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master's thesis
Utjecaj dodatka različitih proteinskih koncentrata na kvalitetu čajnog peciva bez glutena
2024. urn:nbn:hr:109:619118
Kovačević, Sara
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

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Kovačević, S. (2024). Utjecaj dodatka različitih proteinskih koncentrata 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:109:619118

Kovačević, Sara. "Utjecaj dodatka različitih proteinskih koncentrata na kvalitetu čajnog peciva bez glutena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:619118

Kovačević, Sara. "Utjecaj dodatka različitih proteinskih koncentrata na kvalitetu čajnog peciva bez glutena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:619118

Kovačević, S. (2024). 'Utjecaj dodatka različitih proteinskih koncentrata na kvalitetu čajnog peciva bez glutena', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:619118

Kovačević S. Utjecaj dodatka različitih proteinskih koncentrata na kvalitetu čajnog peciva bez glutena [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2025 January 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:619118

S. Kovačević, "Utjecaj dodatka različitih proteinskih koncentrata na kvalitetu čajnog peciva bez glutena", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:619118

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TitleUtjecaj dodatka različitih proteinskih koncentrata na kvalitetu čajnog peciva bez glutena
Title (english)The Influence of the Addition of Different Protein Concentrates on the Quality of Gluten-Free Cookies
AuthorSara Kovačević
MentorMarko Jukić (mentor)
Committee memberAna Bucić-Kojić (predsjednik povjerenstva)
Committee memberMarko Jukić (član povjerenstva)
Committee memberDaliborka Koceva Komlenić (član povjerenstva)
Committee memberMirela Planinić (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 country2024-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Budući da se u proizvodnji bezglutenskih proizvoda često koriste brašna s relativno niskim udjelom proteina, ali i škrobni preparati koji ne sadrže proteine, često se u recepturu dodaju različiti proteini kako bi se poboljšala kvalitativna, ali nutritivna svojstva proizvoda. Stoga je zadatak ovog diplomskog rada bio ispitati utjecaj dodatka različitih udjela koncentrata proteina sirutke, bjelanjka jajeta i riže na kvalitetu čajnog peciva bez glutena. Uzorci čajnog peciva bez glutena od rižinog brašna proizvedeni su probnim pečenjem u laboratorijskim uvjetima te su određeni sadržaj vlage i aktivitet vode, boja u CIELab sustavu, promjene dimenzija uzoraka, teksturalna i senzorska svojstava. Rezultati su pokazali da različiti koncentrati proteina imaju različite učinke na kvalitetu proizvoda. Proteini bjelanjka značajno su povećali volumen čajnog peciva bez glutena i omekšali teksturu, a udjeli veći od 10% izazvali su neželjene promjene u boji i senzorskim svojstvima. Proteini riže nisu imali značajan utjecaj na fizikalno-kemijska i senzorska svojstva proizvoda. Dodatak proteina sirutke uzrokovao je smanjenje sadržaja i aktiviteta vode, poboljšanje teksture, povećanje volumena i intenzivniju boju čajnog peciva, kao i poboljšanje senzorskih svojstava. Može se zaključiti da se proteini sirutke mogu dodavati i u količinama od 40 % što istovremeno značajno doprinosi unapređenju nutritivnih svojstava čajnog peciva bez glutena.
Abstract (english)
Since flours with relatively low protein content, as well as starch-based ingredients that do not contain proteins, are often used in the production of gluten-free products, various proteins are frequently added to the recipe to improve both the qualitative and nutritional properties of the product. Therefore, the aim of this thesis was to examine the impact of adding different amounts of whey protein concentrate, egg white, and rice protein on the quality of gluten-free cookies. Samples of gluten-free cookies made from rice flour were produced through trial baking in laboratory conditions, and moisture content and water activity, colour in the CIELab system, dimensional changes of the samples, as well as textural and sensory properties were determined. The results showed that different protein concentrates had varying effects on the quality of the products. Egg white proteins significantly increased the volume of gluten-free cookies and softened the texture, but amounts higher than 10% caused undesirable changes in colour and sensory properties. Rice proteins did not have a significant impact on the physicochemical and sensory properties of the product. The addition of whey protein caused a reduction in water content and activity, improved texture, increased volume, and intensified the colour of the cookies, as well as enhanced sensory properties. It can be concluded that whey proteins can be added in amounts up to 40%, which simultaneously significantly contributes to improving the nutritional properties of gluten-cookies.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:619118
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: sveučilišni/a magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (sveučilišni/a magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-ShareAlike 4.0 International (CC BY-SA 4.0) icon
Created on2024-09-27 08:58:20