Utjecaj tehnika završne toplinske obrade na kvalitetu trodimenzijski ispisanog bezglutenskog snack proizvoda

master's thesis

• Title (english): The effect of thermal post-processing techniques on the quality of a 3D- gluten-free snack
• Author: Karla Obad
• Mentor: Nikolina Čukelj Mustač (mentor)
• Mentor: Kristina Radoš (pomoć pri izradi, neposredni voditelj)
• Committee member: Dubravka Novotni (predsjednik povjerenstva)
• Committee member: Filip Dujmić (član povjerenstva)
• Committee member: Marija Badanjak Sabolović (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: 2024-09-23, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je utvrditi utjecaj četiri različita postupka (sušionik, pećnica, friteza na vrući zrak, vakuum sušionik) i dvije temperature (120 i 160 °C) završne obrade na parametre kvalitete (udio vlage, devijacije dimenzija, teksturu, boju i senzorska svojstva) trodimenzijski ispisanog (3D) bezglutenskog snack proizvoda. Pri tome je vrijeme trajanja završne obrade određeno praćenjem promjene mase proizvoda. Najkraće vrijeme završne obrade postignuto je fritezom na vrući zrak i vakuum sušionikom, no ove su tehnike rezultirale i većim devijacijama oblika pa bi bila potrebna njegova prilagodba. Veća hrskavost uzoraka postignuta je pri nižim temperaturama, dok su tvrdoća i čvrstoća bile izraženije kod viših temperatura obrade. U odnosu na niže, više temperature uzrokovale su tamniju boju i izraženije crvene tonove uzoraka. Rezultati hedonističke senzorske analize ukazuju na to da se završnom obradom pri nižim temperaturama postižu bolja prihvatljivost vanjskog izgleda, mirisa, okusa, arome, teksture i sveukupnog doživljaja snack proizvoda.

Abstract (english)

The aim of this study was to determine the effect of four different post-processing techniques (dryer, oven, air fryer, vacuum dryer) and two temperatures (120 and 160 °C) on quality (moisture content, dimensional deviations, texture, color, and sensory properties) of a three-dimensional (3D) gluten-free snack product. The duration of the post-processes was determined by monitoring product weight change. The shortest post-processing time was achieved with the air fryer and vacuum dryer; however, these techniques require shape adjustment as they resulted in greater shape deviations. Lower temperatures led to greater crispness of the samples, while higher temperatures resulted in increased hardness and firmness. Higher temperatures also caused darker color and more pronounced red tones in the samples. Results from the hedonic sensory analysis indicate that post-processing at lower temperatures yields better sensory characteristics in terms of appearance, smell, taste, aroma, texture, and overall sensory experience.

• Keywords: 3D ispis; završna obrada; kvaliteta; snack-proizvod; bez glutena
• Keywords (english): 3D printing; post-processing; quality; gluten-free snack
• Language: croatian
• URN:NBN: urn:nbn:hr:159:906612
• 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: 2024-10-22 08:25:12