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undergraduate thesis
Utjecaj ugljikohidrata, mliječne komponente i žumanjka jajeta na reološka svojstva majoneze s dodatkom pulpe maline
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. urn:nbn:hr:109:689319
Liška, Matea
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

Cite this document

Liška, M. (2017). Utjecaj ugljikohidrata, mliječne komponente i žumanjka jajeta na reološka svojstva majoneze s dodatkom pulpe maline (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:689319

Liška, Matea. "Utjecaj ugljikohidrata, mliječne komponente i žumanjka jajeta na reološka svojstva majoneze s dodatkom pulpe maline." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:689319

Liška, Matea. "Utjecaj ugljikohidrata, mliječne komponente i žumanjka jajeta na reološka svojstva majoneze s dodatkom pulpe maline." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:689319

Liška, M. (2017). 'Utjecaj ugljikohidrata, mliječne komponente i žumanjka jajeta na reološka svojstva majoneze s dodatkom pulpe maline', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 07 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:689319

Liška M. Utjecaj ugljikohidrata, mliječne komponente i žumanjka jajeta na reološka svojstva majoneze s dodatkom pulpe maline [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2025 January 07] Available at: https://urn.nsk.hr/urn:nbn:hr:109:689319

M. Liška, "Utjecaj ugljikohidrata, mliječne komponente i žumanjka jajeta na reološka svojstva majoneze s dodatkom pulpe maline", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:689319

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TitleUtjecaj ugljikohidrata, mliječne komponente i žumanjka jajeta na reološka svojstva majoneze s dodatkom pulpe maline
Title (english)The effect of carbohydrate, dairy component and egg yolk on the rheological properties of mayonnaise with the addition of raspberry pulp
AuthorMatea Liška
MentorTihomir Moslavac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2017-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U prehrambenoj industriji reološka svojstva su bitan čimbenik u određivanju parametara kvalitete prehrambenih proizvoda. U ovom radu istražuje se utjecaj vrste ugljikohidrata, mliječne komponente i žumanjka jajeta na reološka svojstva salatne majoneze s dodatkom pulpe maline. Salatna majoneza se proizvela procesom homogenizacije kod brzine rotora 10 000 °/min u trajanju 3 minute pri sobnoj temperaturi 25 ˚C. Mjerenje reoloških svojstava provedeno je na rotacijskom viskozimetru s koncentričnim cilindrima također pri temperaturi od 25˚C. Podaci dobiveni mjerenjem poslužili su za određivanje reoloških svojstava majoneze: prividne viskoznosti, indeksa tečenja i koeficijenta konzistencije. Iz dobivenih rezultata se može zaključiti da se promjenom vrste ugljikohidrata, mliječne komponente i žumanjka mijenjaju i reološka svojstva salatne majoneze s dodatkom pulpe maline.
Abstract (english)
In the food industry, rheological properties are an important factor in determining the quality parameters of food products. This paper research the effect of the carbohydrate, dairy component and egg yolk on the rheological properties of salad mayonnaise with the addition of raspberry pulp. Salad mayonnaise was produced by homogenisation at rotor speed 10,000 °/min for 3 minutes at room temperature 25 °C. Measurement of rheological properties was performed on a rotating viscometer with concentric cylinders also at a temperature of 25 ° C. Data obtained by measurement are used to determine rheological mayonnaise properties: viscosity, flow index and consistency coefficient. From the obtained results it can be concluded that the change of the type of carbohydrate, dairy component and egg yolk also change the rheological properties of salad mayonnaise with addition of raspberry pulp.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:689319
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Public noteEngleski naslov rada u zapisu razlikuje se od naslova u PDF dokumentu zbog naknadne lekture.
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2018-01-12 15:15:57

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