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master's thesis
Utjecaj dodatka kakaove ljuske na svojstva mliječne čokolade
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. urn:nbn:hr:109:980843
Milošević, Ines
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

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Milošević, I. (2020). Utjecaj dodatka kakaove ljuske na svojstva mliječne čokolade (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:980843

Milošević, Ines. "Utjecaj dodatka kakaove ljuske na svojstva mliječne čokolade." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:980843

Milošević, Ines. "Utjecaj dodatka kakaove ljuske na svojstva mliječne čokolade." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:980843

Milošević, I. (2020). 'Utjecaj dodatka kakaove ljuske na svojstva mliječne čokolade', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:980843

Milošević I. Utjecaj dodatka kakaove ljuske na svojstva mliječne čokolade [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:980843

I. Milošević, "Utjecaj dodatka kakaove ljuske na svojstva mliječne 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:109:980843

Metadata
TitleUtjecaj dodatka kakaove ljuske na svojstva mliječne čokolade
Title (english)Effect of Addition of Cocoa Shell on the Properties of Milk Chocolate
AuthorInes Milošević
MentorDrago Šubarić (mentor)
MentorIvana Flanjak (komentor)
MentorVeronika Barišić (pomoć pri izradi, neposredni voditelj)
Committee memberĐurđica Ačkar (predsjednik povjerenstva)
Committee memberDrago Šubarić (član povjerenstva)
Committee memberIvana Flanjak (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 country2020-11-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog diplomskog rada bio je odrediti kakav utjecaj će imati dodatak kakaove ljuske na svojstva mliječne čokolade. Čokolade su proizvedene u laboratorijskom kugličnom mlinu uz dodatak netretirane i tretirane kakaove ljuske u udjelima od 2,5 % i 5 %. Kakaova ljuska tretirana je visokonaponskim električnim pražnjenjem 15 minuta na frekvenciji 40 Hz i u koncentraciji ljuske od 3 %. Nakon procesa miješanja u kugličnom mlinu čokolade su ručno temperirane, oblikovane i ohlađene. Nakon proizvodnje određeni su sljedeći parametri: boja, tekstura, veličina čestica i viskoznost. Istraživanjem je utvrđeno da je dodatkom kakaove ljuske došlo do promjena na čokoladama, odnosno došlo je do potamnjivanja čokolada, povećanja tvrdoće, plastične viskoznosti i granice tečenja. Također veličina čestica se povećala, a ukupna površina čestica smanjila se dodatkom kakaove ljuske.
Abstract (english)
The aim of this study was to determine the effect of addition of cocoa shells on the properties of milk chocolate. Chocolates were produced in a laboratory ball mill with the addition of untreated and treated cocoa shells in proportions of 2.5% and 5%. The cocoa shell was treated with high-voltage electrical discharge for 15 minutes at frequency of 40 Hz and at shell concentration of 3%. After the mixing process in ball mill, the chocolates were hand tempered, shaped and cooled. After the production process the following parameters were determined: colour, texture, particle size and viscosity. The research established that the addition of cocoa shells led to changes in chocolates, i.e. darkening of chocolates, increase in hardness, plastic viscosity and yield stress. Also, particle size was larger and specific surface area was smaller in samples with added cocoa shell.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:980843
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 on2020-11-30 08:49:06