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undergraduate thesis
RAZVOJ NOVIH SNACK PROIZVODA S POVEĆANIM UDJELOM PROTEINA
2021. urn:nbn:hr:128:922703
Blažević, Matea
Karlovac University of Applied Sciences
The Department of Food Processing Technology

Cite this document

Blažević, M. (2021). RAZVOJ NOVIH SNACK PROIZVODA S POVEĆANIM UDJELOM PROTEINA (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:922703

Blažević, Matea. "RAZVOJ NOVIH SNACK PROIZVODA S POVEĆANIM UDJELOM PROTEINA." Undergraduate thesis, Karlovac University of Applied Sciences, 2021. https://urn.nsk.hr/urn:nbn:hr:128:922703

Blažević, Matea. "RAZVOJ NOVIH SNACK PROIZVODA S POVEĆANIM UDJELOM PROTEINA." Undergraduate thesis, Karlovac University of Applied Sciences, 2021. https://urn.nsk.hr/urn:nbn:hr:128:922703

Blažević, M. (2021). 'RAZVOJ NOVIH SNACK PROIZVODA S POVEĆANIM UDJELOM PROTEINA', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:128:922703

Blažević M. RAZVOJ NOVIH SNACK PROIZVODA S POVEĆANIM UDJELOM PROTEINA [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2021 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:128:922703

M. Blažević, "RAZVOJ NOVIH SNACK PROIZVODA S POVEĆANIM UDJELOM PROTEINA", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:128:922703

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Metadata
TitleRAZVOJ NOVIH SNACK PROIZVODA S POVEĆANIM UDJELOM PROTEINA
Title (english)DEVELOPMENT OF NEW SNACK PRODUCTS WITH INCREASED PROTEIN SHARE
AuthorMatea Blažević
MentorMarijana Blažić (mentor)
Committee memberGoran Šarić (predsjednik povjerenstva)
Committee memberInes Cindrić (član povjerenstva)
Committee memberMarijana Blažić (član povjerenstva)
Committee memberNatalija Kusanić Belinić (član povjerenstva)
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Karlovac
Defense date and country2021-09-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Inovacije su značajne za uspjeh svakog poslovanja. Razvoj novih proizvoda i komercijalizacija istog ključne su za konkurentnost na tržištu. Snack proizvodi daleko su poznati prehrambeni proizvodi koji doradom mogu pratiti svjetske trendove na području prehrane. Opisani su mogući proizvodni procesi za razvoj novih proizvoda, također su generirane ideje o spoju baza: krumpirovih pahuljica, zelene leće i pira s dodacima koji imaju veći postotak energetskog udjela koji dolazi od proteina: sojino brašno, brašno slanutka, mungo i pinto grah, proso, kukuruzna krupica, spirulina, nutritivni kvasac, ječam, smeđa riža, amaranth, heljda i quinoa. Ideje o proizvodima pokazuju mogućnost proizvodnje snacka koji će moći istaknuti prehrambene tvrdnje „izvor proteina“ ili „visok sadržaj proteina“ ovisno o sadržaju proteina, te svojim karakteristikama privući potrošače.
Abstract (english)
Innovations are essential for the success of any business. The development of new products and their commercialization are keys to market competitiveness. Snack products are well-known food products that can be upgraded to follow world trends in the field of nutrition. Possible production processes for the development of new products are described, ideas are also generated on the combination of bases: potato flakes, green lentils and spelt with additives that have a higher percentage of energy share coming from protein: soy flour, chickpea flour, mundo and pinto beans, millet, cornmeal, spirulina, nutritional yeast, barley, brown rice, amaranth, buckwheat and quinoa. Product ideas show the possibility of producing a snack that will be able to highlight the nutritional claims of "protein source" or "high protein content" depending on the protein content, and with its characteristics attract consumers.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:922703
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 on2021-10-19 16:09:43