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master's thesis
Praćenje kvalitete čajnog peciva s dodatkom repinih rezanaca
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. urn:nbn:hr:109:074778
Efendić, Tamara
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

Efendić, T. (2016). Praćenje kvalitete čajnog peciva s dodatkom repinih rezanaca (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:074778

Efendić, Tamara. "Praćenje kvalitete čajnog peciva s dodatkom repinih rezanaca." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:074778

Efendić, Tamara. "Praćenje kvalitete čajnog peciva s dodatkom repinih rezanaca." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:074778

Efendić, T. (2016). 'Praćenje kvalitete čajnog peciva s dodatkom repinih rezanaca', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:074778

Efendić T. Praćenje kvalitete čajnog peciva s dodatkom repinih rezanaca [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:074778

T. Efendić, "Praćenje kvalitete čajnog peciva s dodatkom repinih rezanaca", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:074778

Metadata
TitlePraćenje kvalitete čajnog peciva s dodatkom repinih rezanaca
Title (english)Quality of cookies with addition of sugar beet pulp
AuthorTamara Efendić
MentorMarko Jukić (mentor)
Committee memberDaliborka Koceva Komlenić (predsjednik povjerenstva)
Committee memberMarko Jukić (član povjerenstva)
Committee memberJasmina Lukinac Čačić (član povjerenstva)
Committee memberKrešimir Mastanjević (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 country2016-05-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cilj ovog rada bio je ispitati utjecaj dodatka usitnjenih izluženih repinih rezanaca na kvalitetu čajnog peciva. Repini rezanci su jeftin nusproizvod industrije šećera, a zbog visokog sadržaja prehrambenih vlakana mogu poboljšati funkcionalnih svojstava čajnog peciva od pšeničnog brašna. Istraživanje je obuhvatilo ispitivanje brašna, odnosno smjese pšeničnog brašna i repinih rezanaca u udjelima 10, 20 i 30 % te ispitivanje kvalitete čajnog peciva određivanjem fizikalnih svojstava, teksturalnih karakteristika i parametara boje. Dobiveni rezultati su pokazali da dodatak repinih rezanaca značajno smanjuje širinu, faktor širenja i volumen čajnog peciva, a povećava čvrstoću i otežava lomljivost čajnog peciva. Upotrebom repinih rezanaca u recepturi potamnjuje se čajno pecivo i značajno utječe na ukupnu promjenu boje uzoraka. Upotrebom metode ispitivanja retencijske sposobnosti brašna prema različitim otapalima uspješno se može predvidjeti kvaliteta čajnog peciva s dodatkom repinih rezanaca. Na osnovi provedenih istraživanja može se zaključiti da se repini rezanci mogu koristiti u proizvodnji čajnih peciva u udjelu do 10 % bez velikog utjecaja na pogoršanje kvalitete čajnog peciva, a uz poboljšanje njegovih funkcionalnih svojstava zbog visokog sadržaja prehrambenih vlakana.
Abstract (english)
The aim of this study was to investigate the quality of cookies with addition of sugar beet pulp. Sugar beet pulp are inexpensive by-product of the sugar industry, but due to the high content of dietary fiber can improve the functional properties of cookies made from wheat flour. The study included testing of flour, or a mixture of wheat flour and sugar beet pulp in the proportions of 10, 20 and 30%, as well as testing quality of cookies by determining the physical properties, textural characteristics and color parameters of cookies. The results showed that the addition of beet pulp significantly reduces the width, spread factor and volume, and increases the hardness and fracturability of cookies. The use of sugar beet pulp in the recipe darkens the cookies and significantly affects the overall color change patterns. Solvent Retention Capacity (SRC) and Alkaline Water Retention Capacity (AWRC) test are suitable methods for predicting the quality of cookies with addition of sugar beet pulp. It can be concluded that the sugar beet pulp can be used in the production of cookies in the proportion up to 10 % without a large effect on the deterioration of cookie quality, and with the improvement of its functional properties due to the high content of dietary fiber.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:074778
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2016-06-15 11:14:15