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master's thesis
Svojstva kakaove ljuske i proteina boba tretiranih visokonaponskim električnim pražnjenjem
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. urn:nbn:hr:109:011878
Smiljanić, Marija
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

Smiljanić, M. (2024). Svojstva kakaove ljuske i proteina boba tretiranih visokonaponskim električnim pražnjenjem (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:011878

Smiljanić, Marija. "Svojstva kakaove ljuske i proteina boba tretiranih visokonaponskim električnim pražnjenjem." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:011878

Smiljanić, Marija. "Svojstva kakaove ljuske i proteina boba tretiranih visokonaponskim električnim pražnjenjem." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:011878

Smiljanić, M. (2024). 'Svojstva kakaove ljuske i proteina boba tretiranih visokonaponskim električnim pražnjenjem', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:011878

Smiljanić M. Svojstva kakaove ljuske i proteina boba tretiranih visokonaponskim električnim pražnjenjem [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2024 November 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:011878

M. Smiljanić, "Svojstva kakaove ljuske i proteina boba tretiranih visokonaponskim električnim pražnjenjem", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:011878

Metadata
TitleSvojstva kakaove ljuske i proteina boba tretiranih visokonaponskim električnim pražnjenjem
Title (english)Properties of Cocoa Bean Shell and Broad Bean Protein Treated with High Voltage Electrical Discharge
AuthorMarija Smiljanić
MentorĐurđica Ačkar (mentor)
MentorVeronika Barišić (pomoć pri izradi, neposredni voditelj)
Committee memberJurislav Babić (predsjednik povjerenstva)
Committee memberĐurđica Ačkar (član povjerenstva)
Committee memberAntun Jozinović (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 country2024-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cilj ovog istraživanja bio je usporediti netretirane uzorke proteina boba i kakaove ljuske s uzorcima tretiranima u uređaju za visokonaponsko električno pražnjenje (HVED). Tretiranje uzoraka provedeno je na različitim frekvencijama (20 Hz, 40 Hz, 60 Hz i 80 Hz) i tijekom različitih vremena (30 sekundi, 1, 5, 10 i 20 minuta). Metode koje su korištene za usporedbu uzoraka su: električna vodljivost, boja, kapacitet vezanja ulja, određivanje ukupnih fenola (za kakaovu ljusku), određivanje svojstva pjenjenja i svojstva emulzije (za proteine). Utvrđeno je da tretmani HVED-om ne utječu značajno na električnu vodljivost niti kod proteina boba niti kod kakaove ljuske. Također, tretmani ne utječu značajno na ukupnu promjenu boje, ali ističu se tretmani za kakaovu ljusku na 20 Hz tijekom 20 minuta te za proteine boba na 60 Hz tijekom 1 minute te na 40 Hz tijekom 30 sekundi koji su pokazali veću ukupnu promjenu boje. Tretmani HVED-om smanjuju sadržaj ukupnih fenola u kakaovoj ljusci (izuzetak tretmani na 60 Hz tijekom 1 minute i 5 minuta), smanjuju sposobnost pjenjenja proteina boba i smanjuju indeks emulgirajuće aktivnosti. Tretmani HVED-om kod kakaove ljuske povećavaju kapacitet vezanja ulja, dok je kod proteina boba smanjuju.
Abstract (english)
The aim of this research was to compare untreated broad bean protein and cocoa shell samples with ones treated by a high-voltage electrical discharge device (HVED). The samples were treated at different frequencies (20 Hz, 40 Hz, 60 Hz and 80 Hz) and for different times (30 seconds, 1, 5, 10 and 20 minutes). The methods used to compare samples were: electrical conductivity, color, oil binding capacity, determination of total phenols (for cocoa shell), determination of foaming properties and emulsion properties (for proteins). It was found that HVED treatments did not significantly affect the electrical conductivity of either the broad bean protein or the cocoa shell. Also, the treatments do not significantly affect the total color change, although the treatments for the cocoa shell at 20 Hz for 20 minutes and for the broad bean proteins at 60 Hz for 1 minute, and at 40 Hz for 30 seconds stand out, showing a greater overall color change. Treatments by HVED reduce the content of total phenols in the cocoa shell (exception are treatments at 60 Hz for 1 minute and 5 minutes), reduce the foaming ability of the broad bean protein and reduce the index of emulsifying activity. Treatments with HVED in cocoa husks increase the oil binding capacity, while in bean protein they decrease
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:011878
ProjectNumber: IP-2022-10-1960
Title: Oleogelovi kao nutritivno poboljšanje čokolade i krem-proizvoda
Title: Oleogels as Nutritive Improvers of Chocolate and Sweet Spreads
Acronym: ONICS
Leader: Đurđica Ačkar
Jurisdiction: Croatia
Funder: Hrvatska zaklada za znanost
Funding stream: Research Projects
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: sveučilišni/a magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (sveučilišni/a 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 on2024-10-01 11:07:48