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Utvrđivanje nutritivne vrednosti proizvoda koji sadrže Helianthus tuberosus L., Asteraceae

Determination of nutritional composition of the products containing Helianthus tuberosus L. Asteraceae

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2013
Disertacija.pdf (2.256Mb)
Author
Radovanović, Ana R.
Mentor
Cupara, Snežana
Committee members
Janković, Slobodan
Ninković, Milica
Milovanović, Dragan
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Abstract
Helianthus tuberosus (Jerusalem artichoke) is a low - caloric source of inulin, minerals and low level of fat. It is not sufficiently present in the human diet, although it can serve as a good starting material for functional food products. The aim of this research was to formulate and produce innovative products containing different amount of Jerusalem artichoke as the main component, and buckwheat flour as a bulking agent. There have not been data on the processing Helianthus tuberosus by extrusion technology. This is the first time Jerusalem artichoke undergoes extrusion technology in order to produce test products which were characterised by nutritional value, glycemic index (GI) and glycemic load (GL). Four types of extruded products were prepared by extrusion technology - three types of test product containing 30 %, 60 % and 80 % of Jerusalem artichoke and control product with no Jerusalem artichoke. Nutritional composition of the test products was characterized by content of wat...er, dry matter, fat, proteins, sugars, total carbohydrates, dietary fiber and inulin. Glycemic index values for test and control products were obtained in prospective, clinical study on healthy volunteers, using the reference methodology of glycemic index determination. Glycemic load values for test and control products were calculated based on obtained values of glycemic index. The study results showed favorable nutritional properties of obtained extruded products with Jerusalem artichoke content – high content of inulin and low content of fat. Consumption of fresh Jerusalem artichoke is limited by its organoleptic properties, which was improved by extrusion processing. Increasing content of Jerusalem artichoke in test products caused significant decrease of glycemic index and glycemic load values, as well as in control products. According to Brand-Miller's classification test product containing 30 % of Jerusalem artichoke was classified as medium GI and medium GL, test product containing 60 % of Jerusalem artichoke was classified as medium GI and low GL, test product containing 80 % of Jerusalem artichoke was classified as low GI and low GL products, while control product with no content of Jerusalem artichoke showed a high GI and medium GL value. Consuming food with high glycemic index and glycemic load influences development of chronic diseases, which justifies consumption of food with low glycemic index and glycemic load in order to promote health. Results of this study shows that Jerusalem artichoke is possible to use in extrusion technology in such manner so that test products containing 60 % and 80 % of Jerusalem artichoke have favorable values of GI and GL for promoting health.

Helianthus tuberosus (čičoka), biljni nisko-kalorični izvor energije, inulina, minerala i neznatne količine masti je malo zastupljena u ishrani, a predstavlja dobar polazni materijal za proizvodnju funkcionalnih proizvoda. Cilj ovog istraživanja je formulacija i proizvodnja inovativnih prizvoda sa različitim sadržajem čičoke kao glavne komponente i heljdinim brašnom kao sredstvom za dopunjavanje. Do sada nisu zabeleženi podaci o obradi vrste Helianthus tuberosus tehnologijom ekstruzije. Prvi put je tehnologija ekstruzije primenjena na biljnu sirovinu čičoku i dobijeni proizvodi su okarakterisani nutritivnom vrednošću, glikemijskim indeksom (GI) i glikemijskim opterećenjem (GO). Primenom specifičnih uslova ekstruzije za svaki proces ponaosob, dobijene su tri vrste test proizvoda koji sadrže 30 %, 60 % i 80 % čičoke i kontrolni proizvod bez sadržaja čičoke. Nutritivni sastav test proizvoda okarakterisan je sadržajem vode, suve materije, masti, proteina, šećera, ukupnih ugljenih hidrata, ...inulina i dijetnih vlakana. Vrednosti glikemijskog indeksa test i kontrolnih proizvoda dobijene su primenom referentne metodologije i smernica za standardno određivanje glikemijskog indeksa, u prospektivnoj, kliničkoj studiji izvršenoj na grupi zdravih ispitanika. Glikemijsko opterećenje je određeno na osnovu dobijenih vrednosti glikemijskog indeksa. Rezultati istraživanja su pokazali povoljne nutritivne osobine dobijenih ekstrudovanih proizvoda sa sadržajem čičoke - visok sadržaj inulina i nizak sadržaj masti. Metodom ekstruzije korigovane su organoleptičke osobine svežih krtola čičoke koje ograničavaju njihovo konzumiranje. Sa povećanjem sadržaja čičoke u test proizvodima uočeno je značajno opadanje GI i GO vrednosti. Prema Brand-Miller-ovoj klasifikaciji test proizvodi koji sadrže 30 % čičoke se svrstavaju u kategoriju srednjih vrednosti GI i GO, test proizvodi koji sadrže 60 % čičoke se svrstavaju u kategoriju srednje vrednosti GI i niske vrednosti GO, test proizvodi koji sadrže 80 % čičoke pripadaju kategoriji niskih vrednosti GI i GO, dok kontrolni proizvodi, bez sadržaja čičoke, imaju visoku vrednost GI i srednju vrednost GO. Konzumiranje namirnica sa visokim vrednostima GI i GO utiče na razvoj hroničnih bolesti zbog čega je opravdana upotreba namirnica sa niskim GI i GO u cilju očuvanja zdravlja. Rezultati ovog istraživanja pokazuju da se na čičoku može primeniti proces ekstruzije tako da dobijeni test proizvodi koji sadrže 60 % i 80 % čičoke imaju povoljne vrednosti GI i GO za očuvanje zdravlja.

Faculty:
University of Kragujevac, Faculty of Medical Sciences
Date:
12-12-2013
Projects:
  • Medical costs structure and budget impact analysis regarding most prevalent and/or most expensive diseases and cost/effectiveness/utility coefficient determination of common medical interventions (RS-175014)
Keywords:
Helianthus tuberosus / tehnologija ekstruzije / glikemijski indeks / glikemijsko opterećenje

DOI: 10.2298/kg20131212radovanovic

[ Google Scholar ]
Handle
https://hdl.handle.net/21.15107/rcub_nardus_3699
URI
http://eteze.kg.ac.rs/application/showtheses?thesesId=577
https://nardus.mpn.gov.rs/handle/123456789/3699
https://fedorakg.kg.ac.rs/fedora/get/o:259/bdef:Content/download

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