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undergraduate thesis
Određivanje fizikalnih svojstava sredstava za zgušnjavanje i njihov učinak u voćnim nadjevima
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:248614
Dobrinčić, Ana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Fruits and Vegetables Preservation and Processing

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Dobrinčić, A. (2015). Određivanje fizikalnih svojstava sredstava za zgušnjavanje i njihov učinak u voćnim nadjevima (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:248614

Dobrinčić, Ana. "Određivanje fizikalnih svojstava sredstava za zgušnjavanje i njihov učinak u voćnim nadjevima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:248614

Dobrinčić, Ana. "Određivanje fizikalnih svojstava sredstava za zgušnjavanje i njihov učinak u voćnim nadjevima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:248614

Dobrinčić, A. (2015). 'Određivanje fizikalnih svojstava sredstava za zgušnjavanje i njihov učinak u voćnim nadjevima', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:248614

Dobrinčić A. Određivanje fizikalnih svojstava sredstava za zgušnjavanje i njihov učinak u voćnim nadjevima [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 June 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:248614

A. Dobrinčić, "Određivanje fizikalnih svojstava sredstava za zgušnjavanje i njihov učinak u voćnim nadjevima", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:248614

Metadata
TitleOdređivanje fizikalnih svojstava sredstava za zgušnjavanje i njihov učinak u voćnim nadjevima
Title (english)Physical properties of thickening agents and their effect in fruit filling
AuthorAna Dobrinčić
MentorVerica Dragović Uzelac (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology of Fruits and Vegetables Preservation and Processing)
Zagreb
Defense date and country2015-07-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bilo je istražiti fizikalna svojstva škrobnih gelova pripremljenih od škrobova različitog botaničkog podrijetla i različitih kemijskih modifikacija (prirodni “waxy” kukuruzni škrob, hidroksipropilirani kukuruzni škrob, acetilirani adipat kukuruzni škrob, rižin škrob i krumpirov škrob). Ovi škrobovi su zatim upotrjebljeni u voćnim nadjevima i istražena je njihova kvaliteta. Mjerenja viskoznosti pokazala su da su škrobni gelovi ne-newtonske, pseudoplastične tekućine i da prosječna viskoznost škrobnih gelova slijedi padajući niz: krumpirov škrob, hidroksipropilirani kukuruzni škrob, acetilirani adipat kukuruzni škrob, prirodni “waxy” kukuruzni škrob, rižin škrob. Analiza teksture pokazala je ekstremno visoku tvrdoću krumpirovog i rižinog škrobnog gela te veću tvrdoću i snagu puknuća modificiranih kukuruznih škrobova u odnosu na prirodni “waxy” kukuruzni škrob dok snaga gela nije puno veća. Škrobni gelovi i voćni nadjevi od modificiranih škrobova pokazali su poželjniji fizički izgled čak i nakon pečenja pa je zato upotreba modificiranih škrobova u voćnim nadjevima prihvatljiva.
Abstract (english)
The objective of this research was to examine physical properties of starch gels made with starches of different botanical origins and different chemical modifications (native waxy maize starch (NWMS), hydroxypropylated (HP) corn starch, acetylated adipate (AA) corn starch, rice starch and potato starch). Furthermore, these starches were used in fruit fillings and their quality was examined. Viscosity measurements showed that starch gels are non-Newtonian, pseudoplastic fluids and that average viscosity of starch gels follows the order: potato starch, HP starch, AA starch, NWMS, rice starch. Texture analysis showed extremely high gel hardness of potato and rice starch gels and starch gels with modified starches have higher hardness and rapture strength than native waxy maize starch gels while their gel strength is not higher. Starch gels and fruit fillings made with modified starches showed more desirable physical appearance even after baking and therefore their application in fruit fillings is acceptable.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:248614
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
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Created on2017-04-25 10:55:27