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master's thesis
Utjecaj lecitina na svojstva namaza od kikirikija
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. urn:nbn:hr:109:881818
Džakić, Mirela
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

Džakić, M. (2016). Utjecaj lecitina na svojstva namaza od kikirikija (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:881818

Džakić, Mirela. "Utjecaj lecitina na svojstva namaza od kikirikija." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:881818

Džakić, Mirela. "Utjecaj lecitina na svojstva namaza od kikirikija." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:881818

Džakić, M. (2016). 'Utjecaj lecitina na svojstva namaza od kikirikija', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:881818

Džakić M. Utjecaj lecitina na svojstva namaza od kikirikija [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:881818

M. Džakić, "Utjecaj lecitina na svojstva namaza od kikirikija", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:881818

Metadata
TitleUtjecaj lecitina na svojstva namaza od kikirikija
Title (english)Influence of lecithin on properties of peanut spread cream
AuthorMirela Džakić
MentorJurislav Babić (mentor)
Committee memberDrago Šubarić (predsjednik povjerenstva)
Committee memberJurislav Babić (član povjerenstva)
Committee memberĐurđica Ačkar (član povjerenstva)
Committee memberTihomir Moslavac (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 country2016-07-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Danas postoji širok izbor čokoladnih namaza na bazi lješnjaka, dok su druge sirovine poput kikirikija slabo zastupljene. U ovom radu kikiriki je osnovna sirovina za proizvodnju namaza. Cilj ovog rada bio je ispitati utjecaj lecitina na koloidnu stabilnost, teksturu, boju i senzorska svojstva namaza od kikirikija. Ispitivana su svojstva namaza pri različitim udjelima kikirikija: 18, 21 i 24 %, te različitim udjelima lecitina: 0,2 %, 0,4 %, i 0,6 %. Najbolju koloidnu stabilnost pokazali su uzorci s najvišim udjelom lecitina. Najbolju teksturu imao je uzorak s najmanje lecitina pri udjelu kikirikija 24 %. U odnosu na kontrolni uzorak bez lecitina najveću promjenu boje pokazao je uzorak s 0,4 % lecitina i 24 % kikirikija. Senzorskim ispitivanjem utvrđeno je da najbolju ukupnu senzorsku ocjenu ima uzorak s udjelom lecitina 0,4 % pri udjelu kikirikija 18 %.
Abstract (english)
Today there is a wide range of chocolate spreads based on hazelnuts, while other raw materials such as peanut are poorly represented. In this paper, peanut is the main raw material for the production of spreads. The aim of this study was to investigate the influence of lecithin on colloidal stability, texture, color and sensory properties of peanut spread cream. Properties of spread creams with different contents of peanut: 18, 21 and 24 %, and different contents of lecithin: 0,2 %, 0,4 %, and 0,6 % were investigated The best colloidal stability was determined for samples with highest amount of lecithin. The best texture had the sample with minimum addition of lecithin and with 24 % of peanuts. Compared to the control sample without lecithin, the largest change of colour showed the sample with 0,4 % lecithin and 24% peanuts. Sensory analysis showed that the best overall sensory evaluation had the sample with 0,4 % lecithin and 18 % peanuts.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:881818
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 on2016-07-20 07:20:35