magistrsko delo
Žiga Blatnik (Author), Iztok Prislan (Reviewer), Rajko Vidrih (Mentor), Mateja Lušnic Polak (Co-mentor)

Abstract

Namen magistrskega dela je bil izdelati in ovrednotiti funkcionalne sadne ploščice iz suhega sadja s tremi okusi; jabolko, hruška in kaki. Za izdelavo smo uporabili naslednje sestavine: suho sadje (jabolka, hruške in kaki), koncentrat aronije, ovsene kosmiče, orehova jedrca, lešnikov namaz, sončnična semena, med, grahove beljakovine, konopljina semena, cimet in čokoladni obliv. Sestavine smo dobro premešali, napolnili model v obliki ploščice in stiskali v območju med 20-30 barov. Med seboj smo primerjali ploščice z in brez čokoladnega obliva. Sadne ploščice s čokoladnim oblivom so vsebovale 17 % maščob, 59 % ogljikovih hidratov od tega 39 % sladkorjev, 11 % beljakovin, 12 % netopne prehranske vlaknine in 1 % topne prehranske vlaknine. Sadne ploščice brez čokoladnega obliva pa so v povprečju vsebovale 17 % maščob, 56 % ogljikovih hidratov od tega 37 % sladkorjev, 13 % beljakovin, 14 % netopne prehranske vlaknine in 1 % topne prehranske vlaknine. Izračunana energijska vrednost ploščice s čokoladnim oblivom je bila 1823 kJ/100 g in ploščic brez obliva pa 1822 kJ/100 g. Sadne ploščice brez čokoladnega obliva so vsebovale največ linolne kisline, sledile so oleinska kislina, palmitinska kislina, alfa linolenska in stearinska kislina. Ploščice s čokoladnim oblivom so vsebovale več nasičenih maščobnih kislin, predvsem stearinske in palmitinske kisline. Senzorično je bila najbolje ocenjena sadna ploščica s hruškami, najslabše pa ploščica z jabolki, predvsem zaradi drobljive teksture.

Keywords

funkcionalna živila;sadne ploščice;suho sadje;kemijska sestava;hranilna sestava;senzorične lastnosti;

Data

Language: Slovenian
Year of publishing:
Typology: 2.09 - Master's Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [Ž. Blatnik]
UDC: 641.1:613.292:543.2/.9
COBISS: 84513795 Link will open in a new window
Views: 197
Downloads: 25
Average score: 0 (0 votes)
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Other data

Secondary language: English
Secondary title: Comparative analysis of fruit-based functional snack bars
Secondary abstract: The aim of this Master thesis was to produce and characterise fruit bars with three tastes, namely apple, pear and persimmon. Fruit bars were produced from dried fruit (apple, pear and persimmon), arronia concentrate, oat flakes, walnuts, hazelnuts butter, sunflower seeds, honey, pea proteins, hemp seeds, cinnamon and chocolate glaze. Ingredients were mixed, filled in a bar shaped mold, pressed at 20-30 bar and wrapped in chocolate coating. Fruit bars with chocolate coating contained 17 % of total fat, 59 % of total carbohydrates, 39 % of sugars, 11 % of proteins, 12 % of unsoluble dietary fiber, and 1 % of soluble dietary fiber, while fruit bars whithout chocolate coating in average contained 17 % of total fat, 56 % of total carbohydrates, 37 % of sugars, 13 % of proteins, 14 % of unsoluble dietary fiber and 1 % of soluble dietary fiber. Calculated energy value of fruit bars with chocolate coating was 1823 kJ/ 100 g and for fruit bars without coating 1822 kJ/ 100g. Linolic acid was prevalent fatty acid in non chocolate wrapped bars followed by oleic acid, palmitic acid, alpha linolenic and stearic acid, while chocolate wrapped bars contain more saturated fatty acids such as stearic and palmitic. The higest sensory score was given to pear taste bar, followed by persimmon and apple. The least sensory score was given to apple bars due to brittle texture provoking bar disintegration.
Secondary keywords: functional foods;fruit bars;dried fruits;chemical composition;nutritional composition;sensory properties;
Type (COBISS): Master's thesis/paper
Study programme: 0
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: IX f.,72 f., [1] f. pril.
ID: 13854612