magistrsko delo
Monika Lesjak (Author), Petra Terpinc (Reviewer), Mateja Lušnic Polak (Mentor)

Abstract

V okviru magistrskega dela smo proučevali reološke, fizikalno-kemijske in senzorične lastnosti biskvitov z dodatkom sojinega izolata in sojinih tropin kot delne nadomestitve pšenične moke v različnih koncentracijah (10, 20, 30 in 40 %). Vsebnost beljakovin, pepela in maščob v biskvitih je s povečevanjem dodatka naraščala. Izboljšala se je tudi prehranska vrednost biskvitov, zaradi večje vsebnosti beljakovin in mineralnih snovi ter manjše vsebnosti ogljikovih hidratov. Teksturni parametri biskvitne mase in biskvitov so se značilno razlikovali v primeru dodatka sojinega izolata. V primeru sojinih tropin pa so bile razlike manj izrazite. Biskviti z 20 % dodatkom sojinega izolata so bili senzorično še sprejemljivi, bistvenih odstopanj od kontrolnega biskvita nismo opazili. Večje koncentracije dodatka pa so imele negativen vpliv na višino, teksturo ter priokus. Biskviti z dodatkom sojinih tropin so bili na splošno bolj podobni kontrolnemu biskvitu. Pri koncentraciji dodatka 30 % še nismo zaznali priokusa, razlika je bila predvsem v temnejši barvi sredice. Vsi biskviti so dosegali kriterij prehranske trditve »Vir beljakovin«, biskvitom z 20, 30 in 40 % dodatkom sojinega izolata pa smo lahko pripisali tudi označbo »Visoka vsebnost beljakovin.« Zaključimo lahko, da je priprava biskvitov z dodatkom sojinega izolata in sojinih tropin kot rastlinskega vira beljakovin izvedljiva, vendar v primernih koncentracijah.

Keywords

biskvit;beljakovine;sojin izolat;sojine tropine;senzorična analiza;teksturne lastnosti;reološke lastnosti;fizikalno-kemijske lastnosti;hranilna vrednost;

Data

Language: Slovenian
Year of publishing:
Typology: 2.09 - Master's Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [M. Lesjak]
UDC: 664.68:664.644.4:641.1:543.2/.9
COBISS: 140308227 Link will open in a new window
Views: 25
Downloads: 27
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Other data

Secondary language: English
Secondary title: Preparation of high-protein sponge cakes
Secondary abstract: In this study, we investigated the rheological, physicochemical and sensory properties of sponge cakes with the addition of soy isolate and soy hulls partially replaced by wheat flour at different concentrations (10%, 20%, 30%, 40%). The protein, fat and ash content of sponge cakes increased with increasing soy addition. The nutritional value of sponge cakes has also improved due to higher protein and mineral content and lower carbohydrates. Textural parameters of sponge cake batters and baked sponge cakes differed significantly in the case of soy isolate addition. In the case of soy hulls, the differences were less pronounced. Sponge cakes with 20% addition of soy isolate were still sensory acceptable. No significant deviations from the control sponge cake were observed. Higher concentrations of the addition had a negative effect on height, texture and off-flavour. Sponge cakes with the addition of soy hulls were generally more similar to the control sponge cake. At a concentration of 30%, we did not detect an off-flavour, the difference was mainly in the darker colour of the crumb. All sponge cakes reached the criterion of the nutritional claim "Protein source", and sponge cakes with 20%, 30% and 40% of soy isolate addition could also be labelled as "High protein content." We can conclude that it is possible to prepare sponge cakes with the addition of soy isolate and soy hulls as a plant protein source, but in the right concentrations.
Secondary keywords: sponge cake;proteins;soya protein isolate;soya hulls;sensory analysis;texture;rheological properties;physico-chemical properties;nutritional value;
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 (IX, 53 str.)
ID: 17899473