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undergraduate thesis
Nusproizvodi prerade ploda kakaovca
2018. urn:nbn:hr:109:375468
Blažević, Monika
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Blažević, M. (2018). Nusproizvodi prerade ploda kakaovca (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:375468

Blažević, Monika. "Nusproizvodi prerade ploda kakaovca." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:375468

Blažević, Monika. "Nusproizvodi prerade ploda kakaovca." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:375468

Blažević, M. (2018). 'Nusproizvodi prerade ploda kakaovca', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 09 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:375468

Blažević M. Nusproizvodi prerade ploda kakaovca [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 September 09] Available at: https://urn.nsk.hr/urn:nbn:hr:109:375468

M. Blažević, "Nusproizvodi prerade ploda kakaovca", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:375468

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Metadata
TitleNusproizvodi prerade ploda kakaovca
Title (english)By-products of Cocoa Beans Processing
AuthorMonika Blažević
MentorAntun Jozinović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Fruits and Vegetables Technology)
Osijek
Defense date and country2018-06-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U suvremenom svijetu teži se za što većim iskorištavanjem, kako glavnih sirovina tako i njihovih nusproizvoda. Cilj ovog rada je opisati mogućnosti iskorištavanja nusproizvoda koji su nastali prilikom prerade ploda kakaovca. Svaki nusproizvod ima specifičan način daljnje obrade i svrhu uporabe. Tako se ljuska kakao ploda može koristiti osušena kao stočna hrana ili za proizvodnju biognojiva, a kada se spali iskorištava se za proizvodnju sapuna. Zbog velike količine šećera sok pulpe kakaovca može se koristiti za proizvodnju alkoholnih i bezalkoholnih pića, a pektin iz soka može se upotrijebiti kao sredstvo za želiranje. Kakao maslac dobiven iz odbačenih kakao zrna može se upotrijebiti za proizvode za lice i usne, a ljuska kakao zrna pri proizvodnji niskokalorične hrane, ali i kao zaštita poljoprivrednih usjeva. Stvaranjem velikih plantaža kakaovca ili osnivanjem poljoprivrednih zadruga olakšala bi se proizvodnja i prerada velike količine nusproizvoda na jednom mjestu.
Abstract (english)
In the modern era, the aim is to exploit not only the raw materials, but also their by-products. The aim of this paper is to describe the possibilities of making greater use of by-products created during the processing of cocoa beans. Each by-product is further processed in a specific way and has a specific intended use. Dried cocoa husks can be used as bio-fertilizers or foodstuff. Once burnt, it is also used in soapmaking. Due to a high sugar content, it is possible to use cocoa pulp juice for production of alcoholic and non-alcoholic beverages and the pectin in the juice can be used as a gelling agent. Cocoa butter extracted from the cocoa beans is often found in cosmetic products, while cocoa bean shells are used in low-calorie food production and for crop protection. Establishing large plantations or agricultural cooperatives would facilitate the production and the processing of a large quantity of by-products on one site.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:375468
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-06-15 10:26:09