20.500.12556/RUL-130552 Funkcionalne sestavine živil za 3D tiskanje Functional food ingredients for 3D printing V živilskem sektorju ima 3D tiskanje veliko uporabno vrednost. Omogoča tiskanje prilagojenih oblik in modelov, pripomore k personalizirani prehrani, omogoča uporabo prehranskih dopolnil proizvedenih iz odpadne hrane in odvečnih tokov živilske industrije. Rastlinski odpadki so lahko vir dragocenih snovi. Netoksične naravne spojine z antioksidativnim delovanjem v odpadni hrani so pritegnile veliko pozornost, saj je vse bolj jasna neposredna povezava med prehrano, bogato z antioksidanti, in zdravjem. V eksperimentalnem delu naloge smo ugotavljali, kako dodatek čebulnega prahu in spiruline (kot naravnih antioksidantov) v 3D tiskanem živilu vpliva na vsebnost vlage, teksturo, parametre barve in senzorične lastnosti po pripravi in med shranjevanjem piškotov. Rezultati so pokazali, da smo v primeru dodatkov dobili boljše lastnosti končnega izdelka (razen pri senzorični oceni). Z meritvami nismo uspeli potrditi, da dodatek funkcionalnega živila z antioksidativnim učinkom pozitivno vpliva na obstojnost živila. Ob dodatku funkcionalnega živila so se senzorične lastnosti spremenile. Bistveno se je spremenila barva, na druge senzorične lastnosti pa je imela večji vpliv vrsta moke, kot pa sam funkcionalni dodatek. In food sector 3d printing has a big usable value. It enables the printing of customized shapes and models, contributes to a personalised diet, enables the use of food supplements from food waste and excess streams of the food industry. Plant waste can be a source of valuable substances. Non-toxic natural compounds with antioxidant activity in food waste have attracted a lot of attention as there is an increasingly clear direct link between a diet rich in antioxidants and health.. During the experimental work we found out how the addition of onion powder and spiruline (as natural antioxidants) to a 3D printed food affects moisture content, texture, color parameters and sensory properties after preparation and during biscuit storage. The results showed that in the case of added additives, we got better properties of the finished product (except for sensory evaluation). We were unable to confirm by measurements that the addition of a functional food with an antioxidant effect has a positive effect on the persistence of the food. With the addition of a functional food, the sensory properties changed. The colour changed significantly, and other sensory properties had a greater impact on the type of flour than the functional additive itself. živila piškoti 3D tiskanje funkcionalne sestavine živil antioksidanti odpadna hrana foods biscuits 3D printing functional food ingredients antioxidants food waste true false false [L. Brilej] Slovenski jezik Angleški jezik Diplomsko delo/naloga 2021-09-16 08:15:19 2021-09-16 08:15:21 2022-09-09 04:16:59 0000-00-00 00:00:00 2021 0 Ljubljana 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 664.682:681.625.9 196670 76445955 19534.pdf 19534.pdf 1 FA146D7EF82DED4529C063851AAB2BA3 aa02c469013d773a890a0195b39f38da281229c96852a2c36c9e96aea3c83582 37135e86-16b5-11ec-a523-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=147679 19535.pdf 19535.pdf 1 C7D34D8E55AD93D3AED2E7DE613D0A41 b78971a76e06ecf011d50f740db1a44cb36092ca3e9b8d981421bedbeaf40558 3713aa59-16b5-11ec-a523-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=147680 Biotehniška fakulteta 0 0 0