magistrsko delo
Katja Vraničar (Author), Mateja Lušnic Polak (Reviewer), Jasna Bertoncelj (Mentor)

Abstract

V okviru magistrske naloge smo pripravili biskvite z dodatkom treh različnih vrst prehranske vlaknine - izolirano ovseno vlaknino, inulinom in NUTRIOSE®. Vzporedno smo pripravili tudi kontrolni biskvit, brez dodatka prehranske vlaknine, in dva vzorca biskvita z dodanim inulinom in zmanjšano vsebnostjo sladkorja (25 % in 30 % zmanjšanje). Poskus smo izvedli v treh ponovitvah. Prehransko vlaknino smo v maso dodali v taki količini, da je pripravljeni biskvit vseboval vsaj 6 g/100 g prehranske vlaknine. Ohlajenim pečenim biskvitom smo izmerili volumen, maso, barvo sredice in skorje, parametre teksture ter določili osnovno kemijsko sestavo z uporabo klasičnih analitskih metod določanja vsebnosti pepela, vode, maščob, beljakovin, prehranske vlaknine, ter vsebnost prehranske vlaknine preračunali tudi glede na uporabljene količine v recepturi. Vse vzorce, razen kontrolnega, bi lahko označili s trditvijo »Visoka vsebnost prehranske vlaknine«, saj so vsebovali vsaj 6 g prehranske vlaknine na 100 g biskvita. Izvedli smo tudi senzorično analizo s strokovnim panelom. Na osnovi dobljenih rezultatov lahko zaključimo, da sta biskvita z dodatkom inulina in zmanjšano vsebnostjo sladkorja za 25 % in 30 % najbolj primerljiva s kontrolnim vzorcem biskvita. Dodatek ovsene vlaknine v biskvit je negativno vplival na določene teksturne parametre, predvsem na trdoto, žvečljivost in gumijavost. Biskvit z dodatkom ovsene vlaknine je bil tudi najmanj senzorično sprejemljiv, saj smo zaznali aromo po jajcih in neenakomerno razporeditev barve skorje. Biskvita z dodatkom inulina in zmanjšano vsebnostjo sladkorja sta bila senzorično najboljše ocenjena.

Keywords

biskvit;prehranska vlaknina;inulin;NUTRIOSE;ovsena vlaknina;preoblikovanje živil;hranilna vrednost;kemijska analiza;senzorična analiza;tekstura;barva;volumen;

Data

Language: Slovenian
Year of publishing:
Typology: 2.09 - Master's Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [K. Vraničar]
UDC: 664.68:664.644.6:641.1:543.2/.9
COBISS: 149197571 Link will open in a new window
Views: 10
Downloads: 5
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Other data

Secondary language: English
Secondary title: Reformulation of sponge cakes for improved nutritional composition
Secondary abstract: The aim of our research was to prepare sponge cakes with the addition of three different sources of dietary fibre - isolated oat fibre, inulin and NUTRIOSE®. With each bake, we also prepared a control sample withouth added fibre and two sponge cake samples with added inulin and reduced sugar content (25% and 30% reduction). We repeated the experiment three times. Dietary fibres were added to the mass in such an amount that the prepared sponge cake contained at least 6 g/100 g of dietary fibre. We measured the volume, weight, crumb and crust colour, texture parameters and basic chemical composition using classical analytical methods for determination of ash and water, fat, protein and dietary fibre. We also calculated the dietary fibre content based on the amounts used in the recipe. The dietary fibre content in all samples with added dietary fibre was suitable for the nutritional claim "high fiber". The sensory properties of the sponge cakes were also analysed by a trained panel. Based on the results, we can conclude that sponge cakes with the addition of inulin and a reduced sugar content of 25% and 30% are most comparable to the control sample. The addition of oat fibre to the sponge cake had a negative effect on certain texture parameters, especially hardness, chewiness and gumminess. Due to the intense egg aroma and irregular colour of the crust, the sample of sponge cake with added oat fibre was found to be the least sensory acceptable. Sponge cakes with added inulin and reduced sugar content received the highest sensory scores.
Secondary keywords: sponge cake;dietary fibre;inulin;NUTRIOSE;oat fibre;food reformulation;nutritional value;chemical analysis;sensory analysis;texture;colour;volume;
Type (COBISS): Master's thesis/paper
Study programme: 0
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: 1 spletni vir (1 datoteka PDF (X, 51 str., [1] f. pril.))
ID: 18583930