master's thesis
Influence of lecithin on properties of peanut spread cream

Mirela Džakić (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Metadata
TitleUtjecaj lecitina na svojstva namaza od kikirikija
AuthorMirela Džakić
Mentor(s)Jurislav Babić (thesis advisor)
Abstract
Danas postoji širok izbor čokoladnih namaza na bazi lješnjaka, dok su druge sirovine poput kikirikija slabo zastupljene. U ovom radu kikiriki je osnovna sirovina za proizvodnju namaza. Cilj ovog rada bio je ispitati utjecaj lecitina na koloidnu stabilnost, teksturu, boju i senzorska svojstva namaza od kikirikija. Ispitivana su svojstva namaza pri različitim udjelima kikirikija: 18, 21 i 24 %, te različitim udjelima lecitina: 0,2 %, 0,4 %, i 0,6 %. Najbolju koloidnu stabilnost pokazali su uzorci s najvišim udjelom lecitina. Najbolju teksturu imao je uzorak s najmanje lecitina pri udjelu kikirikija 24 %. U odnosu na kontrolni uzorak bez lecitina najveću promjenu boje pokazao je uzorak s 0,4 % lecitina i 24 % kikirikija. Senzorskim ispitivanjem utvrđeno je da najbolju ukupnu senzorsku ocjenu ima uzorak s udjelom lecitina 0,4 % pri udjelu kikirikija 18 %.
Keywordsspread peanut lecithin physical properties sensory properties chocolate
Parallel title (English)Influence of lecithin on properties of peanut spread cream
Committee MembersDrago Šubarić (committee chairperson)
Jurislav Babić (committee member)
Đurđica Ačkar (committee member)
Tihomir Moslavac (committee member)
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 levelgraduate
Study programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2016-07-18
Parallel abstract (English)
Today there is a wide range of chocolate spreads based on hazelnuts, while other raw materials such as peanut are poorly represented. In this paper, peanut is the main raw material for the production of spreads. The aim of this study was to investigate the influence of lecithin on colloidal stability, texture, color and sensory properties of peanut spread cream. Properties of spread creams with different contents of peanut: 18, 21 and 24 %, and different contents of lecithin: 0,2 %, 0,4 %, and 0,6 % were investigated The best colloidal stability was determined for samples with highest amount of lecithin. The best texture had the sample with minimum addition of lecithin and with 24 % of peanuts. Compared to the control sample without lecithin, the largest change of colour showed the sample with 0,4 % lecithin and 24% peanuts. Sensory analysis showed that the best overall sensory evaluation had the sample with 0,4 % lecithin and 18 % peanuts.
Parallel keywords (Croatian)namaz čokolada kikiriki lecitin fizikalna svojstva senzorska svojstva
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:881818
CommitterSanda Hasenay