Utjecaj enzima na reološka svojstva tijesta i kvalitetu 3D tiska bezglutenskog snack proizvoda

master's thesis

• Title (english): The influence of enzymes on the rheological properties of dough and the quality of 3D printing of a gluten-free snack product
• Author: Tea Žeravica
• Mentor: Nikolina Čukelj Mustač (mentor)
• Mentor: Kristina Radoš (pomoć pri izradi, neposredni voditelj)
• Committee member: Dubravka Novotni (predsjednik povjerenstva)
• Committee member: Tomislava Vukušić Pavičić (član povjerenstva)
• Committee member: Marko Obranović (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: 2023-09-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Enzimi su danas u prehrambenoj industriji prepoznati kao potencijalna zamjena za prehrambene aditive, ali je njihov potencijal nedovoljno istražen u 3D tiskanju hrane. Stoga je cilj ovog rada bio ispitati utjecaj dodatka enzima lakaze i ksilanaze na reološka svojstva i kvalitetu tiska bezglutenskog tijesta obogaćenog psilijumom te na kvalitetu gotovog 3D snack proizvoda. Ispitan je utjecaj tri koncentracije enzima (10, 50 i 100 U/g psilijuma), dva vremena djelovanja enzima lakaza (2 i 16 h) te pH vrijednosti tijesta (5-7) na kvalitetu tiska i reološka svojstva tijesta. Dodatkom 100 jedinica lakaze i 50 jedinica ksilanaze, dobiveni su uzorci najveće kvalitete tiska. Dulje vrijeme enzimskog predtretmana lakazom dalo je viskoznije tijesto što je rezultiralo lošije otisnutim uzorcima. Promjene pH vrijednosti tijesta imale su značajan utjecaj na viskoznost tijesta te se pokazalo da je u slučaju lakaze optimalna vrijednost pH 5, a u slučaju ksilanaze pH vrijednost 6.

Abstract (english)

In today’s food industry enzymes are recognized as a potential substitute for food additives, but they are insufficiently explored in 3D food printing. Therefore, the aim of this work was to examine the influence of laccase and xylanase on the rheology and printing quality of gluten-free dough enriched with psyllium and on the quality of the final 3D snack. The impact of three enzyme concentrations (10, 50 and 100 U/g psyllium), two times of enzyme action (2 and 16 h) and the pH value of the dough (5-7) on the quality of printing and the dough rheology was tested. By adding optimal concentrations of enzymes, 100 units of laccase and 50 units of xylanase, samples with the highest print quality were obtained. A longer time of laccase pretreatment resulted with a more viscous dough and with samples of poorer print quality. Changes in the pH value of the dough had a significant impact on the viscosity of the dough. In the case of laccase the optimal pH value was 5, and in the case of xylanase the optimal pH value was 6.

• Keywords: 3D snack; lakaza; ksilanaza; bezglutensko tijesto; reologija
• Keywords (english): 3D snack; laccase; xylanase; gluten free dough; rheology
• Language: croatian
• URN:NBN: urn:nbn:hr:159:216716
• 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: 2024-06-27 10:00:59