Ispitivanje navika konzumacije zobi i utjecaja vrste masnoća na kvalitetu zobenog keksa škotskog tipa

master's thesis

• Title (english): Investigation of oat consumption habits and influence of fat type on quality of Scottish oatcakes
• Author: Glorija Novokmet
• Mentor: Nikolina Čukelj Mustač (mentor)
• Committee member: Dubravka Novotni (predsjednik 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: 2020-09-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Dok je poznato da se zob nutritivnim sastavom ističe od ostalih žitarica, još uvijek je nepoznato u kojoj mjeri ju stanovnici Hrvatske konzumiraju. Zato su u prvom dijelu istraživanja ispitane navike konzumacije zobi te potencijal kupovine slanog zobenog keksa poput onog škotskog tipa. Taj proizvod karakterizira izrazito visok udio zobi, ali se recepture razlikuju ovisno o proizvođaču i to najčešće u izvoru masnoće. Stoga je drugi dio istraživanja obuhvatio ispitivanje utjecaja četiri vrste masnoće (suncokretovo ulje, maslac, biljna i svinjska mast) na teksturu i senzorska svojstva keksa. Rezultati pokazuju da oko 30 % ispitanika rijetko ili uopće ne konzumira zobene proizvode. Najčešće ih jedu kao žitarice za doručak, a bili bi voljni probati i slani zobeni keks. Najtvrđi i hedonistički najprihvatljiviji se pokazao keks s maslacem, dok je onaj sa suncokretovim uljem bio najmekši i hedonistički najmanje omiljeni. Keksi sa biljnom i svinjskom masti pokazali su se senzorski međusobno najsličnijima.

Abstract (english)

While it is known that oats stand out from other cereals with their nutritional composition, it is still unknown to what extent is consumed in Croatia. Therefore, in the first part of the research, oat consumption habits and purchase potential of Scottish oatcakes were examined. This product is characterized by a very high proportion of oats, but formulations differ mostly in source of fat, depending on manufacturer. Consequently, the other part of the research included examination of influence of four types of fat (sunflower oil, butter, vegetable and pig fat) on texture and sensory properties of oatcake. Results show that almost 30 % of examinees rarely or do not consume oat products. Breakfast oatflakes are most often consumed, and there is interest to try salty oatcake as well. The hardest and hedonistically most acceptable was butter oatcake, while the one with sunflower oil was the softest and hedonistically least favourite. Oatcakes with vegetable and pig fat showed to be the most similar to each other.

• Keywords: masnoće; potrošači; senzorska svojstva; tekstura; zobeni keksi
• Keywords (english): fats; consumers; sensory properties; texture; Scottish oatcakes
• Language: croatian
• URN:NBN: urn:nbn:hr:159:240699
• 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: 2021-01-25 09:45:17