Utjecaj suhe tvari škrobnog sirupa na kvalitetu karamela

master's thesis

• Title (english): Influence of the dry compound content of starch syrup on quality of toffees
• Author: Katarina Jukić
• 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: 2005-12-21, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Ovaj diplomski rad izrađen je zbog ispitivanja utjecaja količine suhe tvari škrobnog sirupa na kvalitetu karamela nakon proizvodnje i skladištenja. Ispitivanja su vršena na mliječnim karamelama s dodatkom kalcija i mliječnim karamelama s dodatkom lješnjaka. Za mliječne karamele s kalcijem rađene su tri probe (jedna je napravljena prema standardnoj recepturi, a ostale dvije s izmijenjenom recepturom), a za mliječne karamele s lješnjakom četiri probe (jedna prema standardnoj recepturi, a ostale tri izmijenjenom recepturom). Uvjeti proizvodnje bili su jednaki za oba proizvoda. Nakon proizvodnje uzorak svake karamele dan je na analizu radi određivanja količine masti i vode, a kod mliječne karamele s lješnjakom određivala se i količina lješnjaka. Zatim su uzorci dani na organoleptičko ocjenjivanje koje se odnosilo na vanjski izgled, unutarnja svojstva, konzistenciju, okus i miris. Uslijedilo je skladištenje te ponovna analiza (količina masti,vode,lješnjaka) i organoleptičko ocjenjivanje nakon 45 dana i nakon 90 dana da bi se utvrdila njihova kvaliteta nakon stajanja.

Abstract (english)

This work was carried out to examine the influence of the dry compound content of starch syrup on quality of toffees after production and storage. The examination was done on milk toffees with the addition of calcium as well as on milk toffees with hazelnuts. Three tests for milk toffees with calcium were done (one with the standard recipe, and the other two with changed recipes), and four tests for milk toffees with hazelnuts (one with the standard recipe, and the other three with changed recipes). Both products had the same production conditions. After the production a sample of each toffee was analyzed to determine fat and water content, and milk toffee with hazelnut was analyzed to determine hazelnut content as well. Then the samples were subjected to organoleptic evaluation which took into consideration their appearance, internal characteristics, consistency, taste and smell. Toffees were then stored and again analyzed after 45 and 90 days for fat, water and hazelnut content and evaluated organoleptically to establish their quality after storage.

• Keywords: karamele; škrobni sirup; karamelna masa
• Keywords (english): toffees; starch syrup; toffee mass
• Language: croatian
• URN:NBN: urn:nbn:hr:159:287567
• 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 13:41:48