Promjene fizikalno-kemijskih parametara štrudli tijekom skladištenja

master's thesis

• Title (english): Physiochemical parameter changes of studel during storage
• Author: Željka Vrbanić
• Mentor: Draženka Komes (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products); Zagreb
• Defense date and country: 2009-05, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Štrudle zbog raznovrsnih voćnih punjenja (marmelada) poželjni su konditorski proizvodi mnogih potrošača. S druge strane, njihova proizvodnja zadaje mnogo problema proizvođačima jer tijekom skladištenja dolazi do migracije vode iz punjenja u tijesto te se time narušava kakvoća štrudli. U radu su praćene promjene pojedinih fizikalno-kemijskih parametara (aktiviteta vode, udjela vode, suhe tvari, pH, ugljikohidrata) i senzorskih svojstava štrudli, proizvedenih u industrijskim uvjetima, tijekom dvomjesečnog skladištenja. Aktivitet vode u štrudlama najviše se mijenja u prva dva dana nakon pečenja, a najviše se smanjuje nakon trideset dana stajanja, kada dolazi do isušivanja punjenja. Udjel ugljikohidrata (glukoze, saharoze, fruktoze) u štrudlama također se smanjuje tijekom skladištenja, kao i njihova senzorska kakvoća.

Abstract (english)

Because of their various fruit fillings (marmalades), strudels are desirable confectionary products of many consumers. On the other hand, manufacturers have many problems with their production because of the water migration that occurs between the filling and the dough during storage. In this study the changes in physiochemical parameters (water activity, water amount, dry matter amount, pH, carbohydrate amount) and sensory characteristics in strudel, which were produced in industrial environment, were observed during two month storage. Water activity changes mostly during first two days of storage but decreases for the most part after thirty days of storage, when drainage of the filling occurs. The amount of carbohydrates in strudel (glucose, sucrose, fructose) also decreases during storage, just like their sensory characteristics.

• Keywords: štrudle; migracija vode; aktivitet vode; ugljikohidrati
• Keywords (english): strudel; water migration; water activity; carbohydrates
• Language: croatian
• URN:NBN: urn:nbn:hr:159:806552
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-08-31 07:27:54