Učinek dodane transglutaminaze na izboljšanje lastnosti biskvita s sojino moko

Kozamernik, Mark (avtor), Polak, Tomaž (mentor)

V okviru magistrske naloge smo proučevali vpliv dodatka sojine moke in moke iz sojinih pogač v različnih deležih ter transglutaminaze na senzorične lastnosti, barvo, teksturo, aromo, vsebnost spermina ter spermidina, vsebnost beljakovin, maščob, antioksidativni potencial ter prebavljivost beljakovin in maščob v biskvitu. Biskviti s 30 % in 50 % dodatkom sojine moke ter moke sojinih pogač so senzorično in teksturno sprejemljivi, kajti od kontrolnega biskvita se po ocenah le malo razlikujejo. Skupna senzorična ocena kontrolnega vzorca je sicer najvišja, vendar nekateri ocenjevalci dajejo prednost okusu in aromi biskvitov s sojo. S protokolom INFOGEST 2.0 smo primerjali prebavljivost beljakovin in lipidov kontrolnega biskvita in biskvitov z dodatkom 50 % sojinih mok. Prebavljivost beljakovin je v biskvitih s sojo primerljiva kontrolnemu biskvitu, vsebnost topnih beljakovin znaša med 70 % in 75 %. Delež prostih maščobnih kislin kontrolnega biskvita po prebavi je večji, kar nakazuje na slabšo prebavljivost maščob v biskvitih z dodatkom sojine moke in moke sojinih pogač. Uporaba ekstrakta zajčjega želodca, ki poleg pepsina vsebuje gastrično lipazo je izboljšala prebavljivost maščob za 18 % v primerjavi s pepsinom. Pokazali smo, da je soja relevantna za izboljšanje hranilne vrednosti biskvitov. Biskviti z dodanimi sojinimi mokami imajo večjo vsebnost beljakovin, antioksidantov, biogenih aminov spermina ter spermidina in ustreznejše razmerje med omega 3 in omega 6 maščobnimi kislinami. Ob tem senzorične in teksturne lastnosti niso bistveno slabše.

• Jezik: Slovenski jezik
• Ključne besede: biskvit, soja, Glycine max, sojina moka, prebavljivost, INFOGEST 2.0, beljakovine, maščobe, spermin, spermidin, antioksidanti, aroma, senzorične lastnosti, teksturne lastnosti
• Vrsta gradiva: Magistrsko delo/naloga
• Tipologija: 2.09 - Magistrsko delo
• Organizacija: BF - Biotehniška fakulteta
• Kraj izida: Ljubljana
• Založnik: [M. Kozamernik]
• Leto izida: 2022
• PID: 20.500.12556/RUL-138302
• UDK: 664.64+664.68:612.3:641.1
• COBISS.SI-ID: 115419395
• Datum objave v RUL: 14.07.2022

Sekundarni jezik

• Jezik: Angleški jezik
• Naslov: Effect of added transglutaminase on improving properties of sponge cake with soy flour

Izvleček

In this study we investigated the effect of adding soy flour and soy meal flour in different ratios, as well as addition of transglutaminase on sensory properties, colour, texture, aroma, contents of spermine and spermidine, protein content, fat content, antioxidative potential and digestibility of protein and fat in sponge cake. Cakes with an addition of 30 % and 50 % of soy are sensorically and texturally acceptable, since they hardly differ from the control cake. Joint sensory grade of control is still the highest, although some panellists preferred the taste and aroma of soy cakes. We used cakes with 50 % soy flours for the digestion analysis, which we did by the INFOGEST 2.0 protocol. Digestibility of protein in soy cakes is comparable to control cake, the relative content of soluble protein in all samples after digestion was approximately between 70 % and 75 %. The relative percentage of released free fatty acids was much larger in the control cake, which consequently shows worse digestibility of fat in cakes prepared with soy flour. The use of rabbit gastric extract, containing pepsin and gastric lipase, improved the digestibility of fat by 18 % compared to pepsin. We showed that soy is relevant for improvement of nutritional value of cakes. The content of protein, antioxidants, biogenic amines spermine and spermidine was higher and the ratio of omega 3 to omega 6 fatty acids was increased. At the same time, the sensory and textural properties were not significantly worse.

• Ključne besede: sponge cake, soybean, Glycine max, soy flour, digestiblity, INFOGEST 2.0, proteins, fat, spermine, spermidine, antioxidants, aroma, sensory properties, textural properties