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master's thesis
Utjecaj ekstrakta tropa grožđa sorte Cabernet Sauvignon na kvalitetu čajnog peciva
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. urn:nbn:hr:109:374772
Vidakušić, Valentin
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

Vidakušić, V. (2021). Utjecaj ekstrakta tropa grožđa sorte Cabernet Sauvignon na kvalitetu čajnog peciva (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:374772

Vidakušić, Valentin. "Utjecaj ekstrakta tropa grožđa sorte Cabernet Sauvignon na kvalitetu čajnog peciva." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:374772

Vidakušić, Valentin. "Utjecaj ekstrakta tropa grožđa sorte Cabernet Sauvignon na kvalitetu čajnog peciva." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:374772

Vidakušić, V. (2021). 'Utjecaj ekstrakta tropa grožđa sorte Cabernet Sauvignon na kvalitetu čajnog peciva', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 11 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:374772

Vidakušić V. Utjecaj ekstrakta tropa grožđa sorte Cabernet Sauvignon na kvalitetu čajnog peciva [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2025 January 11] Available at: https://urn.nsk.hr/urn:nbn:hr:109:374772

V. Vidakušić, "Utjecaj ekstrakta tropa grožđa sorte Cabernet Sauvignon na kvalitetu čajnog peciva", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:374772

Metadata
TitleUtjecaj ekstrakta tropa grožđa sorte Cabernet Sauvignon na kvalitetu čajnog peciva
Title (english)Influence of Cabernet Sauvignon Grape Pomace Extract on the Quality of Cookies
AuthorValentin Vidakušić
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 memberAna Bucić-Kojić (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 country2021-04-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Grožđe je bogato polifenolnim spojevima koji imaju pozitivan učinak za naš organizam. Budućnost i cilj svake prehrambene industrije je imati što manje otpada i pri tome imati veću zaradu. Ovaj diplomski rad je baziran na otpadu vinske industrije, odnosno tropu grožđa. U laboratorijskim uvjetima su izrađena čajna peciva prema metodi AACC 10-50.05 uz korištenje tropa grožđa Cabernet Sauvignon. U ovome je radu praćena boja, visina, volumen, specifični volumen, teksture. Kao rezultat praćenja prethodno navedenih parametara, zaključeno je da se povećanjem udjela tropa grožđa smanjuje svjetlina čajnog peciva. Također dodavanjem veće količine tropa grožđa smanjuje se volumen i specifični volumen čajnog peciva. Najbolje ocjenjeni uzorci u senzorskoj analizi bili su uzorci koji sadržavaju enkapsulate tropa grožđa.
Abstract (english)
Grapes are rich in polyphenolic compounds that are a boon to our bodies. The future and goal of any food industry is to have as little waste as possible and make more money. This thesis is based on the waste from the wine industry, i.e. grape pomace. In the laboratory, cookies were made from Cabernet Sauvignon grape pomace according to the AACC 10-50.05 method. In this work, color, height, volume, specific volume, texture and sensory evaluation were monitored. As a result of monitoring the above parameters, it was found that increasing the amount of grape pomace decreases the brightness of cookies. Also, adding more amount of grape pomace per sample decreases the volume and specific volume of the cookie. The best evaluated samples are those containing encapsulations of grape pomace.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:374772
ProjectNumber: IP-2018-01-1227
Title: Razvoj održivog integriranog procesa proizvodnje biološki aktivnih izolata iz proizvodnih ostataka prehrambene industrije
Acronym: POPI-WinCEco
Leader: Ana Bucić-Kojić
Jurisdiction: Croatia
Funder: HRZZ
Funding stream: IP
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-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2021-04-22 10:57:13