prikaz prve stranice dokumenta PROIZVODNJA SLATKOG VOĆNOG NAMAZA OD TRI VRSTE VOĆNE PULPE S DODATKOM CHIA SJEMENKI
  Download
PDF 843.94 KB
undergraduate thesis
PROIZVODNJA SLATKOG VOĆNOG NAMAZA OD TRI VRSTE VOĆNE PULPE S DODATKOM CHIA SJEMENKI
2020. urn:nbn:hr:128:566889
Ljikar, Tamara
Karlovac University of Applied Sciences
The Department of Food Processing Technology
Professional Study of Food Processing Technology - Full-time study

Cite this document

Ljikar, T. (2020). PROIZVODNJA SLATKOG VOĆNOG NAMAZA OD TRI VRSTE VOĆNE PULPE S DODATKOM CHIA SJEMENKI (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:566889

Ljikar, Tamara. "PROIZVODNJA SLATKOG VOĆNOG NAMAZA OD TRI VRSTE VOĆNE PULPE S DODATKOM CHIA SJEMENKI." Undergraduate thesis, Karlovac University of Applied Sciences, 2020. https://urn.nsk.hr/urn:nbn:hr:128:566889

Ljikar, Tamara. "PROIZVODNJA SLATKOG VOĆNOG NAMAZA OD TRI VRSTE VOĆNE PULPE S DODATKOM CHIA SJEMENKI." Undergraduate thesis, Karlovac University of Applied Sciences, 2020. https://urn.nsk.hr/urn:nbn:hr:128:566889

Ljikar, T. (2020). 'PROIZVODNJA SLATKOG VOĆNOG NAMAZA OD TRI VRSTE VOĆNE PULPE S DODATKOM CHIA SJEMENKI', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 15 November 2024, https://urn.nsk.hr/urn:nbn:hr:128:566889

Ljikar T. PROIZVODNJA SLATKOG VOĆNOG NAMAZA OD TRI VRSTE VOĆNE PULPE S DODATKOM CHIA SJEMENKI [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2020 [cited 2024 November 15] Available at: https://urn.nsk.hr/urn:nbn:hr:128:566889

T. Ljikar, "PROIZVODNJA SLATKOG VOĆNOG NAMAZA OD TRI VRSTE VOĆNE PULPE S DODATKOM CHIA SJEMENKI", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:128:566889

Please login to the repository to save this object to your list.
Metadata
TitlePROIZVODNJA SLATKOG VOĆNOG NAMAZA OD TRI VRSTE VOĆNE PULPE S DODATKOM CHIA SJEMENKI
Title (english)PRODUCTION OF SWEET FRUIT SPREAD FROM THREE TYPES OF FRUIT PULP WITH THE ADDITION OF CHIA SEEDS
AuthorTamara Ljikar
MentorMarijana Blažić (mentor)
Committee memberInes Cindrić (predsjednik povjerenstva)
Committee memberJasna Halambek (član povjerenstva)
Committee memberMarijana Blažić (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 country2020-12-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Slatki voćni namazi jedan su od načina prerade svježeg voća kako bi ono bilo dostupno i nakon sezone dozrijevanja. Tema ovog završnog rada je ispitivanje mogućnosti modifikacije tradicionalih voćnih namaza, poput džema i pekmeza, dodatkom chia sjemenki. U radu su opisane sirovine potrebne za proizvodnju slatkog voćnog namaza te je ispitan potencijalan tehnološki proces proizvodnje. Dobiveni slatki voćni namaz uspoređen je s propisanom zakonskom regulativom tradicionalih proizvoda. Također je provedena senzorska analiza dobivenog voćnog namaza u odnosu na voćne namaze proizvedene od pojedine voćne sirovine (jabuke, smokve i aronije) s različitim udjelima chia sjemenki.
Abstract (english)
Sweet fruit spreads are one way to process fresh fruit to make it available even after the ripening season. The topic of this final paper is to examine the possibility of modifying traditional fruit spreads, such as jams and marmalades, with the addition of chia seeds. The paper describes the raw materials needed for the production of sweet fruit spread and examines the potential technological process of production. The obtained sweet fruit spread was compared with the prescribed legal regulations of traditional products. A sensory analysis of the obtained fruit spread in relation to fruit spreads produced from individual fruit raw materials (apples, figs and chokeberries) with different proportions of chia seeds was also performed.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:566889
Study programmeTitle: Food processing technology; specializations in: Milk processing, Brewing industry
Course: Brewing industry
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
Terms of useLicence In copyright icon
Created on2021-03-22 12:53:13