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professional thesis
Utjecaj temperatura termičkog procesa obrade i skladištenja na neke parametre sigurnosti i kvalitete kakaove mase
2016. urn:nbn:hr:109:883711
Leko, Ivana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

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Leko, I. (2016). Utjecaj temperatura termičkog procesa obrade i skladištenja na neke parametre sigurnosti i kvalitete kakaove mase (Professional thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:883711

Leko, Ivana. "Utjecaj temperatura termičkog procesa obrade i skladištenja na neke parametre sigurnosti i kvalitete kakaove mase." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:883711

Leko, Ivana. "Utjecaj temperatura termičkog procesa obrade i skladištenja na neke parametre sigurnosti i kvalitete kakaove mase." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:883711

Leko, I. (2016). 'Utjecaj temperatura termičkog procesa obrade i skladištenja na neke parametre sigurnosti i kvalitete kakaove mase', Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 01 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:883711

Leko I. Utjecaj temperatura termičkog procesa obrade i skladištenja na neke parametre sigurnosti i kvalitete kakaove mase [Professional thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 December 01] Available at: https://urn.nsk.hr/urn:nbn:hr:109:883711

I. Leko, "Utjecaj temperatura termičkog procesa obrade i skladištenja na neke parametre sigurnosti i kvalitete kakaove mase", Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:883711

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TitleUtjecaj temperatura termičkog procesa obrade i skladištenja na neke parametre sigurnosti i kvalitete kakaove mase
Title (english)Influence of cocoa mass thermal treatment temperatures and storage on some parameters of safety and quality
AuthorIvana Leko
MentorĐurđica Ačkar (mentor)
Committee memberDrago Šubarić (predsjednik povjerenstva)
Committee memberĐurđica Ačkar (član povjerenstva)
Committee memberJurislav Babić (član povjerenstva)
Committee memberBorislav Miličević (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 country2016-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Abstract
Cilj ovoga bio rada je ispitati utjecaj termičkih procesa u izradi kakaove mase (prženja kakaovog zrna i termičke obrade kakaove mase) i skladištenja na neke parametre sigurnosti i kvalitete kakaove mase. U tu svrhu provedeno je prženje kakaovog zrna (pri 130 °C tijekom 25 min) i termička obrada kakaove mase pri četiri različite temperature (115 °C, 120 °C, 125 °C i 140 °C tijekom 20 min) te su tako pripremljene kakaove mase skladištene na 40 °C tijekom tri tjedna. U sirovom kakaovom zrnu, kakaovom lomu i kakaovim masama određen je udio polifenola i flavan-3-ola, peroksidni broj, broj aerobnih mezofilnih bakterija, plijesni i kvasaca te su ovi parametri prćeni tijekom 3 tjedna skladištenja. Rezultati istraživanja pokazali su da peroksidni broj raste termičkom obradom i skladištenjem, ali ne utječe na sigurnost proizvoda. Udio polifenola smanjio se skladištenjem, ali flavan-3-oli bili su stabilni tijekom termičke obrade i skladištenja. Mikrobiološka kvaliteta svih masa bila je zadovoljavajuća, a najstabilnija je bila masa tretirana na 140 °C.
Abstract (english)
The aim of this research was to investigate influence of thermal processes in production of cocoa mass (cocoa bean roasting and cocoa mass thermal treatment) and storage on some parameters of cocoa mass safety and quality. Cocoa bean was roasted at 130 °C for 25 min. Cocoa mass was treated at 115, 120, 125 and 140 °C for 20 min and stored at 40 °C for 3 weeks. In cocoa bean, cocoa nibs and cocoa mass polyphenol, flavan-3-ol content, peroxide value and microbial count was determined and monitored during storage of cocoa mass. The results showed that thermal treatment and storage increase peroxide value, but not significantly. Polyphenol content decreased, but flavan-3-ols remained stable during treatment and storage. Microbial quality was satisfying, and the most stable mass was the one treated at 140 °C.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:883711
Study programmeTitle: Food Safety and Quality
Study programme type: university
Study level: postgraduate specialist
Academic / professional title: sveučilišni/a specijalist/ specijalistica sigurnosti i kvalitete hrane (sveučilišni/a specijalist/ specijalistica sigurnosti i kvalitete hrane)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2016-10-31 08:35:42