prikaz prve stranice dokumenta Svojstva čajnog peciva od pšeničnog brašna s dodatkom tropa sorte grožđa Cabernet Sauvignon
  Download
PDF 1.68 MB
master's thesis
Svojstva čajnog peciva od pšeničnog brašna s dodatkom tropa sorte grožđa Cabernet Sauvignon
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. urn:nbn:hr:109:883621
Buković, Katarina
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

Buković, K. (2018). Svojstva čajnog peciva od pšeničnog brašna s dodatkom tropa sorte grožđa Cabernet Sauvignon (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:883621

Buković, Katarina. "Svojstva čajnog peciva od pšeničnog brašna s dodatkom tropa sorte grožđa Cabernet Sauvignon." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:883621

Buković, Katarina. "Svojstva čajnog peciva od pšeničnog brašna s dodatkom tropa sorte grožđa Cabernet Sauvignon." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:883621

Buković, K. (2018). 'Svojstva čajnog peciva od pšeničnog brašna s dodatkom tropa sorte grožđa Cabernet Sauvignon', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:883621

Buković K. Svojstva čajnog peciva od pšeničnog brašna s dodatkom tropa sorte grožđa Cabernet Sauvignon [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 November 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:883621

K. Buković, "Svojstva čajnog peciva od pšeničnog brašna s dodatkom tropa sorte grožđa Cabernet Sauvignon", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:883621

Metadata
TitleSvojstva čajnog peciva od pšeničnog brašna s dodatkom tropa sorte grožđa Cabernet Sauvignon
Title (english)Properties of Wheat Flour Cookies Made with the Addition of Cabernet Sauvignon Grape Pomace
AuthorKatarina Buković
MentorDaliborka Koceva Komlenić (mentor)
MentorJasmina Lukinac Čačić (pomoć pri izradi, neposredni voditelj)
Committee memberMarko Jukić (predsjednik povjerenstva)
Committee memberDaliborka Koceva Komlenić (član povjerenstva)
Committee memberJasmina Lukinac Čačić (član povjerenstva)
Committee memberMirela Planinić (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 country2018-06-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Prehrambena industrija nastoji iskoristiti nusproizvode industrije te zadovoljiti potrebe i želje potrošača kao i unaprijediti svoje proizvode u skladu sa zahtjevima pravilne prehrane. U Republici Hrvatskoj godišnje se proizvode oko 40 600 t tropa grožđa. U ovom diplomskom radu provedena su probna pečenja i analize čajnog peciva s dodatkom tropa grožđa. Čajno pecivo je napravljeno u laboratorijskim uvjetima prema standardnoj AACC 10-50.05 metodi od pšeničnog brašna i s dodatkom različitih udjela tropa grožđa sorte Cabernet Sauvignon. Osušen i usitnjen trop grožđa dodan je kao zamjena za pšenično brašno u udjelima 10, 20 i 30 %. Cilj rada je bio pratiti sljedeća svojstva čajnog peciva s dodatkom tropa grožđa: boju, udio vode, teksturu, senzorska svojstva, volumen, duljinu i visinu. Povećanjem udjela tropa grožđa povećava se visina i dužina, a smanjuje se čvrstoća, koeficijent širenja, volumen, udio vode i svjetlina uzoraka čajnog peciva.
Abstract (english)
The food industry seeks to utilize by-products and meet the needs and wants of consumers as well as improving their products according to the requirements of proper nutrition. In the Republic of Croatia, about 40.600,00 tons of grape pomace are produced annually. In this thesis, trial baking and analysis of tea cookies with the addition of grape pomace were carried out. Tea cookies were made in laboratory conditions according to the standard recipe AACC 10-50.05 method from wheat flour and with the addition of different shares of grape pomace from variety Cabernet Sauvignon. Dried and chopped grape pomace was added as a substitute for wheat flour in shares of 10, 20 and 30 %. The aim was to monitor the following properties of tea cookies with the addition of grape pomace from variety Cabernet Sauvignon: colour, water content, texture, sensory properties, volume, length and height. By increasing the share of grape pomace, height and length are increased, while the hardness, spread ratio, volume, water content and brightness of the tea cookies are reduced.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:883621
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 on2018-06-27 09:22:38