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undergraduate thesis
Zamjenske masti u proizvodnji čokolade
2020. urn:nbn:hr:109:305669
Benc, Danijela
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Benc, D. (2020). Zamjenske masti u proizvodnji čokolade (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:305669

Benc, Danijela. "Zamjenske masti u proizvodnji čokolade." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:305669

Benc, Danijela. "Zamjenske masti u proizvodnji čokolade." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:305669

Benc, D. (2020). 'Zamjenske masti u proizvodnji čokolade', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 08 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:305669

Benc D. Zamjenske masti u proizvodnji čokolade [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2025 January 08] Available at: https://urn.nsk.hr/urn:nbn:hr:109:305669

D. Benc, "Zamjenske masti u proizvodnji čokolade", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:305669

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Metadata
TitleZamjenske masti u proizvodnji čokolade
Title (english)Fat Replacers in Chocolate Production
AuthorDanijela Benc
MentorAntun Jozinović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2020-09-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Kakaovac (Theobroma cacao) je stablo čije se sjeme koristi za dobivanje kakaa i čokolade. Kakaov maslac je biljna mast žućkaste boje, karakterističnog mirisa i okusa, specifičnih senzorskih i fizikalno-kemijskih svojstava. Proces proizvodnje čokolade se sastoji od izrade čokoladne mase, odnosno miješanja, valcanja, končiranja, temperiranja te oblikovanja čokoladne mase. U proizvodnji čokolade često se kao zamjena za kakaov maslac koriste različite vrste zamjenskih masti. Zamjenske masti u proizvodnji čokolade se dijele na kakaov maslac ekvivalente, zamjene za kakaov maslac i kakaov maslac nadomjestke. Kakaov maslac ekvivalenti mogu zamijeniti kakaov maslac na bilo koji način jer imaju isti trigliceridni sastav. Zamjene za kakaov maslac imaju sličan sadržaj masnih kiselina, ali različitu strukturu triglicerida od kakaovog maslaca. Kakaov maslac nadomjesci su kemijski potpuno različiti od kakaovog maslaca i koriste se za potpunu zamjenu kakaovog maslaca zbog razlike u sastavu triglicerida.
Abstract (english)
Cocoa tree (Theobroma cacao) is a tree whose seed is used to obtain cocoa and chocolate. Cocoa butter is a yellow vegetable fat with characteristic aroma and flavor, and specific sensory and physico-chemical properties. The chocolate production process consists of chocolate mass creation, specifically blending, refining, conching, tempering, and shaping the mass. Substitute fats are often used instead of cocoa butter in the production of chocolate. Substitute fats are divided into cocoa butter equivalents, cocoa butter replacers and cocoa butter substitutes. Cocoa butter equivalents can replace cocoa butter in every way as they have the same triglyceride composition. Cocoa butter replacers have similar fatty acid content, but a different triglyceride structure than cocoa butter. Cocoa butter substitutes are chemically different from cocoa butter and are used for complete substitution of cocoa butter, because of the difference in the composition of triglycerides.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:305669
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 on2020-10-05 06:43:11