Funkcionalna svojstva keksa s bobičastim voćem

master's thesis

• Title (english): Functional properties of biscuits with berries
• Author: Dunja Molnar
• Mentor: Suzana Rimac Brnčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Food Processes Engineering); Zagreb
• Defense date and country: 2013-07-05, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Zahtjev tržišta za funkcionalnim pekarskim proizvodima kao što su keksi jest u porastu. U ovom radu, istraživan je utjecaj dodatka bobičastog voća (crni ribiz i josta) u tijesto za kekse kako bi se procijenilo unapređenje nutritivne vrijednosti i biološke funkcionalnosti te teksturalna i senzorska svojstva proizvoda. Nutritivna svojstva (ukupni fenoli, prehrambena vlakna), antioksidacijski potencijal, teksturna i senzorska svojstva keksa s bobičastim voćem uspoređena su sa kontrolnim keksima. Dobiveni rezultati su pokazali da dodatak bobičastog voća rezultira povećanjem udjela ukupnih fenola i povećanjem antioksidacijske aktivnosti keksa. Također, udio prehrambenih vlakana se povećao. Keksi obogaćeni bobičastim voćem bolje su senzorski ocijenjeni, kao i čvrstoća i lomljivost u odnosu na kontrolne kekse.

Abstract (english)

Demand for functional bakery products like biscuits is increasing. In the present work, the incorporation of berries (black currant and josta) to biscuit formulation was investigated in order to characterise the improvement in the nutritional value and biological functionality and evaluate textural and sensory properties of the products. The nutritive attributes (total polyphenols, dietary fibres), antioxidative potential, textural and sensory properties were compared to control biscuit. Obtained results showed that addition of berries into biscuits resulted in a increase of total polyphenols and antioxidative activity. Total dietary fibre content also increased. Berries enriched biscuits were rated higher regarding sensory attributes, hardness and fracturability as compared to control biscuits.

• Keywords: funkcionalna hrana; bioaktivni spojevi; crni ribiz; josta
• Keywords (english): functional food; bioactive coumpounds; black currant; jostaberry
• Language: croatian
• URN:NBN: urn:nbn:hr:159:408335
• 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: Access restricted to students and staff of home institution
• Created on: 2017-05-04 10:08:18