prikaz prve stranice dokumenta Reološke karakteristike sladoledne smjese s dodatkom kurkume i crnog papra
Embargo period 2025-10-01
master's thesis
Reološke karakteristike sladoledne smjese s dodatkom kurkume i crnog papra
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. urn:nbn:hr:109:263285
Nikolić, Tihana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Nikolić, T. (2023). Reološke karakteristike sladoledne smjese s dodatkom kurkume i crnog papra (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:263285

Nikolić, Tihana. "Reološke karakteristike sladoledne smjese s dodatkom kurkume i crnog papra." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:263285

Nikolić, Tihana. "Reološke karakteristike sladoledne smjese s dodatkom kurkume i crnog papra." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:263285

Nikolić, T. (2023). 'Reološke karakteristike sladoledne smjese s dodatkom kurkume i crnog papra', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 30 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:263285

Nikolić T. Reološke karakteristike sladoledne smjese s dodatkom kurkume i crnog papra [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 April 30] Available at: https://urn.nsk.hr/urn:nbn:hr:109:263285

T. Nikolić, "Reološke karakteristike sladoledne smjese s dodatkom kurkume i crnog papra", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:263285

Metadata
TitleReološke karakteristike sladoledne smjese s dodatkom kurkume i crnog papra
Title (english)Rheological Characteristics of Ice Cream with the Addition of Turmeric and Black Pepper
AuthorTihana Nikolić
MentorMirela Lučan Čolić (mentor)
MentorAntun Jozinović (komentor)
MentorMartina Antunović (pomoć pri izradi, neposredni voditelj)
Committee memberTihomir Moslavac (predsjednik povjerenstva)
Committee memberMirela Lučan Čolić (član povjerenstva)
Committee memberAntun Jozinović (član povjerenstva)
Committee memberInes Banjari (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2023-10-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Sladoled je kompleksna namirnica specifičnog načina proizvodnje. Cilj ovog rada bio je ispitati utjecaj dodatka praha kurkume i crnog papra u različitim udjelima na reološka svojstva sladoledne smjese. Također, ispitan je utjecaj navedenih začina na povećanje volumena te tvrdoću sladoleda. U ovom radu proizveden je kontrolni uzorak sladoleda te sladoled s dodatkom 0,5 %, 1,0 % i 2,0 % kurkume sa ili bez dodatka 0,02 % crnog papra. Rezultati analize reoloških parametara ukazali su na trend povećanja viskoznosti proporcionalno s povećanjem udjela kurkume (i papra). Najveću viskoznost pokazala je sladoledna smjesa s 2,0 % kurkume i 0,02 % papra (UK2P), a najmanju kontrolni uzorak. Dodatak kurkume (i papra) utjecao je na smanjenje tvrdoće sladoleda, pa je kontrolni uzorak imao najveće vrijednosti izmjerene tvrdoće. Analizom povećanja volumena sladoleda tijekom proizvodnje utvrđen je linearan porast volumena uslijed povećanja koncentracije kurkume. Dodatak papra dodatno je utjecao na povećanje volumena.
Abstract (english)
Ice cream is a complex food, obtained by a specific manufacturing process. The aim of this study was to investigate the influence of turmeric powder and black pepper addition in different proportions on ice cream mixes rheological properties. Furthermore, samples were analysed for overrun and hardness. In this study, control ice cream, as well as enriched ice creams were manufactured by adding turmeric powder at levels 0,5%, 1,0%, and 2,0% (with or without black pepper). The results of the study showed that the addition of turmeric powder and black pepper caused an increase in viscosity. The highest viscosity level had a sample with 2.0% turmeric powder and 0.02% black pepper (UK2P), while the lowest level had the control sample. Turmeric (and black pepper) addition to ice cream caused a hardness decrease, so the control sample had the lowest value for hardness. The analysis of the volume increase during the production of ice cream showed a linear increase in air incorporation due to an increase in turmeric concentration. The addition of black pepper additionally influenced the increase in overrun values.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:263285
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 conditionsEmbargoed access
Embargo expiration date: 2025-10-01
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2023-10-30 11:57:39