Kontrola kvalitete uzoraka sladoleda na hrvatskom tržištu

undergraduate thesis

• Title (english): Quality control of ice cream samples on the Croatian market
• Author: Nina Šarić
• Mentor: Marina Krpan (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Quality Control); Zagreb
• Defense date and country: 2020-07-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Sladoled je djelomično ili potpuno zamrznuta namirnica koja se sastoji od mliječnih (ili bez njih) i nemliječnih sastojaka koji se dodaju u smjesu u svrhu podešavanja okusa, arome, boje, mirisa i konzistencije. Uz to industrijski sladoled sadrži aditive za stabilizaciju i emulgiranje smjese, vodu i zrak. U ovom radu provjeravala se kontrola kvalitete više različitih uzoraka sladoleda na način da im je određivan kemijski sastav, odnosno udio vode, masti, proteina i ugljikohidrata. Dobivene vrijednosti su uspoređivane s vrijednostima na poleđini pakiranja pojedinog uzorka. Analiza suhe tvari je pokazala najviše odstupanja u uzorcima 4 i 6 sa slanom karamelom i kikirikijem. Uzorci 3 i 4, odnosno okusi nougat i cookie dough imaju najmanji udio masti, dok uzorci 6 i 8 (kikiriki i badem) imaju najviši udio masti. Uzorci 6 i 8 s kikirikijem, odnosno bademom, imaju najviši udio proteina budući da su orašasti plodovi dobar izvor proteina. Uzorak broj 8 je na površini imao preljev od čokolade te se može zaključiti kako zbog toga ima najveći udio ugljikohidrata.

Abstract (english)

Ice cream is a partially or completely frozen food consisting of dairy (or without them) and non-dairy ingredients that are added to the mixture for the purpose of adjusting the taste, aroma, color, smell and consistency. In addition, industrial ice cream contains additives to stabilize and emulsify the mixture, water and air. In this work, the quality control of several different ice cream samples was checked by determining their chemical composition - the content of water, fat, protein and carbohydrates. The obtained values were compared with the values on the back of the package of each sample. Dry matter analysis showed the highest deviations in samples 4 and 6 with salted caramel and peanuts. Samples 3 and 4 that have the flavours of nougat and cookie dough have the lowest fat content, while samples 6 and 8 with peanuts and almonds have the highest fat content. Samples 6 and 8 with peanuts and almonds have the highest protein content since nuts are a good source of protein. Sample number 8 had a chocolate topping on the surface and it is the reason why it had the highest carbohydrate content.

• Keywords: analize; kemijski sastav; makronutrijenti; sladoled
• Keywords (english): analysis; chemical composition; ice cream; macronutrients
• Language: croatian
• URN:NBN: urn:nbn:hr:159:699936
• 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: Open access
• Created on: 2020-07-24 12:07:24