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undergraduate thesis
Promjena teksture modelnih sustava ksantan/šećeri
2018. urn:nbn:hr:109:487358
Nerer, Petra
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Nerer, P. (2018). Promjena teksture modelnih sustava ksantan/šećeri (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:487358

Nerer, Petra. "Promjena teksture modelnih sustava ksantan/šećeri." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:487358

Nerer, Petra. "Promjena teksture modelnih sustava ksantan/šećeri." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:487358

Nerer, P. (2018). 'Promjena teksture modelnih sustava ksantan/šećeri', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 October 2024, https://urn.nsk.hr/urn:nbn:hr:109:487358

Nerer P. Promjena teksture modelnih sustava ksantan/šećeri [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 October 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:487358

P. Nerer, "Promjena teksture modelnih sustava ksantan/šećeri", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:487358

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Metadata
TitlePromjena teksture modelnih sustava ksantan/šećeri
Title (english)Textural Changes of Xanthan/Sugar Model Systems
AuthorPetra Nerer
MentorMirela Kopjar (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 country2018-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Uz aromu i boju, tekstura je jedno od senzorskih karakteristika proizvoda. U ovom radu ispitivan je utjecaj vrste šećera (saharoze i trehaloze) i količine dodanog šećera (30 %, 40 % i 50 %) na promjenu parametara teksture ksantan modelnih sustava. Ispitivani parametri teksture bili su čvrstoća, konzistencija, kohezija i indeks viskoznosti. Povećanjem dodane količine šećera došlo je do povećanja svih parametara teksture. Usporedbom utjecaja tipa šećera, utvrđeno je da je čvrstoća i konzistencija veća u modelnim sustavima s dodatkom saharoze u odnosu na modelne sustave s dodatkom trehaloze. Što se tiče koheziji i indeksa viskoznosti nije utvrđena razlika ovisno o tipu šećera pri istoj dodanoj količini šećera. Rezultati istraživanja pokazali su da je povećanjem dodane količine šećera prilikom pripreme modelnih sustava došlo do linearnog povećanja parametara teksture.
Abstract (english)
Next to flavour and colour, texture is one of sensory characteristics of food products. The aim of this work was to examine the influence of sugars (sucrose and trehalose) and the amount of added sugars (30%, 40% and 50%) on the textural parameters xanthan model systems. Investigated parameters were firmness, consistency, cohesiveness and index of viscosity. With increase of sugars amount addition, increase of textural parameters occurred. Comparison of type of sugar revelled that firmness and consistency of model systems with sucrose addition where higher than firmness and consistency of model systems with trehalose addition. There was no difference in the cohesiveness and viscosity index depending on the type of sugar at the same amount of sugar. The results of the study showed that with the increase of the amount of added sugar, during the preparation of the model systems, linear increase of the textural parameters occurred.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:487358
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 on2018-11-06 09:29:05