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master's thesis
Ispitivanje kvalitete tjestenine proizvedene od mješavine krupica pšenica Triticum durum i Triticum aestivum
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. urn:nbn:hr:109:619390
Šimonji, Kristina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Šimonji, K. (2011). Ispitivanje kvalitete tjestenine proizvedene od mješavine krupica pšenica Triticum durum i Triticum aestivum (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:619390

Šimonji, Kristina. "Ispitivanje kvalitete tjestenine proizvedene od mješavine krupica pšenica Triticum durum i Triticum aestivum." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:619390

Šimonji, Kristina. "Ispitivanje kvalitete tjestenine proizvedene od mješavine krupica pšenica Triticum durum i Triticum aestivum." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:619390

Šimonji, K. (2011). 'Ispitivanje kvalitete tjestenine proizvedene od mješavine krupica pšenica Triticum durum i Triticum aestivum', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:619390

Šimonji K. Ispitivanje kvalitete tjestenine proizvedene od mješavine krupica pšenica Triticum durum i Triticum aestivum [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:619390

K. Šimonji, "Ispitivanje kvalitete tjestenine proizvedene od mješavine krupica pšenica Triticum durum i Triticum aestivum", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:619390

Metadata
TitleIspitivanje kvalitete tjestenine proizvedene od mješavine krupica pšenica Triticum durum i Triticum aestivum
Title (english)Evaluation of pasta quality made from mixture of Triticum durum and Triticum aestivum wheat semolina
AuthorKristina Šimonji
MentorMarko Jukić (mentor)
Committee memberŽaneta Ugarčić (član povjerenstva)
Committee memberMarko Jukić (član povjerenstva)
Committee memberDaliborka Koceva Komlenić (član povjerenstva)
Committee memberIvica Strelec (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Cereal Technology)
Osijek
Defense date and country2011-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cilj ovog rada bio je ispitati kvalitetu 8 različitih vrsta industrijski proizvedene tjestenine. Četiri uzorka su proizvedena od mješavine krupica Triticum durum i Triticum aestivum pšenice dok je pri proizvodnji druga četiri uzorka krupica Triticum aestivum pšenice zamijenjena brašnom Triticum aestivum pšenice. Provedeno je ispitivanje teksturalnog profila kuhane tjestenine (čvrstoća, elastičnost, kohezivnost, otpor žvakanju i adhezivnost-ljepljivost), kao i amilografsko ispitivanje mljevenih uzoraka sušene tjestenine. Također se određivao stupanj oštećenosti škroba i ispitivala boja tjestenine, optimalno vrijeme kuhanja, apsorpcija vode i senzorska svojstva. Rezultati su pokazali da zamjena krupice Triticum aestivum pšenice brašnom nije značalno utjecala na kvalitativna svojstva tjestenine. Instrumentalno određena adhezivnost, odnosno ljepljivost tjestenine, kao i amilografska temperatura maksimuma i povratni efekt su pokazali značajnu korelaciju s količinom apsorbirane vode tijekom kuhanja tjestenine. Značajna pozitivna korelacija uočena je i između stupnja oštećenosti škroba u tjestenini i postotka raskuhavanja. Može se zaključiti da se korištenjem ovih metoda ispitivanja mogu objektivno predvidjeti svojstva tjestenine tijekom kuhanja pa čak i određena senzorska svojstva.
Abstract (english)
The aim of this work was to determine the quality of 8 different types of industrially produced pasta samples. Four pasta samples were produced from mixture (70:30) of Triticum durum and Triticum aestivum wheat semolina. For production of other 4 samples Triticum aestivum semolina was replaced with the Triticum aestivum wheat flour. Texture profile analysis (hardness, cohesiveness, resilience, chewiness and adhesiveness) and evaluation of amylographic characteristics of pasta samples were performed. Degree of starch damage in pasta samples, pasta colour, optimum cooking time, water absorption and sensory attributes were also determined. Results showed that replacing the Triticum aestivum whet semolina with wheat flour did not significantly influenced the pasta properties. Adhesiveness and amilograph pasting temperature and setback was significantly correlated with the water absorption during the cooking of pasta. Significant positive correlation was also found between the degree of starch damage in pasta and the pasta cooking loss. It could be concluded that implementation of these kinds of analyses for pasta quality evaluation can objectively predict the cooking properties of pasta and even some sensory characteristics.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:619390
ProjectNumber: 113-1130475-2722
Title: Unapređenje kakvoće, trajnosti i funkcionalnosti proizvoda na bazi pšenice
Title: Improvement of quality, shelf life and functionality of wheat-based products
Leader: Daliborka Koceva Komlenić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
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Created on2015-12-14 16:31:27