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master's thesis
Utjecaj dodatka kakaove ljuske na svojstva tamne čokolade
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. urn:nbn:hr:109:290436
Vincek, Ivana
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

Vincek, I. (2020). Utjecaj dodatka kakaove ljuske na svojstva tamne čokolade (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:290436

Vincek, Ivana. "Utjecaj dodatka kakaove ljuske na svojstva tamne čokolade." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:290436

Vincek, Ivana. "Utjecaj dodatka kakaove ljuske na svojstva tamne čokolade." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:290436

Vincek, I. (2020). 'Utjecaj dodatka kakaove ljuske na svojstva tamne čokolade', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:290436

Vincek I. Utjecaj dodatka kakaove ljuske na svojstva tamne čokolade [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:290436

I. Vincek, "Utjecaj dodatka kakaove ljuske na svojstva tamne čokolade", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:290436

Metadata
TitleUtjecaj dodatka kakaove ljuske na svojstva tamne čokolade
Title (english)Effect of Addition of Cocoa Shell on the Properties of Dark Chocolate
AuthorIvana Vincek
MentorAntun Jozinović (mentor)
MentorVeronika Barišić (pomoć pri izradi, neposredni voditelj)
Committee memberDrago Šubarić (predsjednik povjerenstva)
Committee memberAntun Jozinović (član povjerenstva)
Committee memberĐurđica Ačkar (član povjerenstva)
Committee memberJurislav Babić (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 country2020-06-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog diplomskog rada bio je ispitati utjecaj dodatka kakaove ljuske na svojstva tamne čokolade. Kakaova ljuska je tretirana visokonaponskim električnim pražnjenjem kroz 15 minuta u koncentraciji od 3 % i na frekvenciji 40 Hz. Čokolade s tretiranom i netretiranom ljuskom u udjelima od 5, 10 i 15 % proizvedene su u laboratorijskom kugličnom mlinu uz primjenu sljedećih uvjeta: temperatura kupelji 55 °C; 2,5 kg kuglica i brzina okretaja 60 o/min. Nakon procesa miješanja u kugličnom mlinu, čokolade su temperirane i oblikovane u kalupima. Nakon hlađenja (8 °C) dobivenim čokoladama su određeni sljedeći parametri: boja (nakon hlađenja, nakon tjedan dana, mjesec i dva mjeseca), tvrdoća, veličina čestica i viskoznost. Rezultati su pokazali da se dodatkom kakaove ljuske povećava viskoznost i veličina čestica, a smanjuje tvrdoća čokolada. Također dodatkom ljuske čokolade su bile tamnije u usporedbi s čokoladom bez dodane kakaove ljuske. Nakon dva mjeseca više su posvijetlile čokolade s kakaovom ljuskom.
Abstract (english)
The aim of this study was to determine the effect of addition of cocoa shell on the properties of dark chocolate. The cocoa shell was treated with high voltage electrical discharge for 15 minutes at concentration of 3% and at frequency of 40 Hz. Chocolates with treated and untreated cocoa shell were produced with addition of 5, 10 and 15 %. The chocolate production process was carried out in a laboratory ball mill using the following conditions: bath temperature 55 °C; 2.5 kg balls and speed 60 rpm. After the mixing process, chocolates were tempered and moulded. After cooling (8 °C), following parameters were determined: colour (after cooling, one week, one month and two months), hardness, particle size and viscosity. The results showed that addition of cocoa shell in chocolate increases viscosity and particle size, and decreases hardness. Also, addition of cocoa shell chocolates were darker compared with chocolate without added cocoa shell. After two months chocolates with cocoa shell were brighter.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:290436
ProjectNumber: UIP-2017-05-8709
Title: Primjena kakaove ljuske u proizvodnji čokolade i srodnih proizvoda
Acronym: COCOCHOCO
Leader: Đurđica Ačkar
Jurisdiction: Croatia
Funder: HRZZ
Funding stream: UIP
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 on2020-07-01 09:52:14