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doctoral thesis
Mogućnosti primjene ječma u proizvodnji nutritivno poboljšane tjestenine – utjecaj udjela ječma i procesnih parametara
2017. urn:nbn:hr:109:926315
Kosović, Indira
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

Cite this document

Kosović, I. (2017). Mogućnosti primjene ječma u proizvodnji nutritivno poboljšane tjestenine – utjecaj udjela ječma i procesnih parametara (Doctoral thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:926315

Kosović, Indira. "Mogućnosti primjene ječma u proizvodnji nutritivno poboljšane tjestenine – utjecaj udjela ječma i procesnih parametara." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:926315

Kosović, Indira. "Mogućnosti primjene ječma u proizvodnji nutritivno poboljšane tjestenine – utjecaj udjela ječma i procesnih parametara." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:926315

Kosović, I. (2017). 'Mogućnosti primjene ječma u proizvodnji nutritivno poboljšane tjestenine – utjecaj udjela ječma i procesnih parametara', Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 30 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:926315

Kosović I. Mogućnosti primjene ječma u proizvodnji nutritivno poboljšane tjestenine – utjecaj udjela ječma i procesnih parametara [Doctoral thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 September 30] Available at: https://urn.nsk.hr/urn:nbn:hr:109:926315

I. Kosović, "Mogućnosti primjene ječma u proizvodnji nutritivno poboljšane tjestenine – utjecaj udjela ječma i procesnih parametara", Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:926315

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Metadata
TitleMogućnosti primjene ječma u proizvodnji nutritivno poboljšane tjestenine – utjecaj udjela ječma i procesnih parametara
Title (english)Possibilities of barley application in the production of nutritionally enhanced pasta – impact of barley content and process parameters
AuthorIndira Kosović
MentorĐurđica Ačkar (mentor)
Committee memberDaliborka Koceva Komlenić (predsjednik povjerenstva)
Committee memberJurislav Babić (član povjerenstva)
Committee memberGordana Šimić (član povjerenstva)
MBZ: 231361
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Cereal Technology)
Osijek
Defense date and country2017-03-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Universal decimal classification
(UDC)		664 - Production and preservation of solid foodstuffs
Abstract
Cilj ovog istraživanja bio je ispitati mogućnosti primjene sorte golozrnog ječma u proizvodnji nutritivno poboljšane tjestenine, te ispitati utjecaj udjela ječma, vrste uređaja i temperature sušenja na kakvoću tjestenine. Ječmeno brašno se dodavalo u udjelima 10, 20, 30, 40 i 50%, a kontrolni uzorak bio je od durum krupice. U sklopu istraživanja određena su fizikalna i kemijska svojstva sirovina, uzoraka sušene i kuhane tjestenine, reološka svojstva zamjesa i uzoraka sušene tjestenine, te je provedeno senzorsko ocjenjivanje odabranih uzoraka kuhane tjestenine. Dodani ječam imao je značajan utjecaj na boju uzoraka, gubitak kuhanjem, tvrdoću i mikrostrukturu uzoraka tjestenine. Značajno se povećao udio topljivih i netopljivih prehrambenih vlakana, β-glukana, antioksidativna aktivnost i udio ukupnih polifenola, in vitro probavljivost ugljikohidrata, viskoznost zamjesa i uzoraka sušene tjestenine u odnosu na kontrolni uzorak. Temperatura sušenja se pokazala značajnim faktorom za boju, gubitak kuhanjem, indeks bubrenja, parametre teksture, udio prehrambenih vlakana, antioksidativnu aktivnost i udio ukupnih polifenola, in vitro probavljivost ugljikohidrata i reološka svojstva uzoraka u odnosu na kontrolni uzorak. Vrsta uređaja za proizvodnju tjestenine također se pokazala značajnim faktorom za boju, optimalno vrijeme kuhanja, gubitak kuhanjem, indeks apsorpcije vode i bubrenja, teksturalna svojstva, kemijski sastav, reološka svojstva uzoraka u odnosu na kontrolni uzorak. Dodatak ječma nije imao negativan utjecaj na senzorska svojstva i prihvatljivost uzoraka kod potrošača.
Abstract (english)
The objective of this research was to explore the possibilities of using hull-less barley for the production of nutritionally enhanced pasta and to examine the influence of barley content, type of apparatus and drying temperature on the quality of pasta. Barley flour was mixed in 10%, 20%, 30%, 40% and 50% portions, while the control sample was made of durum semolina. As part of the research, physical and chemical properties of raw materials and dried and cooked pasta were investigated, as well as rheological properties of the mixtures and dried pasta samples. A sensory assessment of selected cooked pasta samples was also conducted. Addition of barley had a significant influence on the colour, cooking loss, hardness, and microstructure of pasta samples. Amount of soluble and insoluble dietary fibres, β-glucans, antioxidant activity, amount of total polyphenols, in vitro digestibility of carbohydrates, and viscosity of the mixture and dried pasta samples increased significantly compared to the control sample. Drying temperature showed to be a significant factor when it came to colour, cooking loss, swelling index, texture parameters, amount of dietary fibres, antioxidant activity and amount of total polyphenols, in vitro digestibility of carbohydrates, and rheological properties of samples in comparison to the control sample. Another significant factor for colour, optimal cooking time, cooking loss, water absorption and swelling index, textural properties, chemical composition, and rheological properties of samples when compared to the control sample, was the type of apparatus used for pasta production. Addition of barley had no negative effect on sensory properties and the acceptability of samples by consumers.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:926315
Study programmeTitle: Food Engineering
Study programme type: university
Study level: postgraduate
Academic / professional title: doktor/doktorica znanosti, područje biotehničkih znanosti, polje prehrambena tehnologija (doktor/doktorica znanosti, područje biotehničkih znanosti, polje prehrambena tehnologija)
Catalog URLhttp://161.53.208.100/cgi-bin/lb10/unilib.cgi?form=D1580007001
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-12-22 10:07:52