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undergraduate thesis
ISPITIVANJE REOLOŠKIH SVOJSTAVA PRAHA ROGAČA U OTOPINAMA ORGANSKIH KISELINA
2020. urn:nbn:hr:128:612025
Balaš, Lucija
Karlovac University of Applied Sciences
The Department of Food Processing Technology

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Balaš, L. (2020). ISPITIVANJE REOLOŠKIH SVOJSTAVA PRAHA ROGAČA U OTOPINAMA ORGANSKIH KISELINA (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:612025

Balaš, Lucija. "ISPITIVANJE REOLOŠKIH SVOJSTAVA PRAHA ROGAČA U OTOPINAMA ORGANSKIH KISELINA." Undergraduate thesis, Karlovac University of Applied Sciences, 2020. https://urn.nsk.hr/urn:nbn:hr:128:612025

Balaš, Lucija. "ISPITIVANJE REOLOŠKIH SVOJSTAVA PRAHA ROGAČA U OTOPINAMA ORGANSKIH KISELINA." Undergraduate thesis, Karlovac University of Applied Sciences, 2020. https://urn.nsk.hr/urn:nbn:hr:128:612025

Balaš, L. (2020). 'ISPITIVANJE REOLOŠKIH SVOJSTAVA PRAHA ROGAČA U OTOPINAMA ORGANSKIH KISELINA', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:128:612025

Balaš L. ISPITIVANJE REOLOŠKIH SVOJSTAVA PRAHA ROGAČA U OTOPINAMA ORGANSKIH KISELINA [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2020 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:128:612025

L. Balaš, "ISPITIVANJE REOLOŠKIH SVOJSTAVA PRAHA ROGAČA U OTOPINAMA ORGANSKIH KISELINA", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:128:612025

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Metadata
TitleISPITIVANJE REOLOŠKIH SVOJSTAVA PRAHA ROGAČA U OTOPINAMA ORGANSKIH KISELINA
Title (english)EXAMINATION OF THE REOLOGICAL PROPERTIES OF CAROB POWDER IN ORGANIC ACID SOLUTION
AuthorLucija Balaš
MentorJasna Halambek (mentor)
Committee memberInes Cindrić (predsjednik povjerenstva)
Committee memberSandra Zavadlav (član povjerenstva)
Committee memberJasna Halambek (član povjerenstva)
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Karlovac
Defense date and country2020-05-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Sažetak Rogač kao tradicionalna mediteranska kultura od davnima se koristi u prehrani ljudi, a nove znanstvene spoznaje ukazuju na veliki potencijal rogača u proizvodnji različitih prehrambenih proizvoda. Brašno sjemenki rogača (E 410) upotrebljava se dugi niz godina u prehrambenoj industriji kao sredstvo za ugušćivanje i stabiliziranje različitih prehrambenih proizvoda. Iz svega navedenog u ovom radu pokušala su se odrediti neka osnovna fizikalno-kemijska svojstva (pH, gustoća, indeks loma) kao i reološka svojstva (viskoznost) komercijalno dostupnog praha komiškog rogača u otopinama kiselina koje se često koriste u prehrambenoj industriji (mliječna, octena i limunska kiselina). Ispitivanja su provedena u 3% otopinama kiselina uz dodatak praha rogača u rasponu od 5 g/L do 25 g/L te pri temperaturama od 25°C do 80°C. Prah rogača u otopinama mliječne i octene kiseline pri 60°C stvara umreženiju strukturu koja je odgovorna za povećanje viskoznosti navedenih otopina. Isto tako prah rogača stvara viskoznije otopine pri pH vrijednostima višim od 2.
Abstract (english)
The carob as a traditional Mediterranean culture has long been used in human nutrition, and new scientific knowledge points to the great potential of carob in the production of various food products. Carob meal (E 410) has been used for many years in the food industry as a means of thickening and stabilizing various food products. From all of the above, some basic physicochemical properties (pH, density, refractive index) and the rheological properties (viscosity) of commercially available carob powder in acidic solutions commonly used in the food industry (lactic, acetic and citric) were conducted. The tests were carried out in 3% acid solutions with the addition of carob powder in the range of 5 g / L to 25 g / L and at temperature range from 25° C to 80 °C. The carob powder in lactic and acetic acid solutions at 60 ° C creates a more cross-linked structure responsible for increasing the viscosity of these solutions. Also, carob powder creates more viscous solutions at pH values higher than 2.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:612025
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 on2020-11-10 13:38:40