Characterisation of complex polysaccharide mixtures by rheology

master's thesis

• Title (croatian): Reološka karakterizacija kompleksnih polisaharidnih smjesa
• Author: Nevenka Mazić
• Mentor: Vesna Lelas (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Food Processes Engineering); Zagreb
• Defense date and country: 2010-02-05, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

The objective this work was to rheologically characterise gravies and gels used in Whiskas© and Sheba© products. A few different testings were done. First, a few different hydrocolloids (xanthan, MCC, starch) were added in different concentrations to the basic gravy of chunk-in-gravy products and their rheological properties were measured. Second, the influence of chunks on gravy texture was tested using two different chunk types. Third, six products taken from the production line were tested on their batch to batch variability. Fourth, a competitor analysis was done, Mars products were analysed and compared with Nestle products. Fifth, the influence of starch on gel texture in chunk-in-gel products was tested. These analysis was done in order to better understand the rheological properties of gravies and gels in order to optimise recipes in future for maximum palatability.

Abstract (croatian)

Cilj ovog rada je bio reološki karakterizirati umake i gelove koji se koriste u proizvodima Whiskas© i Sheba©. Nekoliko različitih testiranja su izvršena. Prvo, različiti hidrokoloidi (ksantan, MCC, škrob) su dodani u različitim koncentracijama u osnovni umak chunk-ingravy (komadi mesa-u-umaku) proizvoda i mjerena su njihova reološka svojstva. Drugo, testiran je utjecaj komada mesa na reološka svojstva umaka. Pri tome su korištene dvije različite vrste komada mesa. Treće, šest proizvoda su uzeti iz proizvodne linije te je testirana varijabilnost reoloških svojstava u različitim uzorcima tijekom proizvodnje. Četvrto, napravljena je analiza najvećeg konkurenta Nestle-a, reološki su analizirani proizvodi Marsa i uspoređeni s Nestleovim proizvodima. Peto, testiran je utjecaj škroba na teksturu gelova u chunk-in-gel (komadi mesa-u-gelu) proizvodima. Ove analize su napravljene kako bi bolje razumjeli reološka svojstva umaka i gelova te kako bi se u budućnosti recepti mogli optimizirati i dobiti maksimalna palatabilnost.

• Keywords: rheological characterisation; gravy; gel; hydrocolloids; pet food
• Keywords (croatian): reološka karakterizacija; umak; gel; hidrokoloidi; hrana za životinje
• Language: english
• URN:NBN: urn:nbn:hr:159:113300
• 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: 2017-08-29 09:02:03