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Optimization of the extrusion process in creation of snack products from spelt wholegrain flour with added betaine

dc.contributor.advisorLončar, Eva
dc.contributor.otherŠereš, Zita
dc.contributor.otherLončar, Eva
dc.contributor.otherIlić, Nebojša
dc.creatorKojić, Jovana
dc.date.accessioned2018-09-17T11:28:34Z
dc.date.available2018-09-17T11:28:34Z
dc.date.available2020-07-03T13:52:26Z
dc.date.issued2018-09-15
dc.identifier.urihttps://www.cris.uns.ac.rs/DownloadFileServlet/Disertacija153173473737983.pdf?controlNumber=(BISIS)107602&fileName=153173473737983.pdf&id=11710&source=NaRDuS&language=srsr
dc.identifier.urihttps://nardus.mpn.gov.rs/handle/123456789/9853
dc.identifier.urihttps://www.cris.uns.ac.rs/record.jsf?recordId=107602&source=NaRDuS&language=srsr
dc.identifier.urihttps://www.cris.uns.ac.rs/DownloadFileServlet/IzvestajKomisije153173475322646.pdf?controlNumber=(BISIS)107602&fileName=153173475322646.pdf&id=11711&source=NaRDuS&language=srsr
dc.description.abstractBetain je bioaktivno jedinjenje, koje ima značajne fiziološke funkcije u čovekovom organizmu kao osmolit i donor metil grupa za mnoge biohemijske procese. Endogena sinteza betaina je uglavnom nedovoljna da zadovolji potrebe organizma te je zbog toga neophodan njegov unos preko hrane. Žitarice predstavljaju glavni izvor betaina u ljudskoj ishrani. Jedan od načina da se poveća unos betaina u ljudskoj ishrani je preko funkcionalne hrane obogaćene betainom. Prema regulativi evropskog udruženja cerealija za doručak (European Breakfast Cereal Association) iz 2012. god. (Commission Regulation (EU) No 432/2012) dozvoljeno je deklarisanje zdravstvene izjave za prehrambene proizvode koji sadrže najmanje 500 mg betaina po porciji (40g flips proizvoda) uz navođenje napomene da se zdravstveni efekti mogu očekivati ukoliko se dnevno unese 1500 mg betaina. Zdravstvena izjava glasi: „betain doprinosi normalnom metabolizmu homocisteina“. Povećano interesovanje za zdravu ishranu dovelo je do veće potražnje za alternativnim žitaricama, gde spelta zbog svojih bioloških, agronomskih, prehrambenih i medicinskih karakteristika kao i bogatih nutritivnih svojstava, zauzima značajno mesto. Glavni cilj ove teze je bila optimizacija ekstrudiranja i proizvodnje funkcionalnog flips proizvoda od speltinog integralnog brašna sa dodatkom betaina na dvopužnom ekstruderu. Prvi put je u procesu prehrambenog ekstrudiranja primenjena analiza višeciljne optimizacije u kombinaciji sa neuronskim mrežama i genetskim algoritmom kako bi se dobio maksimalan sadržaj betaina u flips proizvodu pri minimalnoj potrošnji specifične mehaničke energije. Definisan je nov funkcionalni proizvod sa betainom koji bi potencijalno proširio asortiman flips proizvoda na tržištu i utvrđene su njegove fizičke, funkcionalne, teksturalne, reološke i senzorske osobine. Sadržaj betaina i potrošnja specifične mehaničke energije su ključni izlazi koji predstavljaju konkurentne ciljeve u procesu ekstrudiranja. Za proizvodnju flips proizvoda poboljšanog nutritivnog kvaliteta i funkcionalnog profila koji sadrži od 1601,6 do 1764,7 mg betaina u 40 g (čime se i zadovoljava preporučeni dnevni unos betaina) i kome odgovara potrošnja specifične mehaničke energije od 97,4 do 114,1 Wh/kg optimalni su sledeći procesni parametri: protok materijala od 20,45 do 24,04 kg/h, vlaga materijala od 18,6 do 19,44 % i brzina obrtanja pužnice od 250 obrtaja u minuti. Da bi se dobili pouzdani rezultati za sadržaj betaina u spelti i flips proizvodima razvijena je, optimizovana i validovana metoda tečne hromatografije visokih perfomansi. Metoda je uspešno primenjena i u analizi betaina u žitaricama, pseudožitaricama i njihovim proizvodima.sr
