pražnjenja. Ekstrakt origana bogat je bioaktivnim spojevima koji daju ovom proizvodu funkcionalna svojstva. 3D isprintani funkcionalni bomboni bili su podvrgnuti analizi teksture, mjerenju udjela ukupnih polifenola i antioksidacijskog kapaciteta te senzorskoj analizi. Senzorski najprihvatljiviji proizvod bio je funkcionalni bombon s pektinom i agarom koji je pokazao i dobre rezultate teksture, a samo s agarom je sadržavao najveći udjel polifenola i najveći antioksidacijski kapacitet. Ovo istraživanje je potvrdilo korištenje aditivne tehnike kao odličnog alata za izradu novog prehrambenog proizvoda složenog oblika i sa zdravstvenim doprinosima.

Abstract (english)

The aim of this study was to apply an additive technology to obtain a functional product intended for the younger population. A personalized shape of functional candy was designed in an OnShape software. The recipe was developed by applying different gelling agents including pectin, alginate, and agar. Additionally, a herbal extract of oregano was used obtained by nonthermal high voltage electrical discharge extraction. Oregano extract is rich in bioactive compounds which give this product functional properties. 3D printed functional candies undergone texture analysis, measurement of total polyphenols and antioxidative capacity and sensory analysis. The most sensory acceptable product was functional candy with pectin and agar, while one with agar had the highest value of polyphenols and the highest antioxidative capacity. This research has confirmed the usage of additive technology as a great tool for making a new food product with complex shape and with health benefits.

• Keywords: aditivna tehnika; 3D printanje; funkcionalni proizvod; geliranje; origano
• Keywords (english): additive technology; 3D printing; functional product; gelling; oregano
• Language: croatian
• URN:NBN: urn:nbn:hr:159:131153
• 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: 2021-07-15 10:17:26