professional thesis
Effect of a modified atmosphere packaging on chemical and sensory properties of corn and rice flakes with added vitamins

Maja Večenaj (2010)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology
Metadata
TitleUtjecaj pakiranja u modificiranoj atmosferi na kemijska i senzorska svojstva pahuljica od kukuruza i riže s dodatkom vitamina
AuthorMaja Večenaj
Mentor(s)Žaneta Ugarčić-Hardi (thesis advisor)
Abstract
Sušenje na valjkastim sušnicama je jedna od energetski efikasnih metoda dehidratacije. Ovim postupkom proizvode se instant pahuljice na bazi žitarica. Pahuljice od kukuruza i riže s dodatkom vitamina sadrže polinezasićene masne kiseline i imaju niski aktivitet vode pa su u prisutnosti kisika sklone reakcijama lipidne oksidacije. Pakiranjem u modificiranoj atmosferi mijenja se sastav atmosfere unutar ambalaže na način da se kisik zamjenjuje dušikom s ciljem produljenja trajnosti proizvoda. Cilj ovoga rada bio je ustanoviti mogu li se pakiranjem u modificiranoj atmosferi očuvati kemijska i senzorska svojstva pahuljica od kukuruza i riže s dodatkom vitamina. Pahuljice su pakirane u modificiranoj atmosferi i neizmijenjenoj atmosferi te skladištene na sobnoj temperaturi i u termostatu temperature 37 °C. Tijekom pet mjeseci skladištenja praćene su promjene u kemijskom sastavu i to: udio masti, sastav masnih kiselina, stupanj kiselosti, udio ukupnog inverta i škroba. Također su praćene i promjene izabranih senzorskih svojstava proizvoda metodom kvantitativne deskriptivne analize. Kod proizvoda pakiranih u neizmijenjenoj atmosferi i skladištenih na sobnoj temperaturi javljaju se nepoželjne promjene kao okus i miris na užeglo nakon četiri mjeseca skladištenja, a smanjenje udjela polinezasićenih masnih kiselina nakon trećega mjeseca. Kod proizvoda pakiranih u neizmijenjenoj atmosferi i skladištenih u termostatu, navedene promjene su većega intenziteta nego u proizvodima pakiranim u neizmijenjenoj atmosferi i skladištenim na sobnoj temperaturi. Proizvodi pakirani u modificiranoj atmosferi ne razlikuju se značajno u kemijskim i senzorskim svojstvima od proizvoda nakon proizvodnje. Pakiranjem u modificiranoj atmosferi i skladištenjem u termostatu temperature 37 °C tijekom pet mjeseci udio polinezasićenih masnih kiselina u masti se ne mijenja i nema značajnih promjena u senzorskim svojstvima pahuljica od kukuruza i riže s dodatkom vitamina. Dobiveni rezultati ukazuju na opravdanost korištenja modificirane atmosfere kao tehnike pakiranja.
Keywordsflakes modified atmosphere packaging lipid oxidation sensory properties
Parallel title (English)Effect of a modified atmosphere packaging on chemical and sensory properties of corn and rice flakes with added vitamins
Committee MembersLjiljana Primorac
Žaneta Ugarčić-Hardi
Daliborka Koceva Komlenić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Cereal Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Study programme typeuniversity
Study levelpostgraduate specialist
Study programmeFood Safety and Quality
Academic title abbreviationuniv. spec. techn. aliment.
Genreprofessional thesis
Language Croatian
Defense date2010-03-15
Parallel abstract (English)
The drying on a drum dryer is one of the energy-efficient methods of dehydration. Instant cereal based flakes are produced with this procedure. The flakes of corn and rice with added vitamins contain polyunsaturated fatty acids and have low water activity and in the presence of oxygen can create a reaction of lipid oxidation. By packaging the products in a modified atmosphere, the atmosphere inside the packaging is changed by the displacement of oxygen with nitrogen, in order to improve the shelf life. The aim of this study was to determine whether a modified atmosphere packaging can preserve the chemical and sensory properties of corn and rice flakes with added vitamins. Flakes were packaged in both a modified atmosphere and common atmosphere and stored at room temperature and in a thermostat on 37 °C. During five months of storage changes in chemical composition, like the amount of fat, fatty acid composition, fat acidity, amount of total sugar and starch were monitored. In addition a sensory properties of products were monitored by the method of quantitative descriptive analysis. Undesirable changes in sensory properties such as rancid taste and odor appeared in the products packaged in a common atmosphere and stored at room temperature after four months of storage and the reduction in the amount of polyunsaturated fatty acids appeared after the third month. When the products were packaged in a common atmosphere and stored in thermostat, these changes were of greater intensity than in products packaged in a common atmosphere and stored at room temperature. Products packaged in a modified atmosphere did not differ significantly in chemical and sensory properties of the products after manufacturing. During the observed five months, the share of polyunsaturated fatty acids in the fat of products packed in a modified atmosphere and stored in a thermostat at the temperature of 37 °C did not change and there was no significant change in the sensory properties of corn and rice flakes with added vitamins. The obtained results indicate the justification for using the modified atmosphere as packaging technology.
Parallel keywords (Croatian)pahuljice modificirana atmosfera lipidna oksidacija senzorska svojstva
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:478329
CommitterIvana Šuvak