Utjecaj dodatka maltodekstrina i ksantana na funkcionalna svojstva žumanjka jajeta

master's thesis

• Title (english): Effect of maltodextrin and xhantan gum on functional roperties of egg yolk
• Author: Mirjana Gavranović
• 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: 2007-11-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Poznavanje reoloških svojstava namirnica nužno je za pravilno vođenje tehnoloških procesa i određivanje osnovnih značajki proizvoda. Svrha ovoga rada bila je odrediti reološke i emulgirajuće karakteristike svježeg tekućeg žumanjka i žumanjka u prahu, bez i sa dodatkom hidrokoloida (ksantan gume i maltodekstrina). Rekonstituirani žumanjak u prahu pokazao je veću viskoznost od svježeg tekućeg žumanjka dok je najveće povećanje u njegovoj viskoznosti uzrokovao dodatak ksantana u količini od 0,5%. Svježi tekući žumanjak je pokazao bolja emulgirajuća svojstva od rekonstituiranog žumanjka u prahu. Maltodekstrin u količini od 5% uzrokovao je najveće povećanje emulgirajućih svojstava rekonstituiranog žumanjka u prahu.

Abstract (english)

Knowledge about rheological properties of food is necessary to conduct technology processes and determination of basic product characteristic. The purpose of this paper was to determinate rheological and emulsifying properties of fresh egg yolk and egg yolk powder, without and with addition of hydrocolloids (maltodextrin and xanthan gum). Reconstructed egg yolk showed grater viscosity than fresh egg yolk while the greatest effect on it´s enhancement of viscosity caused the addition of xhantan gum in conc. of 0,5%. Fresh egg yolk had better emulsifying properties than reconstructed egg yolk powder. Maltodextrin in conc. of 5% exhibited the greatest effect on the emulsifying properties of egg yolk powder.

• Keywords: hidrokoloidi; ksantan; maltodekstrin; viskoznost; žumanjak
• Keywords (english): egg yolk; hydrocolloids; maltodextrin; viscosity; xhantan gum
• Language: croatian
• URN:NBN: urn:nbn:hr:159:714791
• 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: 2017-09-05 13:09:23