Sadržaj akrilamida u različitim vrstama kruha nakon tostiranja

master's thesis

• Title (english): Acrylamide content in different types of bread during toasting
• Author: Ana Stanković
• Mentor: Marija Badanjak Sabolović (mentor)
• Committee member: Filip Dujmić (predsjednik povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Section for Food Preparation Processes); Zagreb
• Defense date and country: 2021-10-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je utvrditi koncentraciju akrilamida nakon tostiranja u različitim vrstama tost kruha. Uzorci pšeničnog, punozrnatog pšeničnog, pirovog, proteinskog i raženog tost kruha tostirani su 60, 75 i 90 sekundi. Nakon tostiranja, na tostiranim uzorcima je instrumentalno određena tekstura i boja te udio suhe tvari. Sadržaj akrilamida je određen tekućinskom kromatografijom ultra visoke djelotvornosti s dvostrukim spektrometrom masa (UPLC/MS-MS metodom), a aminokiseline asparagin, koja je prekursor za nastajanje akrilamida u proizvodima na bazi žitarica, HPLC metodom. Provedeno je i senzorsko ocjenjivanje tostiranog kruha pomoću panela. Prema dobivenim rezultatima, duljom toplinskom obradom povećava se sadržaj akrilamida. Vrijednosti sadržaja akrilamida uzoraka su u granicama referentnih vrijednosti koje propisuje Uredba Europske komisije, osim za raženi tost tostiran 90 sekundi (119 μg kgˉ¹). Dulje vrijeme tostiranja utječe na povećanje tvrdoće uzoraka, a najveću tvrdoću ima raženi tost (1,71 N). Najveća promjena boje nakon tostiranja određena je kod pšeničnog tosta nakon 90 s tostiranja. Senzorska analiza pokazala je bolju prihvaćenost dulje tostiranog kruha, a najbolje je ocijenjen raženi kruh tostiran 90 s. Statistički značajna linearna korelacija utvrđena je između koncentracije asparagina u netostiranim uzorcima i koncentracije nastalog akrilamida u uzorcima tosta nakon tostiranja.

Abstract (english)

The aim of this study was to determine the acrylamide concentration caused by the different toasting time of different types of toast bread. Toast bread samples (wheat bread, whole wheat bread, spelt bread, protein bread and rye) were toasted for 60, 75 and 90 seconds. After toasting, the texture and color of the toasted samples were measured instrumentally and the dry matter was determined. The amount of acrylamide was determined by Ultra performance liquid chromatography coupled to tandem mass spectrometry (UPLC/MS-MS method) and the concentration of the amino acid asparagine, known to be a precursor for acrylamide formation in cereal-based products, was determined by HPLC method. The sensory properties of the toasted bread were evaluated using a panel. The results show that longer thermal treatment produces more acrylamide. The values of acrylamide concentration in the samples are within the reference values prescribed by the European Commission Regulation, except for rye toast toasted for 90 seconds (119 μg kgˉ¹). Longer toasting time increases the hardness of the samples, and rye toast (1.71 N) shows the highest hardness. In comparison to untoasted bread, the greatest difference in color was observed in wheat toast after 90 s of toasting. Sensory analysis showed better acceptance of longer toasted bread, and rye bread toasted for 90 s was rated best. A statistically significant linear correlation was found between the concentration of asparagine in untoasted samples and the concentration of acrylamide formed in toast samples after toasting.

• Keywords: akrilamid; tost kruh; asparagin; tostiranje; tekstura
• Keywords (english): acrylamide; toast bread; asparagine; toasting; texture
• Language: croatian
• URN:NBN: urn:nbn:hr:159:023638
• 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: 2021-11-16 11:06:26