prikaz prve stranice dokumenta Parametri teksture modelnih sustava škrob/ksantan/šećeri
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undergraduate thesis
Parametri teksture modelnih sustava škrob/ksantan/šećeri
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. urn:nbn:hr:109:566818
Nadaždi, Helena
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Nadaždi, H. (2018). Parametri teksture modelnih sustava škrob/ksantan/šećeri (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:566818

Nadaždi, Helena. "Parametri teksture modelnih sustava škrob/ksantan/šećeri." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:566818

Nadaždi, Helena. "Parametri teksture modelnih sustava škrob/ksantan/šećeri." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:566818

Nadaždi, H. (2018). 'Parametri teksture modelnih sustava škrob/ksantan/šećeri', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:566818

Nadaždi H. Parametri teksture modelnih sustava škrob/ksantan/šećeri [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:566818

H. Nadaždi, "Parametri teksture modelnih sustava škrob/ksantan/šećeri", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:566818

Metadata
TitleParametri teksture modelnih sustava škrob/ksantan/šećeri
Title (english)Textural parameters of starch/xanthan/sugar model systems
AuthorHelena Nadaždi
MentorMirela Kopjar (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Fruits and Vegetables Technology)
Osijek
Defense date and country2018-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu proučavana je tekstura modelnih sustava škrob/ksantan/šećeri. Ispitivan je utjecaj disaharida (saharoze i trehaloze) i njihove količina (30, 40 i 50 %) na parametre teksture modelnih sustava škrob/ksantan. Parametri teksture koji su se ispitivali bili su konzistencija, čvrstoća, kohezija i indeks viskoznosti. Tip šećera i količina dodanog šećera imali su utjecaj na sve parametre. Veće vrijednosti parametara teksture imali su škrob/ksantan modelni sustavi s dodatkom saharoze. Bez obzira na tip dodanog šećera s povećanjem količine šećera došlo je do povećanja parametara teksture. Rezultati istraživanja su nam pokazali važnost odabira vrste šećera i količine šećera na teksturu proizvoda.
Abstract (english)
In this study, the texture of starch/xanthan/sugar model systems was studied. The effect of disaccharides (sucrose and trehalose) and their amount (30, 40 and 50%) on texture of model systems of starch/xanthan was investigated. The textural parameters that were tested were consistency, hardness, cohesion and viscosity index. The type of sugar and the amount of added sugar had an impact on all parameters. Higher textural parameters had starch/xanthan model systems with added sucrose. Regardless of the type of sugar with the increase of added sugar amount increase of textural parameters occured. The results of the research have shown the importance of sugar types and the amount of sugar on the product's texture.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:566818
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-11-06 08:49:21