master's thesis
Determination of glycaemic index of corn snack products with addition of different food industry by-products

Marija Marić (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition
Metadata
TitleOdređivanje glikemijskog indeksa kukuruznih snack proizvoda s dodacima različitih nusproizvoda prehrambene industrije
AuthorMarija Marić
Mentor(s)Ines Banjari (thesis advisor)
Abstract
Glikemijski indeks (GI) je pokazatelj kako određena količina i vrsta ugljikohidrata utječe na brzinu promjene koncentracije glukoze u krvi, a ta promjena povezana je s dijabetesom tipa 2, pretilošću i kardiovaskularnim bolestima. Provedeno je kontrolirano kliničko istraživanje s ciljem utvrđivanja GI novo razvijenih kukuruznih snack proizvoda s 10 %-tnim dodatkom nusproizvoda prehrambene industrije (osušeni trop jabuke, pivski trop, repini rezanci), a prema metodi ISO 26 642:2010, te njihov potencijal za komercijalizaciju. Uzorak s pivskim tropom je imao statistički značajno najnižu prihvatljivost (4,60 ± 1,35) i subjektivni osjećaj sitosti (27,8 ± 17,1) a najveću iAUC (212,5 ± 61,2). Uzorak s dodatkom tropi jabuke pokazao je najbolji potencijal za komercijalizaciju; visoka prihvatljivost (4,10 ± 1,73), najviši subjektivni osjećaj sitosti (46,0 ± 22,8), najniža iAUC (159,2 ± 92,2), te statistički značajno najniži GI (91,4 ± 35,0). Potencijal ovih proizvoda za komercijalizaciju je višestruk: racionalizacija troškova tehnoloških postupaka proizvodnje, smanjenje količine otpada, povećavanje profita, imaju povećanu nutritivnu vrijednost tj. funkcionalni su proizvodi, ne postavljaju posebne zahtjeve u procesu ekstruzije, a u konačnom proizvodu ne dolazi do promjene u organoleptici i ne izazivaju nuspojave prilikom konzumacije. Sve navedeno ide u prilog komercijalizaciji ovih proizvoda, posebice u slučaju ekstrudiranog proizvoda na bazi kukuruzne krupice uz dodatak osušene tropi jabuke.
Keywordsclinical study snack products glycaemic index extrusion by-products of food industry
Parallel title (English)Determination of glycaemic index of corn snack products with addition of different food industry by-products
Committee MembersĐurđica Ačkar
Ines Banjari
Daniela Čačić Kenjerić
Jurislav Babić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food and Nutrition Research
Sub-department of Nutrition
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Study programme typeuniversity
Study levelgraduate
Study programmeFood Science and Nutrition
Academic title abbreviationmag. nutr
Genremaster's thesis
Language Croatian
Defense date2014-10-10
Parallel abstract (English)
Glycaemic index (GI) of a certain quantity and type of carbohydrate affects the rate of change of glucose concentration. Those changes correlates with type 2 diabetes, obesity and cardiovascular diseases. A controlled clinical trial was conducted to determine the GI of newly developed corn snack products with addition of 10 % of food industry by-product (apple pectin, beer extract, sugar beet cossettes), according to the method of ISO 26 642:2010, and to determine their commercialisation potential. Sample with beer extract had significantly lowest acceptability (4.60 ± 1.35) and subjective satiety score (27.8 ± 17.1) and the highest iAUC (212.5 ± 61.2). Sample with apple pectin showed the best potential for commercialization; high acceptability (4.10 ± 1.73), the highest subjective satiety score (46.0 ± 22.8), the lowest iAUC (159.2 ± 92.2), and statistically lowest GI (91.4 ± 35.0). Commercialization potential of these products is multiple: rationalization of costs of food technology, diminished food waste, increased profit, higher nutritional value of products, i.e. functionality of products, do not impose additional demands for extrusion process, and does not affect acceptability of causes side-effects. Everything listed goes towards commercialization of these products, especially in terms of corn snack product with addition of apple pectin.
Parallel keywords (Croatian)kliničko istraživanje snack proizvodi glikemijski indeks ekstruzija nusproizvodi prehrambene industrije
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:786392
CommitterSanda Hasenay