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master's thesis
Utjecaj dodatka tropa grožđa na kvalitetu krekera
2020. urn:nbn:hr:109:595886
Jaković, Marina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

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Jaković, M. (2020). Utjecaj dodatka tropa grožđa na kvalitetu krekera (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:595886

Jaković, Marina. "Utjecaj dodatka tropa grožđa na kvalitetu krekera." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:595886

Jaković, Marina. "Utjecaj dodatka tropa grožđa na kvalitetu krekera." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:595886

Jaković, M. (2020). 'Utjecaj dodatka tropa grožđa na kvalitetu krekera', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:595886

Jaković M. Utjecaj dodatka tropa grožđa na kvalitetu krekera [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 September 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:595886

M. Jaković, "Utjecaj dodatka tropa grožđa na kvalitetu krekera", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:595886

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Metadata
TitleUtjecaj dodatka tropa grožđa na kvalitetu krekera
Title (english)The Effect of Addition of Grape Pomace on the Quality of Crackers
AuthorMarina Jaković
MentorDaliborka Koceva Komlenić (mentor)
Committee memberMarko Jukić (predsjednik povjerenstva)
Committee memberDaliborka Koceva Komlenić (član povjerenstva)
Committee memberJasmina Lukinac Čačić (član povjerenstva)
Committee memberKrešimir Mastanjević (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Cereal Technology)
Osijek
Defense date and country2020-10-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom diplomskom radu analizirani su različiti parametri kvalitete krekera proizvedenih u laboratorijskim uvjetima. Cilj diplomskog rada bio je ispitati utjecaj dodatka različitih udjela tropa grožđa (2, 4, 6, 8 i 10 %) na kvalitetu krekera. Prilikom izrade krekera se količina pšeničnog brašna smanjivala s povećanjem udjela tropa grožđa. Dodatkom tropa grožđa, smanjivala se dužina krekera, a povećavala visina. Koeficijent širenja krekera i volumen su se smanjivali, dok se boja krekera povećavala porastom udjela tropa grožđa. Kreker s najvećim udjelom tropa grožđa je ostvarilo najveću hrskavost, a najmanju čvrstoću. Ukupni rezultati senzorske analize su pokazali da je kreker sa 6 % tropa grožđa najbolje prihvaćen.
Abstract (english)
In this thesis, various quality parameters of crackers produced in laboratory conditions are analyzed. The aim of the thesis was to examine the impact of additional different proportions of grape tropics (2, 4, 6, 8 and 10%) on the quality of crackers. When making crackers, the amount of wheat flour decreased with the increasing proportion of grape trope. With the addition of grape tropes, the length of the crackers decreased, the height increased. The coefficient of spread of crackers and volume decreased, while the color of crackers increased with increasing proportion of grape tropes. The cracker with the highest proportion of grape tropes left the highest crunchiness and the least firmness. The overall results of the sensory analyzes showed that crack with 6% grape tropics was the best accepted.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:595886
ProjectNumber: IP-2018-01-1227
Title: Razvoj održivog integriranog procesa proizvodnje biološki aktivnih izolata iz proizvodnih ostataka prehrambene industrije
Acronym: POPI-WinCEco
Leader: Ana Bucić-Kojić
Jurisdiction: Croatia
Funder: HRZZ
Funding stream: IP
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Public notePomoć pri izradi: Ana Šušak, dipl. ing.
Created on2020-11-23 09:02:46