prikaz prve stranice dokumenta Svojstva škroba tapioke modificiranog postupkom ekstruzije
  Download
PDF 1.38 MB
master's thesis
Svojstva škroba tapioke modificiranog postupkom ekstruzije
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. urn:nbn:hr:109:882022
Šušnjar, Petra
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

Šušnjar, P. (2018). Svojstva škroba tapioke modificiranog postupkom ekstruzije (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:882022

Šušnjar, Petra. "Svojstva škroba tapioke modificiranog postupkom ekstruzije." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:882022

Šušnjar, Petra. "Svojstva škroba tapioke modificiranog postupkom ekstruzije." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:882022

Šušnjar, P. (2018). 'Svojstva škroba tapioke modificiranog postupkom ekstruzije', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 17 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:882022

Šušnjar P. Svojstva škroba tapioke modificiranog postupkom ekstruzije [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 September 17] Available at: https://urn.nsk.hr/urn:nbn:hr:109:882022

P. Šušnjar, "Svojstva škroba tapioke modificiranog postupkom ekstruzije", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:882022

Metadata
TitleSvojstva škroba tapioke modificiranog postupkom ekstruzije
Title (english)Properties of tapioca starch modified by the extrusion process
AuthorPetra Šušnjar
MentorJurislav Babić (mentor)
Committee memberDrago Šubarić (predsjednik povjerenstva)
Committee memberJurislav Babić (član povjerenstva)
Committee memberĐurđica Ačkar (član povjerenstva)
Committee memberAntun Jozinović (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 country2018-10-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog diplomskog rada bio je ispitati utjecaj postupka ekstruzije na svojstva škroba tapioke. Ekstruzija se provodila pri tri različita temperaturna profila: 90/100/120 °C, 100/115/140 °C i 110/140/160 °C. Uzorcima škroba tapioke određivana je boja, prozirnost paste, kapacitet bubrenja, indeks topljivosti u vodi te reološka svojstva Brabenderovim mikro-visko amilografom. Dobiveni rezultati uspoređeni su s rezultatima za nativni škrob tapioke. Utvđeno je da djelovanjem ekstruzije dolazi do potamnjivanja škroba tapioke što se očituje u smanjenju L* vrijednosti te povećanju a* vrijednosti te da se boja uzorka ekstrudiranog pri najvišoj temperaturi najviše razlikuje od boje nativnog škroba. Ekstruzija je također utjecala na smanjenje temperature početka želatinizacije te smanjenje viskoznosti vrha. Kod ekstrudiranih uzoraka primijećena je manja sklonost retrogradaciji kao i veća stabilnost prilikom miješanja pri višim temperaturama. Vrijednosti kapaciteta bubrenja su se smanjile, dok je indeks topljivosti porastao kao rezultat ekstruzije. Mjerenjem transmitancije pri 650 nm utvrđeno je da najveću prozirnost paste ima uzorak ekstrudiran pri najvišim temperaturama (110/140/160 °C).
Abstract (english)
The aim of this thesis was to examine the influence of the extrusion process on tapioca starch properties. The extrusion was carried out at three different temperature profiles: 90/100/120 ° C, 100/115/140 ° C and 110/140/160 °C. Color, transparency of paste, swelling capacity, index of solubility and rheological properties of Brabender's micro-visco amylograph were determined on tapioca starch samples. The results obtained were compared with the results for native tapioca starch. It has been found that the color of tapioca starch darkened by the effect of extrusion, which is manifested in decreasing the L value and increasing the a* value, and that the color of the sample extruded at the highest temperature differs the most from the native starch color. The extrusion also affects the reduction of the gelatinization temperature and the reduction of peak viscosity. In the extruded samples, a smaller tendency to retrogradation was observed as well as higher stability when mixing at higher temperatures. Swelling capacity values decreased, while the index of solubility increased as a result of extrusion. By transmittance at 650 nm, it was found that the highest transparency of the paste has a sample extruded at the highest temperatures (110/140/160 °C).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:882022
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 on2018-10-29 17:56:02