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Trodimenzijski (3D) tisak hrane je tehnologija u nastajanju koja omogućuje razvoj personaliziranih oblika hrane, ali je za uspješan tisak potrebno odabrati odgovarajuće uvjete procesa. Stoga je cilj ovog rada istraţiti utjecaj temperature ekstrudera na kvalitetu 3D tiskanih snack proizvoda od ţitarica. Proveden je tisak tijesta pri ĉetiri razliĉite temperature ekstrudera: 26, 30, 55, 80 °C. OdreĊivanjem mase, visine, širine i debljine tiskanog oblika prije i nakon peĉenja, istraţena je preciznost tiska 3D proizvoda, gubitak mase peĉenjem te deformacije oblika. Rezultati istraţivanja su pokazali da tisak pri temperaturi od 80 °C nije moguć zbog promjene viskoznosti smjese. Proizvodi tiskani pri 26 °C su vizualno odstupali u preciznosti od onih tiskanih pri 30 i 55 °C. Zakljuĉno, temperatura tiska pri 55 °C pokazala se poţeljnom radi povoljnog utjecaja na smanjenje gubitka vode za oko 5 % i smanjenje deformacija tiskanog oblika. Three-dimensional food printing is an innovative technology that offers the ability to produce person-alized food shapes and composition. The aim of this paper is to investigate the influence of extrusion temperature on the quality of 3D printed cereal snacks. 3D printing was performed at four different temperatures: 26, 30, 55 and 80 °C. By measuring shape height, width and thickenss, printing preci-sion, baking loss and deformations of 3D printed shapes were investigated. Research results showed that extruder temperature affects the quality of snack products. Printing at 80 °C was not possible due to a change in viscosity of the mixture. Snack products printed at 26 °C were visually inferior to the ones printed at 30 and 55 °C. Further on, somewhat higher quality of print was achieved at 55 °C due to smaller deformations of the printed sample and 5% lesser baking loss.

Celijakija, odnosno glutenska enteropatija je kronična bolest tankog crijeva uzorkovana glutenom iz pšenice, raži i ječma. Gluten je bjelančevina koja ima veliku viskoznost i elastičnost te je sastav mnogih namirnica. Osobe oboljele od celijakije striktno se moraju držati bezglutenske prehrane. Konzumiranje pšenice u ljudi oboljelih od celijakije može izazvati jake upale, razoriti crijevna vlakna ili oslabiti živčani sustav. Danas je poznato da se bolest javlja u genski predisponiranih osoba, u bilo kojoj životnoj dobi, s raznolikim simptomima. Najčešće se manifestira u ranom djetinjstvu konkretnom kliničkom slikom, učestalim, obilnim proljevastim stolicama, jako izraženim trbuhom, mršavim ekstremitetima, padom na težini. U slučaju male djece, s vremenom se stanje djeteta pogoršava uz pojavu nemira, nezadovoljstva i čestog plača. Zlatni standard za dijagnostiku bolesti je biopsija sluznice tankog crijeva koju nadopunjuje određivanje serumskih antitijela. Kvaliteta života je smanjena u odnosu na zdravu populaciju. Brojni bolesnici osjećaju se ograničeni bolešću i anksiozni te se javlja strah od stigmatizacije. Važnu ulogu u edukaciji, osim obitelji i liječnika, ima i medicinska sestra. Uloga medicinske sestre jest educirati o važnosti i principu bezglutenske prehrane. Edukacija pacijenta i obitelji je ključna intervencija u svrhu podizanja kvalitete života. Celijakija je javnozdravstveni problem te ću u ovom radu prikazati informiranost opće populacije o bolesti celijakije uz pomoć anketnog upitnika. Celiac disease or gluten enteropathy is a chronic disease of the small intestine caused by gluten from wheat, rye and barley. Gluten is a protein with a high level of viscosity and elasticity and can be found in many ingredients. Patients with celiac disease are compelled to eat gluten free their whole life. Consuming wheat while having celiac disease can cause severe inflamation, annihilate intestinal fiber and/or weaken the nerve system. It is known that celiac disease appears in genetically predisposed people at any age with diverse symptoms. It usually manifests in early childhood with a specific clinical feature, accompanied by frequent and ample diarrhea, severly conspicius abdomen, thin extremities and weight loss. In small children, the disease aggravates with specific symptoms, such as restlessness, displeasure and frequent crying. Biopsy of the small intestine lining is the golden standard in the diagnosis of celiac disease, along with determining specific serum antibodies. The quality of life is decreased in relationship to the healthy population. Many patients feel anxsious and limited by their disease. Beside doctors and family members, nurses have a crucial and extremely important role in the education of the patient regarding this disease. Nurse has an obligation to educate patients about the importance and rules of gluten free nutrition in order to increase life quality. Celiac disease is a public health problem and in this paper I will show the awarenees of the general population about this disease.

Celijakija je autoimuni poremećaj od kojeg mogu oboljeti osobe s genetskom predispozicijom, a manifestira se oštećenjem tankog crijeva ukoliko oboljela osoba prehranom unese gluten. Bezglutenski kruh predstavlja određenu vrstu tehnološkog izazova s obzirom da gluten kao protein sudjeluje u formiranju strukture kruha te utječe na njegova senzorska svojstva. Uporabom mješavine brašna od sirovina koje ne sadrže gluten te tehnologije kiseljenja tijesta nastoje se poboljšati senzorska i nutritivna svojstva kruha. Cilj ovog rada bio je odrediti udio ukupnih slobodnih fenolnih spojeva TPC metodom i antioksidacijsku aktivnost DPPH i FRAP metodama na uzorcima bezglutenskog kiselog tijesta s dodatkom brašna žutog graška te kruha i kore kruha s dodatkom istog kiselog tijesta. Prema dobivenim rezultatima može se zaključiti da fermentacija tijesta s L. fermentum i L. brevis značajno utječe na povećanje udjela slobodnih fenolnih spojeva i antioksidacijske aktivnosti kiselog tijesta kao i kruha s njegovim dodatkom. Celiac disease is an autoimmune disorder that can occur in genetically predisposed individuals where the ingestion of gluten leads to damage of the small intestine. Gluten-free bread production is a technological challenge given the fact that gluten has a role in forming the structure of bread, and has influence on its sensory characteristics. Flour or mix of flours from gluten-free seeds and plants and sourdough technology are used to improve sensory and nutritive properties of bread. The aim of this thesis was to determine the total free phenolic content (TPC) and antioxidative activity (DPPH and FRAP methods) of gluten-free sourdough made from yellow pea flour, as well as breadcrumb and crust made with the same sourdough. Results show that the fermentation of dough with addition of L. fermentum and L. brevis significantly increases the content of free phenolic compounds and antioxidative activity of sourdough bread and bread crust.