Primjena hidrokoloida u konditorskoj industriji

master's thesis

• Title (english): Use od hydrocolloids in candy industry
• Author: Kornelija Ivanković
• Mentor: Damir Karlović (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: 2006-04-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom diplomskom radu prikazan je kratki pregled hidrokoloida i sredstva za želiranje, te njihova primjena u prehrambenoj industriji. U teoretskom dijelu opširnije su prikazani pektini, agar-agar i želatina s obzirom da su kao sirovine korišteni u eksperimentalnom dijelu. U eksperimentalnom dijelu su prikazana određena svojstva hidrokoloida te primjena istih sirovina u dobivanju gotovih proizvoda. Također se pokušalo pronaći zamjenski pektin za standardni, radi smanjenja cijene koštanja proizvoda, te se pokušalo proizvesti gumeni bombon s pektinom kao zamjenom za želatinu. Kod laboratorijskog postupka kuhanja žele bombona tri su različita uzorka jer se osim standardnog pektina koriste i još dva pektina novih proizvođača. Nakon kuhanja, proizvodi su dati na kemijsko –analitičku analizu, a dobiveni podaci su uspoređivani sa zadanim parametrima. Uslijedilo je određivanje organoleptičkih karakteristika i to vanjski izgled i unutarnja svojstva.

Abstract (english)

In this work short preview of hydrocolloids and materials for gelling and their applying in food industry is presented. In the theoretical part in more detail are presented pectin, agar-agar and gelatine because they were used as raw materials in the experimental part. The purpose of the work was to find alternative pectin for Kraš’s standard pectin in order to reduce costs of production, therefore it was attempted to produce a gum candy with pectin which would be used as an alternative for gelatine .In finding the alternative pectin along with the standard one we used two more pectins of different manufactures. As a result there were three different models in laboratory method of cooking gelatine candy.After cooking, the products undergone chemical-analitycal analysis, and the results were compared with the standard values. It was followed by the determination of organoleptic characteristic namely physiognomy as well as inner agents.

• Keywords: agar-agar; hidrokoloidi; pektini; želatina
• Keywords (english): agar-agar; gelatine; hydrocolloids; pectins
• Language: croatian
• URN:NBN: urn:nbn:hr:159:719677
• 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: 2017-09-11 09:14:27