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master's thesis
Utjecaj dodatka različitih emulgatora na svojstva krem-namaza smanjene kalorijske vrijednosti
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. urn:nbn:hr:109:610170
Pavličević, Katarina
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

Pavličević, K. (2021). Utjecaj dodatka različitih emulgatora na svojstva krem-namaza smanjene kalorijske vrijednosti (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:610170

Pavličević, Katarina. "Utjecaj dodatka različitih emulgatora na svojstva krem-namaza smanjene kalorijske vrijednosti." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:610170

Pavličević, Katarina. "Utjecaj dodatka različitih emulgatora na svojstva krem-namaza smanjene kalorijske vrijednosti." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:610170

Pavličević, K. (2021). 'Utjecaj dodatka različitih emulgatora na svojstva krem-namaza smanjene kalorijske vrijednosti', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:610170

Pavličević K. Utjecaj dodatka različitih emulgatora na svojstva krem-namaza smanjene kalorijske vrijednosti [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:610170

K. Pavličević, "Utjecaj dodatka različitih emulgatora na svojstva krem-namaza smanjene kalorijske vrijednosti", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:610170

Metadata
TitleUtjecaj dodatka različitih emulgatora na svojstva krem-namaza smanjene kalorijske vrijednosti
Title (english)Influence of the Addition of Different Emulsifiers on the Properties of Sweet Spreads with Reduced Calorie Values
AuthorKatarina Pavličević
MentorĐurđica Ačkar (mentor)
MentorVeronika Barišić (pomoć pri izradi, neposredni voditelj)
Committee memberAntun Jozinović (predsjednik povjerenstva)
Committee memberĐurđica Ačkar (član povjerenstva)
Committee memberJurislav Babić (član povjerenstva)
Committee memberDrago Šubarić (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 country2021-12-06, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cilj ovog diplomskog rada je bio ispitati utjecaj dodatka različitih emulgatora na svojstva krem-proizvoda bez šećera s dodatkom kakaove ljuske i zaslađivača. Krem-proizvod je proizveden u kugličnom mlinu pri temperaturi od 50 °C s 3 kg kuglica te 60 okretaja po minuti. Krem-proizvodi su imali različite omjere kakaove ljuske i ksilitola (~50:50, ~40:60, ~30:70, ~20:80, ~10:90, 0:100) i stevije kao zamjenu za šećer. Nakon proizvodnje krem-proizvoda ispitivala su se sljedeća svojstva: boja, koloidna stabilnost, tekstura, aktivitet vode, specifični volumen i prividna gustoća. Dodatkom kakaove ljuske je došlo do znatne promjene boje, no kako se smanjivao udio kakaove ljuske, a povećavao udio ksilitola uzorci su bili sve svjetliji. Koloidna stabilnost se povećavala kod uzoraka koji su sadržavali PGPR i citrem. Aktivitet vode se povećavao dodatkom PGPR-a i citrema i smanjenjem udjela kakaove ljuske. Dodatkom kakaove ljuske se povećavala čvrstoća i otpor smicanju, ali dodatkom PGPR ili citrema mazivost je bila poboljšana.
Abstract (english)
The aim of this thesis was to examine the effect of the addition of various emulsifiers on the properties of sweet spreads with added cocoa shell and sweeteners. Sweet spreads were produced in a ball mill at a temperature of 50 °C with 3 kg of ball and with 60 revolutions per minute. Sweet spreads had different ratios of cocoa shell and xylitol (~50:50, ~40:60, ~30:70, ~20:80, ~10:90, 0:100) and stevia as a substitute for sugar. After the production of the sweet spreads, the following properties were examined: color, colloidal stability, texture, water activity, specific volumes and apparent density. Addition of cocoa shells caused significant color changes, but as the cocoa shell content decreased and the xylitol content increased the samples were lighter. Colloidal stability was increased in samples containing PGPR and citrem. Water activity was increased by addition of PGPR and citrem and by a decrease in cocoa shell content. Addition of cocoa shell increased firmness and shear strength, but addition of PGPR or citrem improved spreadability.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:610170
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-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2021-12-07 09:46:56