diplomsko delo
Tina Pekolj (Author), Tomaž Požrl (Reviewer), Blaž Cigić (Mentor)

Abstract

V zadnjih letih se je omajalo tradicionalno prepričanje, da stročnice niso primerne za pripravo ekstrudiranih izdelkov. Ugotovili so, da lahko stročnice učinkovito zamenjajo žita. Pri samem postopku ekstrudiranja stročnic je pomembna regulacija tehnoloških parametrov kot so temperatura, strižne sile in tlak, kar vpliva na fizikalno kemijske lastnosti in prehransko vrednost izdelka. Med procesom prihaja do konformacijskih sprememb in interakcij med beljakovinami, ogljikovimi hidrati, lipidi in drugimi komponentami, kar vpliva na kakovost. V splošnem ekstrudiranje pozitivno vpliva na prehransko vrednost, saj povzroča pomembne spremembe na škrobu in beljakovinah, kar izboljša njihovo prebavljivost in biološko dostopnost. Hkrati se zmanjša tudi vsebnost antinutritivnih dejavnikov kot so inhibitorji tripsina, lektini, fitinska kisline ter tanini, ki so običajno prisotne v stročnicah. S postopkom ekstrudiranja stročnic lahko tako izboljšamo njihove hranilne lastnosti. V zadnjem času se vse bolj uveljavlja tudi uporaba proteinov iz stročnic za pripravo produktov, ki so tradicionalno temeljili na mesu.

Keywords

stročnice;ekstruzija;ekstrudirani izdelki;živila;beljakovine;fizikalno kemijske lastnosti;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [T. Pekolj]
UDC: 664.04:635.65
COBISS: 75497475 Link will open in a new window
Views: 244
Downloads: 34
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Other data

Secondary language: English
Secondary title: Use of legumes in extruded products
Secondary abstract: In recent years, the traditional belief that legumes are not suitable for the preparation of extruded products has been re-examined. It has been shown that legumes can effectively replace grains in extruded products. In the process of extrusion of legumes, the regulation of processing parameters (temperature, shear forces, pressure) is important, which affects the physicochemical and nutritional properties of the product. During the process, conformational changes and interactions occur between proteins, carbohydrates, lipids, and other components, affecting quality. The process of extrusion actually has a positive effect on the nutritional properties, as it causes significant changes in starch and proteins, which improves their digestibility. At the same time, the content of antinutritive factors such as trypsin inhibitors, lectins, phytic acids and tannins, which are usually present in legumes, is reduced. The process of extruding legumes can thus improve their nutritional properties. Recently, the use of protein from legumes for the preparation of products that have traditionally been based on meat is on rise.
Secondary keywords: legumes;extrusion;extrusion products;foods;proteins;physicochemical properties;
Type (COBISS): Bachelor thesis/paper
Study programme: 0
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: VIII, 25 f.
ID: 13345788