diplomsko delo
Liza Brilej (Author), Tomaž Polak (Reviewer), Ilja Gasan Osojnik Črnivec (Mentor)

Abstract

V živilskem sektorju ima 3D tiskanje veliko uporabno vrednost. Omogoča tiskanje prilagojenih oblik in modelov, pripomore k personalizirani prehrani, omogoča uporabo prehranskih dopolnil proizvedenih iz odpadne hrane in odvečnih tokov živilske industrije. Rastlinski odpadki so lahko vir dragocenih snovi. Netoksične naravne spojine z antioksidativnim delovanjem v odpadni hrani so pritegnile veliko pozornost, saj je vse bolj jasna neposredna povezava med prehrano, bogato z antioksidanti, in zdravjem. V eksperimentalnem delu naloge smo ugotavljali, kako dodatek čebulnega prahu in spiruline (kot naravnih antioksidantov) v 3D tiskanem živilu vpliva na vsebnost vlage, teksturo, parametre barve in senzorične lastnosti po pripravi in med shranjevanjem piškotov. Rezultati so pokazali, da smo v primeru dodatkov dobili boljše lastnosti končnega izdelka (razen pri senzorični oceni). Z meritvami nismo uspeli potrditi, da dodatek funkcionalnega živila z antioksidativnim učinkom pozitivno vpliva na obstojnost živila. Ob dodatku funkcionalnega živila so se senzorične lastnosti spremenile. Bistveno se je spremenila barva, na druge senzorične lastnosti pa je imela večji vpliv vrsta moke, kot pa sam funkcionalni dodatek.

Keywords

živila;piškoti;3D tiskanje;funkcionalna živila;antioksidanti;odpadna hrana;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [L. Brilej]
UDC: 664.682:681.625.9
COBISS: 76445955 Link will open in a new window
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Downloads: 62
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Other data

Secondary language: English
Secondary title: Functional food ingredients for 3D printing
Secondary abstract: In food sector 3d printing has a big usable value. It enables the printing of customized shapes and models, contributes to a personalised diet, enables the use of food supplements from food waste and excess streams of the food industry. Plant waste can be a source of valuable substances. Non-toxic natural compounds with antioxidant activity in food waste have attracted a lot of attention as there is an increasingly clear direct link between a diet rich in antioxidants and health.. During the experimental work we found out how the addition of onion powder and spiruline (as natural antioxidants) to a 3D printed food affects moisture content, texture, color parameters and sensory properties after preparation and during biscuit storage. The results showed that in the case of added additives, we got better properties of the finished product (except for sensory evaluation). We were unable to confirm by measurements that the addition of a functional food with an antioxidant effect has a positive effect on the persistence of the food. With the addition of a functional food, the sensory properties changed. The colour changed significantly, and other sensory properties had a greater impact on the type of flour than the functional additive itself.
Secondary keywords: foods;biscuits;3D printing;functional foods;antioksidants;food wastes;
Type (COBISS): Bachelor thesis/paper
Study programme: 0
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: VII, 27 f., [1] f. pril.
ID: 13431789