Utjecaj destiliranih monoglicerida masnih kiselina i lecitina na strukturu i okus voćnih karamela

master's thesis

• Title (english): Influence of distilled monoglycerides of fatty acids and lecithin on structure and flavour of fruit toffees
• Author: Sanja Belšak
• 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: 2005-10-07, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu provedeno je ispitivanje utjecaja emulgatora na strukturu i okus karamela, određivanjem organoleptičkih i fizikalno-kemijskih svojstava industrijski proizvedenih voćnih karamela. Organoleptičkim ispitivanjem praćene su promjene na uzorcima karamela proizvedenim šaržnim i kontinuiranim postupkom uz dodatak destiliranih monoglicerida masnih kiselina (E471) i lecitina (E322) i uspoređivane sa standardnim uzorcima. Samo su kod uzoraka proizvedenih kontinuiranim postupkom uz dodatak E471 utvrđeni pozitivni rezultati, dok na preostalim uzorcima nisu primjećene pozitivne promjene. Također je provedeno analitičko određivanje fizikalno-kemijskih svojstava uzoraka. Dobiveni rezultati su pokazali da dodatak emulgatora nije utjecao na spomenuta svojstva, odnosno da su se i u standardnim i u probnim uzorcima dogodile samo očekivane promjene.

Abstract (english)

: In this study the influence of emulsifiers on structure and flavour of fruit toffees was carried out by defining organoleptic, physical and chemical properties of fruit toffees. The organoleptic changes in toffee samples produced by batch and continous procedure with the addition of distilled monoglycerides of fatty acids (E471) and lecithin (E322) have been monitored by organoleptic check and compared with standard samples. Only the sample produced by continous procedure with the addition of E471 emulsifier gave positive results. Other samples failed to show any kind of improvement. Physical snd chemical characteristics of toffee samples have been also determined. The analytical results showed that the addition of emulsifiers caused no changes in toffees at all, therefore their chemical characteristics remained the same.

• Keywords: destilirani monogliceridi masnih kiselina; emulgator; lecitin; voćna karamela
• Keywords (english): distilled monoglycerides of fatty acids; emulsifier; lecithin; fruit caramel
• Language: croatian
• URN:NBN: urn:nbn:hr:159:916589
• 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 12:51:12