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master's thesis
Utjecaj emulgatora poliglicerol poliricinoleata na svojstva krem namaza od kikirikija
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. urn:nbn:hr:109:232693
Banović, Marija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Banović, M. (2017). Utjecaj emulgatora poliglicerol poliricinoleata na svojstva krem namaza od kikirikija (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:232693

Banović, Marija. "Utjecaj emulgatora poliglicerol poliricinoleata na svojstva krem namaza od kikirikija." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:232693

Banović, Marija. "Utjecaj emulgatora poliglicerol poliricinoleata na svojstva krem namaza od kikirikija." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:232693

Banović, M. (2017). 'Utjecaj emulgatora poliglicerol poliricinoleata na svojstva krem namaza od kikirikija', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 07 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:232693

Banović M. Utjecaj emulgatora poliglicerol poliricinoleata na svojstva krem namaza od kikirikija [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 September 07] Available at: https://urn.nsk.hr/urn:nbn:hr:109:232693

M. Banović, "Utjecaj emulgatora poliglicerol poliricinoleata na svojstva krem namaza od kikirikija", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:232693

Metadata
TitleUtjecaj emulgatora poliglicerol poliricinoleata na svojstva krem namaza od kikirikija
Title (english)Influence of polyglycerol polyricinoleate emulsifier on the properties of peanut spread cream
AuthorMarija Banović
MentorJurislav Babić (mentor)
Committee memberDrago Šubarić (predsjednik povjerenstva)
Committee memberJurislav Babić (član povjerenstva)
Committee memberĐurđica Ačkar (član povjerenstva)
Committee memberTihomir Moslavac (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2017-07-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Svrha ovoga rada bila je ispitati utjecaj različitih udjela poliglicerol poliricinoleata (PGPR-a) na boju, teksturu, koloidnu stabilnost i senzorska svojstva krem-namaza od kikirikija. Analizirana su svojstva namaza pri različitim udjelima kikirikija: 18 %, 21 % i 24 %, te različitim udjelima PGPR-a: 0,2 %, 0,4 %, i 0,6 %. U odnosu na kontrolni uzorak bez PGPR-a, najveću promjenu boje pokazao je uzorak s najviše emulgatora PGPR-a pri udjelu kikirikija 24 %. Najbolju mazivost (teksturu) imao je uzorak s 0,4 % PGPR-a pri udjelu kikirikija 24 %. Isti uzorak pokazao je i najbolju koloidnu stabilnost. Senzorskim ispitivanjem utvrđeno je da je najbolju ukupnu ocjenu imao uzorak bez dodatka emulgatora PGPR-a pri udjelu kikirikija 18 %.
Abstract (english)
The aim of this work was to examine the influence of different polyglycerol polyricinoleate's (PGPR) share on color, texture, colloid stability and sensory properties of peanut cream. The variation in peanut yields was 18, 21 and 24%, with PGPR content: 0.2%, 0.4%, and 0.6%. Compared to the PGPR-free control sample, the largest change in color showed the sample with the highest level of PGPR emulsifiers at peanut share 24%. The best lubricity (texture) had a 0.4% PGPR sample with peanut butter 24%. The same pattern showed the best colloidal stability. Sensory examination found that the best overall grade had the sample without a PGPR emulsifier at 18% peanut.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:232693
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-07-14 07:47:25