Molekulska gastronomija kao nadolazeća znanstvena disciplina

undergraduate thesis

• Title (english): Molecular gastronomy as an emerging scientific discipline
• Author: Zlatko Luketić
• Mentor: Ivana Steinberg (mentor)
• Committee member: Ivana Steinberg (predsjednik povjerenstva)
• Committee member: Svjetlana Krištafor (član povjerenstva)
• Committee member: Juraj Šipušić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Chemical Engineering and Technology; Zagreb
• Defense date and country: 2021-09-24, Croatia
• Scientific / art field, discipline and subdiscipline: NATURAL SCIENCES; Chemistry

Abstract

Ovaj završni rad opisuje ulogu molekularne gastronomije kao nove znanstvene discipline u shvaćanju procesa kuhanja. Uključen je i kratak osvrt na osjetila, definirajući način na koji doživljavamo hranu te ulogu svakog od njih. Opisan je i utjecaj različitih tehnika proizvodnje namirnica na njihova svojstva, iz čega se vidi da proces razvoja okusa počinje puno prije procesa kuhanja. Kako se molekularna gastronomija bavi fizikalno-kemijskim promjenama uslijed kuhanja, opisane su neke poželjne i nepoželjne mikrobne i kemijske reakcije. Uloga mikrobnih reakcija u procesu razvoja okusa je u raznim oblicima fermentacije, od kvaščevih gljivica pri proizvodnji kruha ili piva, do bakterija u dozrijevanju raznih mesnih i mliječnih proizvoda. Obzirom na iznimnu kompleksnost i nedefiniranost mnogih kemijskih reakcija, pobliže su opisane relativno jednostavnije reakcije. Jedna od kojih je i hidroliza makromolekula poput ugljikohidrata, proteina i lipida te uloga produkata reakcije. Oksidacija hrane kao način kvarenja je također opisan uz metode kojima se ona sprječava. Maillardova reakcija je trostupnjevita reakcija prirodno prisutnih aminokiselina i reducirajućih šećera iz mesa koja se javlja prilikom termičke obrade, te je njen mehanizam pokazan u pojednostavljenom obliku. Karamelizacija je dvostupnjevita reakcija koja se javlja termičkom obradom šećera ili namirnica koje prirodno obiluju šećerima, poput mrkve. Prvi stupanj se odnosi na termičku razgradnju šećera a drugi na asocijaciju nastalih spojeva u polimere. Kako je uz okus i tekstura hrane vrlo bitna za sveopće iskustvo prehrane, uključeni su i uzroci određenih tekstura u vidu višefaznih sustava. Primjer takvog višefaznog sustava je čokolada, gdje su kakaove krutine i šećer raspršeni u masti kakaovog maslaca.

Abstract (english)

This paper describes the role of molecular gastronomy as a novel scientific discipline in the understanding of the cooking process. Starting from the senses that allow us to enjoy food and the role of each of them during the process. The effect of production techniques of foodstuffs on their flavor is also noted what enables us to see that the flavor development starts before the cooking process. Molecular gastronomy studies the physicochemical changes due to cooking so some of the desired and undesired microbial and chemical reactions are described. The role of microbial reactions in the flavor development process is in different types of fermentation, from yeast fungi in the production of bread and beer to bacteria which help mature different meat and dairy products. Given the extreme complexity and indefiniteness of a big number of chemical reactions in cookery, a closer look is given to some of the simpler ones and the role of their products in flavor development. One of which is the hydrolysis of macromolecules such as carbohydrates, proteins and lipids. Food oxidation as a way of food spoilage is also described with a closer look on the ways of battling it with antioxidants. Maillard's reaction is a three step reaction of naturally occuring aminoacids and reducing sugars which occurs during the heat treatment of meat. It's simplified mechanism is also given. Caramelization is a two step reaction which occurs during the heat treatment of sugars or foodstuffs that naturally contain sugars, an example of which are carrots. First step of the caramelization reaction is the decomposition of sugar and the second step refers to the association into polymers. Texture being, next to taste, a very important factor in food enjoyment, some causes of different textures, like multiphase systems, are explained. An example of such a multiphase system is chocolate, in which the cocoa solids and sugars are scattered in the fat solids of cocoa butter.

• Keywords: molekularna gastronomija; okus; tekstura; fizikalno kemijske reakcije u kuhanju; Maillardova reakcija; reakcija karamelizacije; enzimi
• Keywords (english): molecular gastronomy; flavor; texture; physicochemical reactions in cookery; Maillard's reaction; caramelisation reaction; enzymes
• Language: croatian
• URN:NBN: urn:nbn:hr:149:816266
• Study programme: Title: Applied Chemistry - Undergraduate study; specializations in: Environmental chemistry and green technologies, Advanced materials and technologies, Applied organic chemistry; Course: Applied organic chemistry; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) primijenjene kemije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) primijenjene kemije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2023-04-06 12:52:38