Karakterizacija keksa s dodatkom kore bundeve

master's thesis

• Title (english): Characterization of cookies with added pumpkin peel
• Author: Valentina Puškadija
• Mentor: Marija Badanjak Sabolović (mentor)
• Mentor: Mirna Tadić (pomoć pri izradi, neposredni voditelj)
• Committee member: Suzana Rimac Brnčić (predsjednik povjerenstva)
• Committee member: Tomislava Vukušić Pavičić (član povjerenstva)
• Committee member: Nikolina Čukelj Mustač (član 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: 2024-12-17, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Cilj ovog rada bio je analizirati fizikalna svojstva praha sušene kore Hokaido bundeve (vrsta Cucurbita maxima L.) te istražiti mogućnost njegove primjene u izradi keksa od prhkog tijesta u svrhu dobivanja proizvoda s dodanom nutritivnom vrijednošću i zadovoljavajućim senzorskim svojstvima. Kora bundeve je osušena mikrovalno-konvekcijskim sušenjem te samljevena u prah kojem su određena fizikalna svojstava (vezanje vode i ulja, svojstvo rehidratacije, nasipna gustoća, teksturna svojstva). Prah kore bundeve (PKB) korišten je u pripremi prhkog tijesta za kekse u kojem je pšenično brašno djelomično zamijenjeno s PKB u količini 0, 5, 10, 15, 20 %. Pripremljenim keksima instrumentalno je određena boja i svojstva teksture te je provedena senzorska analiza. Dobiveni rezultati ukazuju na mogućnost primjene PKB u pripremi keksa s dodanom nutritivnom vrijednošću budući da su keksi s dodatkom PKB vrlo dobro ocijenjeni od strane panela, bolje i od kontrolnog keksa pri čemu je najbolje ocijenjen keks s dodatkom 10 % PKB.

Abstract (english)

The aim of this study was to analyze the physical properties of dried Hokkaido pumpkin (Cucurbita maxima L.) peel powder and explore its application in the production of cookies to create products with enhanced nutritional value and acceptable sensory properties. Pumpkin peel was dried using microwave-convective drying and ground into a powder. The powder's physical properties, including water and oil binding capacity, rehydration properties, bulk density, and textural properties, were determined. Pumpkin peel powder (PPP) was used in the preparation of cookie dough, where wheat flour was partially replaced with PPP in amounts of 0, 5, 10, 15, and 20 %. The cookies' instrumental color and textural properties were analyzed, and sensory evaluation was conducted. Cookies containing PPP were rated highly by the sensory panel.The results indicate that PPP can effectively enhance the nutritional value of cookies, with the best overall ratings given to cookies containing 10% PPP.

• Keywords: prah kore bundeve; fizikalna i teksturna svojstva; Hokaido bundeva; obogaćivanje keksa; senzorska svojstva
• Keywords (english): pumpkin peel powder; physical and textural properties; Hokkaido pumpkin; cookie enrichment; sensory properties
• Language: croatian
• URN:NBN: urn:nbn:hr:159:497338
• Study programme: Title: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2025-01-13 14:27:58