Primjena nativnih i modificiranih škrobova u konditorskoj industriji

master's thesis

• Title (english): The usage of native and modified starches in confectionery industry
• Author: Edina Avdić
• 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: 2007-07-13, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj rada bio je ispitati mogućnost zamjene želatine maltodestrinom, modificiranim pšeničnim glutenom i karagenanom u plastično-elastičnoj voćnoj karameli Ki-Ki. Nakon prethodno definiranih uvjeta proizvodnje u laboratoriju, proizvedeni su probni uzorci karamela na šaržnoj (Ki-Ki PLUS) i kontinuiranoj (Ki-Ki voćna) pogonskoj liniji. Na šaržnoj liniji proizvedeni su probni uzorci karamela s maltodekstrinom i modificiranim pšeničnim glutenom te karagenanom, kao zamjenskim sirovinama za želatinu. Probni uzorci Ki-Ki PLUS karamela s maltodekstrinom i modificiranim pšeničnim glutenom izvlačeni su 5, 10 i 15 minuta. Na kontinuiranoj liniji za proizvodnju karamela, kao zamjenske sirovine, primjenjeni su modificirani pšenični gluten i maltodekstrin, dodani zasebno i u kombinaciji, pri čemu je karamelna masa u sva tri slučaja kuhana na 130 °C i na 134 °C. Probni uzorci karamela uspoređeni su sa standardnim karamelama, proizvedenim uz dodatak želatine, na osnovu rezultata fizikalno-kemijskih analiza i senzorskog ocjenjivanja. Rezultati fizikalno-kemijskih analiza nisu pokazali značajno odstupanje sastava probnih uzoraka od sastava standardnih karamela sa želatinom. Senzorski su najlošije ocjenjene karamele s karagenanom, dok su se maltodekstrin i modificirani pšenični gluten pokazali kao dobre potencijalne zamjenske sirovine za želatinu.

Abstract (english)

The aim of this study was to determine the possibility of replacement gelatine with maltodextrine, modified wheat gluten and carrageenan in plastic- elastic fruit caramel Ki-Ki. After previously defined conditions of a production in labaratory, samples of caramel were produced on discontinued (Ki-Ki PLUS) and continued (Ki-Ki fruit) factory line. Samples of caramel were produced on discontinued line with alternative raw materials for gelatine which included maltodextrine, modified wheat gluten and carrageenan. Samples of Ki-Ki PLUS caramel with maltodextrine and modified wheat gluten were pulled by the machine for 5, 10 and 15 minutes. For the production of caramel on continued line, maltodextrine and modified wheat gluten were used as alternative raw materials, added separatelly and in combinations at which caramel mass was cooked in all three cases at the temperature 130 °C and 134 °C. The samples of caramels were compared with the standard caramel (produced with gelatine) based on the results of physical- chemical analysis and sensorical rating. The results of physical and chemical analysis didn't show significant deviation in composition of samples from the composition of standard caramel with gelatine. Sensorically, the caramel with carrageenan was the most worst rated while maltodextrine and modified wheat gluten were shown as a good potential alternative raw materials.

• Keywords: karagenan; maltodekstrin; modificirani pšenični gluten; škrob; želatina
• Keywords (english): carrageenan; gelatine; maltodextrine; modified wheat gluten; starch
• Language: croatian
• URN:NBN: urn:nbn:hr:159:428554
• 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: 2017-09-06 09:09:51