master's thesis
Influence of Ingredients on Rheological Characteristics of Sunflower Spread

Tonka Nosić (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitleUtjecaj sastojaka na reološke karakteristike namaza od suncokreta
AuthorTonka Nosić
Mentor(s)Tihomir Moslavac (thesis advisor)
Abstract
Reološka svojstva važan su čimbenik kvalitete namaza od suncokreta. Poznavanje reoloških svojstva značajno je pri kreiranju željene konzistencije namaza, u kontroli kvalitete tijekom proizvodnje i tijekom skladištenja. Udjel krutih čestica, uljne faze, prisutnost stabilizatora i emulgatora određuju reološka svojstva namaza. Zadatak ovog istraživanja je bio ispitati utjecaj vrste biljnih ulja, ugljikohidrata, mliječne komponente i vremena homogenizacije na reološka svojstva namaza od suncokreta. Mjerenje reoloških svojstava namaza provedeno je na rotacijskom viskozimetru s koncentričnim cilindrima pri temperaturama 24°C i 10°C na dan proizvodnje. Iz dobivenih podataka izračunati su reološki parametri koeficijent konzistencije, indeks tečenja i prividna viskoznost namaza. Na temelju rezultata istraživanja utjecaja sastojaka na reološka svojstva namaza proizlazi da ispitivani uzorci pokazuju ne-Newtonska pseudoplastična svojstva. Dodatkom repičinog ulja (30% i 60%) u suncokretovo ulje postiže se veća viskoznost i konzistencija namaza. Vrsta ugljikohidrata i mliječne komponente utječe na promjenu reoloških svojstava namaza. Namaz izrađen s glukozom ima manju viskoznost i konzistenciju, a s laktozom su dobiveni veći parametri. Primjenom punomasnog mlijeka u prahu dobivene su veće vrijednosti reoloških parametara.
Keywordsspread sunflower spread rheological properties carbohydrates milk components
Parallel title (English)Influence of Ingredients on Rheological Characteristics of Sunflower Spread
Committee MembersAndrija Pozderović
Tihomir Moslavac
Vedran Slačanac
Jurislav Babić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Food Engineering
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2013-07-12
Parallel abstract (English)
Rheological properties of the most important factors are the quality of sunflower spread. Knowledge of rheological properties is important in creating the desired consistency of spread, in quality control during production and during storage. The share of solid particles, the oil phase, the presence of stabilizers and emulsifiers determine the rheological properties of the sunflower spread. The task of this study was to examine the impact of types of oils, types of carbohydrates, milk components and time of homogenization on the rheological properties of sunflower spread. Measuring the rheological properties of hazelnut spread was conducted on a rotational viscosimeter with concentric cylinders at a temperature of 24°C and 10°C per day production. From the obtained data to calculate the rheological parameters consistency coefficient, flow index and apparent viscosity of sunflower spread. Based on the results of research on the impact of ingredients on the rheological properties of sunflower spread that comes with sunflower spreads showed non-Newtonian pseudoplastic properties. The addition of a rapeseed oil (30% and 60%) in sunflower oil increases the apparent viscosity and consistency of the sunflower spread. Also types of carbohydrates and milk components affect the change in rheological properties of spread. Spread made with glucose has a lower viscosity and consistency, and with lactose has higher values of rheological parameters. Using whole milk powder in making sunflower spread increase higher values of rheological parameters.
Parallel keywords (Croatian)namaz namaz suncokreta reološka svojstva ugljikohidrati mliječna komponenta
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:109:190341
CommitterIvana Šuvak