master's thesis
The observation of cookies qualitative parameters prepared with lard

Ivana Kotarski (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology
Metadata
TitlePraćenje kvalitativnih parametara čajnog peciva pripremljenog sa svinjskom masti
AuthorIvana Kotarski
Mentor(s)Daliborka Koceva Komlenić (thesis advisor)
Jasmina Lukinac Čačić (thesis advisor)
Abstract
Cilj diplomskog rada bio je usporedba kvalitativnih parametara standardnog čajnog peciva s margarinom i čajnog peciva pripremljenog sa svinjskom masti u laboratorijskim uvjetima. Uzorci su pečeni na tri različite temperature: 180 °C, 205 °C i 230 °C. Na svim uzorcima čajnog peciva analizirana je teksture analizatorom teksture TA.XT Plus te je mjerena boja pomoću kromametra Konica Minolta. Uzorci su vagani prije i nakon pečenja. Nakon pečenja određen je aktivitet i udio vode te su provedena mjerenja dužine i visine čajnih peciva. Rezultati analize pokazali su da uzorci čajnog peciva s dodatkom margarina tijekom cijelog procesa pečenja imaju više udijele vlage nego uzorci sa svinjskom masti pečeni pri istim temperaturama. Gubitak mase pečenjem veći je kod standardnih uzoraka čajnog peciva s dodatkom margarina nego kod uzoraka sa svinjskom masti. Rezultati analize teksture čajnih peciva pripremljena sa svinjskom masti imali su veće vrijednosti čvrstoće i manje vrijednosti lomljivosti u odnosu na uzorke s margarinom. Veće vrijednosti ukupne promjene boje pokazali su uzorci kojima u recepturi dodan margarin u odnosu na uzorke s dodatkom svinjske masti neovisno o temperaturi pečenja.
Keywordscookie colour lard texture backing temperature
Parallel title (English)The observation of cookies qualitative parameters prepared with lard
Committee MembersMarko Jukić
Daliborka Koceva Komlenić
Jasmina Lukinac Čačić
Sandra Budžaki
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 date2015-07-09
Parallel abstract (English)
The effects of two different fat types (margarine and lard) on quality parameters of the cookies were studied. The cookies were baked at 180 °C, 205 °C and 230 °C in an oven. The textural characteristics of cookies were measured using the TA.XT Plus texture analyser. Colour measurement performed by Konica Minolta Chroma Meter. Weight (baking) loss was determinate by weighing cookies after 30 min of baking. Diameter and thickness measured after baking and cooling, as well as water content and water activity. Results of the analysis showed that the use of lard decreased the water content and weight loss during baking. Texture profile analysis showed that the replacement of margarine by lard increased hardness and decreased fracturability of the cookies. Higher values of total colour difference have samples prepared with the margarine regardless of the baking temperature.
Parallel keywords (Croatian)pecivo čajno pecivo boja svinjska mast tekstura temperature pečenja
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:368106
CommitterSanda Hasenay