Primjena različitih vrsta karboksimetil celuloze na svojstva instant kakao napitaka s dodanom kakaovom ljuskom

Lamešić, Sandra

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master's thesis

Primjena različitih vrsta karboksimetil celuloze na svojstva instant kakao napitaka s dodanom kakaovom ljuskom

Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. urn:nbn:hr:109:266398

Lamešić, Sandra

Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

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APA 6th Edition

Lamešić, S. (2022). Primjena različitih vrsta karboksimetil celuloze na svojstva instant kakao napitaka s dodanom kakaovom ljuskom (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:266398

MLA 8th Edition

Lamešić, Sandra. "Primjena različitih vrsta karboksimetil celuloze na svojstva instant kakao napitaka s dodanom kakaovom ljuskom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:266398

Chicago 17th Edition

Harvard

Lamešić, S. (2022). 'Primjena različitih vrsta karboksimetil celuloze na svojstva instant kakao napitaka s dodanom kakaovom ljuskom', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 08 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:266398

Vancouver

Lamešić S. Primjena različitih vrsta karboksimetil celuloze na svojstva instant kakao napitaka s dodanom kakaovom ljuskom [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2025 January 08] Available at: https://urn.nsk.hr/urn:nbn:hr:109:266398

IEEE

S. Lamešić, "Primjena različitih vrsta karboksimetil celuloze na svojstva instant kakao napitaka s dodanom kakaovom ljuskom", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:266398

Cite this item: https://urn.nsk.hr/urn:nbn:hr:109:266398

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Title	Primjena različitih vrsta karboksimetil celuloze na svojstva instant kakao napitaka s dodanom kakaovom ljuskom
Title (english)	Application of Different Types of Carboxymethyl Cellulose on the Properties of Instant Cocoa Beverages with Added Cocoa Shell
Author	Sandra Lamešić
Mentor	Đurđica Ačkar (mentor)
Mentor	Veronika Barišić (pomoć pri izradi, neposredni voditelj)
Committee member	Antun Jozinović (predsjednik povjerenstva)
Committee member	Đurđica Ačkar (član povjerenstva)
Committee member	Jurislav Babić (član povjerenstva)
Committee member	Drago Šubarić (član povjerenstva)
Granter	Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY (Department of Food Technologies) (Sub-department of Carbohydrates Technology) Osijek
Defense date and country	2022-09-29, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology Engineering
Abstract	Cilj ovog diplomskog rada bio je ispitati utjecaj dodatka kakaove ljuske, karboksimetil celuloze i postupaka sušenja na svojstva instant kakao napitaka. Kakaova ljuska za proizvodnju pripremljena je tako da je odvojena od kakaovog zrna nakon prženja, samljevena te se nakon mljevenja prosijavanjem izdvojila frakcija manja od 71 μm koja se koristila u proizvodnji. Instant prahovi su se proizvodili aglomeracijom i sušenjem (liofilizacija i konvekcijsko sušenje u sušioniku pri 40 °C). Kakaova ljuska se dodavala u udjelima od 5, 10 i 15 %. Karboksimetil celuloza koja se koristila za proizvodnju bila je u praškastom i tekućem obliku. Nakon proizvodnje instant prahova određena je boja, vlažljivost, specifični volumen, nasipna gustoća i udio ukupnih polifenola prema modificiranoj Folin-Ciocalteu metodi. Rezultati su pokazali da se povećanjem udjela kakaove ljuske u instant kakao napitcima povećavalo vrijeme vlaženja, a boja prahova sušenih konvekcijskim sušenjem bila je svjetlija u usporedbi s uzorcima sušenim liofilizacijom. Nasipna gustoća praha bila je veća kod uzoraka s većim udjelom ljuske. Kod uzoraka s većim udjelom kakaove ljuske, udio ukupnih polifenola bio je manji u usporedbi s uzorcima bez kakaove ljuske.
Abstract (english)	The aim of this thesis was to examine the influence of the addition of cocoa husk, carboxymethyl cellulose and drying procedures on the properties of instant cocoa beverages. The cocoa shell was prepared for production by being separated from the cocoa bean after roasting, milled, and after milling a fraction smaller than 71 μm was separated by sieving, which was used in production. Instant powders were produced by agglomeration and drying (freeze-drying and convection drying in an oven at 40 °C). Cocoa husk was added in proportions of 5, 10 and 15 %. The carboxymethyl cellulose used for production was in powder and liquid form. After the production of instant powders, the colour, wettability, specific volume, bulk density and content of total polyphenols according to the modified Folin-Ciocalteu method were determined. The results showed that increasing the content of cocoa shell in instant cocoa beverages increased the wetting time, and the colour of the convection-dried powders was lighter compared to the freeze-dried samples. The bulk density of the powder was higher in samples with a higher content of shell. In samples with a higher proportion of cocoa shell, the content of total polyphenols decreased compared to the samples without added cocoa shell.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:109:266398
Project	Number: UIP-2017-05-8709 Title: Primjena kakaove ljuske u proizvodnji čokolade i srodnih proizvoda Title: Application of cocoa husk in production of chocolate and chocolate-like products Acronym: COCOCHOCO Leader: Đurđica Ačkar Jurisdiction: Croatia Funder: HRZZ Funding stream: Nema
Study programme	Title: Food Engineering Study programme type: university Study level: graduate Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resource	Text
File origin	Born digital
Access conditions	Open access
Terms of use
Repository	Repository of the Faculty of Food Technology Osijek
Created on	2022-10-04 10:16:19