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master's thesis
Utjecaj dodatka kakao maslac ekvivalenata na svojstva tamne i mliječne čokolade
2019. urn:nbn:hr:109:248870
Anić, Ivana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

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Anić, I. (2019). Utjecaj dodatka kakao maslac ekvivalenata na svojstva tamne i mliječne čokolade (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:248870

Anić, Ivana. "Utjecaj dodatka kakao maslac ekvivalenata na svojstva tamne i mliječne čokolade." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:248870

Anić, Ivana. "Utjecaj dodatka kakao maslac ekvivalenata na svojstva tamne i mliječne čokolade." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:248870

Anić, I. (2019). 'Utjecaj dodatka kakao maslac ekvivalenata na svojstva tamne i mliječne čokolade', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:248870

Anić I. Utjecaj dodatka kakao maslac ekvivalenata na svojstva tamne i mliječne čokolade [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:248870

I. Anić, "Utjecaj dodatka kakao maslac ekvivalenata na svojstva tamne i mliječne čokolade", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:248870

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Metadata
TitleUtjecaj dodatka kakao maslac ekvivalenata na svojstva tamne i mliječne čokolade
Title (english)Effect of Addition of Cocoa Butter Equivalents on the Properties of Dark and Milk Chocolate
AuthorIvana Anić
MentorAntun Jozinović (mentor)
MentorVeronika Barišić (pomoć pri izradi, neposredni voditelj)
Committee memberDrago Šubarić (predsjednik povjerenstva)
Committee memberAntun Jozinović (član povjerenstva)
Committee memberĐurđica Ačkar (član povjerenstva)
Committee memberJurislav Babić (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 country2019-09-12, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je ispitati utjecaj dodatka kakao maslac ekvivalenata, odnosno palmine i kokosove masti na svojstva tamne i mliječne čokolade. Za proizvodnju čokolada korišten je laboratorijski kuglični mlin, nakon čega su čokolade temperirane, stavljene u kalupe i ohlađene. Utjecaj dodatka kakao maslac ekvivalenata određen je mjerenjem boje, veličine čestica, viskoznosti i tvrdoće. Istraživanjem je utvrđeno da je do veće ukupne promjene boje došlo kod tamnih čokolada nego kod mliječnih te da je dodatkom kakao maslac ekvivalenata u čokolade došlo do manje ukupne promjene boje u odnosu na uzorke bez palmine i kokosove masti. Utvrđeno je da se tvrdoća tamnih i mliječnih čokolada smanjila dodatkom palmine i kokosove masti. Kod tamnih čokolada dodatkom kakao maslac ekvivalenata došlo je do smanjenja vrijednosti za Casson-ovu plastičnu viskoznost i granicu tečenja te je smanjenje najviše izraženo kod uzorka u koji je dodana kokosova mast. Kod mliječnih čokolada, vrijednost Casson-ove plastične viskoznosti najviša je u uzorku s palminom masti, a Casson-ova granica tečenja najveća je kod uzorka bez dodanih ekvivalenata. Najveće povećanje veličine čestica uočeno je kod tamne čokolade s palminom masti, dok u uzorcima mliječnih čokolada dodatkom kakao maslac ekvivalenata nije došlo do značajnije promjene u veličini čestica.
Abstract (english)
The aim of this study was to investigate the effect of addition of cocoa butter equivalents (palm and coconut oil) on the properties of dark and milk chocolate. Laboratory ball mill was used for the production of chocolates after which the chocolates were tempered, moulded and cooled. The effect of adding cocoa butter equivalents was determined by measuring colour, particle size, viscosity and hardness. The study found that a larger colour change occurred in dark chocolates than in milk ones and that by adding cocoa butter equivalents to chocolate, colour change was minor in comparison to samples without the equivalents. The hardness of dark and milk chocolates was reduced by adding palm and coconut oil. In dark chocolate with the addition of cocoa butter equivalents, Casson's plastic viscosity and yield value decreased, and the decrease was the most pronounced in the sample with coconut oil. In milk chocolates, the value of Casson's plastic viscosity was highest in the sample with palm oil and Casson's yield value was highest in the sample without added equivalents. The largest particle size increase was observed in dark chocolate with palm oil, and milk chocolates did not show significant changes in particle size.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:248870
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 Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2019-09-17 11:42:24