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Physical and sensory characteristics of functional food spreads based on cellulose hydrocolloids and flour of pumpkin seed cake

dc.contributor.advisorDokić, Ljubica
dc.contributor.otherPajin, Biljana
dc.contributor.otherDokić, Ljubica
dc.contributor.otherTomović, Vladimir
dc.contributor.otherRakić, Dušan
dc.contributor.otherKrstonošić, Veljko
dc.creatorNikolić, Ivana
dc.date.accessioned2015-12-29T11:19:47Z
dc.date.available2015-12-29T11:19:47Z
dc.date.issued2015-10-13
dc.identifier.urihttp://www.cris.uns.ac.rs/DownloadFileServlet/Disertacija144480880182242.pdf?controlNumber=(BISIS)95367&fileName=144480880182242.pdf&id=4437&source=NaRDuS&language=srsr
dc.identifier.urihttp://www.cris.uns.ac.rs/record.jsf?recordId=95367&source=NaRDuS&language=srsr
dc.identifier.urihttp://www.cris.uns.ac.rs/DownloadFileServlet/IzvestajKomisije143626948246228.pdf?controlNumber=(BISIS)95367&fileName=143626948246228.pdf&id=3919&source=NaRDuS&language=srsr
dc.identifier.urihttp://nardus.mpn.gov.rs/123456789/1806
dc.descriptionOsnovni cilj ovog istraživanja je utvrđivanje mogućnosti proizvodnje funkcionalnog niskoenergetskog prehrambenog namaza na bazi brašna od semena tikve golice i hidrokoloida ugljenohidratnog porekla. Utvrđivanju ove mogućnosti prethodilo je potpuno karakterisanje i definisanje sastavnih komponenti namaza. To su brašno od semena tikve golice i prehrambeni hidrokoloidi na bazi vlakana. Brašno od semena tikve golice analizirano je radi određivanja njegovih fizičko–hemijskih karakteristika, funkcionalnih svojstava, mikrobiološke ispravnosti i mikrostrukturalne prirode. Analizama brašna stečen je uvid u fizičke, nutritivne i mikrobiološke karakteristike i u svojstva ponašanja, s ciljem utvrđivanja mogućnosti primene brašna od semena tikve u daljem radu. Takođe, ispitane su dve vrste hidrokoloida ugljenohidratnog porekla metodom mikrostrukturalne analize, metodom određivanja raspodele veličina čestica, reološkim određivanjima i teksturalnim karakterisanjem sistema. Cilj ovog ispitivanja je definisanje vrste i koncentracije vlakana u gel strukturi hidrokoloida, koja ima sposobnost da ostvari ulogu nosača brašna, odnosno kontinualne faze u namazu. Time je predviđeno i ponašanje ugljenohidratnih hidrokoloida u prehrambenom sistemu tipa namaza. Nakon definisanja sastavnih komponenti, radi utvrđivanja optimalnih svojstava namaza, analizirani su namazi sa različitom vrstom i koncentacijom vlakana u gel sistemu i različitim udelom primenjenog hidrokoloida u sastavu namaza. Pri ispitivanju značajnosti uticaja promenljivih faktora na svojstva dobijenih namaza korišćena je metoda planiranja eksperimenta (DOE–design of experiment) u okviru koje je primenjen potpuni faktorijalni dizajn. Takođe, međusobna linearna zavisnost između pojedinih promenljivih određena je metodom korelacije sa ciljem utvrđivanja povezanosti parametara senzorske analize sa instrumentalno određenim karakteristikama. Cilj objedinjenja svih analiza je definisanje sastava namaza optimalnih svojstava i formulacija niskoenergetskog prehrambenog namaza na bazi brašna od semena tikve. Na osnovu prikazanih rezultata istraživanja u okviru ove doktorske disertacije izvedeni su zaključci da je brašno od semena tikve golice nutritivno i biološki vrlo vredna sirovina dobre održivost, bez patogenih mikroorganizama i da predstavlja pogodnu sirovinu za proizvodnju namaza. Takođe, hidrokoloid Vivapur MCG 611F se odlikuje povoljnijim reološkim i teksturalnim svojstvima od hidrokoloida Vitacel WFG HS73, jer tiksotropno protiče, ima veći stepen uređenosti i povezanosti strukture sa izraženom elastičnom prirodom koja mu omogućava manju podložnost deformacijama i čini ga pogodnim za proizvodnju namaza. Na osnovu analize uticaja promenljivih faktora, koji se odnose na sastav namaza, zaključeno je da posmatrani namazi predstavljaju realne reološke sisteme i da sastav namaza izraženo utiče na njihove reološke, teksturalne i senzorske osobine. Na osnovu sprovedenih istraživanja zaključuje se da je moguća proizvodnja niskoenergetskog namaza na bazi brašna od semena tikve golice. Pri tome namaz treba da sadrži 80% MCG zamenjivača masti (na masu namaza) koncentracije hidrokoloidnog gela 7% i 20% brašna od semena tikve golice (na masu namaza). Namaz optimalnih svojstava je polidisperzan sistem sa uređenom strukturom u kojoj su čestice primenjene količine brašna uklopljene u kontinuiranu mrežu hidratisanih MCG vlakana i potpuno obložene dostupnom količinom zamenjivača masti. Zahvaljujući takvoj organizaciji i strukturi sistema optimalni namaz ispoljava dobre reološke karakteristike, optimalnu mazivost, dobro prijanjanje na površinu i laku manipulaciju namazom tokom proizvodnje i tokom primene. Dobijeni namaz predstavlja nutritivno vredan proizvod koji se na osnovu sastava i zdravstvenog uticaja komponenti može svrstati u funkcionalne prehrambene proizvode.sr
