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master's thesis
Reološka i fizikalna svojstva mliječnih i tamnih čokolada s hrvatskog tržišta
2024. urn:nbn:hr:109:977181
El Habbab, Patrik
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

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El Habbab, P. (2024). Reološka i fizikalna svojstva mliječnih i tamnih čokolada s hrvatskog tržišta (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:977181

El Habbab, Patrik. "Reološka i fizikalna svojstva mliječnih i tamnih čokolada s hrvatskog tržišta." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:977181

El Habbab, Patrik. "Reološka i fizikalna svojstva mliječnih i tamnih čokolada s hrvatskog tržišta." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:977181

El Habbab, P. (2024). 'Reološka i fizikalna svojstva mliječnih i tamnih čokolada s hrvatskog tržišta', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 13 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:977181

El Habbab P. Reološka i fizikalna svojstva mliječnih i tamnih čokolada s hrvatskog tržišta [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2025 January 13] Available at: https://urn.nsk.hr/urn:nbn:hr:109:977181

P. El Habbab, "Reološka i fizikalna svojstva mliječnih i tamnih čokolada s hrvatskog tržišta", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:977181

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Metadata
TitleReološka i fizikalna svojstva mliječnih i tamnih čokolada s hrvatskog tržišta
Title (english)Rheological and Physical Properties of Milk and Dark Chocolates from the Croatian Market
AuthorPatrik El Habbab
MentorĐurđica Ačkar (mentor)
MentorAntun Jozinović (pomoć pri izradi, neposredni voditelj)
Committee memberJurislav Babić (predsjednik povjerenstva)
Committee memberĐurđica Ačkar (član povjerenstva)
Committee memberAntun Jozinović (član povjerenstva)
Committee memberDrago Šubarić (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 country2024-07-03, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cilj ovog diplomskog rada bio je ispitati reološka i fizikalna svojstva različitih mliječnih i tamnih čokolada dostupnih na hrvatskom tržištu. Odabrane mliječne i tamne čokolade na kojima je provedeno istraživanje su sljedeće: Kandit: Kandi Milk Choco Fairy (80 g), No Guilt Dark Protein Chocolate (80 g), Kandit Dessert Chef čokolada za kuhanje (100 g); Zvečevo: Seka mliječna čokolada (75 g), Braco mliječna čokolada (75 g), Mikado Exclusive 72 % Kakao (100 g); Kraš: Dorina Mlijeko (80 g), Kraš Selection 60 % Kakao (100 g), Kraš & Polleo mliječna čokolada (80 g), Kraš & Polleo tamna čokolada (80 g), Dorina za jelo i kuhanje (100 g); Atlantic grupa: Jimmy Fantastic mliječna čokolada (100 g); Milka: Milka Alpine Milk (80 g), Milka Dark Milk Alpine Milk (85 g). Na navedenim čokoladama su određena sljedeća svojstva: boja, tekstura i reologija. Utvrđeno je da boja čokolade ovisi o vrsti i količini sastojaka dodanih prilikom proizvodnje. Tekstura čokolade pokazatelj je kvalitete te na nju znatno utječe količina kakao dijelova i dodataka koji čokoladu čine jedinstvenom. Postizanjem praga naprezanja, dolazi do tečenja čokolade, nakon prestanka djelovanja smicanja čokolada poprima svoj prvobitni oblik. Kao i na ostalim ispitivanjima, sastav čokolade bitno utječe i na njezina reološka svojstva.
Abstract (english)
The aim of this thesis was to examine the rheological and physical properties of various milk and dark chocolates available on the Croatian market. The selected milk and dark chocolates used in the research are as follows: Kandit: Kandi Milk Choco Fairy (80 g), No Guilt Dark Protein Chocolate (80 g), Kandit Dessert Chef Cooking Chocolate (100 g); Zvečevo: Seka Milk Chocolate (75 g), Braco Milk Chocolate (75 g), Mikado Exclusive 72% Cocoa (100 g); Kraš: Dorina Milk (80 g), Kraš Selection 60% Cocoa (100 g), Kraš & Polleo Milk Chocolate (80 g), Kraš & Polleo Dark Chocolate (80 g), Dorina Cooking Chocolate (100 g); Atlantic Grupa: Jimmy Fantastic Milk Chocolate (100 g); Milka: Milka Alpine Milk (80 g), Milka Dark Milk Alpine Milk (85 g). The following properties were determined for these chocolates: color, texture, and rheology. It was found that the color of the chocolate depends on the type and amount of ingredients added during production. The texture of the chocolate is an indicator of quality and is significantly influenced by the amount of cocoa components and additives that make the chocolate unique. Upon reaching the yield stress, the chocolate begins to flow, and after the shearing force is removed, the chocolate returns to its original shape. As with other tests, the composition of the chocolate significantly affects its rheological properties.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:977181
ProjectNumber: IP-2022-10-1960
Title: Oleogelovi kao nutritivno poboljšanje čokolade i krem-proizvoda
Title: Oleogels as Nutritive Improvers of Chocolate and Sweet Spreads
Acronym: ONICS
Leader: Đurđica Ačkar
Jurisdiction: Croatia
Funder: Hrvatska zaklada za znanost
Funding stream: Research Projects
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: sveučilišni/a magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (sveučilišni/a magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2024-07-05 11:10:05