prikaz prve stranice dokumenta Utjecaj različitih sastojaka na reološka svojstva namaza od bučinih koštica
Access restricted to students and staff of home institution
professional thesis
Utjecaj različitih sastojaka na reološka svojstva namaza od bučinih koštica
2013. urn:nbn:hr:109:269728
Drčec (udana Kralj), Marika
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Drčec (udana Kralj), M. (2013). Utjecaj različitih sastojaka na reološka svojstva namaza od bučinih koštica (Professional thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:269728

Drčec (udana Kralj), Marika. "Utjecaj različitih sastojaka na reološka svojstva namaza od bučinih koštica." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:269728

Drčec (udana Kralj), Marika. "Utjecaj različitih sastojaka na reološka svojstva namaza od bučinih koštica." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:269728

Drčec (udana Kralj), M. (2013). 'Utjecaj različitih sastojaka na reološka svojstva namaza od bučinih koštica', Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 April 2025, https://urn.nsk.hr/urn:nbn:hr:109:269728

Drčec (udana Kralj) M. Utjecaj različitih sastojaka na reološka svojstva namaza od bučinih koštica [Professional thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2025 April 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:269728

M. Drčec (udana Kralj), "Utjecaj različitih sastojaka na reološka svojstva namaza od bučinih koštica", Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:269728

Please login to the repository to save this object to your list.
Metadata
TitleUtjecaj različitih sastojaka na reološka svojstva namaza od bučinih koštica
Title (english)Influence of different components on rheological properties of pumpkin seed butters
AuthorMarika Drčec (udana Kralj)
MentorTihomir Moslavac (mentor)
Committee memberAndrija Pozderović
Committee memberTihomir Moslavac
Committee memberVedran Slačanac
Committee memberJurislav Babić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2013-05-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Abstract
Reološka svojstva namaza od bučinih koštica važan su čimbenik kvalitete. Poznavanje reoloških svojstava je značajno pri kreiranju željene konzistencije namaza, u kontroli kvalitete tijekom proizvodnje i skladištenja. Cilj ovog rada bio je ispitati utjecaj vrste ugljikohidrata, mliječne komponente, uljne faze, dodatka koncentriranog proteina soje u prahu, suhog graška u prahu te vremena homogenizacije na reološka svojstva namaza od bučinih koštica. Sastojci za pripremanje namaza su: bučine... More koštice, ugljikohidrati, mliječna komponenta, uljna komponenta, koncentrirani proteini soje u prahu, suhi grašak u prahu te morska sol. Standardni (kontrolni) uzorak pripremljen je od samljevenih bučinih koštica (50 %), glukoze (5 %), punomasnog mlijeka u prahu (15 %), uljne komponente (29,5 %) te morske soli (0,5 %). Za istraživanje utjecaja vrste ugljikohidrata na reološka svojstva namaza korišteni su: glukoza, saharoza, maltoza, laktoza, inulin HD i bagremov med. Istraživanje utjecaja vrste mliječne komponente na reološka svojstva namaza provedeno je sa punomasnim mlijekom u prahu, obranim mlijekom u prahu te sirutkom u prahu. Kod ispitivanja utjecaja uljne komponente na reološka svojstva namaza koristilo se nerafinirano bučino ulje kao i mješavine bučinog i rafiniranog visokooleinskog suncokretovog ulju u omjeru 70:30 i 40:60. Uzorci za ispitivanje utjecaja dodatka koncentriranog proteina soje u prahu i suhog graška u prahu na reološka svojstva namaza pripremljeni su tako da se ½ mliječne komponente standardnog uzorka zamjenila ovim sastojcima. Kod istraživanja vremena homogenizacije na reološka svojstva namaza standardni uzorak se homogenizirao 1, 2 i 3 min. Mjerenja reoloških svojstva namaza od bučinih koštica provedena su na rotacijskom viskozometru s koncentričnim cilindrima pri temperaturama 24 °C i 10 °C. Reološka svojstva ispitivanih uzoraka namaza prikazana su grafičkim odnosom smičnog naprezanja i brzine smicanja. Iz dobivenih podataka izračunati su reološki parametri namaza: koeficijent konzistencije, indeks tečenja i prividna viskoznost. Iz dobivenih rezultata može se zaključiti da namazi od bučinih koštica pripadaju ne-Newtonskim sustavima (pseudoplastična svojstva). Veća konzistencija i viskoznost namaza od bučinih koštica dobivena je dodatkom inulina HD, bagremovog meda, obranog mlijeka u prahu, koncentriranih proteina soje u prahu te suhim graškom. Produženjem vremena homogenizacije dolazi do smanjena prividne viskoznosti i konzistencije namaza ob bučinih koštica. Less
Abstract (english)
Reological properties of pumkin seed butter are an important quality factor. The understanding of relogical properties is significant in creating a desirable consistency of butter and in quality control during the production and storage. Goal of this work was to examine the effects of different types of carbohydrates, dary component, oil phase, suplements of concentrated soybean in powder, dry peas in powder and time of homogenization on reological properties of pumpkin seed butter. The... More ingridients for preparation of butter are: pumpkin seeds, carbohydrates, dary components, oil component, concentrated proteins of soya beans in powder and sea salt. Standard (controlled) sample is prepared from grinded pumpkin seeds (50%), glucose (5%), whole milk in powder (15%), oil component (29,5%), and sea salt (0,5%). Components used for study of carbohydrate effects on reological properties of butter were: glucose, sucrose, maltose, lactose, inulin HD and acacia honey. By studying the effects of the oil component on reological butter properties there were used unrefined pumpkin seed oil and blends of pumkin and refined high oleic sunflower oil at ratios of 70:30 and 40:60. Samples for study of effects of supplement concentrated protein soybean in powder and dry peas in powder on reological properties of butter were prepared in the way that ½ of the milk component standard sample was replaced with this ingridients. At the time study of homogenization on reological properties of butter the standard sample homogenized in 1, 2 and 3 min. Measurements on reological properties of pumpkin seed butter were conducted on rotation viscosimeter with circular cylinder at a temperature of 24ºC and 10ºC. Reological properties of measured samples of butter are presented by a graphic ratio of shear stress and rate of shear. Reological properties of butter which were calculated from obtained datas are: consistent coefficient, flow index and apparent viscosity. From obtained data results it is possible to conclude that pumpkin seed butters are belonging to non-newtonian systems (pseudo- plastic characteristics). Greater consisteny and viscosity of pumkin seed butters was gained by addition of inulin HD, acacia honey, whole milk in powder and dried peas. Time prolonged homogenization results in lower pseudo-viscosity and consistency of pumkin seed butter. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:269728
Study programmeTitle: Food Safety and Quality
Study programme type: university
Study level: postgraduate specialist
Academic / professional title: sveučilišni/a specijalist/ specijalistica sigurnosti i kvalitete hrane (sveučilišni/a specijalist/ specijalistica sigurnosti i kvalitete hrane)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-21 08:48:04
accessibility

closeAccessibilityrefresh

If you wish to permanently save changes, click on Save, if not - your settings will be reset when you restart the browser.