dc.descriptionThe main objective of this study was to determine the possibility of production the low-fat functional food spreads based on flour of pumpkin seed and carbohydrate hydrocolloids. That included complete characterization of components of the spreads, the flour of hull–less pumpkin seed and fiber based food hydrocolloids. Flour of pumpkin seed was analyzed in order to determine its physico–chemical characteristics, functional characteristics, microbiological safety and microstructural nature. These analyses of flour defined the physical, nutritional and microbiological characteristics and behavior of flour, with the aim of determine the possibilities of its application in further work. Also, two types of carbohydrate based hydrocolloids were examined by microstructural aspect, by particle size distribution, rheological determinations and textural characterization. The aim of these analysis was to define the type and concentration of fibers in the gel structure of hydrocolloids, which has the ability of to flour carrier and the role of continuous phase in the spread. This predicted the behavior of carbohydrate based hydrocolloids in the food system such as spreads. The determination of main components of the spreads was followed by determination of optimal properties of the spreads, which included analysis of spreads with different type and concentrations of fibers in the gel system and the different amount of the applied hydrocolloid. To determine the significance of the influence of variable factors on the properties of the obtained spreads, the method of design of experiment (DOE) was used, with applied full factorial design. Also, correlation between certain sensory and instrumentally determined parameters was defined. The aim of all analysis was to define the composition of the spread with optimal properties and to formulate the low–fat food spread based on flour of pumpkin seed Based on the results obtained within this doctoral thesis, it was concluded that the flour of pumpkin seed cake is nutritionally and biologically very valuable raw material with good sustainability, without pathogenic microorganisms, thus it is a suitable raw material for the production of spread. Also, Vivapur MCG 611F was characterized as hydrocolloid with better rheological and textural properties than the hydrocolloid Vitacel WFG HS73, because of its thixotropic flow properties, higher degree of networking and pronounced elastic nature of structure that provides lower susceptibility to deformation and makes it suitable for the production of spread. Based on the influence of variable factors, related to the composition of spreads, it was concluded that the observed spreads were real rheological systems and that the composition of spreads signifficantly influenced on their rheological, textural and sensory characteristics. Obtained resultes of this research suggested that the production of low–fat food spread based on flour of pumpkin seed is possible. This spread contains 80% of MCG 611F fiber based hydrocolloid ( on the mass of the spread) with gel concentration of 7% and 20% of flour of pumpkin seed cake ( on the mass of the spread). The spread with optimal properties is poydisperse system with compact structure in which the flour particles are incorporated into continious network of hydrated MCG fibers and completly coated with avaliable amount of fat relacer. Due to this organization and structure of the system, optimal spread exhibits good properties for manipulation during production and application, such as good rheological characteristics, optimal spreadability and good adhesion to the surface. Obtained spread is nutritionaly valuable food product which can be classified into functional food product based on the composition and health inffluance.en
dc.languagesr (latin script)
dc.publisherУниверзитет у Новом Саду, Технолошки факултетsr
dc.rightsAttribution-NonCommercial-NoDerivs
dc.sourceУниверзитет у Новом Садуsr
dc.subjectcelulozni hidrokoloidi, brašno pogače uljane tikve, prehrambeni namaz, reologija, tekstura, senzorska ocenasr
dc.subjectcellulose hydrocolloids, flour of hull–less pumpkin seed cake, food spread, rheology, texture, sensory evaluationen
dc.titleFizičke i senzorske karakteristike funkcionalnih prehrambenih namaza na bazi celuloznih hidrokoloida i brašna pogače uljane tikvesr
dc.titlePhysical and sensory characteristics of functional food spreads based on cellulose hydrocolloids and flour of pumpkin seed cakeen
dc.typeDoktorska disertacijasr
dcterms.abstractДокић Љубица; Ракић Душан; Томовић Владимир; Докић Љубица; Пајин Биљана; Крстоношић Вељко; Николић Ивана; Физичке и сензорске карактеристике функционалних прехрамбених намаза на бази целулозних хидроколоида и брашна погаче уљане тикве; Физичке и сензорске карактеристике функционалних прехрамбених намаза на бази целулозних хидроколоида и брашна погаче уљане тикве;


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