Physical properties of thickening agents and their effect in fruit filling

undergraduate thesis

• Title: Određivanje fizikalnih svojstava sredstava za zgušnjavanje i njihov učinak u voćnim nadjevima
• Author: Ana Dobrinčić
• Mentor: Verica Dragović Uzelac (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Fruits and Vegetables Preservation and Processing); Zagreb
• Defense date and country: 2015-07-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bilo je istražiti fizikalna svojstva škrobnih gelova pripremljenih od škrobova različitog botaničkog podrijetla i različitih kemijskih modifikacija (prirodni “waxy” kukuruzni škrob, hidroksipropilirani kukuruzni škrob, acetilirani adipat kukuruzni škrob, rižin škrob i krumpirov škrob). Ovi škrobovi su zatim upotrjebljeni u voćnim nadjevima i istražena je njihova kvaliteta. Mjerenja viskoznosti pokazala su da su škrobni gelovi ne-newtonske, pseudoplastične tekućine i da prosječna viskoznost škrobnih gelova slijedi padajući niz: krumpirov škrob, hidroksipropilirani kukuruzni škrob, acetilirani adipat kukuruzni škrob, prirodni “waxy” kukuruzni škrob, rižin škrob. Analiza teksture pokazala je ekstremno visoku tvrdoću krumpirovog i rižinog škrobnog gela te veću tvrdoću i snagu puknuća modificiranih kukuruznih škrobova u odnosu na prirodni “waxy” kukuruzni škrob dok snaga gela nije puno veća. Škrobni gelovi i voćni nadjevi od modificiranih škrobova pokazali su poželjniji fizički izgled čak i nakon pečenja pa je zato upotreba modificiranih škrobova u voćnim nadjevima prihvatljiva.

Abstract (english)

The objective of this research was to examine physical properties of starch gels made with starches of different botanical origins and different chemical modifications (native waxy maize starch (NWMS), hydroxypropylated (HP) corn starch, acetylated adipate (AA) corn starch, rice starch and potato starch). Furthermore, these starches were used in fruit fillings and their quality was examined. Viscosity measurements showed that starch gels are non-Newtonian, pseudoplastic fluids and that average viscosity of starch gels follows the order: potato starch, HP starch, AA starch, NWMS, rice starch. Texture analysis showed extremely high gel hardness of potato and rice starch gels and starch gels with modified starches have higher hardness and rapture strength than native waxy maize starch gels while their gel strength is not higher. Starch gels and fruit fillings made with modified starches showed more desirable physical appearance even after baking and therefore their application in fruit fillings is acceptable.

• Keywords: škrob; voćni nadjev; viskoznost; tekstura
• Keywords (english): starch; fruit fillings; viscosity; texture
• Language: croatian
• URN:NBN: urn:nbn:hr:159:248614
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-04-25 10:55:27