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master's thesis
Utjecaj dodatka kore mandarine na svojstva kakaovih krem-proizvoda
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. urn:nbn:hr:109:826731
Tisai, Patricija
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

Tisai, P. (2023). Utjecaj dodatka kore mandarine na svojstva kakaovih krem-proizvoda (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:826731

Tisai, Patricija. "Utjecaj dodatka kore mandarine na svojstva kakaovih krem-proizvoda." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:826731

Tisai, Patricija. "Utjecaj dodatka kore mandarine na svojstva kakaovih krem-proizvoda." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:826731

Tisai, P. (2023). 'Utjecaj dodatka kore mandarine na svojstva kakaovih krem-proizvoda', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 07 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:826731

Tisai P. Utjecaj dodatka kore mandarine na svojstva kakaovih krem-proizvoda [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 September 07] Available at: https://urn.nsk.hr/urn:nbn:hr:109:826731

P. Tisai, "Utjecaj dodatka kore mandarine na svojstva kakaovih krem-proizvoda", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:826731

Metadata
TitleUtjecaj dodatka kore mandarine na svojstva kakaovih krem-proizvoda
Title (english)The Influence of the Addition of Mandarin Peel on the Properties of the Cocoa Spread
AuthorPatricija Tisai
MentorDrago Šubarić (mentor)
MentorAntun Jozinović (pomoć pri izradi, neposredni voditelj)
Committee memberĐurđica Ačkar (predsjednik povjerenstva)
Committee memberDrago Šubarić (član povjerenstva)
Committee memberAntun Jozinović (član povjerenstva)
Committee memberJurislav Babić (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 country2023-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cilj ovog diplomskog rada bio je ispitati utjecaj primjene kore mandarine na svojstva kakaovih krem-proizvoda proizvedenih na bazi lješnjakove paste. Osušena i samljevena kora mandarine je dodavana u proizvodnji s ciljem pripreme krem-proizvoda s udjelom kore mandarine od 0, 3, 6, 9 i 12 %. Krem-proizvodi su pripremljeni na bazi 500 g u kugličnom mlinu pri temperaturi 50 °C s 3 kg kuglica i pri brzini okretaja 60 o/min. Na gotovim krem-proizvodima su provedene analize boje, koloidne stabilnosti, teksture i reoloških svojstava. Utvrđeno je da dodatak kore mandarine povećava domenu crvene i žute boje, a uzorci postaju tamniji. Koloidna stabilnost opada proporcionalno s dodatkom mandarine. Uzorku s najvećim udjelom mandarine je utvrđena i najveća mazivost. Dodatak kore mandarine povećava granicu tečenja i plastičnu viskoznost.
Abstract (english)
The aim of this thesis was to examine the influence of the application of mandarin peel on the properties of cocoa sweet spreads produced on the basis of hazelnut paste. Dried and ground mandarin peel was added in production with the aim of preparing a sweet spread with a mandarin peel content of 0, 3, 6, 9 and 12%. The sweet spreads were prepared on the basis of 500 g in a ball mill at a temperature of 50 °C with 3 kg of balls and at a rotation speed of 60 rpm. Analyzes of color, colloidal stability, texture and rheological properties were performed on the finished sweet spreads. It was found that the addition of mandarin peel increases the red and yellow color domain and the samples become darker. Colloidal stability decreases proportionally with the addition of mandarin. The sample with the highest proportion of mandarin was found to have the highest spreadability. The addition of mandarin peel increases the yield strength and plastic viscosity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:826731
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 on2023-09-28 15:31:02