master's thesis
Textural properties of wafer products during storage

Fedra Budetić (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology
Metadata
TitlePraćenje promjena teksturalnih svojstava vafel proizvoda tijekom skladištenja
AuthorFedra Budetić
Mentor(s)Marko Jukić (thesis advisor)
Abstract
Cilj ovog rada bio je usporediti kvalitativne parametre između četiri vrste vafel proizvoda (s punjenjem od lješnjaka, limuna i naranče, čokolade te kakaa i mlijeka). Svi proizvodi u ovom radu proizvedeni su u industrijskim uvjetima, a tijekom proizvodnje praćeni su različiti parametri kvalitete vafel proizvoda. Nakon pakiranja uzorci su skladišteni u odgovarajućim uvjetima i praćene su promjene teksturalnih svojstava vafel proizvoda svaki mjesec tijekom godine dana. Rezultati su pokazali da su sva korištena brašna za proizvodnju vafel listova bila ujednačene kvalitete, a svi izmjereni parametri bili su u okviru predviđenih proizvodnih vrijednosti. Čvrstoća i žilavost se povećavaju kod svih vafel proizvoda tijekom skladištenja i to u najvećoj mjeri do četvrtog ili petog mjeseca skladištenja kada se manje-više ustaljuju. Hrskavost se smanjuje kod svih proizvoda tijekom skladištenja uslijed povećanja vlage, odnosno aktiviteta vode samog vafel lista u proizvodima i to gotovo linearno tijekom svih mjeseci skladištenja. Svi analizirani vafel proizvodi pokazuju trend promjene teksturalnih svojstava tijekom skladištenja, ali one nisu izražene u tolikoj mjeri da bi bile primjetne za potrošača te se u velikoj mjeri sva senzorski značajna svojstva zadržavaju do kraja predviđenog roka upotrebe.
Keywordswafer products shelf-life texture analyse
Parallel title (English)Textural properties of wafer products during storage
Committee MembersDaliborka Koceva Komlenić (committee chairperson)
Marko Jukić (committee member)
Krešimir Mastanjević (committee member)
Mirela Lučan (committee member)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Cereal Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2016-10-07
Parallel abstract (English)
The aim of this study was to compare qualitative parameters between four types of wafer products (with the filling of hazelnut, lemon and orange, chocolate and cocoa and milk). All products in this study are produced in industrial conditions, and during production quality parameters of wafer products were evaluated. After packaging, the samples are stored under appropriate conditions and the texture properties of wafer products were analysed each month during the year. The results showed that all of the flour used in producing the wafer had uniform quality, and all measured parameters were within the predicted production values. Hardness and toughness are increased in all wafer products during storage and to the fullest extent by the fourth or fifth month of storage when they are more or less stabilized. Crispness decreases in all products during storage almost linearly during all months of storage due to increased moisture andwater activity of the wafer. All analysed wafer products showed some changes of textural properties during storage, but they are not expressed to the extent that would be noticeable to the consumer and all relevant sensor properties has been retained by the expiration date.
Parallel keywords (Croatian)vafel proizvodi skladištenje vijek trajanja analiza teksture
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:085934
CommitterSanda Hasenay