Glasilo Future Volumen 2 broj 1-2 lipanj 2019. / Gazette Future Volume 2 number 1-2 June 2019

Glasilo_Future_Volumen_2_broj_1-2_lipanj_2019.pdf

Izvorni znanstveni rad (original scientific paper)

Naslov/Title

Senzorska procjena tjestenine obogaćene proteinima konoplje i graška

Sensory evaluation of hemp and pea proteins enriched pasta

Str./Pp. 23–43

Autori(ce)/Authors

Emilija Friganović, Martina Runje, Sara Ujaković, Boris Dorbić, Mladenka Šarolić, Duška Ćurić, Tajana Krička

Sažetak

Tjestenina predstavlja idealan matriks za dodavanje različitih izvora nutrijenata. Obogaćivanjem se tjestenini, osim nutritivnih, mijenjaju i senzorske karakteristike. Cilj ovog rada bio je utvrditi prihvatljivost svježih i svježih kuhanih uzoraka širokih rezanaca obogaćenih različitim udjelima proteina graška i proteina konoplje od strane potrošača. U tu svrhu pripremljena su i ocijenjena po 4 (četiri) uzorka širokih rezanaca, svježih i svježih kuhanih, s različitim udjelima proteina konoplje i graška u recepturi proizvoda dodanih kao konopljino brašno s 31 % proteina konoplje i kao prah proteina graška s min. udjelom proteina graška od 80 %. Iz dobivenih rezultata senzorske procjene može se zaključiti da je najprihvatljiviji uzorak širokih rezanaca obogaćenih konopljinim brašnom onaj s udjelom konopljinog brašna od 10 % ( 3,1 % proteina konoplje) na ukupne suhe sastojke i u slučaju svježih i u slučaju kuhanih uzoraka te da je najprihvatljiviji uzorak širokih rezanaca obogaćenih proteinima graška u prahu onaj s udjelom protein graška u prahu od 5 % (4 % proteina graška) na ukupne suhe sastojke i u slučaju svježih i u slučaju kuhanih uzoraka.

Ključne riječi: obogaćivanje tjestenine, brašno konoplje, proteini graška, senzorska procjena.

Abstract

Pasta is an ideal matrix for adding different sources of nutrients. Besides nutritional, pasta enrichment changes the sensory characteristics of pasta as well. The aim of this paper was to determine the acceptability of fresh and cooked fresh wide pasta noodle samples enriched with different proportions of pea protein and hemp proteins by consumers. For this purpose, 4 (four) samples of wide noodles with different proportions of hemp (added as hemp flour with 31% protein of hemp) and pea protein (added as a pea protein powder with min. with a pea protein fraction of 80%) in the product recipe, fresh and fresh cooked, were prepared and evaluated. From the obtained results of the sensory evaluation it can be concluded that the most acceptable sample of wide noodle pasta enriched with hemp flour is the one with 10 % of hemp flour (3.1% of hemp protein) of total dry ingredients in case of fresh and in case of cooked samples, and that the most acceptable sample of wide noodles enriched with pea protein powder is the one with 5 % of pea protein power (4 % of pea proteins) of total dry ingredients in case of fresh and in case of cooked samples.

Key words: pasta enrichment, hemp flour, pea proteins, sensory evaluation.

Preuzimanje/Download

Glasilo_Future_Volumen_2_broj_1-2_lipanj_2019_Friganovic_Runje_Ujakovic_Dorbic_Sarolic_Curic_Kricka.pdf

Citiranje/Citation

Friganović, E., Runje, M., Ujaković, S., Dorbić, B., Šarolić, M., Ćurić, D., Krička, T. (2019). Senzorska procjena tjestenine obogaćene proteinima konoplje i graška. Glasilo Future, 2(1-2), 23–43.
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Friganović, E., Runje, M., Ujaković, S., Dorbić, B., Šarolić, M., Ćurić, D., Krička, T. (2019). Sensory evaluation of hemp and pea proteins enriched pasta. Glasilo Future, 2(1-2), 23–43.