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master's thesis
Primjena različitih vrsta karboksimetil celuloze na svojstva instant kakao napitaka s dodanom kakaovom ljuskom
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. urn:nbn:hr:109:266398
Lamešić, Sandra
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

Lamešić, S. (2022). Primjena različitih vrsta karboksimetil celuloze na svojstva instant kakao napitaka s dodanom kakaovom ljuskom (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:266398

Lamešić, Sandra. "Primjena različitih vrsta karboksimetil celuloze na svojstva instant kakao napitaka s dodanom kakaovom ljuskom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:266398

Lamešić, Sandra. "Primjena različitih vrsta karboksimetil celuloze na svojstva instant kakao napitaka s dodanom kakaovom ljuskom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:266398

Lamešić, S. (2022). 'Primjena različitih vrsta karboksimetil celuloze na svojstva instant kakao napitaka s dodanom kakaovom ljuskom', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:266398

Lamešić S. Primjena različitih vrsta karboksimetil celuloze na svojstva instant kakao napitaka s dodanom kakaovom ljuskom [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:266398

S. Lamešić, "Primjena različitih vrsta karboksimetil celuloze na svojstva instant kakao napitaka s dodanom kakaovom ljuskom", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:266398

Metadata
TitlePrimjena različitih vrsta karboksimetil celuloze na svojstva instant kakao napitaka s dodanom kakaovom ljuskom
Title (english)Application of Different Types of Carboxymethyl Cellulose on the Properties of Instant Cocoa Beverages with Added Cocoa Shell
AuthorSandra Lamešić
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 country2022-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cilj ovog diplomskog rada bio je ispitati utjecaj dodatka kakaove ljuske, karboksimetil celuloze i postupaka sušenja na svojstva instant kakao napitaka. Kakaova ljuska za proizvodnju pripremljena je tako da je odvojena od kakaovog zrna nakon prženja, samljevena te se nakon mljevenja prosijavanjem izdvojila frakcija manja od 71 μm koja se koristila u proizvodnji. Instant prahovi su se proizvodili aglomeracijom i sušenjem (liofilizacija i konvekcijsko sušenje u sušioniku pri 40 °C). Kakaova ljuska se dodavala u udjelima od 5, 10 i 15 %. Karboksimetil celuloza koja se koristila za proizvodnju bila je u praškastom i tekućem obliku. Nakon proizvodnje instant prahova određena je boja, vlažljivost, specifični volumen, nasipna gustoća i udio ukupnih polifenola prema modificiranoj Folin-Ciocalteu metodi. Rezultati su pokazali da se povećanjem udjela kakaove ljuske u instant kakao napitcima povećavalo vrijeme vlaženja, a boja prahova sušenih konvekcijskim sušenjem bila je svjetlija u usporedbi s uzorcima sušenim liofilizacijom. Nasipna gustoća praha bila je veća kod uzoraka s većim udjelom ljuske. Kod uzoraka s većim udjelom kakaove ljuske, udio ukupnih polifenola bio je manji u usporedbi s uzorcima bez kakaove ljuske.
Abstract (english)
The aim of this thesis was to examine the influence of the addition of cocoa husk, carboxymethyl cellulose and drying procedures on the properties of instant cocoa beverages. The cocoa shell was prepared for production by being separated from the cocoa bean after roasting, milled, and after milling a fraction smaller than 71 μm was separated by sieving, which was used in production. Instant powders were produced by agglomeration and drying (freeze-drying and convection drying in an oven at 40 °C). Cocoa husk was added in proportions of 5, 10 and 15 %. The carboxymethyl cellulose used for production was in powder and liquid form. After the production of instant powders, the colour, wettability, specific volume, bulk density and content of total polyphenols according to the modified Folin-Ciocalteu method were determined. The results showed that increasing the content of cocoa shell in instant cocoa beverages increased the wetting time, and the colour of the convection-dried powders was lighter compared to the freeze-dried samples. The bulk density of the powder was higher in samples with a higher content of shell. In samples with a higher proportion of cocoa shell, the content of total polyphenols decreased compared to the samples without added cocoa shell.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:266398
ProjectNumber: UIP-2017-05-8709
Title: Primjena kakaove ljuske u proizvodnji čokolade i srodnih proizvoda
Title: Application of cocoa husk in production of chocolate and chocolate-like products
Acronym: COCOCHOCO
Leader: Đurđica Ačkar
Jurisdiction: Croatia
Funder: HRZZ
Funding stream: Nema
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-ShareAlike 4.0 International (CC BY-SA 4.0) icon
Created on2022-10-04 10:16:19