izpis_h1_title_alt

Obogatitev belega pšeničnega kruha s prehransko vlaknino
ID Jeseničnik, Janja (Author), ID Bertoncelj, Jasna (Mentor) More about this mentor... This link opens in a new window, ID Požrl, Tomaz (Comentor)

.pdfPDF - Presentation file, Download (1,27 MB)
MD5: 9B3B3A4A07FFF3BA952A37BDEE3BE37F

Abstract
V okviru magistrskega dela smo pripravili bel pšenični kruh z dodatkom vlaknine ovsa, inulina ali komercialnega pripravka NUTRIOSE®. Izolirano prehransko vlaknino smo v testo dodali v taki količini, da je bila vsebnost prehranske vlaknine v kruhu vsaj 6 g/100 g končnega izdelka za možnost označevanja kruha s prehransko trditvijo »visoka vsebnost prehranske vlaknine«. Izmerili smo specifični volumen vzorcev kruha in določili osnovno kemijsko sestavo. Vsebnost skupne prehranske vlaknine smo v vzorcih kruha določili z encimsko-gravimetrično metodo AOAC 991.43 ter jo preračunali tudi glede na uporabljeno recepturo. Vsebnost skupne prehranske vlaknine je v vseh primerih zadoščala pogojem uporabe prehranske trditve. Teksturne lastnosti vzorcev kruha smo izmerili s testom TPA (Texture Profile Analysis), barvo skorje in sredice vzorcev kruha pa z uporabo kromometra Minolta. Izvedli smo tudi senzorično analizo s strokovnim in potrošniškim panelom. Ugotovili smo, da imajo dodatki prehranske vlaknine negativen vpliv na specifični volumen kruha, z izjemo dodatka inulina pri optimalni recepturi kruha. Dodatek prehranske vlaknine je izboljšal hranilno vrednost belega pšeničnega kruha in vplival na manjšo energijsko vrednost kruha. Glede na rezultate teksture, barve skorje in senzorične analize lahko povzamemo, da sta vlaknina ovsa in inulin primerna dodatka za nadaljnje izboljšave recepture kruha. Dodatek NUTRIOSE® se je izkazal za manj primernega zaradi negativnega vpliva na specifični volumen in teksturne lastnosti kruha.

Language:Slovenian
Keywords:pekovski izdelki, bel pšenični kruh, prehranska vlaknina, vlaknina ovsa, inulin, NUTRIOSE®, preoblikovanje živil, vsebnost prehranske vlaknine, metoda AOAC 991.43, fizikalno-kemijske lastnosti, senzorične lastnosti
Work type:Master's thesis/paper
Typology:2.09 - Master's Thesis
Organization:BF - Biotechnical Faculty
Place of publishing:Ljubljana
Publisher:[J. Jeseničnik]
Year:2022
PID:20.500.12556/RUL-137193 This link opens in a new window
UDC:664.661:641.1:543.2/.9
COBISS.SI-ID:110814979 This link opens in a new window
Publication date in RUL:05.06.2022
Views:1582
Downloads:192
Metadata:XML DC-XML DC-RDF
:
Copy citation
Share:Bookmark and Share

Secondary language

Language:English
Title:Enrichment of white wheat bread with dietary fibre
Abstract:
As a part of this master’s thesis, we prepared white wheat bread with the addition of oat fibre, inulin or the commercial product NUTRIOSE®. The content of isolated dietary fibre that was added to the dough was at least 6 g/100 g of the final product; this way the bread can be labelled as »high-fibre«. We measured the specific volume of bread samples and determined the chemical composition. The total dietary fibre content in bread samples was determined by the enzymatic-gravimetric method AOAC 991.43 and also calculated according to the used recipe. The total dietary fibre content in all bread samples met the conditions for the use of a nutrition claim. The TPA (Texture Profile Analysis) test was used for measuring the textural properties of the bread samples. The colour of the crust and crumb of the bread samples was measured using a Minolta chromometer. In addition, a sensory analysis with a trained and consumer panel was performed. We found out that dietary fibre addition had a negative effect on the specific volume of bread. The exception was the bread sample made by the optimal recipe which contained inulin. Furthermore, the addition of dietary fibre improved the nutritional value of white wheat bread and resulted in lower energy value. Based on the texture, crust and crumb colour, and sensory analysis results, it can be concluded that addition of oat fibre and inulin are suitable for further improvements in bread recipes. Due to its negative effect on bread’s specific volume and texture properties, NUTRIOSE® proved to be less appropriate.

Keywords:bakery products, white wheat bread, dietary fibre, oat fibre, inulin, NUTRIOSE®, food reformulation, dietary fiber content, AOAC 991.43 method, physical-chemical properties, sensory properties

Similar documents

Similar works from RUL:
Similar works from other Slovenian collections:

Back