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master's thesis
Utjecaj dodatka brašna uljne pogače industrijske konoplje na kvalitetu čajnog peciva bez glutena
2023. urn:nbn:hr:109:122399
Mandić, Valentina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

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Mandić, V. (2023). Utjecaj dodatka brašna uljne pogače industrijske konoplje na kvalitetu čajnog peciva bez glutena (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:122399

Mandić, Valentina. "Utjecaj dodatka brašna uljne pogače industrijske konoplje na kvalitetu čajnog peciva bez glutena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:122399

Mandić, Valentina. "Utjecaj dodatka brašna uljne pogače industrijske konoplje na kvalitetu čajnog peciva bez glutena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:122399

Mandić, V. (2023). 'Utjecaj dodatka brašna uljne pogače industrijske konoplje na kvalitetu čajnog peciva bez glutena', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 November 2023, https://urn.nsk.hr/urn:nbn:hr:109:122399

Mandić V. Utjecaj dodatka brašna uljne pogače industrijske konoplje na kvalitetu čajnog peciva bez glutena [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2023 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:122399

V. Mandić, "Utjecaj dodatka brašna uljne pogače industrijske konoplje na kvalitetu čajnog peciva bez glutena", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:122399

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TitleUtjecaj dodatka brašna uljne pogače industrijske konoplje na kvalitetu čajnog peciva bez glutena
Title (english)Effect of Hemp Seed Oil Press-Cake Flour on the Quality of Gluten-Free Biscuits
AuthorValentina Mandić
MentorMarko Jukić (mentor)
MentorMirela Planinić (komentor)
MentorAna Šušak (pomoć pri izradi, neposredni voditelj)
Committee memberDaliborka Koceva Komlenić (predsjednik povjerenstva)
Committee memberMarko Jukić (član povjerenstva)
Committee memberMirela Planinić (član povjerenstva)
Committee memberAna Bucić-Kojić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Cereal Technology)
Osijek
Defense date and country2023-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Zadatak ovog rada bio je ispitati utjecaj zamijene dijela kukuruznog brašna brašnom uljne pogače industrijske konoplje na kvalitetu čajnog peciva bez glutena. Brašno uljne pogače industrijske konoplje dodavano je u količinama od 5, 10 i 15 %. Osim utjecaja dodatka brašna uljne pogače industrijske konoplje ispitan je i utjecaj zamijene margarina (shorteninga) uljnim talogom zaostalim nakon hladnog prešanja sjemenki industrijske konoplje. Provedena su probna pečenja i ispitivanje kvalitativnih svojstava čajnog peciva bez glutena koja su obuhvaćala određivanje udjela i aktiviteta, boje u CIELab sustavu, ispitivanje promjene dimenzija i teksturalnih svojstava te senzorsko ocjenjivanje. Rezultati su pokazali da zamjena kukuruznog brašna brašnom uljne pogače industrijske konoplje znatno mijenja boju čajnog peciva, smanjujući svjetlinu i mijenjajući tonalitet boje prema zelenim nijansama. Također, smanjuje se debljina, a povećavaju širina i čvrstoća čajnog peciva. Dodatak brašna industrijske konoplje je smanjio ukupnu senzorsku prihvatljivost ovakve vrste proizvoda, ali dodatak od 5 % nije uzrokovao značajno smanjenje u odnosu na kontrolni uzorak što ukazuje na potencijalnu primjenu brašna uljne pogače industrijske konoplje. Korištenje uljnog taloga industrijske konoplje značajno pogoršava senzorska svojstva te njegovo korištenje nije opravdano u proizvodnji čajnog peciva bez glutena.
Abstract (english)
The aim of this study was to investigate the effect of replacing part of the corn flour with hemp seed oil press cake flour on the quality of gluten-free biscuits. Hemp seed oil press cake flour was added in amounts of 5, 10, and 15%. In addition, the study also investigated the effect of replacing margarine (shortening) with the oily sediment residue remaining after cold pressing of hemp seeds. Baking tests were conducted and the quality characteristics of the gluten-free biscuits were investigated. This included determination of moisture content and activity, colour in the CIELab system, evaluation of dimensional changes and textural properties, and sensory evaluation. The results showed that replacing corn flour with hemp seed oil press cake flour significantly changed the colour of the biscuits by reducing the ligthness and shifting the hue toward greens. In addition, thickness decreased while width and firmness increased. The addition of hemp seed oil press cake flour decreased the overall sensory acceptability of this type of product, but a 5% addition did not cause a significant decrease compared to the control sample, indicating the potential use of hemp seed oil cake flour. The use of oily sediment residue significantly deteriorated the sensory properties, so its use in the production of gluten-free biscuits was not justified.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:122399
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2023-10-03 11:00:49