Priprava biskvitov z dodatkom prehranske vlaknine

Kumer, Urška (avtor), Lušnic Polak, Mateja (mentor)

V okviru magistrske naloge smo pripravili biskvite z dodatkom štirih različnih vrst prehranske vlaknine (PV) v dveh koncentracijah. Koncentraciji smo izbrali na osnovi trenutne zakonodaje, saj smo želeli biskvite označiti z eno izmed naslednjih prehranskih trditev: "Vir prehranske vlaknine" oziroma "Visoka vsebnost prehranske vlaknine". Uporabili smo indijski trpotec, vlaknino citrusov, krompirjevo vlaknino in bambusovo vlaknino v koncentracijah 3 g/100 g in 6 g/100 g biskvita. Vzporedno smo pripravili tudi kontrolni biskvit, brez dodatka prehranske vlaknine. Poskus smo izvedli v treh ponovitvah. Preverili smo, kako dodatek PV vpliva na specifični volumen, parametre barve, teksturne lastnosti pred in po peki, osnovno kemijsko sestavo, energijsko vrednost in senzorično kakovost biskvitov. Na osnovi dobljenih rezultatov lahko zaključimo, da je dodatek bambusove vlaknine najprimernejši, saj se v številnih parametrih statistično značilno ne razlikuje od kontrolnega biskvita, ne glede na količino dodatka. Dodatek ostalih vrst vlaknine v koncentraciji 6 g/100 g biskvita je negativno vplival na določene teksturne parametre, predvsem na trdoto in gumijavost, prav tako tudi na senzorične lastnosti. Biskvit z dodatkom vlaknine citrusov v koncentraciji 6 g/100 g biskvita je bil senzorično nesprejemljiv, saj je bil izrazito grenkega okusa, hkrati pa je bil zbit, neenakomerno porozen in lepljiv. Vse vzorce biskvitov lahko označujemo z izbrano prehransko trditvijo, razen vzorca z dodatkom krompirjeve vlaknine.

• Jezik: Slovenski jezik
• Ključne besede: biskvit, fini pekovski izdelki, prehranska vlaknina, indijski trpotec, bambusova vlaknina, vlaknina citrusov, krompirjeva vlaknina, tekstura, kemijska analiza, energijska vrednost, senzorična analiza, barva
• Vrsta gradiva: Magistrsko delo/naloga
• Tipologija: 2.09 - Magistrsko delo
• Organizacija: BF - Biotehniška fakulteta
• Kraj izida: Ljubljana
• Založnik: [U. Kumer]
• Leto izida: 2022
• PID: 20.500.12556/RUL-139838
• UDK: 664.68:664.644.6:543.2/.9
• COBISS.SI-ID: 120608003
• Datum objave v RUL: 08.09.2022

KUMER, Urška, 2022, Priprava biskvitov z dodatkom prehranske vlaknine [na spletu]. Magistrsko delo. Ljubljana : U. Kumer. [Dostopano 4 maj 2025]. Pridobljeno s: https://repozitorij.uni-lj.si/IzpisGradiva.php?lang=slv&id=139838

Sekundarni jezik

• Jezik: Angleški jezik
• Naslov: Preparation of sponge cakes with addition of dietary fibre

Izvleček

The purpose of this master thesis was to prepare sponge cakes with the addition of four different sources of dietary fibre in two different concentrations. Concentrations were chosen based on current legislation as we wanted to label the sponge cakes with one of the following nutrition claims: "Source of fibre or "High fibre”. We used psyllium husk, citrus fibre, potato fibre and bamboo fibre with concentration of 3 g/100 g and 6 g/100 g of sponge cake. With each bake, we also prepared a control sample without addition of any fibre. The experiment was repeated three times. We determined the effect of the dietary fibre on specific volume, colour parameters, texture parameters before and after baking, basic chemical composition, energy value and sensory quality of the sponge cakes. Based on the obtained results we conclude that bamboo fibre is the most suitable for the addition to sponge cakes as many determined parameters did not show any statistically significant difference compared to control sample, regardless of fibre concentration used. With other samples, we noticed that the concentration of 6 g/100 g of sponge cake had negative effect on certain textural parameters, mostly hardness and gumminess. With the concentration of 6 g/100 g we also noticed worse overall sensory quality. Sample prepared with citrus fibre with concentration of 6 g/100 g of sponge cake was unacceptable because of excessive bitterness. It also felt dense, sticky and the pores were unevenly distributed throughout. We managed to prepare sponge cakes with the desired concentration of dietary fibre to use nutritional claims except with the addition of potato fibre.

• Ključne besede: sponge cake, fine bakery products, dietary fibre, psyllium, bamboo fibre, citrus fibre, potato fibre, texture, chemical analysis, energy value, sensory analysis, colour