20.500.12556/RUL-133095 Analiza primerjave funkcionalnih ploščic iz suhega sadja Comparative analysis of fruit-based functional snack bars Namen magistrskega dela je bil izdelati in ovrednotiti funkcionalne sadne ploščice iz suhega sadja s tremi okusi; jabolko, hruška in kaki. Za izdelavo smo uporabili naslednje sestavine: suho sadje (jabolka, hruške in kaki), koncentrat aronije, ovsene kosmiče, orehova jedrca, lešnikov namaz, sončnična semena, med, grahove beljakovine, konopljina semena, cimet in čokoladni obliv. Sestavine smo dobro premešali, napolnili model v obliki ploščice in stiskali v območju med 20-30 barov. Med seboj smo primerjali ploščice z in brez čokoladnega obliva. Sadne ploščice s čokoladnim oblivom so vsebovale 17 % maščob, 59 % ogljikovih hidratov od tega 39 % sladkorjev, 11 % beljakovin, 12 % netopne prehranske vlaknine in 1 % topne prehranske vlaknine. Sadne ploščice brez čokoladnega obliva pa so v povprečju vsebovale 17 % maščob, 56 % ogljikovih hidratov od tega 37 % sladkorjev, 13 % beljakovin, 14 % netopne prehranske vlaknine in 1 % topne prehranske vlaknine. Izračunana energijska vrednost ploščice s čokoladnim oblivom je bila 1823 kJ/100 g in ploščic brez obliva pa 1822 kJ/100 g. Sadne ploščice brez čokoladnega obliva so vsebovale največ linolne kisline, sledile so oleinska kislina, palmitinska kislina, alfa linolenska in stearinska kislina. Ploščice s čokoladnim oblivom so vsebovale več nasičenih maščobnih kislin, predvsem stearinske in palmitinske kisline. Senzorično je bila najbolje ocenjena sadna ploščica s hruškami, najslabše pa ploščica z jabolki, predvsem zaradi drobljive teksture. The aim of this Master thesis was to produce and characterise fruit bars with three tastes, namely apple, pear and persimmon. Fruit bars were produced from dried fruit (apple, pear and persimmon), arronia concentrate, oat flakes, walnuts, hazelnuts butter, sunflower seeds, honey, pea proteins, hemp seeds, cinnamon and chocolate glaze. Ingredients were mixed, filled in a bar shaped mold, pressed at 20-30 bar and wrapped in chocolate coating. Fruit bars with chocolate coating contained 17 % of total fat, 59 % of total carbohydrates, 39 % of sugars, 11 % of proteins, 12 % of unsoluble dietary fiber, and 1 % of soluble dietary fiber, while fruit bars whithout chocolate coating in average contained 17 % of total fat, 56 % of total carbohydrates, 37 % of sugars, 13 % of proteins, 14 % of unsoluble dietary fiber and 1 % of soluble dietary fiber. Calculated energy value of fruit bars with chocolate coating was 1823 kJ/ 100 g and for fruit bars without coating 1822 kJ/ 100g. Linolic acid was prevalent fatty acid in non chocolate wrapped bars followed by oleic acid, palmitic acid, alpha linolenic and stearic acid, while chocolate wrapped bars contain more saturated fatty acids such as stearic and palmitic. The higest sensory score was given to pear taste bar, followed by persimmon and apple. The least sensory score was given to apple bars due to brittle texture provoking bar disintegration. funkcionalna živila sadne ploščice suho sadje kemijska sestava hranilna sestava senzorične lastnosti functional foods fruit bars dried fruits chemical composition nutritional composition sensory properties true false false [Ž. Blatnik] Slovenski jezik Angleški jezik Magistrsko delo/naloga 2021-11-11 09:24:33 2021-11-11 09:24:40 2022-09-12 04:14:49 0000-00-00 00:00:00 2021 0 Ljubljana 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 641.1:613.292:543.2/.9 202735 84513795 21581.pdf 21581.pdf 1 9A2C9B5AA5ED73D1EC8EB33145259E0B ceb9918313ac43acaab140b1bb0e13a8c3f9848187bdec0f960a500fca0eb748 c14d5355-42c8-11ec-abdb-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=150887 Biotehniška fakulteta 0 0 0