Development of 3D-printed cereal-based products enriched with pre-processed wheat bran

doctoral thesis

• Title (croatian): Razvoj trodimenzijski tiskanih proizvoda od žitarica obogaćenih obrađenim pšeničnim posijama
• Author: Matea Habuš
• Mentor: Dubravka Novotni (mentor)
• Committee member: Nikolina Čukelj Mustač (predsjednik povjerenstva)
• Committee member: Tomislava Vukušić Pavičić (član povjerenstva)
• Committee member: Željko Jukić (član 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: 2022-07-26, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology
• Universal decimal classification (UDC): 66 - Chemical technology. Chemical and related industries

Abstract

Wheat bran is an edible by-product rich in dietary fibre and polyphenolic compounds, whose addition in cereal foods diminishes their technological and sensory properties. Three-dimensional (3D) printing technology could provide consumers with a more diverse range of healthier snacks with added bran. This study focused on bran pre-processing (using micronisation, lactic acid fermentation, enzymes, high-intensity ultrasound, microwaves or pulsed light) and their incorporation into 3Dprinted oat snacks or breakfast cereals. Bran pre-processing with high-intensity ultrasound, microwaves and pulsed light reduced polyphenol oxidase activity (by 93%, 83%, or 78%, respectively) and enzymatic darkening of dough. Ultrasonication also lessened the activity of lipase (by 64%) and peroxidase (by 90%) and prolonged bran shelf-life. Bran fermentation degraded fructans by 93%. Preprocessing of the bran contributed to the high printing precision (up to 95%) and minimized deformation in baking (to 5%), and resulted in snack products and breakfast cereals of the desired properties.

Abstract (croatian)

Pšenične posije su jestivi nusproizvod i bogat izvor prehrambenih vlakana i polifenolnih spojeva čiji dodatak rezultira nepoželjnim promjenama tehnoloških i senzorskih svojstava proizvoda od žitarica. Tehnologija trodimenzijskog (3D) tiska bi potrošačima mogla pružiti raznovrsniju ponudu zdravijih snack-proizvoda s dodanim posijama. U ovoj disertaciji istražena je prethodna brada posija (usitnjavanje, kisela fermentacija, enzimski tretman, ultrazvuk visokog intenziteta, mikrovalovi ili pulsirajuće svijetlo) i njihov dodatak u 3D tiskani zobeni snack-proizvod ili žitarice za doručak. Prethodna obrada posija ultrazvukom visokog intenziteta, mikrovalovima i pulsirajućim svjetlom smanjila je aktivnost polifenol oksidaze (za 93%, 83%, odnosno 78%) te enzimatsko tamnjenje tijesta. Ultrazvučna obrada rezultirala je i smanjenjem aktivnosti lipaze (za 64%) i peroksidaze (za 90%) te produljenom trajnošću posija. Fermentacija posija razgradila je udio fruktana za 93%. Prethodna obrada posija pridonijela je visokoj preciznosti tiska (do 95%) i smanjenju deformacije proizvoda pečenjem (na 5%), te rezultirala snack-proizvodima i žitaricama za doručak željenih svojstava.

• Keywords: wheat bran; high-intensity ultrasound; 3D printing; snack; enzyme treatment; sourdough fermentation
• Keywords (croatian): pšenične posije; ultrazvuk visokog intenziteta; 3D tisak; snack; enzimski tretman; fermentacija kiselog tijesta
• Language: english
• URN:NBN: urn:nbn:hr:159:774978
• Promotion: 2022
• Study programme: Title: Postgraduate PhD Study in Nutrition; Study programme type: university; Study level: postgraduate; Academic / professional title: doktor/doktorica znanosti, područje biotehničkih znanosti, polje nutricionizam (doktor/doktorica znanosti, područje biotehničkih znanosti, polje nutricionizam)
• Type of resource: Text
• Extent: 144 str. ; 30 cm
• File origin: Born digital
• Access conditions: Open access
• Created on: 2022-11-11 13:42:08