master's thesis
Influence of ingredients on rheological characteristics of hazelnut butter

Iva Prpić (2011)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitleUtjecaj sastojaka na reološka svojstva namaza od lješnjaka
AuthorIva Prpić
Mentor(s)Tihomir Moslavac (thesis advisor)
Abstract
Reološka svojstva važan su čimbenik kvalitete slatkih namaza od lješnjaka. 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 od lješnjaka. Zadatak ovog istraživanja je bio ispitati utjecaj udjela lješnjaka, vrste ugljikohidrata i mliječne komponente na reološka svojstva namaza od lješnjaka tijekom skladištenja. Mjerenje reoloških svojstava namaza od lješnjaka provedeno je na rotacijskom viskozimetru s koncentričnim cilindrima pri temperaturi 25 °C na dan proizvodnje te nakon skladištenja 14 dana u hladnjaku. Iz dobivenih podataka izračunati su reološki parametri koeficijent konzistencije, indeks tečenja i prividna viskoznost namaza od lješnjaka. Na osnovi rezultata istraživanja utjecaja sastojaka na reološka svojstva namaza od lješnjaka proizlazi da ispitivani namazi od lješnjaka pokazuju ne-Newtonska pseudoplastična svojstva te da porastom udjela lješnjaka dolazi do promjene reoloških svojstava namaza. Dodatkom većeg udjela lješnjaka povećava se prividna viskoznost i konzistencija namaza od lješnjaka. Vrsta ugljikohidrata i mliječne komponente utječe na promjenu reoloških svojstava. Veća viskoznost i konzistencija namaza ostvarena je primjenom inulina HD i bagremovog meda. Primjenom 10% mliječne komponente u izradi namaza veću viskoznost i koeficijent konzistencije ima namaz izrađen sa sojinim mlijekom u prahu.
Keywordshazelnut spread rheological properties carbohydrates milk components
Parallel title (English)Influence of ingredients on rheological characteristics of hazelnut butter
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 date2011-09-23
Parallel abstract (English)
Rheological properties of the most important factors are the quality of sweet hazelnut spread. Knowledge of rheological properties is important in creating the desired consistency of prayer, 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 hazelnut spread. The task of this study was to examine the impact of the share of nuts, the type of carbohydrate and milk components on the rheological properties of hazelnut spread during storage. Measuring the rheological properties of hazelnut spread was conducted on a rotational viscosimeter with concentric cylinders at a temperature of 25 ° C per day production and after 14 days of storage in the refrigerator. From the obtained data to calculate the rheological parameters consistency coefficient, flow index and apparent viscosity of hazelnut spread. Based on the results of research on the impact of ingredients on the rheological properties of hazelnut spread that comes with hazelnut spreads examined showed non-Newtonian pseudoplastic properties and to increase the share of nuts is a change of rheological properties of prayers. Thus, the addition of a larger share of kernels increases the apparent viscosity and consistency of the hazelnut spread. Also types of carbohydrates and milk components affect the change in rheological properties. Increased viscosity and consistency of prayer was using the definition of inulin and acacia honey. Applying 10% of milk components in making prayer a greater viscosity and consistency coefficient has a spread made with soy milk powder.
Parallel keywords (Croatian)Namaz lješnjak reološka svojstva ugljikohidrati mliječne komponente
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:109:782454
CommitterSanda Hasenay