izpis_h1_title_alt

Prehranska vlaknina kot funkcionalni dodatek živilom
ID Thaler, Tina (Author), ID Cigić, Blaž (Mentor) More about this mentor... This link opens in a new window, ID Bertoncelj, Jasna (Reviewer)

.pdfPDF - Presentation file, Download (1,21 MB)
MD5: B730715F382CD0148E05A04A3350F95A

Abstract
Namen diplomskega dela je predstaviti uporabo prehranske vlaknine kot funkcionalnega dodatka v različna živila. Prehranska vlaknina ugodno vpliva na zdravje človeka, saj naj bi zavirala nastanek nekaterih bolezni in funkcijske motnje. Funkcionalne lastnosti prehranske vlaknine so privedle do razvoja novih živil predvsem zato, da bi povečali njen dnevni vnos. Dnevno se priporoča zaužitje 30 g prehranske vlaknine, ki naj bi vključevala tako prehransko vlaknino iz sadja in zelenjave, kot tudi iz polnovrednih žit. S tem zagotovimo ustrezen vnos topne in netopne prehranske vlaknine, ki v prebavnem traktu različno učinkujeta. V živilski industriji je prehranska vlaknina postala zanimiva predvsem zaradi njenih fizikalno kemijskih lastnosti, kot so želiranje, viskoznost, vezanje vode in topnost v vodi. Zaradi teh lastnosti je v živilih uporabna za izboljšanje teksture živila, aktualna pa je tudi uporaba prehranske vlaknine kot funkcionalnega nadomestka maščob in sladkorjev. Glede na to, da inulin, ß-glukane in pektine v živilski industriji pogosto uporabljajo, je njihova funkcija v diplomskem delu podrobneje predstavljena.

Language:Slovenian
Keywords:prehrana ljudi, prehranske vlaknine, prehranski dodatki, inulin, beta glukani, pektini, fizikalno kemijske lastnosti, reološke lastnosti, tekstura, funkcionalna živila, vpliv na zdravje
Work type:Bachelor thesis/paper (mb11)
Typology:2.11 - Undergraduate Thesis
Organization:BF - Biotechnical Faculty
Year:2017
Publisher:[T. Thaler]
UDC:613.26+641.1:543.5
COBISS.SI-ID:4832888 This link opens in a new window
Publication date in RUL:21.09.2017
Views:1571
Downloads:633
Metadata:XML RDF-CHPDL DC-XML DC-RDF
:
Share:AddThis
AddThis uses cookies that require your consent. Edit consent...

Secondary language

Language:English
Title:Dietary fibre as a functional additive in food
Abstract:
The aim of the diploma thesis is to present the application of dietary fibre as a functional additive in different foods. Dietary fibre offers many health benefits; it plays a significant role in prevention of several disease and functional disturbances. The importance of dietary fibre has prompted the development of new foods in efforts to increase its daily intake. It is recommended to consume 30 g of dietary fibre daily, its source consisting of both fruits and vegetables, as well as whole grains fibre. This way the necessary distribution between soluble and insoluble fibre is guaranteed as the two types of fibre function differently in the digestive tract. The dietary fibre is of interest to the food industry mostly due to its physical and chemical properties, such as gelation, viscosity, water-binding capacity and solubility. It can thus be used to modify the texture of the food or be applied as a substitute for fats and sugars. Considering the frequent use of inulin, ß-glucans and pectins in the food industry, the thesis presents the function of these substances in greater detail.

Keywords:human nutrition, dietary fibres, food additives, inulin, beta glucans, pectins, physicochemical properties, rheological properties, texture, functional foods, influence on health

Similar documents

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

Back