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undergraduate thesis
Reološke karakteristike majoneze s pulpom manga proizvedene rotor-stator sustavom homogenizacije
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. urn:nbn:hr:109:360650
Zlosa, Tihana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Zlosa, T. (2015). Reološke karakteristike majoneze s pulpom manga proizvedene rotor-stator sustavom homogenizacije (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:360650

Zlosa, Tihana. "Reološke karakteristike majoneze s pulpom manga proizvedene rotor-stator sustavom homogenizacije." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:360650

Zlosa, Tihana. "Reološke karakteristike majoneze s pulpom manga proizvedene rotor-stator sustavom homogenizacije." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:360650

Zlosa, T. (2015). 'Reološke karakteristike majoneze s pulpom manga proizvedene rotor-stator sustavom homogenizacije', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 27 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:360650

Zlosa T. Reološke karakteristike majoneze s pulpom manga proizvedene rotor-stator sustavom homogenizacije [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2024 December 27] Available at: https://urn.nsk.hr/urn:nbn:hr:109:360650

T. Zlosa, "Reološke karakteristike majoneze s pulpom manga proizvedene rotor-stator sustavom homogenizacije", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:360650

Metadata
TitleReološke karakteristike majoneze s pulpom manga proizvedene rotor-stator sustavom homogenizacije
Title (english)Rheological properties of mayonnaise with addition of mango pulp produced with rotor-stator homogenization
AuthorTihana Zlosa
MentorTihomir Moslavac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2015-10-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Majoneza je kremasti umak, stabilna emulzija ulje-voda, a sastoji se od dva osnovna sastojka ulja i žumanjka jajeta. Smjesa se može začiniti octom, senfom, soli, limunskom kiselinom. Emulzija nastaje miješanjem dviju tekućina, vodene faze i ulja. Da bi se postigla željena svojstva majoneze, kemijska, fizikalna i senzorska te stabilnost tijekom skladištenja potrebno je poznavati reološka svojstva. Svrha rada je ispitati utjecaj žumanjka jajeta kokoši, mliječne komponente i vrste ugljikohidrata na reološka svojstva salatne majoneze s dodatkom pulpe manga. Korišten je svježi i pasterizirani žumanjak te cijelo jaje u prahu. Mliječne komponente su upotrijebljene u obliku sirutke u prahu, punomasno mlijeko u prahu i obrano mlijeko u prahu. Vrste korištenih ugljikohidrata su glukoza, saharoza i maltodekstrin. Homogenizacija se provodila pri brzini od 10 000 o/min tijekom 3 min. Salatna majoneza sadrži rafinirano suncokretovo ulje (65%). Temperatura na kojima su provedena mjerenja reoloških svojstava je 25°C. Na temelju izračunatih vrijednosti mjerenja dobiveni su reološki parametri: koeficijent konzistencije, indeks tečenja i prividna viskoznost. Rezultati prikazuju da se promjenom komponenata majoneze utječe na njena reološka svojstva. Veće vrijednosti reoloških parametara salatne majoneze dobivene su primjenom punomasnog mlijeka u prahu, cijelog jajeta u prahu i maltodekstrina.
Abstract (english)
Mayonnaise is a creamy sauce, stable oil-water emulsion, consisted of two basic ingredients of oil and egg yolk. The mixture can be seasoned with vinegar, mustard, salt, citric acid. The emulsion is formed by mixing two liquids, oil and vwater. To achieve properties of mayonnaise, chemical, physical and organoleptic stability during storage it is important to understand ratheological properties. The purpose of this paper is to examine the effect of hen egg yolk, milk components and types of carbohydrates on rheological properties salad mayonnaise with adding of mango pulp. It is used fresh and pasteurized egg yolk and whole egg powder. Dairy components are used in the form of whey powder, whole milk powder and skimmed milk powder. Used carbs are glucose, sucrose and maltodextrin. The homogenization is performed at speed of 10 000 r / min for 3 min. Salad mayonnaise contains refined sunflower oil (65%). The temperature during measuring rheological properties was 25 ° C. Based on the calculated values obtained by measuring the rheological parameters: consistency coefficient, flow behavior index and apparent viscosity. The results show that by changing the components of mayonnaise affects its rheological properties. The higher values of rheological parameters salad mayonnaise were obtained by using whole milk in powder , whole egg powder and maltodextrin.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:360650
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 conditionsOpen access
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Created on2015-12-10 16:24:28