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undergraduate thesis
Razvoj recepture u proizvodnji zanatskog sladoleda
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:152822
Madunic, Nicole
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Milk and Milk Products

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

Cite this document

Madunic, N. (2022). Razvoj recepture u proizvodnji zanatskog sladoleda (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:152822

Madunic, Nicole. "Razvoj recepture u proizvodnji zanatskog sladoleda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:152822

Madunic, Nicole. "Razvoj recepture u proizvodnji zanatskog sladoleda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:152822

Madunic, N. (2022). 'Razvoj recepture u proizvodnji zanatskog sladoleda', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 17 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:152822

Madunic N. Razvoj recepture u proizvodnji zanatskog sladoleda [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 November 17] Available at: https://urn.nsk.hr/urn:nbn:hr:159:152822

N. Madunic, "Razvoj recepture u proizvodnji zanatskog sladoleda", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:152822

Metadata
TitleRazvoj recepture u proizvodnji zanatskog sladoleda
Title (english)Development of recipes in the production of artisanal ice cream
AuthorNicole Madunic
MentorKatarina Lisak Jakopović (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology of Milk and Milk Products)
Zagreb
Defense date and country2022-06-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Zanatski ili obrtnički sladoled, poznatiji u svijetu pod nazivom gelato, u svojem sastavu sadrži manji udio masti, veći udio šećera i minimalno povećan volumen inkorporiranog zraka u odnosu na industrijski, odnosno komercijalni sladoled. Slastičari u proizvodnji zanatskog sladoleda recepturu prilagođavaju svojim financijskim mogućnostima i željama potrošača, no osnovna receptura ostaje ista. Cilj rada bio je osmisliti recepturu za zanatski sladoled, koji u konačnici ima stabilnu konzistenciju i glatku teksturu koja se lako grabi. Prije proizvodnje zanatskog sladoleda bilo je potrebno provesti balansiranje sastojaka. Proizvedenim sladoledima mjerio se specifični volumen i temperatura te subjektivno ocjenjivale senzorske karakteristike. Na temelju dobivenih podataka usavršila se receptura za zanatski sladoled. Rezultat istraživanja ukazuje da za proizvodnju idealnog zanatskog sladoleda sa smjesom stabilizatora i emulgatora 1 i 2, potrebno je provesti zrenje. Sa smjesom stabilizatora i emulgatora 1 postigao se sladoled poželjnih karakteristika. U konačnici, sladoledi bez provedenog zrenja postigli su zadovoljavajuće karakteristike.
Abstract (english)
Artisanal ice cream, commonly known as gelato, has a lower fat content, higher sugar content and a very low overrun resulting from incorporated air compared to industrial ice cream. In the production of artisanal ice cream, confectioners adapt the recipe to their financial resources and customer demand, but the basic recipe remains the same. The aim of this research was to come up with a recipe for artisanal ice cream which would have a stable consistency and a smooth texture which is easily scoopable. Before producing the artisanal ice cream, the ingredients had to be balanced. The specific volume and temperature of the produced ice cream were measured, and the sensory characteristics were subjectively assessed. The recipe for artisanal ice cream was perfected based on the obtained data. The research results show that to produce an ideal artisanal ice cream using the mixtures of stabilizers and emulsifiers 1 and 2, the ice cream needs to be aged. Ice cream with desirable characteristics was attained using the mixtures of stabilizers and emulsifiers 1. Ultimately, the ice cream that was not aged achieved satisfactory characteristics.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:152822
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 conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2022-10-05 11:27:54