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master's thesis
Ispitivanje kakvoće sirnog namaza s dodatkom bučinih sjemenki
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. urn:nbn:hr:109:458364
Tomljanović, Marijana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Tomljanović, M. (2019). Ispitivanje kakvoće sirnog namaza s dodatkom bučinih sjemenki (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:458364

Tomljanović, Marijana. "Ispitivanje kakvoće sirnog namaza s dodatkom bučinih sjemenki." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:458364

Tomljanović, Marijana. "Ispitivanje kakvoće sirnog namaza s dodatkom bučinih sjemenki." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:458364

Tomljanović, M. (2019). 'Ispitivanje kakvoće sirnog namaza s dodatkom bučinih sjemenki', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 30 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:458364

Tomljanović M. Ispitivanje kakvoće sirnog namaza s dodatkom bučinih sjemenki [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2024 November 30] Available at: https://urn.nsk.hr/urn:nbn:hr:109:458364

M. Tomljanović, "Ispitivanje kakvoće sirnog namaza s dodatkom bučinih sjemenki", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:458364

Metadata
TitleIspitivanje kakvoće sirnog namaza s dodatkom bučinih sjemenki
Title (english)Quality Assessment of Cheese Spread with the Addition of Pumpkin Seeds
AuthorMarijana Tomljanović
MentorMirela Lučan (mentor)
MentorAna Domaćinović (pomoć pri izradi, neposredni voditelj)
MentorSnježana Keleković (pomoć pri izradi, neposredni voditelj)
Committee memberJovica Hardi (predsjednik povjerenstva)
Committee memberMirela Lučan (član povjerenstva)
Committee memberVedran Slačanac (član povjerenstva)
Committee memberKrešimir Mastanjević (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2019-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Krem sir je proizvod dobiven postupkom miješanja punomasnog mlijeka i vrhnja. U izradi ovog diplomskog rada korišten je ABC svježi krem sir Tvornice mliječnih proizvoda „Belje“. Kao dodatak ovom svježem krem siru korištene su bučine sjemenke s različitim stupnjevima prženja i mljevenja te u udjelima od 5 % i 10 %. Uzorcima je određen osnovni kemijski sastav, boja kolorimetrijski, parametri mazivosti pomoću analizatora teksture te senzorska svojstva metodom bodovanja. Prženje bučinih sjemenki je povećalo mazivost proizvoda te je pozitivno utjecalo na miris proizvoda. Senzorski najbolje ocijenjeni uzorci su oni s bučinim sjemenkama s višim stupnjem usitnjavanja.
Abstract (english)
Cream cheese is a product obtained by mixing whole milk and cream. ABC fresh cream cheese from the “Belje” Dairy Factory, was used in the preparation of samples in this study. Pumpkin seeds were used in addition to this fresh cream cheese. Pumpkin seeds with varying degrees of roasting and milling were used in addition to this fresh cream cheese, in proportions of 5% and 10%. The basic chemical composition of the samples, the colour, the spredability using a texture analyzer and the sensory properties by the scoring method were determined. Roasting of pumpkin seeds increased the spreadability of the product and had a positive effect on the flavour of the product. The highest rated samples by the sensor panel were those with added pumpkin seeds with a higher degree of milling.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:458364
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 Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2019-10-11 06:35:59