magistrsko delo
Kaja Kumelj (Author), Petra Terpinc (Reviewer), Mateja Lušnic Polak (Mentor)

Abstract

Danes je uživanje finega pekovskega peciva med potrošniki zelo priljubljeno. Eno takšnih so tudi mafini, ki so običajno izdelani iz bele pšenične moke. Da bi spremenili oziroma izboljšali hranilno vrednost, lahko izdelek obogatimo z dodatkom različnih sestavin. Konopljina semena vsebujejo 25–35 % maščob, 20–25 % beljakovin, 20–30 % ogljikovih hidratov ter različne vitamine in minerale, vključno s kalcijem, cinkom, magnezijem, fosforjem, kalijem, žveplom in železom. V okviru magistrske naloge smo pripravili mafine, kjer smo pšenično moko v različnih koncentracijah nadomestili z mletimi konopljinimi semeni. Preverili smo, kako dodatek vpliva na osnovno kemijsko sestavo, reološke, senzorične lastnosti in maščobnokislinsko sestavo mafinov. Poskus smo izvedli v treh ponovitvah. Dobljeni rezultati so pokazali, da je bila največja, 40 % zamenjava pšenične moke z mletimi konopljinimi semeni s senzoričnega in reološkega vidika še sprejemljiva. Mafinom se je prav tako izboljšala maščobnokislinska sestava, predvsem na račun povečanja večkrat nenasičenih maščobnih kislin. V največjem deležu sta bili zastopani linolna kislina (n-6) ter alfa linolenska kislina (n-3).

Keywords

pekovski izdelki;mafini;maščobne kisline;fizikalno-kemijske lastnosti;hranilna vrednost;senzorična analiza;teksturne lastnosti;barva;

Data

Language: Slovenian
Year of publishing:
Typology: 2.09 - Master's Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [K. Žerjav]
UDC: 664.68:641.1:543.2/.9
COBISS: 166516995 Link will open in a new window
Views: 30
Downloads: 6
Average score: 0 (0 votes)
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Other data

Secondary language: English
Secondary title: Effect of addition of ground hemp seeds on the nutritional value and physiochemical properties of muffins
Secondary abstract: Nowadays, eating fine bakery pastries is very popular. Muffins, which are usually made from white wheat flour, are one of them. In order to change or increase the nutritional value, the product can be enriched by the addition of various ingredients. Hemp seeds contain 25–35 % fat, 20–25 % protein, 20–30 % carbohydrates, and various vitamins and minerals, including calcium, zinc, magnesium, phosphorus, potassium, sulfur, and iron. As part of the master's thesis, we prepared muffins where we replaced wheat flour in various concentrations with ground hemp seeds. We examined how the additive affects the basic chemical composition, rheological, sensory properties, and fatty acid composition of the muffins. The experiment was performed in three repetitions. The obtained results showed that the maximum 40 % replacement of wheat flour with ground hemp seeds was still acceptable from a sensory and rheological point of view. Muffins also improved their fatty acid composition, mainly due to an increase in polyunsaturated fatty acids. Linoleic acid (n-6) and n-3 alpha linolenic acid (n-3) were represented in the largest proportion.
Secondary keywords: bakery products;muffins;fatty acids;physico-chemical properties;nutritional value;sensory analysis;texture;colour;
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, 39 str., [2] f. pril.))
ID: 20015580