Instrumentalno određivanje svojstava teksture čajnog peciva tijekom skladištenja

undergraduate thesis

• Title (english): Instrumental evaluation of biscuit texture properties during storage
• Author: Martina Novak
• Mentor: Dubravka Novotni (mentor)
• 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: 2021-07-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Težnja potrošača za povećanjem funkcionalnih svojstava hrane i produljenjem roka trajanja proizvoda doveli su do potrebe za uvođenjem noviteta u procese proizvodnje čajnih peciva. Dodatkom tropa voća, nusproizvoda prehrambene industrije bogatog polifenolima i prehrambenim vlaknima i/ili aplikacijom jestivih premaza može se dobiti proizvod poboljšane nutritivne vrijednosti i duljeg roka trajanja. S druge strane, čajna peciva su složen proizvod i dodatak ovih sirovina može negativno utjecati na promjene u teksturi nakon proizvodnje ili skladištenja. Iz tog razloga, tijekom 6 mjeseci skladištenja instrumentalno su praćena svojstva teksture tri uzorka integralnog čajnog peciva i to kontrolnog s kakao prahom, peciva u kojem je 23,6 % kakao praha zamijenjeno tropom grožđa i aronije te uzorka s dodatkom tropa i jestivog premaza. Tijekom skladištenja svojstva tvrdoće, lomljivosti i žilavosti bila su promjenjiva kod svih uzoraka, a čajna peciva s dodatkom jestivog premaza i/ili tropa bila su tvrđa i žilavija u odnosu na kontrolni uzorak.

Abstract (english)

To satisfy consumer's aspirations for increased functional properties of food and extended shelf life, innovations in the production of biscuits are needed. The addition of fruit pomace, a by-product of the food industry rich in polyphenols and dietary fibre, and/or the application of edible coatings on biscuit surfaces can lead to the final product with increased nutritional value and longer shelf life. On the other hand, biscuits are complex products, and the addition of these raw materials can adversely affect texture changes during production or storage. In this study, the texture properties of three types of biscuits were instrumentally measured during 6 months of storage. A control sample contained only cocoa powder, whereas in other type of biscuit 23,6 % of cocoa powder was replaced with grape and aronia pomace and the third type was additionally covered with edible coating. During storage, hardness, brittleness and toughness were variable in all samples. Also, biscuits that contained edible coating and/or pomace were harder and tougher compared to the control sample.

• Keywords: čajno pecivo; jestivi premazi; kakao prah; tekstura; trop
• Keywords (english): biscuits; cocoa powder; edible coatings; pomace; texture
• Language: croatian
• URN:NBN: urn:nbn:hr:159:020692
• 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: 2021-07-19 09:55:55