dc.description.abstractBetaine is a bioactive compound that has significant physiological functions in the human organism as an osmolite and methyl group donor for many biochemical processes. The endogenous synthesis of betaine is generally insufficient to satisfy the requirements of the organism, therefore its intake is necessary through the food. Cereals are the main sources of betaine in human nutrition. One of the ways to increase betaine intake in human nutrition is through betaine enriched functional foods. In the 2012 European Union Regulation (Commission Regulation (EU) No 432/2012), it is permissible to declare a health statement for foods containing at least 500 mg betaine per portion (40g of extruded product), stating that the health effects can be expected if 1500 mg of betaine are consumed on a daily basis. The health statement states: "Betaine contributes to the normal metabolism of homocysteine." Increased interest in healthy food has led to the higher demand for alternative cereals, where spelt takes a significant place due to its biological, agronomic, nutritional and medical characteristics, as well as its rich nutritional properties. The main goal of this work was the optimization of extrusion and production of the functional snack product from spelt wholegrain flour with the addition of betaine which is performed on twin-screw extruder. According to our best knowledge, there was no investigation in which the multi-objective optimization (MOO) analysis coupled with artificial neural network and genetic algorithm was applied to the extrusion cooking process in order to achieve simultaneously maximum betaine content and minimum energy consumption in the snack spelt product. A new functional snack product that can potentially expand the range of snack products and its physical, functional, textural, sensory and rheological properties were defined. The betaine content and specific mechanic energy are the key outputs that represent competing objectives in the extrusion proces. To produce snack product with improved nutritive quality and functional profile which contains betaine content from 1601,6 to 1764,7 mg/40g, which would contribute to the recommended daily intake of betaine, correspond to specific mechanical energy from 97,4 to 114,1 Wh/kg, following optimal parameters were obtained: feed rate from 20,45 to 24,04 kg/h, moisture content from 18,6 to 19,44 % and screw speed at 250 rpm. Also, optimization, development and validation of the high pressure liquid chromatographic method for measuring betaine content in spelt and snack products was also designed and applied.en
dc.languagesr (latin script)
dc.publisherУниверзитет у Новом Саду, Технолошки факултетsr
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46005/RS//
dc.rightsopenAccessen
dc.rights.urihttps://creativecommons.org/licenses/by-nc/4.0/
dc.sourceУниверзитет у Новом Садуsr
dc.subjectspeltasr
dc.subjectspelten
dc.subjectbetaineen
dc.subjectextrusionen
dc.subjectHPLCen
dc.subjectfunctional snack producten
dc.subjectbetainsr
dc.subjectekstrudiranjesr
dc.subjectfunkcionalni flips proizvodsr
dc.subjectHPLCsr
dc.titleOptimizacija procesa ekstrudiranja spelte za kreiranje funkcionalnih proizvoda sa dodatkom betainasr
dc.title.alternativeOptimization of the extrusion process in creation of snack products from spelt wholegrain flour with added betaineen
dc.typedoctoralThesisen
dc.rights.licenseBY-NC
dcterms.abstractЛончар, Ева; Илић, Небојша; Шереш, Зита; Лончар, Ева; Којић, Јована; Оптимизација процеса екструдирања спелте за креирање функционалних производа са додатком бетаина; Оптимизација процеса екструдирања спелте за креирање функционалних производа са додатком бетаина;
dc.identifier.fulltexthttp://nardus.mpn.gov.rs/bitstream/id/39736/Disertacija17556.pdf
dc.identifier.fulltexthttp://nardus.mpn.gov.rs/bitstream/id/39737/IzvestajKomisije17556.pdf
dc.identifier.fulltexthttps://nardus.mpn.gov.rs/bitstream/id/39736/Disertacija17556.pdf
dc.identifier.fulltexthttps://nardus.mpn.gov.rs/bitstream/id/39737/IzvestajKomisije17556.pdf
dc.identifier.rcubhttps://hdl.handle.net/21.15107/rcub_nardus_9853


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