7 research outputs found
Domestic hulless barley and malt as an easily available source of Ī²-glucan
Ī²-Glucans are described as non-starch polysaccharides, characterized by (1ā3),
(1ā4) Ī²-D-glucose linkage. In human nutrition, they are regarded as extremely
wanted because of their bioactive and medicinal properties. Since Ī²-glucans
comprise soluble fibres that have the ability to lower cholesterol, regulate blood
sugar, reduce the risk of heart disease and colon cancer. Especially desirable are
(1,3)-Ī²-D-glucans because they act as immunomodulatory agents. The aim of this
paper was to determine the mass fraction of Ī²-glucans and the ratio of total and
soluble Ī²-glucans in barley and malt in domestic hulless barley varieties. Hulless
barley is an accesible and cheap source of Ī²-glucans. Four different domestic
varieties of hulless barley obtained from the Agricultural Institute Osijek were
examined. The results indicate that all tested varieties have higher Ī²-glucans content
than standard winter and spring varietes. Variety Matko showed close relation to the
EFSA (European Food Safety Authority) recommendations of 750 mg of soluble
Ī²-glucans per serving
With food to health : proceedings of 11th International symposium
Proceedings contains 13 original scientific papers, 10 professional papers and 2 review papers which were presented at "10th International Scientific and Professional Conference WITH FOOD TO HEALTH", organised in following sections: Nutrition, Dietetics and diet therapy, Functional food and food supplemnents, Food safety, Food analysis, Production of safe food and food with added nutritional value
Production lines of factory Karolina Ltd.
Cilj ovoga rada je bio prikazati proizvodnju keksa, vafla, trajnog slanog peciva i ekstrudiranih snack-proizvoda. MeÄusobno se razlikuju u naÄinu pripreme sirovina, primijenjenoj recepturi, strukturi dobivenog tijesta te naÄinu peÄenja. Vafel list je proizvod nastao peÄenjem tekuÄeg tijesta Å”to rezultira njegovom poroznom strukturom. Keksi su proizvodi dobiveni peÄenjem tvrdog oblikovanog tijesta, a trajno slano pecivo su proizvodi Äije se tijesto nakon zamjesa i oblikovanja uranja u lužnatu otopinu kako bi se postigla prhka povrÅ”ina i sjaj. Snack-proizvodi se dobivaju procesom ekstrudiranja. U svakom poglavlju opisan je naÄin pripreme sirovina i tehnoloÅ”ki postupak proizvodnje navedenih proizvoda.The aim of this thesis was to present the production of biscuits, wafers, long-life pastry and extruded snack products. They differ in the way raw materials are prepared, in the application of a certain recipe, in the obtained structure of the dough and the way of baking. Wafer sheet is a product made by baking liquid dough which results in its porous structure. Biscuits are products obtained by baking hard and moulded dough. Long-life pastry is a product which should be immersed in an alkaline solution after mixing of the dough what results in a friable and shiny surface. Snack products are made by extrusion. In each chapter, tehnological process of the production and methods of preparing raw materials are described
Production lines of factory Karolina Ltd.
Cilj ovoga rada je bio prikazati proizvodnju keksa, vafla, trajnog slanog peciva i ekstrudiranih snack-proizvoda. MeÄusobno se razlikuju u naÄinu pripreme sirovina, primijenjenoj recepturi, strukturi dobivenog tijesta te naÄinu peÄenja. Vafel list je proizvod nastao peÄenjem tekuÄeg tijesta Å”to rezultira njegovom poroznom strukturom. Keksi su proizvodi dobiveni peÄenjem tvrdog oblikovanog tijesta, a trajno slano pecivo su proizvodi Äije se tijesto nakon zamjesa i oblikovanja uranja u lužnatu otopinu kako bi se postigla prhka povrÅ”ina i sjaj. Snack-proizvodi se dobivaju procesom ekstrudiranja. U svakom poglavlju opisan je naÄin pripreme sirovina i tehnoloÅ”ki postupak proizvodnje navedenih proizvoda.The aim of this thesis was to present the production of biscuits, wafers, long-life pastry and extruded snack products. They differ in the way raw materials are prepared, in the application of a certain recipe, in the obtained structure of the dough and the way of baking. Wafer sheet is a product made by baking liquid dough which results in its porous structure. Biscuits are products obtained by baking hard and moulded dough. Long-life pastry is a product which should be immersed in an alkaline solution after mixing of the dough what results in a friable and shiny surface. Snack products are made by extrusion. In each chapter, tehnological process of the production and methods of preparing raw materials are described
Optimiranje postupka namakanja i klijanja golozrnog jeÄma : prezentacija diplomskog rada
Optimization of Steeping and Germination Procedure of Hulless Barley
