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master's thesis
Utjecaj dodatka tropa rajčice na kvalitetu krekera
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. urn:nbn:hr:109:967573
Blažević, Monika
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Blažević, M. (2020). Utjecaj dodatka tropa rajčice na kvalitetu krekera (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:967573

Blažević, Monika. "Utjecaj dodatka tropa rajčice na kvalitetu krekera." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:967573

Blažević, Monika. "Utjecaj dodatka tropa rajčice na kvalitetu krekera." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:967573

Blažević, M. (2020). 'Utjecaj dodatka tropa rajčice na kvalitetu krekera', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:967573

Blažević M. Utjecaj dodatka tropa rajčice na kvalitetu krekera [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:967573

M. Blažević, "Utjecaj dodatka tropa rajčice na kvalitetu krekera", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:967573

Metadata
TitleUtjecaj dodatka tropa rajčice na kvalitetu krekera
Title (english)The Effect of Addition of Tomato Pomace Powder on the Quality of Crackers
AuthorMonika Blažević
MentorDaliborka Koceva Komlenić (mentor)
MentorJasmina Lukinac Čačić (komentor)
MentorAna Šušak (pomoć pri izradi, neposredni voditelj)
Committee memberMarko Jukić (predsjednik povjerenstva)
Committee memberDaliborka Koceva Komlenić (član povjerenstva)
Committee memberJasmina Lukinac Čačić (član povjerenstva)
Committee memberKrešimir Mastanjević (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Cereal Technology)
Osijek
Defense date and country2020-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog diplomskog rada bio je ispitati utjecaj zamjene pšeničnog brašna dodatkom različitih udjela tropa rajčice (2, 4, 6, 8 i 10 %) na kvalitetu krekera. Uzorci krekera proizvedeni su u laboratorijskim uvjetima i podvrgnuti analizama. Provedene su analize gubitka mase pečenjem, volumena, visine, dužine, koeficijenta širenja i boje te senzorska analiza dobivenih uzoraka. Povećanjem dodanog tropa rajčice u krekere došlo je do povećanog gubitka na masi, ali i smanjenja volumena uzoraka. Nadalje, kod krekera s 10 % tropa rajčice vrijednost svjetline je najmanja, odnosno dolazi do najveće ukupne promijene boje.
Abstract (english)
The aim of this thesis is to examine the impact of replacing wheat flour with different proportions of tomato pomace (2, 4, 6, 8 and 10%) on cracker quality. The cracker samples were produced under laboratory conditions and were submitted for analysis. Analyses of mass loss, cracker volume, height, length, spread factor and colour, as well as a sensory analysis of the samples were conducted. By increasing the content of added tomato pomace in the crackers, the mass loss increases as well, whereas the volume of the samples decreases. Furthermore, the crackers that contain 10% of tomato pomace have the lowest brightness value and there is a significant difference in total colour change.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:967573
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 on2020-12-14 08:40:55