prikaz prve stranice dokumenta Probavljivost nativnog i škroba ječma modificiranog smjesom glutarne kiseline i acetanhidrida
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undergraduate thesis
Probavljivost nativnog i škroba ječma modificiranog smjesom glutarne kiseline i acetanhidrida
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. urn:nbn:hr:109:146737
Jozinović, Antun
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

Jozinović, A. (2009). Probavljivost nativnog i škroba ječma modificiranog smjesom glutarne kiseline i acetanhidrida (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:146737

Jozinović, Antun. "Probavljivost nativnog i škroba ječma modificiranog smjesom glutarne kiseline i acetanhidrida." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:146737

Jozinović, Antun. "Probavljivost nativnog i škroba ječma modificiranog smjesom glutarne kiseline i acetanhidrida." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:146737

Jozinović, A. (2009). 'Probavljivost nativnog i škroba ječma modificiranog smjesom glutarne kiseline i acetanhidrida', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:146737

Jozinović A. Probavljivost nativnog i škroba ječma modificiranog smjesom glutarne kiseline i acetanhidrida [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:146737

A. Jozinović, "Probavljivost nativnog i škroba ječma modificiranog smjesom glutarne kiseline i acetanhidrida", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:146737

Metadata
TitleProbavljivost nativnog i škroba ječma modificiranog smjesom glutarne kiseline i acetanhidrida
Title (english)Digestibility of native and barley starch modified with mixture of glutaric acid and acetanhydride
AuthorAntun Jozinović
MentorDrago Šubarić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2009-07-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Škrob se koristi kao dodatak u proizvodnji različitih prehrambenih proizvoda u svrhu ugušćivanja, zadržavanja vode, za postizanje određene teksture i dr. Utjecaj dodatka škroba ovisi o strukturi škroba, omjeru amiloze i amilopektina te njihovoj interakciji sa drugim komponentama tijekom želatinizacije i retrogradacije. Cilj ovoga rada bio je odrediti probavljivost nativnog i modificiranog škroba ječma, te odrediti svojstva paste, kapacitet bubrenja i indeks topljivosti navedenih škrobova. U odnosu na nativni škrob ječma, modificirani škrobovi ječma smjesama glutarne kiseline i acetanhidrida imali su nižu temperaturu želatinizacije, višu viskoznost vrha, te viši indeks topljivosti i kapacitet bubrenja. Probavljivost modificiranih škrobova također se povećala.
Abstract (english)
Starch is used as an additive in many food products to achieve specific functional properties, for example, thickening, water holding capacity, to provide proper texture, etc. Effect of addition of starch depends on structure and ratio of amylose and amylopectin and their interactions with other components during gelatinisation and retrogradation. The aim of this study was to determine digestibility of native starch and modified starch, and determine pasting properties, swelling capacity and solubility index of these starches. Compared to native starch, modified starch had lower gelatinization temperature, higher peak viscosity and higher solubility and swelling capacity. Digestibility of modified starches also increased.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:146737
ProjectNumber: 113-1130473-0571
Title: Razvoj novih modificiranih škrobova i primjena u prehrambenoj industriji
Title: Development of new modified starches and their application in food industry
Leader: Drago Šubarić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
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Created on2015-11-02 11:41:51