prikaz prve stranice dokumenta Utjecaj načina pripreme i udjela bučinih sjemenki na prihvatljivost sirnog namaza
  Download
PDF 2.75 MB
master's thesis
Utjecaj načina pripreme i udjela bučinih sjemenki na prihvatljivost sirnog namaza
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. urn:nbn:hr:109:637291
Puškarić, Ela
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

Puškarić, E. (2019). Utjecaj načina pripreme i udjela bučinih sjemenki na prihvatljivost sirnog namaza (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:637291

Puškarić, Ela. "Utjecaj načina pripreme i udjela bučinih sjemenki na prihvatljivost sirnog namaza." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:637291

Puškarić, Ela. "Utjecaj načina pripreme i udjela bučinih sjemenki na prihvatljivost sirnog namaza." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:637291

Puškarić, E. (2019). 'Utjecaj načina pripreme i udjela bučinih sjemenki na prihvatljivost sirnog namaza', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 30 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:637291

Puškarić E. Utjecaj načina pripreme i udjela bučinih sjemenki na prihvatljivost sirnog namaza [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:109:637291

E. Puškarić, "Utjecaj načina pripreme i udjela bučinih sjemenki na prihvatljivost sirnog namaza", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:637291

Metadata
TitleUtjecaj načina pripreme i udjela bučinih sjemenki na prihvatljivost sirnog namaza
Title (english)Influence of Preparation Method and Proportion of Pumpkin Seeds on the Sensory Acceptance of Cheese Spread
AuthorEla Puškarić
MentorMirela Lučan (mentor)
MentorAna Domaćinović (pomoć pri izradi, neposredni voditelj)
MentorSnježana Keleković (pomoć pri izradi, neposredni voditelj)
Committee memberMirela Lučan (predsjednik povjerenstva)
Committee memberVedran Slačanac (član povjerenstva)
Committee memberJovica Hardi (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
Sirni namaz je izrazito popularan mliječni proizvod u Hrvatskoj koji konzumiraju sve dobne skupine. Kako bi ostali konkurentni na tržištu proizvođači obogaćuju sirni namaz s različitim dodacima (vlasac, šunka, povrće, paprika). Zadatak ovog rada bio je ispitati utjecaj prženja, mljevenja i udjela bučinih sjemenki na prihvatljivost sirnog namaza. Provedeno je ispitivanje kemijskog sastava pripremljenih uzoraka NIR spektroskopijom, prihvatljivost proizvoda ispitana je pomoću hedonističke skale, a intenzitet pojedinog svojstva JAR testom. Određen je i senzorski profil uzoraka te su dobiveni rezultati obrađeni pomoću analize kazne. Na osnovi rezultata određen je optimalan udio dodatka i način pripreme bučinih sjemenki u proizvodnji obogaćenog sirnog namaza te je utvrđeno koja senzorska svojstva negativno utječu na ukupnu ocjenu sirnog namaza s dodatkom bučinih sjemenki.
Abstract (english)
Cheese spread is an extremely popular dairy product in Croatia consumed by all ages. In order to remain competitive in the market, producers enrich the cheese spread with various additives (chives, ham, vegetables, peppers). The aim of this paper was to examine the effect of roasting, milling and the proportion of pumpkin seeds on the acceptability of the cheese spread. The chemical composition of the prepared samples was tested using NIR spectroscopy, the acceptability of the product using a hedonic scale, and the intensity of the individual property by the JAR test. The sensory profile of the samples was determined and the obtained results were processed using a penalty analysis. Based on the results, the optimal proportion of the additive and the method of preparation of pumpkin seeds in the production of the enriched cheese spread were determined as well as which sensory properties adversely affect the overall rating of the cheese spread with the addition of pumpkin seeds.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:637291
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 on2019-10-16 13:10:27