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undergraduate thesis
PRIPRAVA I SVOJSTVA JESTIVIH FILMOVA NA BAZI PEKTINA I EKSTRAKATA ROGAČA
2021. urn:nbn:hr:128:640658
Pintarić, Diana
Karlovac University of Applied Sciences
The Department of Food Processing Technology

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Pintarić, D. (2021). PRIPRAVA I SVOJSTVA JESTIVIH FILMOVA NA BAZI PEKTINA I EKSTRAKATA ROGAČA (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:640658

Pintarić, Diana. "PRIPRAVA I SVOJSTVA JESTIVIH FILMOVA NA BAZI PEKTINA I EKSTRAKATA ROGAČA." Undergraduate thesis, Karlovac University of Applied Sciences, 2021. https://urn.nsk.hr/urn:nbn:hr:128:640658

Pintarić, Diana. "PRIPRAVA I SVOJSTVA JESTIVIH FILMOVA NA BAZI PEKTINA I EKSTRAKATA ROGAČA." Undergraduate thesis, Karlovac University of Applied Sciences, 2021. https://urn.nsk.hr/urn:nbn:hr:128:640658

Pintarić, D. (2021). 'PRIPRAVA I SVOJSTVA JESTIVIH FILMOVA NA BAZI PEKTINA I EKSTRAKATA ROGAČA', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 21 November 2024, https://urn.nsk.hr/urn:nbn:hr:128:640658

Pintarić D. PRIPRAVA I SVOJSTVA JESTIVIH FILMOVA NA BAZI PEKTINA I EKSTRAKATA ROGAČA [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2021 [cited 2024 November 21] Available at: https://urn.nsk.hr/urn:nbn:hr:128:640658

D. Pintarić, "PRIPRAVA I SVOJSTVA JESTIVIH FILMOVA NA BAZI PEKTINA I EKSTRAKATA ROGAČA", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:128:640658

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Metadata
TitlePRIPRAVA I SVOJSTVA JESTIVIH FILMOVA NA BAZI PEKTINA I EKSTRAKATA ROGAČA
Title (english)PREPARATION AND PROPERTIES OF EDIBLE FILMS BASED ON PECTIN AND CAROB EXTRACTS
AuthorDiana Pintarić
MentorJasna Halambek (mentor)
Committee memberInes Cindrić (predsjednik povjerenstva)
Committee memberSandra Zavadlav (član povjerenstva)
Committee memberJasna Halambek (član povjerenstva)
Committee memberBarica Jurković (član povjerenstva)
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Karlovac
Defense date and country2021-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Rad se temelji na pripremi jestivih filmova od hidrokoloidnog materijala (pektin) u ekstraktu rogača. Rogač se pokazao kao namirnica jedinstvenog sastava, posebno zbog visokog udjela ugljikohidrata, povoljnog omjera masnih kiselina i bogatstva prehrambenim vlaknima i polifenolima. U prehrambenoj industriji poznatiji je kao aditiv (E410), a upotrebljava se kao prirodni biljni zgušnjivač, sredstvo za želiranje, emulgator i stabilizator. Cilj ovog završnog rada bio je pripremiti jestive filmove na bazi pektina s ekstraktima rogača koji su dobiveni iz različitih sirovina u 50% etanolu. Također, ispitao se i utjecaj dodatka limunske i mliječne kiseline na svojstva pripremljenih filmova. Najbolja svojstva pokazali su filmovi pripremljeni iz ekstrakata Šaframovog i komiškog rogača uz dodatak mliječne kiseline. Dobiveni filmovi su elastični i pokazuju dobru savitljivost.
Abstract (english)
The work is based on the preparation of edible films of hydrocolloid material (pectin) in carob extract. Carob has proven to be a food of unique composition, especially due to its high carbohydrate content, favorable ratio of fatty acids and richness in dietary fiber and polyphenols. In the food industry, it is better known as an additive (E410), and is used as a natural plant thickener, gelling agent, emulsifier and stabilizer. The aim of this final work was to prepare edible films based on pectin with carob extracts obtained from various raw materials in 50% ethanol. The effect of citric and lactic acid addition on the properties of the prepared films was also examined. The best properties were shown by films prepared from extracts of Šafram and Komiža carob with the addition of lactic acid. The resulting films are elastic and show good flexibility.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:640658
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
Terms of useLicence In copyright icon
Created on2022-01-03 08:25:38