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master's thesis
Svojstva kakaovih krem-proizvoda s dodatkom paste bučinih sjemenki
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. urn:nbn:hr:109:699031
Jurišak, Dominik
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

Jurišak, D. (2024). Svojstva kakaovih krem-proizvoda s dodatkom paste bučinih sjemenki (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:699031

Jurišak, Dominik. "Svojstva kakaovih krem-proizvoda s dodatkom paste bučinih sjemenki." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:699031

Jurišak, Dominik. "Svojstva kakaovih krem-proizvoda s dodatkom paste bučinih sjemenki." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:699031

Jurišak, D. (2024). 'Svojstva kakaovih krem-proizvoda s dodatkom paste bučinih sjemenki', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 03 October 2024, https://urn.nsk.hr/urn:nbn:hr:109:699031

Jurišak D. Svojstva kakaovih krem-proizvoda s dodatkom paste bučinih sjemenki [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2024 October 03] Available at: https://urn.nsk.hr/urn:nbn:hr:109:699031

D. Jurišak, "Svojstva kakaovih krem-proizvoda s dodatkom paste bučinih sjemenki", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:699031

Metadata
TitleSvojstva kakaovih krem-proizvoda s dodatkom paste bučinih sjemenki
Title (english)Properties of the Cocoa Spread with the Addition of Pumpkin Seed Paste
AuthorDominik Jurišak
MentorJurislav Babić (mentor)
MentorAntun Jozinović (pomoć pri izradi, neposredni voditelj)
Committee memberĐurđica Ačkar (predsjednik povjerenstva)
Committee memberJurislav Babić (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 diplomskog rada bio je izraditi kakaov krem-proizvod u laboratorijskim uvjetima i ispitati utjecaj primjene paste bučinih sjemenki na svojstva kakaovih krem-proizvoda proizvedenih na bazi lješnjakove paste. Lješnjaci i bučine sjemenke za pripremu pasti najprije se poprže u laboratorijskom pržioniku, a potom usitne u laboratorijskom mlinu. Lješnjakova pasta mijenja se s bučinom pastom i hladno prešanim bučinim uljem kako bi se dobili krem-proizvodi s udjelom buče od 0, 3, 6, 9 i 12 %. Krem-proizvodi su pripremljeni u količini od 500 g, u kugličnom mlinu pri temperaturi 50 °C, s 3 kg kuglica i pri brzini okretaja 60 o/min. Dobivenim kakaovim krem-proizvodima analizirana je boja, koloidna stabilnost, tekstura i reologija kako bi se utvrdio utjecaj dodatka bučine paste na ta svojstva. Iz dobivenih rezultata vidljivo je da bučina pasta ima utjecaj na navedena svojstva. Kod većeg udjela buče dolazi do vidljive promjene boje. Dodatkom buče povećava se čvrstoća, smanjuje mazivost i povećava koloidna stabilnost kakaovih krem-proizvoda. Analizom reoloških svojstava vidljivo je da se dodatkom buče povećava plastična viskoznost i da kakaovi krem-proizvodi spadaju u skupinu nenewtonskih binghamovskih tekućina.
Abstract (english)
The aim of this thesis was to develop cocoa sweet spread under laboratory conditions and to examine the effect of using pumpkin seed paste on the properties of cocoa spread products made with hazelnut paste as the base. Hazelnuts and pumpkin seeds were roasted in a laboratory roaster, then ground in a laboratory mill to prepare the pastes. Hazelnut paste was replaced with pumpkin seed paste and cold-pressed pumpkin seed oil to create spread products with a pumpkin content of 0, 3, 6, 9, and 12%. Sweet spreads were prepared in batches of 500 g using a ball mill at a temperature of 50 °C, with 3 kg of grinding balls, and at a rotation speed of 60 rpm. The obtained cocoa spread products were analysed for colour, colloidal stability, texture, and rheology to determine the impact of the addition of pumpkin seed paste on these properties. The results showed that pumpkin seed paste affects the mentioned properties. Moreover, a noticeable change in colour occurs with a higher percentage of pumpkin. The addition of pumpkin increases firmness, decreases spreadability, and enhances the colloidal stability of the cocoa spreads. Rheological analysis indicated that the addition of pumpkin increases the plastic viscosity, and the cocoa spreads fall into the category of non-Newtonian Bingham fluids.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:699031
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 14:16:08