<p>U okviru disertacije kreirani su novi, nutritivno obogaćeni, fini pekarski proizvodi na bazi brašna od cerealija i pseudocerealija, kroz čiju se proizvodnju valorizuju sporedni proizvodi prehrambene industrije – trop cvekle. Rezultati istraživanja pružaju nova saznanja o stepenu redukcije bioaktivnih jedinjenja (polifenola i betalaina) tokom postupka proizvodnje i skladištenja finih pekarskih proizvoda obogaćenih ekstraktom tropa cvekle, kao i njihov uticaj na reakcije neenzimskog tamnjenja.<br />Uspešno realizovana istraživanja ukazala su na stepen stabilinosti bioaktivnih jedinjenja iz tropa cvekle inkapsulacijom na protein soje i na opravdanost primene ove metode (tehnike) u proizvodnji funkcionalne hrane. Na ovaj način se obezbeđuju funkcionalni proizvodi koji sadrže dovoljnu količinu visokovrednih jedinjenja koja imaju veću bioraspoloživost i finalan zdravstveni efekat. Zbog niza prednosti inkapsulirane forme ekstrakta imaju veliki potencijal primene u industriji u vidu boja i aditiva, tj. funkcionalnih dodatakau prehrembenim ali i kozmetičkim proizvodima. Istraživanja u okviru disertacije omogućavaju dobijanje inovativnih proizvoda koji proširuju asortiman nutritivno vrednih proizvoda i doprinose kvalitetnijoj ishrani potrošača.<br />Upotrebom nusproizvoda prerade voća i povrća smanjuje se količina otpada i doprinosi zaštiti životne sredine, povećava dobit proizvođača kroz poboljšanje iskorišćenja sirovine i konkurentnosti na tržištu.</p> / <p>Within the thesis a new, nutrient-rich, fine bakery products based on flour of cereals and pseudocereals were created, through the production of which valorizing by-products of the food industry are produced- pomace beetroot. Results of the research provide new knowledge about degree of reduction bioactive compounds (polyphenols and betalains) during process of production and storage of fine bakery products enriched with beetroot pomace extracts, as well as their influence on non-enzymatic tanning reactions.<br />Successfully realized researches have indicated degree of stability bioactive compounds from beetroot pomace by encapsulation on soy protein and justification of application this method (technique) in the production of functional food. In this way, functional products witch contain a sufficient amount of high-value compounds which have higher bioavailability and final health effect are provided. Due to a number of advantages, encapsulated form of the extract have a great potential for application in industry like food color and additives, ie. functional supplements for food and cosmetic products. Research in the framework of the thesis allow obtaining innovative products which expand the range of nutritionally valuable products and contribute to the quality consumers diet.<br />Using by-products of processing fruits and vegetables reduces the amount of waste and contributes to the protection of environment, increases the profit of producers by improving the efficiency of raw materials and market competitiveness.</p>
| Identifer | oai:union.ndltd.org:uns.ac.rs/oai:CRISUNS:(BISIS)115070 |
| Date | 23 December 2020 |
| Creators | Jakišić Mirjana |
| Contributors | Tumbas Šaponjac Vesna, Vulić Jelena, Mandić Anamarija |
| Publisher | Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, University of Novi Sad, Faculty of Technology at Novi Sad |
| Source Sets | University of Novi Sad |
| Language | Serbian |
| Detected Language | Unknown |
| Type | PhD thesis |
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