Naslov
Physicochemical properties of black garlic bread

Autori
Roščić, Lucija

Vrsta, podvrsta i kategorija rada
Ocjenski radovi, diplomski rad, diplomski

Fakultet
Prehrambeno-biotehnološki fakultet

Mjesto
Zagreb

Datum
23.09

Godina
2019

Stranica
41

Mentor
Rimac Brnčić, Suzana

Ključne riječi
black garlic, bread, TPA, polyphenols, antioxidant activity

Sažetak
Bread is increasingly enriched with various additives, including the garlic that has strong pungent odour so it can be replaced with black garlic. In this thesis, the practical application of black garlic powder in wheat flour bread production was evaluated. The aim was to determine the influence of black garlic powder addition (3 ; 6 and 12%) on physical, chemical and sensory characteristics of bread. Evaluated characteristics are: bread specific volume, colour, crumb porosity, texture (hardness, cohesiveness, gumminess, springiness, chewiness), total phenolic content determined using Folin-Ciocalteau method, antioxidant capacity using FRAP and ABTS methods. These characteristics were evaluated for the fresh bread and bread after 24 hours storage. According to the obtained results, bread prepared with 3% black garlic powder addition had the highest specific volume and achieved the best scores for almost all texture parameters. Similar results were achieved for sensory parameters. Storage did not have influence on bread colour, while on hardness it had big influence.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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