Utjecaj dodatka hidrokoloida na reološka svojstva smjese za 3D tiskanje i kvalitetu tiska bezglutenskih snack proizvoda

master's thesis

• Title (english): The influence of hydrocolloids addition on the rheological properties of the paste for 3D printing and 3D quality of gluten-free snack products
• Author: Doroteja Štriga
• 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: Martina Bituh (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: 2023-09-25, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Hidrokoloidi su sastojci koji se često koriste za poboljšanje tehnološke kvalitete bezglutenskih proizvoda na bazi žitarica. Budući da je tehnologija 3D tiskanja još u razvoju, cilj ovog rada bio je istražiti kako dodatak hidrokoloida (ksantan, guar guma, natrijev alginat, mikrokristalna celuloza, spreadagar, gelagar VXL) utječe na reološka svojstva tijesta i kvalitetu tiska 3D bezglutenskih snack proizvoda. Pokazalo se da dodatak hidrokoloida utječe na reološka svojstva tijesta tako što povećava G', G'', faktor gubitka i kompleksnu viskoznost. Ksantan i mikrokristalna celuloza koji su pokazali najbolji potencijal modifikacije kvalitete tiska, koristili su se u daljnjim koracima istraživanja u kojima se promatrala reologija i kvaliteta tiska nakon predtretmana ultrazvukom (30 °C, 15 min) te nakon dodatka viših udjela hidrokoloida. Nije zabilježeno značajno povećanje preciznosti i ponovljivosti niti primjenom ultrazvučnog predtretmana, niti povećanjem koncentracije hidrokoloida. Najbolji rezultati postignuti su uz dodatak ksantana u koncentraciji od 2 %.

Abstract (english)

Hydrocolloids are ingredients commonly used to enhance the technological quality of cereal-based gluten-free products. As 3D printing technology is still in development, the aim of this study was to investigate how the addition of hydrocolloids (xanthan, guar gum, sodium alginate, microcrystalline cellulose, spreadagar, gelagar VXL) affects the rheological properties of the dough and the printing quality of 3D gluten-free snack products. The addition of hydrocolloids was found to influence the rheological properties of the dough by increasing G', G'', loss factor, and complex viscosity. Xanthan and microcrystalline cellulose which exhibited the most potential for modifying printing quality, were utilized in subsequent stages of the research. These stages involved assessment of rheology and printing quality of dough with higher concentrations of hydrocolloids and pretreatment in ultrasound waterbath (30 °C, 15 min). There was no significant enhancement in precision and repeatability observed with the application of ultrasound pretreatment or an increase in hydrocolloid concentration. The best results were achieved with the addition of xanthan at 2 %.

• Keywords: 3D tiskanje; hidrokoloidi; bezglutenski proizvodi; snack
• Keywords (english): 3D printing; hydrocolloids; gluten-free products; snacks
• Language: croatian
• URN:NBN: urn:nbn:hr:159:340562
• 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: 2024-07-03 11:41:33