master's thesis
Rheological and sensory properties of whey with different additives

Ivana Vranić (2009)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology
Metadata
TitleReološka i senzorska svojstva kisele sirutke s dodatcima
AuthorIvana Vranić
Mentor(s)Vedran Slačanac (thesis advisor)
Abstract
U ovom radu istraživana su reološka svojstva kisele sirutke (od kravljeg mlijeka) s dodatcima: ugljikohidrati 5 % (glukoza, fruktoza, saharoza, maltoza, laktoza, trehaloza, inulin TEX, inulin HD, javorov sirup, med-bagrem), mliječne komponente 8 % (sojino mlijeko u prahu, Ca-kazeinat, sirutka u prahu) i voćni sirupi jagoda, ananas, limun i dinja u udjelima (7 %, 10 %, 13 %). Mjerenje reoloških svojstava provedeno je na rotacijskom viskozimetru „Rheomat 15T“ kod temperature 23 °C i 10 °C. Senzorska analiza provedena je na odabranim uzorcima pripremljenima s: glukozom 5 %, sirutkom u prahu 8 %, različitim voćnim sirupima 10 % (jagoda, ananas, limun i dinja) i sirupima limuna i dinje u različitim koncentracijama (7 %, 10 %, 13 %). Panel je ocjenjivao sljedeca svojstva: intenzitet mirisa, miris na kiselo, voćni miris, prisutnost stranog mirisa, slatko, kiselo, naknadni okus te ukupnu prihvatljivost uzoraka ohlađenih na 23 °C. Rezultati istraživanja reoloških svojstava pokazali su da kisela sirutka s dodatcima predstavlja Newtonsku vrstu tekućine, te da najveći utjecaj na viskoznost pokazuje uzorak kisele sirutke s sirupom jagode, sirutkom u prahu i inulinom TEX. Ispitivanjem senzorskih svojstava kisele sirutke s dodatcima, iako nije bilo značajne statističke razlike osim u svojstvu slatkoće, pokazalo se da najintenzivniji miris, prisutnost voćnog mirisa, kao i najslabiji miris na kiselo, te slatkoću osrednje jako izraženu ima uzorak sa sirupom jagode (10 %), koji je i ukupno ocijenjen kao najprihvatljiviji.
Keywordswhey rheological properties sensory properties fruit syrups
Parallel title (English)Rheological and sensory properties of whey with different additives
Committee MembersTihomir Moslavac
Vedran Slačanac
Antonija Perl Pirički
Jurislav Babić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Milk Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Technology and Process Engineering
Academic title abbreviationdipl. ing.
Genremaster's thesis
Language Croatian
Defense date2009-09-29
Parallel abstract (English)
In this research rheological properties of whey (produced from cow milk) with addition of: carbohydrates 5% (glucose, fructose, sucrose, maltose, lactose, trehalose, inulin TEX, inulin HD, maple syrup, acacia honey), milk components 8% (soy powder milk, Cacaseinate, whey powder) and different fruit syrups: strawberry, pineapple, lemon and cantaloupe in 7%, 10% and 13% content were investigated. Rheological properties were measured by rotational viscometer “Rheomat 15T” at 23 °C and 10 °C. Sensory properties were analyzed for selected samples prepared with: glucose 5%, whey powder 8%, different fruit syrups 10% (strawberry, pineapple, lemon and cantaloupe) and lemon and cantaloupe syrups in different concentrations (7%, 10%, 13%), respectively. Sensory panel evaluated following properties: odour intensity, acid odour, fruit odour, foreign odour, sweetness, acidity, aftertaste and overall acceptability of samples cooled to 23°C. Results of rheological measurements showed that whey with additives was Newtonian fluid, where highest viscosity had sample with addition of strawberry, whey powder and inulin TEX. In sensory evaluation of whey with additives there was no statistically significant difference between sample properties, with exception of sweetness. Most intensive odour, fruit smell and weakest acid odour with medium sweetness had sample with addition of strawberry syrup (10%), which was, overall, graded as most acceptable.
Parallel keywords (Croatian)sirutka kisela sirutka reološka svojstva senzorska svojstva voćni sirupi
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:226081
CommitterSanda Hasenay