Ekstrudirani fleks proizvod sa dodatkom divljeg origana i konzumnog suncokreta kao funkcionalnih komponenti

Abstract

U radu je ispitana mogudnost korišdenja konzumnog suncokreta i suvog ostatka divljeg origana, kao funkcionalnih komponeti za dobijanje fleks proizvoda poboljšanih nutritivnih svojstava. Optimizacijom temperature sušenja (84°C, 105°C, 135°C, 148°C) fleks proizvoda utvrđen je uticaj temperature na: hemijske, fizičke i antioksidativne osobine fleks proizvoda. Na osnovu standardne ocene fleks proizvoda dobijenih na različitim temperaturama sušenja utvrđeno je da najvedu standardnu ocenu (0,91) ima fleks proizvod dobijen primenom temperature sušenja od 84°C. Ispitivanjem uticaja različitih količina konzumnog suncokreta (3%, 6% i 9%) i divljeg origana (0%, 0,5% i 1%) na fizičke karakteristike fleks proizvoda i utvrđeno je da dodatak konzumnog suncokreta ima negativan uticaj, a suvi ostatak divljeg origana pozitivan uticaj na nasipnu mase i stepen ekspanzije proizvoda. Uzorak bez konzumnog suncokreta i sa 1% origana ima najbolje fizičke karakteristike, minimalnu nasipna masu od 150,2 gml-1 i maksimalan stepen ekspanzije 9,36 mlg-1. Dodatak konzumnog suncokreta uticao je na promene u masnokiselinskom sastavu proizvoda. Uzorci sa 9% konzumnog suncokreta imaju manji sadržaj palmitinske (C16:0) i linolenske (C18:3) kiseline za 15%, odnosno 60% u odnosu na uzorke bez dodatka suncokreta. U pomenutim uzorcima je povedan sadržaj stearinske (C18:0) za 15% i oleinske kiseline (C18:1) za 25%. Dodatak funkcionalnih komponenti u sirovinski sastav fleks proizvoda povedava sadržaj fenola dva puta, pri čemu maksimalna sadržaj fenola 2,84 mg GAE/g s.e. ima uzorak sa 9% konzumnog suncokreta i 1% suvog ostatka divljeg origana. Pomenuti uzorak karakteriše i maksimalna antiradikalska aktivnost ekstrakata izražena preko parametara 1/IC50 0,75 mg/ml i FRAP 1,57 μg AAE/g s.e Konzumni sincokret u sirovinskom sastavu fleks proizvoda je poboljšao iskorišdenje, odnosno svarljivosti proteina i sadržaj esencijalnih mineralnih materija. Dodatkom 9% suncokreta i 1% divljeg origana dobijen je maksimalan sadržaj Zn 9,26 mg/kg, Cu 4,12 mg/kg, Mg 261,87 mg/kg i Fe 12,03 mg/kg. Procesom ekstrudiranja, takođe, je došlo do poboljšanja mikrobioloških parametaara kvaliteta proizvoda jer se značajno se smanjio ukupan broj mikroorganizama, broj kvasaca i plesni i mikroorganizama iz familije Enterobakteriaceae. Na osnovu rezultata potrošačkog testa za ispitvanje dopadljivosti proizvoda, utvršeno je da dodatak suvog ostatka divljeg origana ima pozitivan efekat na opštu prihvatljivost fleks proizvoda od strane potrošača, dok dodatak konzumnog suncokreta negativno utiče na ukus, miris, osobine pri žvakanju i opšta prihvatljivost. Rezultati eksperimentalnog rada su pokazali da se dodatkom konzumnog suncokreta i suvog ostatka divljeg origana dobija fleks proizvod sa povedanom sadržajem funkcionalnih komponenata koji je dopadljiv potrošačima. Istraživanja u okviru ove disertacije su ukazala da bi funkcionalni fleks proizvod sa dodatkom divljeg origana i konzumnog suncokreta bolje prihvatili potrošači stariji od 35 godina, visoko obrazovani i sa vedim primanjima. Međutim, i dalje je prisutan izvestan stepen nepoverenja potrošača, pa je neophodno sprovoditi kontinuiranu edukaciju o zdravstvenim prednostima upotrebe funkcionalnih proizvoda u ishrani.

The paper examined the possibility of using consumable sunflower and dry extract of wild oregano, as functional components of obtaining a flex product of improved nutritional properties. By optimizing the drying temperature (84°C, 105°C, 135°C, 148°C) of the flex product, the effect of temperature was determined on: chemical, physical and antioxidant properties of flex products. On the basis of the standard assessment of flex products obtained at different drying temperatures it was determined that the highest standard rating (0.91) belongs to flex product prepared using the drying temperature of 84°C. By examining the influence of different amounts of consumable sunflower (3%, 6% and 9%) and wild oregano (0%, 0.5% and 1%) on the physical characteristics of flex products, it has been found that the addition of consumable sunflower has a negative impact, and a dry residue of wild oregano positive impact on the bulk weight and degree of expansion of the product. The sample free of consumable sunflower and with 1% of oregano has the best physical characteristics, minimal bulk weight of 150.2 gml-1 and a maximum degree of expansion of 9.36 mlg-1 . The addition of consumable sunflower influenced the changes in fatty acid composition of the product. Samples with 9% of consumable sunflower have lower content of palmitic (C16:0) and 1inolenic (C18:3) acid by 15% and 60% compared to the samples without the addition of sunflower. In the above samples there was an increased content of stearic acid (C18: 0) by 15% and oleic acid (C18:1) by 25%. The addition of functional components in the raw material composition of flex product increases phenol content twice, where the maximum phenol content of 2.84 mg GAE/g s.e. is found in the sample with 9% of consumable sunflower seed, and 1 % of dry extract of wild oregano. The aforementioned sample is characterized also by a maximum antiradical activity of extracts expressed via parameters 1/1C50 0.75 mg / ml and FRAP 1.57 ɲg AAE/g s.e. Consumable sunflower in the raw material composition of flex products improved the utilization the digestibility of proteins and essential mineral substances content. By the addition of 9% of sunflower and 1% of wild oregano, we obtained the maximum content of Zn, 9.26 mg/kg, Cu 4.12 mg/kg, Mg 261.87 mg/kg and Fe 12.03 mg/kg. Extrusion process, also, led to an improvement in microbiological parameters of quality of the product because it significantly reduced the total number of microorganisms, yeasts and molds and microorganisms from the family of Enterobacteriaceae. Based on the results of the test for examining consumer appeal of the product, it has been established that the addition of dry extract of wild oregano has a positive effect on the general acceptability of flex products by consumers, while the addition of consumable sunflower adversely affects the taste, the smell, the properties in chewing and general acceptability. The results of the experimental work showed that the addition of consumable sunflower and dry extract of wild oregano resulted in the flex product with increased content of functional components that is appealing to consumers. The research within this thesis pointed out that a functional flex product with the addition of wild oregano and consumable sunflower would be better accepted by consumers older than 35, highly educated and with higher incomes. However, there is still a certain degree of mistrust of consumers, so it is necessary to implement continuous education about the health benefits of the use of functional products in diet.