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undergraduate thesis
UTJECAJ DODATKA PRAHA ROGAČA NA SVOJSTVA JESTIVIH FILMOVA NA BAZI PEKTINA
2021. urn:nbn:hr:128:185687
Hanžek, Emilija
Karlovac University of Applied Sciences
The Department of Food Processing Technology
Professional Study of Food Processing Technology - Full-time study

Cite this document

Hanžek, E. (2021). UTJECAJ DODATKA PRAHA ROGAČA NA SVOJSTVA JESTIVIH FILMOVA NA BAZI PEKTINA (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:185687

Hanžek, Emilija. "UTJECAJ DODATKA PRAHA ROGAČA NA SVOJSTVA JESTIVIH FILMOVA NA BAZI PEKTINA." Undergraduate thesis, Karlovac University of Applied Sciences, 2021. https://urn.nsk.hr/urn:nbn:hr:128:185687

Hanžek, Emilija. "UTJECAJ DODATKA PRAHA ROGAČA NA SVOJSTVA JESTIVIH FILMOVA NA BAZI PEKTINA." Undergraduate thesis, Karlovac University of Applied Sciences, 2021. https://urn.nsk.hr/urn:nbn:hr:128:185687

Hanžek, E. (2021). 'UTJECAJ DODATKA PRAHA ROGAČA NA SVOJSTVA JESTIVIH FILMOVA NA BAZI PEKTINA', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 20 April 2024, https://urn.nsk.hr/urn:nbn:hr:128:185687

Hanžek E. UTJECAJ DODATKA PRAHA ROGAČA NA SVOJSTVA JESTIVIH FILMOVA NA BAZI PEKTINA [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2021 [cited 2024 April 20] Available at: https://urn.nsk.hr/urn:nbn:hr:128:185687

E. Hanžek, "UTJECAJ DODATKA PRAHA ROGAČA NA SVOJSTVA JESTIVIH FILMOVA NA BAZI PEKTINA", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:128:185687

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Metadata
TitleUTJECAJ DODATKA PRAHA ROGAČA NA SVOJSTVA JESTIVIH FILMOVA NA BAZI PEKTINA
Title (english)INFLUENCE OF CAROB POWDER ADDITION ON THE PROPERTIES OF EDIBLE PECTIN-BASED FILMS
AuthorEmilija Hanžek
MentorJasna Halambek (mentor)
Committee memberInes Cindrić (predsjednik povjerenstva)
Committee memberMarijana Blažić (član povjerenstva)
Committee memberJasna Halambek (član povjerenstva)
Committee memberBarica Jurković (član povjerenstva)
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
(Professional Study of Food Processing Technology - Full-time study)
Karlovac
Defense date and country2021-07-12, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Jestivi filmovi pripremaju se od različitih hidrokoloidnih tvari koje otopljene u vodi bubre i povećavaju viskozitet tekućine. Vrlo česta sirovina u proizvodnji jestivih filmova je pektinzbog svoje dobre topivosti u vodi u kojoj ima izvanrednu sposobnost geliranja. Rogač kao tradicionalna mediteranska kultura se od davnimakoristi u prehrani ljudi, kao i u prehrambenoj insustriji. Prehrana bogata prirodnim antioksidansima, odnosno biljnim namirnicama bogatim polifenolima, a prije svega flavonoidima danas ima vaţnu ulogu u očuvanju zdravlja pojedinca. Rogač je jedna od takvih namirnica koja je nutritivno bogata iskoristivim i značajnim komponentama (prehrambenim vlaknima i polifenolima), a istovremeno je jeftin i lako dostupan.U ovom radu ispitana je mogućnost priprave jestivih filmova od pektina, sa dodatkom različitih uzoraka praha rogača. Filmovi su dobiveni metodom izlijevanja u Petrijeve zdjelice uz dodatak glicerola kao plastifikatora, te uz dodatak limunske i mliječne kiseline.
Abstract (english)
Edible films are prepared from various hydrocolloid substances that swell when dissolved in water and increase the viscosity of the liquid. A very common raw material in the production of edible films is pectin due to its good solubility in water in which it has an excellent gelling ability. Carob as a traditional Mediterranean culture has long been used in human nutrition, as well as in the food industry. A diet rich in natural antioxidants, ie plant foods rich in polyphenols, and above all flavonoids, today plays an important role in preserving the health of the individual. Carob is one of such foods that is nutritionally rich in usable and important components (dietary fiber and polyphenols), and at the same time it is cheap and easily available. In this paper, the possibility of preparing edible films of pectin, with the addition of different samples of carob powder, was investigated. The films were obtained by pouring into Petri dishes with the addition of glycerol as a plasticizer, and with the addition of citric and lactic acid.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:185687
Study programmeTitle: Food processing technology; specializations in: Milk processing, Brewing industry
Course: Milk processing
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2021-07-21 13:06:58