magistrsko delo
Vita Kotnik (Author), Ilja Gasan Osojnik Črnivec (Reviewer), Mateja Lušnic Polak (Mentor)

Abstract

Za magistrsko nalogo smo pripravili brezglutenske biskvite z dodatkom hidrokoloidov ksantana in guar gumija in njuni kombinaciji. Spremljali smo vpliv dodatka posameznih in kombiniranih hidrokoloidov na reološke, fizikalno-kemijske ter senzorične lastnosti biskvita. Cilj naloge je bil, da bi brezglutenski biskvit po senzoričnih in teksturnih lastnostih čim bolj približali klasičnemu biskvitu iz pšenične moke. Pripravili smo šest različnih biskvitov v treh serijah; kontrolni biskvit K iz pšenične moke TIP 500, biskvit R iz 100 % riževe moke, biskvit RX iz 100 % riževe moke z dodatkom 1 % ksantana, biskvit RG iz 100 % riževe moke z dodatkom 1 % guar gumija, biskvit RXG iz 100 % riževe moke z dodatkom 0,5 % ksantana in 0,5 % guar gumija ter biskvit RSXG v kombinaciji 50 % riževe moke, 50 % koruznega škroba in 0,5 % ksantana ter 0,5 % guar gumija. Dobljeni rezultati so pokazali, da se brezglutenski biskviti značilno razlikujejo od kontrolnega biskvita v senzoričnih in fizikalno-kemijskih lastnostih. V brezglutenskih biskvitih smo določili pričakovano manjšo vsebnost beljakovin in vode, večjo vsebnost ogljikovih hidratov ter višjo energijsko vrednost. Biskvit, pripravljen iz kombinacije riževe moke in koruznega škroba, z dodatkom 0,5 % ksantana in 0,5 % guar gumija, se je po senzoričnih in teksturnih lastnostih najbolj približal kontrolnemu biskvitu.

Keywords

brezglutenski biskviti;riževa moka;hidrokoloidi;ksantan;guar gumi;fizikalno-kemijski parametri;teksturni parametri;senzorična analiza;

Data

Language: Slovenian
Year of publishing:
Typology: 2.09 - Master's Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [V. Kotnik]
UDC: 664.68.022:543.2/.9
COBISS: 121935107 Link will open in a new window
Views: 22
Downloads: 14
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Other data

Secondary language: English
Secondary title: Use of hydrocolloids in the preparation of gluten-free sponge cakes
Secondary abstract: For the master thesis we have prepared gluten-free sponge cakes with the addition of hydrocolloids xanthan and guar gum and their combinations. We monitored the effect of the addition of individual and combined hydrocolloid additives on the rheological, physicochemical and sensory properties of the sponge cake. The task was aimed on bringing gluten-free sponge cake as close as possible to the classic wheat flour sponge cake in terms of sensory and textural properties. We prepared six different sponge cakes in three batches; control sponge cake K of wheat flour TYPE 500, sponge cake R made of 100 % rice flour, sponge cake RX made of 100 % rice flour with the addition of 1 % xanthan, sponge cake RG made of 100 % rice flour with the addition of 1 % guar gum, sponge cake RXG made of 100 % rice flour with a combination of 0.5 % xanthan and 0.5 % guar gum and sponge cake RSXG made from 50 % rice flour, 50 % corn starch in a combination of 0.5 % xanthan and 0.5 % guar gum. After experimental work and analysis, we observed that gluten-free sponge cakes differed significantly in sensory and physicochemical properties from the control sponge cake. In gluten-free sponge cakes, we determined an expected lower content of protein and water, a higher content of carbohydrates and a higher energy value. The sponge cake, prepared from a combination of rice flour and corn starch, with the addition of 0.5 % xanthan and 0.5 % guar gum, was closest to the control biscuit in terms of sensory and textural properties.
Secondary keywords: hydrocolloids;xanthan;guar gum;gluten-free sponge cakes;rice flour;physichochemical properties;textural properties;sensory analysis;
Type (COBISS): Master's thesis/paper
Study programme: 0
Embargo end date (OpenAIRE): 1970-01-01
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: 1 spletni vir (1 datoteka PDF (VIII, 42 str.))
ID: 16458509