Određivanje udjela čvrste faze biljnih masti korištenih u kremama za proizvodnju keksa i vafla

master's thesis

• Title (english): Determination of solid fat content in vegetable fat used for cookie and wafer filling cream
• Author: Lana Turković
• Mentor: Dubravka Škevin (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Oil and Fat Technology); Zagreb
• Defense date and country: 2010-07-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Biljne masti koje se koriste za kreme u proizvodnji keksa i vafla imaju određeni profil čvrste faze masti (ČFM) koji omogućava postizanje željenih svojstava. Osim što moraju jamčiti kvalitetna fiziklana svojstva, proizvođači biljnih masti moraju i smanjiti sadržaj trans izomera masnih kiselina zbog mogućih štetnih utjecaja na zdravlje. U ovom radu ispitivao se udio čvrste faze biljnih masti nuklearnom magnetskom rezonancijom (NMR). Analizirane su tri grupe masti. Trans biljna mast proizvođača A, ima potrebnu topljivost pri tehnološkom procesu, čvrstoću pri sobnoj temperaturi, plastičnost, te dobru topljivost u ustima, ali sadrži trans izomere. ''Non-trans'' biljna mast proizvođača A ima takav udjel čvrste faze masti da ostavlja voštani okus u ustima, te stoga nije pogodna za korištenje u proizvodnji keksa i vafla. ''Non-trans'' biljna mast proizvođača B je zadovoljila sve spomenute kriterije, a ima i udio trans izomera manji od 1%.

Abstract (english)

Vegetable fats which are used for wafer and cookie filling cream have specific solid fat content (SFC) profile which provides desired properties. Besides the guarantee of quality physical properties, the manufactures of vegetable fats have to reduce the trans fatty content because of the potential harmfull effect on health. In this thesis solid fat content in vegetable fat was determined by nuclear magnetic resonance (NMR). Three groups of fat were analyzed. Trans vegetable fat has a necessary melting curve, hardness at room temperature, plasticity and release of aroma, but it contains trans isomers. “Non-trans“ vegetable fat from producer A has such solid fat content that it leaves a waxy taste in mouth and therefore is not suitable for use in the production of cookies and wafers. “Non-trans“ vegetable fat from producer B has satisfied all these criteria and has a share of trans isomers is less than 1%.

• Keywords: biljne masti; keksi; vafli; trans; non-trans
• Keywords (english): vegetable fat; cookies; wafers; trans; non-trans
• Language: croatian
• URN:NBN: urn:nbn:hr:159:415478
• Study programme: Title: Food Technology; specializations in: Nutrition; Course: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-08-25 12:30:12