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Utjecaj biljne masti i uvijeta čuvanja na stabilnost čokolade
In: Proceedings of 6th International Conference "Vallis Aurea" focus on reseach and innovation. Požega: Veleučilište u Požegi; DAAAM International Vienna, 2018. pp. 379-387. urn:nbn:hr:112:463255
Škrabal, Svjetlana; Marčetić, Helena; Ergović Ravančić, Maja; Obradović, Valentina

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Škrabal, S., Marčetić, H., Ergović Ravančić, M. & Obradović, V. (2018). Utjecaj biljne masti i uvijeta čuvanja na stabilnost čokolade. Proceedings of 6th International Conference "Vallis Aurea" focus on reseach and innovation (pp. 379-387). Požega: Veleučilište u Požegi; DAAAM International Vienna. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:463255

Škrabal, Svjetlana, et al. "Utjecaj biljne masti i uvijeta čuvanja na stabilnost čokolade." Proceedings of 6th International Conference "Vallis Aurea" focus on reseach and innovation, Veleučilište u Požegi; DAAAM International Vienna, 2018, pp. 379-387. https://urn.nsk.hr/urn:nbn:hr:112:463255

Škrabal, Svjetlana, Helena Marčetić, Maja Ergović Ravančić and Valentina Obradović. "Utjecaj biljne masti i uvijeta čuvanja na stabilnost čokolade." In Proceedings of 6th International Conference "Vallis Aurea" focus on reseach and innovation, 379-387. Požega: Veleučilište u Požegi; DAAAM International Vienna, 2018. Accessed 2024 May 10. https://urn.nsk.hr/urn:nbn:hr:112:463255

Škrabal, S., et al. (2018) 'Utjecaj biljne masti i uvijeta čuvanja na stabilnost čokolade', Proceedings of 6th International Conference "Vallis Aurea" focus on reseach and innovation, Veleučilište u Požegi; DAAAM International Vienna, Požega, pp. 379-387. Available at: https://urn.nsk.hr/urn:nbn:hr:112:463255 (Accessed 10 May 2024)

Škrabal S, Marčetić H, Ergović Ravančić M, Obradović V. Utjecaj biljne masti i uvijeta čuvanja na stabilnost čokolade. Proceedings of 6th International Conference "Vallis Aurea" focus on reseach and innovation. Požega: Veleučilište u Požegi; DAAAM International Vienna; 2018. Pp. 379-387. [cited 2024 May 10] Available at: https://urn.nsk.hr/urn:nbn:hr:112:463255

S. Škrabal, H. Marčetić, M. Ergović Ravančić and V. Obradović, "Utjecaj biljne masti i uvijeta čuvanja na stabilnost čokolade", Proceedings of 6th International Conference "Vallis Aurea" focus on reseach and innovation Požega: Veleučilište u Požegi; DAAAM International Vienna, 2018. [Online] Available at: https://urn.nsk.hr/urn:nbn:hr:112:463255 [Accessed: 10 May 2024]

Metadata
Title (croatian)Utjecaj biljne masti i uvijeta čuvanja na stabilnost čokolade
Title (english)Influence of vegetable fat and storage conditions to stability of chocolates
AuthorSvjetlana Škrabal
AuthorHelena Marčetić
AuthorMaja Ergović Ravančić
AuthorValentina Obradović
Author's institutionPolytehnic in Pozega
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (croatian)
“Cvjetanje masti” na površini čokoladnih proizvoda jedan je od značajnijih problema konditorske industrije. Sjajna površina čokolade najprije postaje mutna, da bi kasnije došlo do pojave bjelkasto-sive prevlake uslijed oblikovanja kristala masti na površini. U ovome radu je ispitivan utjecaj dodatka biljne mast (CBE) i promjena uvjeta čuvanja (temperatura i relativna vlažnost zraka) na pojavu „sivljenja“. Za praćenje promjene boje površine čokolade, korišten je tristimulusni kromametar. Rezultati istraživanja su pokazali da se dodatkom biljne masti povećava intenzitet „sivljenja“ čokolade te se povećava njena osjetljivost na temperaturne oscilacije.
Abstract (english)
“Fat bloom“ on the surface of chocolate products is one of the most significant problems of the confectionery industry. The glossy surface of the chocolate first becomes cloudy, while later white-gray coatings appear as the form of surface fat crystals. This paper researched the effect of vegerable fat (CBE) and storage conditions (temperature and relative humidity) on the appearance of "grayling". A tristimulus chromameter was used to monitor the color change of the surface of the chocolate, The results of the research have shown that the addition of vegetable fat increases the intensity of "grayling" of chocolate and increases its sensitivity to temperature oscillations.
Keywords (croatian)
Keywords (english)
Languagecroatian
Publication typeScientific paper - Other
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Publication titleProceedings of 6th International Conference "Vallis Aurea" focus on reseach and innovation
Edition2018
Numberingpp. 379-387
p-ISSN1847-8204
URN:NBNurn:nbn:hr:112:463255
Publication2018
ConferenceTitle: 6th International Conference "Vallis Aurea" focus on reseach and innovation
Location: Požega, Croatia
Start date: 2018-09-20
End date: 2018-09-22
Assembly type: Lecture
Type of resourceText
PublisherVeleučilište u Požegi; DAAAM International Vienna
Publishing placePožega
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2019-09-24 11:47:16