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Uticaj prehrambenih vlakana šećerne repe i jabuke na reološke parametre testa i kvalitet bezglutenskog hleba

Influence of sugar beet and apple dietary fibres on batter rheology and gluten free bread quality

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2020
Disertacija.pdf (4.281Mb)
IzvestajKomisije.pdf (337.7Kb)
Author
Đorđević, Marijana
Mentor
Šoronja-Simović, Dragana
Committee members
Dokić, Ljubica
Šoronja-Simović, Dragana
Šereš, Zita
Nikolić, Ivana
Milašinović‐Šeremešić, Marija
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Abstract
Sagledavajući značaj nutritivne vrednosti bezglutenskog hleba u prevenciji dodatnih zdravstvenih poremećaja kod obolelih od celijakije, kao i prisutnog trenda bezglutenske ishrane, u okviru ove disertacije analizirana je mogućnost obogaćenja bezglutenskog hleba prehrambenim vlaknima. Ispitan je uticaj različite vrste i količine (3, 5, 7%) prehrambenih vlakana (vlakna šećerne repe i vlakna jabuke), količine hidroksipropil metil celuloze - HPMC (2, 3, 4%) i količine vode (180–230%) na reološke osobine bezglutenskog testa (svojstva proticanja i viskoelastične osobine), kvalitet i nutritivnu vrednost bezglutenskog hleba. Rezultati ove disertacije ukazuju da dodatak vlakana šećerne repe i jabuke ne umanjuje pozitivan uticaj HPMC na reološke osobine bezglutenskog testa, formiranje i ojačavanje njegove strukture. Bezglutenski hleb privlačne boje, veće zapremine, manje tvrdoće sredine i odličnih senzorskih karakteristika dobijen je kod uzoraka sa 4% HPMC, 3, 5 ili 7% vlakana šećerne repe/jabuk...e i 220%/190% vode. Sadržaj ukupnih prehrambenih vlakana kod uzoraka sa 3% vlakana je iznad 4,5 g/100 g, a kod uzoraka sa 7% vlakana čak oko 6 g/100 g bezglutenskog hleba. Postignut sadržaj ukupnih prehrambenih vlakana je iznad propisane vrednosti za proizvode koji mogu biti nosioci nutritivne izjave „izvor vlakana“, čime je ostvaren cilj ove disertacije.

Considering the importance of the gluten-free bread nutritional value in the prevention of additional health disorders in patients with celiac disease, as well as the arising gluten-free diet trend, the possibility of enriching gluten-free bread with dietary fibers was analyzed within this dissertation. The influence of different types and amounts (3, 5, 7%) of dietary fibers (sugar beet and apple fibers), the amount of hydroxypropylmethylcellulose - HPMC (2, 3, 4%) and the amount of water (180–230%) on rheological properties of gluten-free batter (flow and viscoelastic properties), quality and nutritional value of gluten-free bread. The results of this dissertation indicate that the addition of sugar beet and apple fibers does not diminish the positive influence of HPMC on the rheological properties of the gluten-free batter, the formation and strengthening of its structure. Gluten-free bread with appealing color, higher volume, lower hardness and excellent sensory characteristics was... obtained in samples with 4% HPMC, 3, 5 or 7% sugar beet/apple fibers and 220%/190% water. The total dietary fibers content in samples with 3% fibers is above 4.5 g/100 g, and in samples with 7% fibers approximately 6 g/100 g of gluten-free bread. The accomplished total dietary fibers content is above the prescribed value for products that may bear the nutritional statement "source of fiber", thus achieving the goal of this dissertation.

Faculty:
Универзитет у Новом Саду, Технолошки факултет
Date:
25-09-2020
Projects:
  • info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31014/RS// (RS-31014)
Keywords:
vlakna šećerne repe / sugar beet fibers / apple fibres / rheology / gluten-free bread / quality / nutritional value / vlakna jabuke / reologija / bezglutenski hleb / kvalitet / nutritivna vrednost
[ Google Scholar ]
Handle
https://hdl.handle.net/21.15107/rcub_nardus_17933
URI
https://www.cris.uns.ac.rs/DownloadFileServlet/Disertacija158340864105547.pdf?controlNumber=(BISIS)114158&fileName=158340864105547.pdf&id=15036&source=NaRDuS&language=sr
https://www.cris.uns.ac.rs/record.jsf?recordId=114158&source=NaRDuS&language=sr
https://www.cris.uns.ac.rs/DownloadFileServlet/IzvestajKomisije158340865264657.pdf?controlNumber=(BISIS)114158&fileName=158340865264657.pdf&id=15037&source=NaRDuS&language=sr
/DownloadFileServlet/IzvestajKomisije158340865264657.pdf?controlNumber=(BISIS)114158&fileName=158340865264657.pdf&id=15037
https://nardus.mpn.gov.rs/handle/123456789/17933

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