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undergraduate thesis
Utjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe manga
2015. urn:nbn:hr:109:618809
Majstorović, Tamara
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

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Majstorović, T. (2015). Utjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe manga (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:618809

Majstorović, Tamara. "Utjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe manga." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:618809

Majstorović, Tamara. "Utjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe manga." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:618809

Majstorović, T. (2015). 'Utjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe manga', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 31 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:618809

Majstorović T. Utjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe manga [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2025 January 31] Available at: https://urn.nsk.hr/urn:nbn:hr:109:618809

T. Majstorović, "Utjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe manga", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:618809

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Metadata
TitleUtjecaj sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe manga
Title (english)Influence of ingredients on the rheological properties of salad mayonnaise with addition of mango pulp
AuthorTamara Majstorović
MentorTihomir Moslavac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2015-10-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Reološka svojstva u prehrambenoj industriji predstavljaju bitan čimbenik pri definiranju parametara kakvoće prehrambenih proizvoda. Temeljni cilj ovog rada odnosio se na ispitivanje utjecaja sastojaka na reološka svojstva salatne majoneze s dodatkom pulpe manga. Ispitani sastojci su ugljikohidrati (saharoza, glukoza, maltodekstrin), žumanjak jajeta (svježi, pasterizirani, cijelo jaje u prahu) i mliječna komponenta (sirutka u prahu, punomasno mlijeko u prahu, obrano mlijeko u prahu). Proces homogenizacije majoneze proveden je sustavom rotor-stator pri brzini rotora 10 000 o/min u vremenu od tri minute. Proces mjerenja reoloških svojstava majoneze obavljao se pri temperaturi od 25˚C na rotacijskom viskozimetru s koncentričnim cilindrom. Na temelju dobivenih rezultata istraživanja, možemo zaključiti da upotreba različitih sastojaka ima utjecaj na promjenu reoloških svojstava salatne majoneze s dodatkom pulpe manga. Veća prividna viskoznost i konzistencija majoneze postiže se s dodatkom punomasnog mlijeka u prahu, cijelog jajeta u prahu i maltodekstrina.
Abstract (english)
In food industry rheological properties are one of the key element for defining of quality properties of food products. The main objective of this labor was to examine the influence substances to rheological properties of salad mayonnaise with addition of mango pulp. Examined ingredients are carbohydrates (saccharose, glucose, maltodextrin), yolk (fresh, pasteurized, powdered egg) and milk component (powdered whey, powdered whole milk, powdered skimmed milk). The process of homogenization of mayonnnaise was executed by the static rotor system at speed of 10 000 o/min for three minutes. The process of measuring rheological properties of mayonnaise was executed at 25˚C using rotational viscometer with concentric cylinder. According to the results of examination ultimately we can conclude that use of different ingredients have influence on rheological properties of salad mayonnaise with addition of mango pulp. The higher apparent viscosity and the consistency of mayonnaise have been achieved by the addition of powdered skimmed milk, powdered egg and maltodextrin.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:618809
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 conditionsOpen access
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Created on2015-12-09 13:10:47