Prehranska vlaknina kot funkcionalni dodatek živilom

diplomsko delo

Tina Thaler (Author), Jasna Bertoncelj (Reviewer), Blaž Cigić (Mentor)

Abstract

Namen diplomskega dela je predstaviti uporabo prehranske vlaknine kot funkcionalnega dodatka v različna živila. Prehranska vlaknina ugodno vpliva na zdravje človeka, saj naj bi zavirala nastanek nekaterih bolezni in funkcijske motnje. Funkcionalne lastnosti prehranske vlaknine so privedle do razvoja novih živil predvsem zato, da bi povečali njen dnevni vnos. Dnevno se priporoča zaužitje 30 g prehranske vlaknine, ki naj bi vključevala tako prehransko vlaknino iz sadja in zelenjave, kot tudi iz polnovrednih žit. S tem zagotovimo ustrezen vnos topne in netopne prehranske vlaknine, ki v prebavnem traktu različno učinkujeta. V živilski industriji je prehranska vlaknina postala zanimiva predvsem zaradi njenih fizikalno kemijskih lastnosti, kot so želiranje, viskoznost, vezanje vode in topnost v vodi. Zaradi teh lastnosti je v živilih uporabna za izboljšanje teksture živila, aktualna pa je tudi uporaba prehranske vlaknine kot funkcionalnega nadomestka maščob in sladkorjev. Glede na to, da inulin, ß-glukane in pektine v živilski industriji pogosto uporabljajo, je njihova funkcija v diplomskem delu podrobneje predstavljena.

Keywords

prehrana ljudi;prehranske vlaknine;prehranski dodatki;inulin;beta glukani;pektini;fizikalno kemijske lastnosti;reološke lastnosti;tekstura;funkcionalna živila;vpliv na zdravje;

Data

Language:	Slovenian
Year of publishing:	2017
Typology:	2.11 - Undergraduate Thesis
Organization:	UL BF - Biotechnical Faculty
Publisher:	[T. Thaler]
UDC:	613.26+641.1:543.5
COBISS:	4832888
Views:	1573
Downloads:	636
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	English
Secondary title:	Dietary fibre as a functional additive in food
Secondary abstract:	The aim of the diploma thesis is to present the application of dietary fibre as a functional additive in different foods. Dietary fibre offers many health benefits; it plays a significant role in prevention of several disease and functional disturbances. The importance of dietary fibre has prompted the development of new foods in efforts to increase its daily intake. It is recommended to consume 30 g of dietary fibre daily, its source consisting of both fruits and vegetables, as well as whole grains fibre. This way the necessary distribution between soluble and insoluble fibre is guaranteed as the two types of fibre function differently in the digestive tract. The dietary fibre is of interest to the food industry mostly due to its physical and chemical properties, such as gelation, viscosity, water-binding capacity and solubility. It can thus be used to modify the texture of the food or be applied as a substitute for fats and sugars. Considering the frequent use of inulin, ß-glucans and pectins in the food industry, the thesis presents the function of these substances in greater detail.
Secondary keywords:	human nutrition;dietary fibres;food additives;inulin;beta glucans;pectins;physicochemical properties;rheological properties;texture;functional foods;influence on health;
Type (COBISS):	Bachelor thesis/paper
Study programme:	0
Thesis comment:	Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages:	VI, 25 f.
ID:	10909992