undergraduate thesis
Rheological properties of different spring barley varieties of 2013/2014 crop

Matea Koči (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Metadata
TitleReološka svojstva različitih sorti jarog ječma uroda 2013./2014. godine
AuthorMatea Koči
Mentor(s)Jurislav Babić (thesis advisor)
Abstract
Cilj ovog rada bio je utvrditi reološka svojstva različitih sorti jarog ječma. U istraživanju je korišteno 10 uzoraka jarog ječma uroda 2013./2014. godine. Analiziran je kemijski sastav tj. udio vode uzoraka ječma, te viskozitet ječmenog brašna Mikro Visko-amilografom. Rezultati su pokazali da uzorci ječma imaju približno jednaki postotak udjela vode. Početna temperatura želatinizacije se kretala od 62,65 °C (sorta Fran) do 65,90°C (sorta Igor). Sorta ječma Stribor imala je najviše vrijednosti viskoznosti paste, nastale nakon želatinizacije škroba, pri svim uvjetima mjerenja, dok s druge strane sorta ječma Jarilo imala je najniže vrijednosti paste. Vrijednost kidanja (breakdown) kretala se u rasponu od 107,50 BU (sorta Jarilo) do 192,50 BU (sorta Stribor). Najnižu vrijednost setback-a imala je sorta Scarlett (310,50 BU), dok je najvišu vrijednost imala sorta Stribor (377 BU).
Keywordsrheological properties barley
Parallel title (English)Rheological properties of different spring barley varieties of 2013/2014 crop
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Carbohydrates Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2016-06-16
Parallel abstract (English)
The aim of this study was to determine the rheological properties of different spring barley varieties. Ten samples of spring barley yield of 2013/2014 crop were used. Chemical composition, i.e. water content of barley samples was analyzed, while viscosity of barley flours was analysed using a Micro Visco-Amylo-Graph. The results showed barley samples to have approximately the same water content. Beginning temperature of gelatinisation ranged from 62.65 °C (Fran variety) to 65.90 °C (Igor variety). Stribor variety had the highest paste viscosity value, incurred after starch gelatinisation, at all conditions of measurement, while the Jarilo variety had the lowest values. Tear value (breakdown) ranged from 107.50 BU (Jarilo variety) to 192.50 BU (Stribor variety). Scarlett variety had the lowest setback value (310.50 BU), while Stribor variety had the highest (377 BU).
Parallel keywords (Croatian)reološka svojstva ječam
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:070131
CommitterIvana Šuvak