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master's thesis
Ispitivanje kvalitativnih parametara čajnog peciva s dodatkom pogače industrijske konoplje
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. urn:nbn:hr:109:286070
Farago, Nives
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Farago, N. (2018). Ispitivanje kvalitativnih parametara čajnog peciva s dodatkom pogače industrijske konoplje (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:286070

Farago, Nives. "Ispitivanje kvalitativnih parametara čajnog peciva s dodatkom pogače industrijske konoplje." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:286070

Farago, Nives. "Ispitivanje kvalitativnih parametara čajnog peciva s dodatkom pogače industrijske konoplje." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:286070

Farago, N. (2018). 'Ispitivanje kvalitativnih parametara čajnog peciva s dodatkom pogače industrijske konoplje', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:286070

Farago N. Ispitivanje kvalitativnih parametara čajnog peciva s dodatkom pogače industrijske konoplje [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:286070

N. Farago, "Ispitivanje kvalitativnih parametara čajnog peciva s dodatkom pogače industrijske konoplje", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:286070

Metadata
TitleIspitivanje kvalitativnih parametara čajnog peciva s dodatkom pogače industrijske konoplje
Title (english)Testing Qualitative Parameters of Cookies with the Addition of Industrial Hemp Cake
AuthorNives Farago
MentorDaliborka Koceva Komlenić (mentor)
MentorAna Šušak (pomoć pri izradi, neposredni voditelj)
Committee memberMarko Jukić (predsjednik povjerenstva)
Committee memberDaliborka Koceva Komlenić (član povjerenstva)
Committee memberJasmina Lukinac Čačić (član povjerenstva)
Committee memberJurislav Babić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Cereal Technology)
Osijek
Defense date and country2018-06-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Zadatak rada bio je odrediti utjecaj dodatka različitih udjela pogače industrijske konoplje (20 %, 40 % i 60 %) pšeničnom brašnu pri ispitivanju kvalitativnih svojstava čajnog peciva. Čajno pecivo proizvedeno je prema standardnoj AACC (engl. American Association of Cereal Chemists) metodi 10 – 50 D. U uzorcima čajnog peciva analizirani su slijedeći parametri: udio i aktivitet vode, specifični volumen pomoću laserskog skener uređaja Volscan Profiler, boja površine čajnog peciva pomoću uređaja Minolta Chroma Meter CR – 400, te tekstura uređajem TA.XT Plus. Povećanjem udjela dodatka pogače industrijske konoplje povećava se koeficijent širenja, dužina (neovisno o udjelu vode) te tvrdoća čajnog peciva, a smanjuje visina, udio vode, volumen te parametri boje (L* i b*) u odnosu na čajno pecivo od pšeničnog brašna.
Abstract (english)
The aim of this study was to determine the influence of the different share of industrial hemp cake (20, 40 and 60%) on wheat flour in the examination of the qualitative characteristics of cookies. Cookies were made according to the standard AACC (American Association of Cereal Chemists) method 10-50D. Water content and water activity, specific volume (using the laser scanner Volscan Profiler), colour surface (using the Minolta Chroma Meter CR-400), and the texture (using TA.XT Plus texture analyser) of cookies. By increasing the share of industrial hemp cake adds, the coefficient of expansion, length (independent of water content) and hardness of the cookies increases, while the height, water content, volume and colour parameters (L * and b *) decrease with respect to wheat flour.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:286070
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 on2018-06-12 10:17:38