Cilj rada bio je ustanoviti optimalnu shemu za namakanje i klijanje zrna kod koje se dobivaju najpovoljnije vrijednosti utjecaja navedenih procesnih faktora na uspjeÅ”nost citolitiÄke razgradnje golozrnog jeÄma. Provedena su tri razliÄita postupaka namakanja i klijanja zrna (s obzirom na duljinu trajanja, temperaturu i aeraciju u pojedinim fazama procesa) radi procjene uspjeÅ”nosti pojedinog postupka s obzirom na postavljeni cilj. OdreÄena je moÄ bubrenja pojedine sorte (Osvit i Mandatar), te su analizirani gotovi sladovi. Ustanovljeno je da temperatura namakanja znaÄajno utjeÄe na moÄ bubrenja golozrnog jeÄma tako da poveÄava moÄ bubrenja i ubrzava dosezanje maksimuma poveÄanja udjela vode u zrnu. Porastom temperature namakanja dolazi do porasta udjela ekstrakta, razlike ekstrakta i pH kongresne sladovine. Viskoznost sladovine najprije pada s porastom temperature namakanja, a potom s njezinim daljnjim porastom raste do neprihvatljivih vrijednosti uslijed poÄetka djelovanja Ī²-glukanaznog kompleksa i otapanja Å”kroba. Najbolje rezultate za pokazatelje uspjeÅ”nosti citolitiÄke razgradnje zrna dao je Postupak slaÄenja 1. Sorta Osvit daje sladove boljih svojstava u odnosu na sortu Mandatar po sva tri postupka slaÄenja.The aim of this research was to determine the optimal soaking and germination of grains scheme in which the most favourable values of the influence of cited process factors on the success of cytolytic degradation of the grain were obtained. To evaluate the success of each process to meet the set goal, three different soaking and germination procedures have been conducted (considering the length of time, temperature and aeration at different stages of the procedure). The swelling capacity of each variety (Osvit and Mandatar) was determined and finished malts were analysed. It has been established that soaking temperature has significant impact to the swelling power of bare barley by increasing swelling power and speeds up the maximum of increasing the water content of the grain. Increasing the soaking temperature leads to an increase in the content of the extract, extract differences and the pH value of the congress mash. With increasing soaking temperature the viscosity of the mash decreases and as it continues to grow, it grows to unacceptable values what is resulted by initial action of the Ī²-glucanase complex and starch dissolution. The best results for the indicators of the success of cytolytic degradation was given by malting procedure 1. The Osvit variety gives malts better properties than the Mandatar variety by all three malting procedures
Optimization of Steeping and Germination Procedure of Hulless Barley
Cilj rada bio je ustanoviti optimalnu shemu za namakanje i klijanje zrna kod koje se dobivaju najpovoljnije vrijednosti utjecaja navedenih procesnih faktora na uspjeÅ”nost citolitiÄke razgradnje golozrnog jeÄma. Provedena su tri razliÄita postupaka namakanja i klijanja zrna (s obzirom na duljinu trajanja, temperaturu i aeraciju u pojedinim fazama procesa) radi procjene uspjeÅ”nosti pojedinog postupka s obzirom na postavljeni cilj. OdreÄena je moÄ bubrenja pojedine sorte (Osvit i Mandatar), te su analizirani gotovi sladovi. Ustanovljeno je da temperatura namakanja znaÄajno utjeÄe na moÄ bubrenja golozrnog jeÄma tako da poveÄava moÄ bubrenja i ubrzava dosezanje maksimuma poveÄanja udjela vode u zrnu. Porastom temperature namakanja dolazi do porasta udjela ekstrakta, razlike ekstrakta i pH kongresne sladovine. Viskoznost sladovine najprije pada s porastom temperature namakanja, a potom s njezinim daljnjim porastom raste do neprihvatljivih vrijednosti uslijed poÄetka djelovanja Ī²-glukanaznog kompleksa i otapanja Å”kroba. Najbolje rezultate za pokazatelje uspjeÅ”nosti citolitiÄke razgradnje zrna dao je Postupak slaÄenja 1. Sorta Osvit daje sladove boljih svojstava u odnosu na sortu Mandatar po sva tri postupka slaÄenja.The aim of this research was to determine the optimal soaking and germination of grains scheme in which the most favourable values of the influence of cited process factors on the success of cytolytic degradation of the grain were obtained. To evaluate the success of each process to meet the set goal, three different soaking and germination procedures have been conducted (considering the length of time, temperature and aeration at different stages of the procedure). The swelling capacity of each variety (Osvit and Mandatar) was determined and finished malts were analysed. It has been established that soaking temperature has significant impact to the swelling power of bare barley by increasing swelling power and speeds up the maximum of increasing the water content of the grain. Increasing the soaking temperature leads to an increase in the content of the extract, extract differences and the pH value of the congress mash. With increasing soaking temperature the viscosity of the mash decreases and as it continues to grow, it grows to unacceptable values what is resulted by initial action of the Ī²-glucanase complex and starch dissolution. The best results for the indicators of the success of cytolytic degradation was given by malting procedure 1. The Osvit variety gives malts better properties than the Mandatar variety by all three malting procedures