رسالة جامعية
Reološke karakteristike sladoledne smjese s dodatkom kurkume i crnog papra ; Rheological Characteristics of Ice Cream with the Addition of Turmeric and Black Pepper
| العنوان: | Reološke karakteristike sladoledne smjese s dodatkom kurkume i crnog papra ; Rheological Characteristics of Ice Cream with the Addition of Turmeric and Black Pepper |
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| المؤلفون: | Nikolić, Tihana |
| المساهمون: | Lučan Čolić, Mirela, Jozinović, Antun, Antunović, Martina |
| بيانات النشر: | Sveučilište Josipa Jurja Strossmayera u Osijeku. Prehrambeno-tehnološki fakultet Osijek. Zavod za prehrambene tehnologije. Katedra za mljekarstvo. Josip Juraj Strossmayer University of Osijek. FACULTY OF FOOD TECHNOLOGY. Department of Food Technologies. Sub-department of Milk Technology. |
| سنة النشر: | 2023 |
| المجموعة: | Croatian Digital Theses Repository (National and University Library in Zagreb) |
| مصطلحات موضوعية: | sladoled, kurkuma, papar, reološka svojstva, povećanje volumena, tvrdoća, ice cream, turmeric powder, black pepper, rheological properties, overrun, hardness, BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija. Inženjerstvo, BIOTECHNICAL SCIENCES. Food Technology. Engineering |
| الوصف: | Sladoled je kompleksna namirnica specifičnog načina proizvodnje. Cilj ovog rada bio je ispitati utjecaj dodatka praha kurkume i crnog papra u različitim udjelima na reološka svojstva sladoledne smjese. Također, ispitan je utjecaj navedenih začina na povećanje volumena te tvrdoću sladoleda. U ovom radu proizveden je kontrolni uzorak sladoleda te sladoled s dodatkom 0,5 %, 1,0 % i 2,0 % kurkume sa ili bez dodatka 0,02 % crnog papra. Rezultati analize reoloških parametara ukazali su na trend povećanja viskoznosti proporcionalno s povećanjem udjela kurkume (i papra). Najveću viskoznost pokazala je sladoledna smjesa s 2,0 % kurkume i 0,02 % papra (UK2P), a najmanju kontrolni uzorak. Dodatak kurkume (i papra) utjecao je na smanjenje tvrdoće sladoleda, pa je kontrolni uzorak imao najveće vrijednosti izmjerene tvrdoće. Analizom povećanja volumena sladoleda tijekom proizvodnje utvrđen je linearan porast volumena uslijed povećanja koncentracije kurkume. Dodatak papra dodatno je utjecao na povećanje volumena. ; Ice cream is a complex food, obtained by a specific manufacturing process. The aim of this study was to investigate the influence of turmeric powder and black pepper addition in different proportions on ice cream mixes rheological properties. Furthermore, samples were analysed for overrun and hardness. In this study, control ice cream, as well as enriched ice creams were manufactured by adding turmeric powder at levels 0,5%, 1,0%, and 2,0% (with or without black pepper). The results of the study showed that the addition of turmeric powder and black pepper caused an increase in viscosity. The highest viscosity level had a sample with 2.0% turmeric powder and 0.02% black pepper (UK2P), while the lowest level had the control sample. Turmeric (and black pepper) addition to ice cream caused a hardness decrease, so the control sample had the lowest value for hardness. The analysis of the volume increase during the production of ice cream showed a linear increase in air incorporation due to an increase in turmeric ... |
| نوع الوثيقة: | master thesis |
| وصف الملف: | application/pdf |
| اللغة: | Croatian |
| العلاقة: | https://zir.nsk.hr/islandora/object/ptfos:2777Test; https://urn.nsk.hr/urn:nbn:hr:109:263285Test; https://repozitorij.unios.hr/islandora/object/ptfos:2777Test; https://repozitorij.unios.hr/islandora/object/ptfos:2777/datastream/PDFTest |
| الإتاحة: | https://zir.nsk.hr/islandora/object/ptfos:2777Test https://urn.nsk.hr/urn:nbn:hr:109:263285Test https://repozitorij.unios.hr/islandora/object/ptfos:2777Test https://repozitorij.unios.hr/islandora/object/ptfos:2777/datastream/PDFTest |
| حقوق: | http://creativecommons.org/licenses/by-nc-sa/4.0Test/ ; info:eu-repo/semantics/embargoedAccess |
| رقم الانضمام: | edsbas.339FEACB |
| قاعدة البيانات: | BASE |
| الوصف غير متاح. |