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master's thesis
Izolacija i karakterizacija škroba iz različitih sorti krumpira
2022. urn:nbn:hr:109:948493
Zmaić, Valentina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

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Zmaić, V. (2022). Izolacija i karakterizacija škroba iz različitih sorti krumpira (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:948493

Zmaić, Valentina. "Izolacija i karakterizacija škroba iz različitih sorti krumpira." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:948493

Zmaić, Valentina. "Izolacija i karakterizacija škroba iz različitih sorti krumpira." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:948493

Zmaić, V. (2022). 'Izolacija i karakterizacija škroba iz različitih sorti krumpira', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 31 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:948493

Zmaić V. Izolacija i karakterizacija škroba iz različitih sorti krumpira [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2025 January 31] Available at: https://urn.nsk.hr/urn:nbn:hr:109:948493

V. Zmaić, "Izolacija i karakterizacija škroba iz različitih sorti krumpira", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:948493

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Metadata
TitleIzolacija i karakterizacija škroba iz različitih sorti krumpira
Title (english)Isolation and Characterization of Starch from Different Potato Varieties
AuthorValentina Zmaić
MentorAntun Jozinović (mentor)
Committee memberDrago Šubarić (predsjednik povjerenstva)
Committee memberAntun Jozinović (član povjerenstva)
Committee memberJurislav Babić (član povjerenstva)
Committee memberĐurđica Ačkar (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2022-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U ovom diplomskom radu provedena je izolacija i karakterizacija škroba iz različitih sorti krumpira. Najprije je uzorcima krumpira određen osnovni kemijski sastav, a zatim se u laboratorijskim uvjetima napravila izolacija. Izolirani škrobovi su osušeni, a zatim usitnjeni i prosijani kroz sito otvora 400 μm. Dobivenim uzorcima određeno je sljedeće: osnovni kemijski sastav, boja, termofizikalna svojstva, kapacitet bubrenja i indeks topljivosti. Rezultati su pokazali da je najmanji sadržaj škroba imala sorta krumpira SL 13-25, a najveći sadržaj škroba sorta Stilleto. Sadržaj proteina, masti, pepela i sirovih vlakana je relativno nizak, što ukazuje na visoku čistoću svih izoliranih škrobova. Vrijednosti L* parametra za sve škrobove su blizu 100, što označava jako bijelu boju, a razlike između tih vrijednosti su male, pa je i razlika u boji škrobova teško uočljiva. Prijelazne temperature i entalpije retrogradacije su niže u odnosu na temperature i entalpije želatinizacije. Povišenjem temperature raste kapacitet bubrenja kao i indeks topljivosti kod svih uzoraka.
Abstract (english)
In this graduate thesis, the isolation and characterization of starch from different potato varieties was carried out. First, the basic chemical composition of potato samples was determined, and then the isolation was done in laboratory conditions. The isolated starches were air-dried, then crushed and sieved through a 400 μm sieve. The basic chemical composition, color, thermophysical properties, swelling power and solubility index were determined in the obtained samples. The results showed that the potato variety SL 13-25 had the lowest starch content, and the Stilleto variety had the highest starch content. The content of protein, fat, ash and crude fiber is relatively low, which indicates the high purity of all isolated starches. The values of the L* parameter for all starches are close to 100, which indicates a very white color, and the differences between these values are small, so the difference in the color of the starches is hardly noticeable. The transition temperatures and enthalpies of retrogradation are lower compared to the temperatures and enthalpies of gelatinization. Increasing the temperature increases the swelling capacity as well as the solubility index of all samples.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:948493
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-ShareAlike 4.0 International (CC BY-SA 4.0) icon
Public notePomoć pri izradi: Mario Kovač, mag. ing.
Created on2022-10-04 09:41:55