Naslov
Razvoj trodimenzijski tiskanih proizvoda od žitarica obogaćenih obrađenim pšeničnim posijama
(Development of 3D-printed cereal-based products enriched with pre-processed wheat bran)

Autori
Habuš, Matea

Vrsta, podvrsta i kategorija rada
Ocjenski radovi, doktorska disertacija

Fakultet
Prehrambeno-biotehnološki fakultet

Mjesto
Zagreb, Hrvatska

Datum
26.07

Godina
2022

Stranica
144

Mentor
Novotni, Dubravka

Ključne riječi
pšenične posije, ultrazvuk visokog intenziteta, 3D tisak, snack, enzimski tretman, fermentacija kiselog tijesta
(wheat bran, high-intensity ultrasound, 3D printing, snack, enzyme treatment, sourdough fermentation)

Sažetak
Wheat bran is an edible by-product rich in dietary fibre and polyphenolic compounds, whose addition in cereal foods diminishes their technological and sensory properties. Three-dimensional (3D) printing technology could provide consumers with a more diverse range of healthier snacks with added bran. This study focused on bran pre-processing (using micronisation, lactic acid fermentation, enzymes, high-intensity ultrasound, microwaves or pulsed light) and their incorporation into the 3D-printed oat snacks or breakfast cereals. Bran pre-processing with high-intensity ultrasound, microwaves and pulsed light reduced polyphenol oxidase activity (by 93%, 83%, or 78%, respectively) and enzymatic darkening of dough. Ultrasonication also lessened the activity of lipase (by 64%) and peroxidase (by 90%) and prolonged bran shelf-life. Bran fermentation degraded fructans by 93%. Preprocessing of the bran contributed to the high printing precision (up to 95%) and minimized deformation in baking (to 5%), and resulted in snack products and breakfast cereals of the desired properties.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA