Senzorska analiza i prisutnost glutena u bombonskim proizvodima

master's thesis

• Title (english): Sensory analysis and the presence of gluten in candy products
• Author: Mirna Martinić
• Mentor: Draženka Komes (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products); Zagreb
• Defense date and country: 2016-09-23, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Bombonski proizvodi popularni su konditorski proizvodi, čija proizvodnja i konzumacija posljednih godina bilježi stalan porast. Popularnost ove skupine proizvoda može se pripisati atraktivnosti oblika, boja, okusa, punjenja i sl. Iako bombonski proizvodi u recepturi uglavnom ne sadrže gluten, zbog mogućnosti kontaminacije tijekom proizvodnog procesa, udjel glutena u istima potrebno je kontinuirano ispitivati. Sukladno tome, cilj ovog rada bio je, referentnim analitičkim ELISA testovima odrediti udjel glutena u bombonskim proizvodima i šećernim sirupima, korištenima u njihovoj proizvodnji te provjeriti točnost korelacije udjela glutena i navoda „može sadržavati gluten“ koja se nalazi na deklaraciji pakovina. U tu svrhu primjenom 2 referentna ELISA testa ispitano je 17 bombonskih proizvoda i 2 sirupa. Provela se i senzorska analiza ispitivanih bombonskih proizvoda te anketa kojom se ispitala upoznatost pojedinaca s označavanjem i razumijevanjem navođenja alergena na deklaracijama. Na osnovu dobivenih rezultata vidljivo je da su među ispitivanim bombonskim proizvodima samo u 2 vrste voćnih karamela određeni udjeli glutena viši od 20 mg kg-1, što potvrđuje opravdanost određivanja glutena u ovim konditorskim proizvodima. Iako samo mali broj ispitanika čita informacije o alergenima na deklaraciji pakovina, rezultati anketa pokazali su da većina ispitanika smatra da je nužna edukacija i istaknutije navođenje alergena na deklaracijama kako bi se rizik od konzumiranja hrane, kao potencijalnim izvorima alergena, sveo na najmanju moguću mjeru.

Abstract (english)

Candy products are popular confectionery items, whose production and consumption has been increasing continously in recent years. The popularity of this groups of products can be attributed to the attractiveness of the shapes, colors, flavors, fillings, etc. Although candy products, mostly don`t contain gluten in their recipe, because of the possibility of contamination during the manufacturing process it is necessary to determine gluten level continuously. Accordingly, the aim of this study was, to determinate the gluten level in candy products and the gluten level in sugar syrups used in candy production by reference analytical ELISA tests and to verify the accuracy of the correlation between gluten levels and „may contain gluten“ labels located on the packaging. For this purpose, by using 2 reference ELISA tests 17 candy products and 2 sugar syrups were examined. A sensory analysis of candy products was conducted, as well as a survey in order to test the subjects` familiarity with the labeling and the allergens on food labels. Based on the obtained results, it is visibly that between tested candy products in just two types fruit toffees gluten levels were higer than 20 mg kg-1 which justifies the need for determination of gluten in these confectionery products. Although only a small numbers of respondents read information about allergens on the label packages, survey results showed that most respondents consider that is necessary to educate the consumers to a greater extent and prominent indication of allergens on the labels in order to minimise the risk of consuming food that is potential source of allergens.

• Keywords: alergija; bombonski proizvodi; celijakija; ELISA-testovi; gluten
• Keywords (english): allergies; candy products; celiac disease; ELISA tests; gluten
• Language: croatian
• URN:NBN: urn:nbn:hr:159:637457
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Repository: Repository of the Faculty of Food Technology and Biotechnology
• Created on: 2017-04-26 12:02:18