prikaz prve stranice dokumenta Priprava i karakteriziranje modificiranog škroba tapioke s epiklorhidrinom
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master's thesis
Priprava i karakteriziranje modificiranog škroba tapioke s epiklorhidrinom
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. urn:nbn:hr:109:149613
Tomesić, Maja
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

Tomesić, M. (2009). Priprava i karakteriziranje modificiranog škroba tapioke s epiklorhidrinom (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:149613

Tomesić, Maja. "Priprava i karakteriziranje modificiranog škroba tapioke s epiklorhidrinom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:149613

Tomesić, Maja. "Priprava i karakteriziranje modificiranog škroba tapioke s epiklorhidrinom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:149613

Tomesić, M. (2009). 'Priprava i karakteriziranje modificiranog škroba tapioke s epiklorhidrinom', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:149613

Tomesić M. Priprava i karakteriziranje modificiranog škroba tapioke s epiklorhidrinom [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:149613

M. Tomesić, "Priprava i karakteriziranje modificiranog škroba tapioke s epiklorhidrinom", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:149613

Metadata
TitlePriprava i karakteriziranje modificiranog škroba tapioke s epiklorhidrinom
Title (english)Preparation and characterization of epychlorhydrin-modified tapioca starch
AuthorMaja Tomesić
MentorJurislav Babić (mentor)
Committee memberDrago Šubarić (član povjerenstva)
Committee memberJurislav Babić (član povjerenstva)
Committee memberMirela Kopjar (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 country2009-02-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cilj ovoga rada bila je priprava i karakteriziranje škroba tapioke modificiranog epiklorhidrinom u udjelu 0,1 mL/100 g s. tv. škroba. Reološka, termofizikalna svojstva i probavljivost dobivenog modifikata usporedeni su s nativnim škrobom tapioke. U odnosu na nativni škrob tapioke, škrob tapioke modificiran epiklorhidrinom imao je veću probavljivost, veću viskoznost vrha i viskoznost pri 92 °C, te veću viskoznost pri 50 °C. Manja vrijednost kidanja modificiranog škroba pokazuje da modificirani škrob stvara pastu stabilniju tijekom miješanja pri visokim temperaturama od nativnog škroba. Temperatura želatinizacije škroba tapioke modificiranog epiklorhidrinom bila je blago povišena u odnosu na nativni škrob, dok je entalpija želatinizacija bila manja. Nativni škrob tapioke imao je manju tendenciju retrogradacije od modificiranog.
Abstract (english)
The aim of this research was to prepare and characterize tapioca starch modified with 0,1 mL epichlorohydrin/100 g starch (d. m.). Compared to the native starch, tapioca starch modified with epichlorhydrin had larger digestibility, higher peak viscosity, hot paste viscosity and cold paste viscosity. Lower breakdown values show that modified starch paste is more stable to shearing at high temperatures than native starch paste. Gelatinization temperature of modified tapioca starch was slightly higher than of native starch, while entalpy of gelatinization was lower. Native tapioca starch had lower tendency to retrograde than modified starch.
Keywords
Languagecroatian
URN:NBNurn:nbn:hr:109:149613
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 and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
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Created on2015-12-04 16:51:00