Vpliv dodatka kaljenih lanenih semen na tehnološke in senzorične lastnosti kruha

Pintarič, Nina (avtor), Požrl, Tomaž (mentor)

Cilj magistrske naloge je bil opredeliti vpliv dodatka različno obdelanih kaljenih lanenih semen na tehnološke, senzorične in prehranske lastnosti kruha. Pripravili smo vzorce kruha z dodatkom pasteriziranih celih in mletih (30 % P.C., 30 % P.Z, 60 % P.C. in 60 % P.Z.) ter nepasteriziranih mletih (30 % N.Z. in 60 % N.Z.) kaljenih lanenih semen. Kontrolni kruh (K) ni imel dodanih lanenih semen. Vzorcem kruha smo po peki določili specifični volumen, vsebnost vode, vsebnost skupnih fenolnih spojin in antioksidativni potencial. Vsem vzorcem kruha smo izmerili barvo skorje in sredice ter določili trdoto tekom dvodnevnega skladiščenja. Izvedli smo tudi senzorično ocenjevanje s strokovnim panelom. Statistično značilno manjši specifični volumen od kontrole so imeli le trije vzorci (30 % N.Z., 60 % P.C., 60 % N.Z.). Barva skorje vzorcev kruha je bila sorazmerno z dodatkom lanenih semen temnejša, bolj rdeča in manj rumena, sredica pa temnejša, bolj rdeča in bolj rumena. Pri vseh vzorcih z dodatkom pasteriziranih lanenih semen smo potrdili značilno mehkejšo sredico od kontrole takoj po peki, pri vzorcih z dodatkom nepasteriziranih semen pa bolj trdo. V primerjavi s kontrolo smo določili tudi relativno manjše povečanje trdote med skladiščenjem vseh vzorcev. Najbolje senzorično ocenjen je bil vzorec 30 % P.C., ki je bil mehek in prožen, imel je prijeten vonj in okus; najslabše ocenjen pa je bil vzorec 60 % N.Z., ki je imel zbito in lepljivo sredico in neprijeten priokus. Sorazmerno s količino dodatka se je značilno povečala vsebnost tako prostih, kot tudi vezanih fenolnih spojin v skorji in sredici vzorcev kruha. Značilno se je sorazmerno s količino dodatka povečal tudi antioksidativni potencial metanolnih ekstraktov vzorcev kruha z dodatkom lanenih semen Glede na rezultate lahko povzamemo, da je dodatek pasteriziranih kaljenih lanenih semen primeren za pripravo kruha.

• Jezik: Slovenski jezik
• Ključne besede: kruh, lanena semena, kaljenje, tehnološke lastnosti, senzorične lastnosti, fenolne spojine, antioksidativni potencial
• Vrsta gradiva: Magistrsko delo/naloga
• Tipologija: 2.09 - Magistrsko delo
• Organizacija: BF - Biotehniška fakulteta
• Založnik: [N. Pintarič]
• Leto izida: 2023
• PID: 20.500.12556/RUL-151211
• UDK: 664.64.016:582.681.62:581.142
• COBISS.SI-ID: 166628355
• Datum objave v RUL: 01.10.2023

Sekundarni jezik

• Jezik: Angleški jezik
• Naslov: Influence of germinated flaxseeds addition on the technological and sensory properties of bread

Izvleček

The aim of the master's thesis was to determine the influence of differently processed germinated flaxseed on the technological, sensory and nutritional properties of bread. Bread samples were prepared with the addition of pasteurized whole and ground (30% P.C., 30% P.Z., 60% P.C. and 60% P.Z.) and unpasteurized ground (30% N.Z. and 60% N.Z.) germinated flaxseeds. No flaxseeds were added to the control bread (K). After baking, the specific volume, total phenolic compound content, and antioxidant potential of the bread samples were determined. We measured the color of the crust and crumb of all bread samples and determined the hardness during two days of storage. We also performed sensory evaluation by a panel of experts. Only three samples (30% N.Z., 60% P.C., 60% N.Z.) had a statistically significant lower specific volume than the control. In general, the color of the crust of the bread samples was darker, redder, and less yellow in relation to the addition of flaxseed, while the core was darker, redder, and more yellow. A significantly softer crumb than the control was observed immediately after baking in all samples with the addition of pasteurized flaxseed, while it was harder in the samples with the addition of unpasteurized seed. Compared to the control, we also observed a relatively smaller increase in hardness during storage in all samples. The best sensory score was obtained for the sample with 30% P.C., which was soft and spongy and had a pleasant smell and taste; the lowest sensory score was obtained by the sample with 60% N.Z., which had a dense and sticky core and an unpleasant taste. The content of free and bound phenolic compounds in the crust and crumb of the bread samples increased significantly in proportion to the amount of the flaxseed addition. Also the antioxidant potential of the methanol extracts of bread samples with flaxseed increased with the increased flaxseed addition. Our results suggest that the addition of pasteurized germinated flaxseed is suitable for bread making.

• Ključne besede: bread, flaxseed, germination, technological properties, sensory properties, phenolic compounds, antioxidant potential