Utjecaj dodatka začina, prehrambenih aroma i hidrokoloida na senzorska svojstva bezglutenskih 3D snack proizvoda s niskim udjelom FODMAP-a

master's thesis

• Title (english): The influence of the addition of spices, food aroma, and hydrocolloids on the sensory properties of gluten-free 3D snack products with low FODMAP content
• Author: Marija Topić
• Mentor: Nikolina Čukelj Mustač (mentor)
• Mentor: Kristina Radoš (pomoć pri izradi, neposredni voditelj)
• Committee member: Bojana Voučko (predsjednik povjerenstva)
• Committee member: Tomislava Vukušić Pavičić (član povjerenstva)
• Committee member: Maja Repajić (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: 2024-12-17, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Jedan od završnih koraka proizvodnje snack proizvoda je nanošenje aroma i začina, što kod trodimenzionalnih (3D) snack proizvoda može predstavljati problem zbog krhkosti strukture. Stoga je cilj ovog rada bio ispitati utjecaj dodatka začina, prehrambenih aroma i hidrokoloida na senzorska svojstva 3D snack-ova. Bezglutenski 3D snack-ovi s niskim udjelom fermentabilnih oligosaharida, disaharida, monosaharida i poliola (FODMAP-a) začinjeni su dodatkom luka u prahu i arome luka u tijesto ili arome luka tehnikom špricanja. Određena su im senzorska svojstva i sadržaj fruktana. Dodatno, ispitan je utjecaj hidrokoloida (psilijuma i natrijevog alginata) na senzorska svojstva i hlapive spojeve te je među studentima provedena anketa o stavovima o 3D hrani. Najpoželjniji snack bio je s aromom luka dodanom u tijesto (6,7 ± 0,95) i bez hidrokoloida (7,6 ± 1,2). 3D snack je imao veću prihvatljivost (5,3 ± 1,28) od konvencionalnog (2,0 ± 1,48) Anketa je otkrila da su studenti zainteresirani za 3D snack, ali potrebna je bolja informiranost o prednostima 3D ispisa hrane.

Abstract (english)

One of the final steps in the production of snacks is the application of flavourings and seasonings, which can be a problem with three-dimensional (3D) snacks due to their fragile structure. Therefore, the aim of this study was to investigate the effects of adding spices, food flavourings and hydrocolloids on the sensory properties of 3D snacks. Gluten-free 3D snacks with a low content of fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAP) were flavoured with onion powder and onion flavouring in the dough and with onion flavouring applied by spraying. Their sensory properties were determined. Additionally, the effect of hydrocolloids (psyllium and sodium alginate) on the sensory properties and volatile compounds was investigated and a survey was conducted among students on 3D foods. Snacks with onion flavouring in the dough (6.7 ± 0.95) and without hydrocolloids (7.6 ± 1.2) were most preferred. The 3D snack showed higher acceptance (5.3 ± 1.28) than the conventional snack (2.0 ± 1.48). The survey revealed that students are interested in 3D snacks, but a better awareness of the benefits of 3D food printing is needed.

• Keywords: 3D ispis; snack; FODMAP; hidrokoloidi; arome; stavovi potrošača
• Keywords (english): 3D printing; snack; FODMAP; hydrocolloids; aroma; consumer attitudes
• Language: croatian
• URN:NBN: urn:nbn:hr:159:386480
• 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: 2025-01-08 10:31:52