prikaz prve stranice dokumenta UTJECAJ DODATKA PRAHA ROGAČA NA FIZIKALNO-KEMIJSKA SVOJSTVA TEKUĆEG JOGURTA
  Download
PDF 779.85 KB
undergraduate thesis
UTJECAJ DODATKA PRAHA ROGAČA NA FIZIKALNO-KEMIJSKA SVOJSTVA TEKUĆEG JOGURTA
2020. urn:nbn:hr:128:931098
Kursar, Luka
Karlovac University of Applied Sciences
The Department of Food Processing Technology

Cite this document

Kursar, L. (2020). UTJECAJ DODATKA PRAHA ROGAČA NA FIZIKALNO-KEMIJSKA SVOJSTVA TEKUĆEG JOGURTA (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:931098

Kursar, Luka. "UTJECAJ DODATKA PRAHA ROGAČA NA FIZIKALNO-KEMIJSKA SVOJSTVA TEKUĆEG JOGURTA." Undergraduate thesis, Karlovac University of Applied Sciences, 2020. https://urn.nsk.hr/urn:nbn:hr:128:931098

Kursar, Luka. "UTJECAJ DODATKA PRAHA ROGAČA NA FIZIKALNO-KEMIJSKA SVOJSTVA TEKUĆEG JOGURTA." Undergraduate thesis, Karlovac University of Applied Sciences, 2020. https://urn.nsk.hr/urn:nbn:hr:128:931098

Kursar, L. (2020). 'UTJECAJ DODATKA PRAHA ROGAČA NA FIZIKALNO-KEMIJSKA SVOJSTVA TEKUĆEG JOGURTA', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 23 April 2024, https://urn.nsk.hr/urn:nbn:hr:128:931098

Kursar L. UTJECAJ DODATKA PRAHA ROGAČA NA FIZIKALNO-KEMIJSKA SVOJSTVA TEKUĆEG JOGURTA [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2020 [cited 2024 April 23] Available at: https://urn.nsk.hr/urn:nbn:hr:128:931098

L. Kursar, "UTJECAJ DODATKA PRAHA ROGAČA NA FIZIKALNO-KEMIJSKA SVOJSTVA TEKUĆEG JOGURTA", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:128:931098

Please login to the repository to save this object to your list.
Metadata
TitleUTJECAJ DODATKA PRAHA ROGAČA NA FIZIKALNO-KEMIJSKA SVOJSTVA TEKUĆEG JOGURTA
Title (english)THE INFLUENCE OF CAROB POWDER ON THE PHYSICO-CHEMICAL PROPERTIES OF LIQUID YOGURT
AuthorLuka Kursar
MentorJasna Halambek (mentor)
Committee memberInes Cindrić (predsjednik povjerenstva)
Committee memberBojan Matijević (član povjerenstva)
Committee memberJasna Halambek (član povjerenstva)
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Karlovac
Defense date and country2020-06-05, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
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 eksperimentalnom djelu rada pokušalo se pratiti osnovne fizikalno - kemijske karakteristike komercijalnog tekućeg jogurta uz dodatak različitih koncentracija praha rogača (pH i kiselost) kao i reološka svojstva (viskoznost) tijekom različitih vremena skladištenja. Za istraživanje u radu korišteni su uzorci jogurta sa 0,9% m.m. i 2,8% m.m koji su pohranjeni na +4 ºC u kontroliranim uvjetima. Sva istraživanja provedena su na uzorcima koji su bili proizvedeni istog dana i pakirani u PET ambalažu, zapremnine od 1 L. Za potrebe ispitivanja pripravljeni su uzorci jogurta u koje se dodavao prah rogača u sljedećim koncentracijama: 5 g/L, 10 g/L, 15 g/L, 20 g/L, 25 g/L.
Abstract (english)
Abstract 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 in the experimental part of work, an attempt was made to monitor the basic physicochemical characteristics of commercial liquid yogurt with the addition of different concentrations of carob powder (pH and acidity) as well as rheological properties (viscosity), during different storage times. Yogurt samples with 0.9% milk fat and 2.8% milk fat stored at +4 ºC under controlled conditions were used for the research. All studies were performed on samples that were produced on the same day and packed in PET packaging, in a volume of 1 L. For the purposes of the test, samples of yoghurt were prepared to which carob powder was added in the following concentrations: 5 g / L, 10 g / L, 15 g / L, 20 g / L, 25 g / L.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:931098
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 on2020-07-21 09:18:29