Određivanje reoloških parametara u funkcionalnim želiranim proizvodima na bazi jagode i maginje

undergraduate thesis

• Title (english): Determination of rheological parameters in functional jelly products based on strawberry and strawberry tree fruit
• Author: Maria Peteh
• Mentor: Tomislav Bosiljkov (mentor)
• Mentor: Anica Bebek Markovinović (pomoć pri izradi, neposredni voditelj)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Process Engineering); (Laboratory for Unit Operations); Zagreb
• Defense date and country: 2024-07-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom istraživanju korišteni su uzorci ekstra džemova od jagode i maginje, pripremljeni uz dodatak različitih vrsta šećera (saharoza vs. fruktoza) te različitih udjela vodenog ekstrakta lista planike (0 %, 15 % i 30 %, v/w). Cilj rada je bio odrediti reološke parametre, tj. teksturna svojstva želiranih uzoraka uzimajući u obzir da su pripremljeni od različitih vrsta voća, te uz dodatak različitih šećera i udjela vodenog ekstrakta lista planike. Utvrđeno je da vrsta voća najviše utječe na promjenu svih mjerenih teksturnih svojstava te na vrijednosti raspodjele veličine čestica, d (0,1), d (0,5), D (3,2) i D (4,3). Vrsta šećera nije utjecala na teksturna svojstva, dok je povećanje udjela ekstrakta pokazalo trend smanjenja. Usporedbom teksturnih svojstava sa rezultatima raspodjele veličine čestica, utvrđeno je da uzorci maginje koji imaju veći broj čestica manjeg promjera, imaju trend povećanja vrijednosti čvrstoće, konzistencije, kohezivnosti i indeksa viskoznosti.

Abstract (english)

For the preparation of this thesis, samples of extra strawberry and strawberry tree (Arbutus unedo) jams were used. These samples were prepared with different types of sugar (sucrose vs. fructose) and varying proportions of aqueous extracts of strawberry tree leaves (0 %, 15 %, and 30 %). The aim of this study was to determine the rheological properties, i.e., the textural properties of the samples, taking into account the different types of fruit, sugar, and proportions of aqueous extracts of strawberry tree leaves used. It was found that the type of fruit had the most significant impact on all measured textural properties and on the particle size distribution values, d (0,1), d (0,5), D (3,2), and D (4,3). The type of sugar did not affect the textural properties, whereas an increase in the proportion of the extract showed a trend of reduction. Comparing the textural properties with the particle size distribution results, it was found that strawberry tree samples with a larger number of smaller diameter particles tend to have increased values of firmness, consistency, cohesiveness, and viscosity index.

• Keywords: jagoda; maginja; tekstura; raspodjela veličine čestica; reologija
• Keywords (english): strawberry; strawberry tree fruit; texture; particle size distribution; rheology
• Language: croatian
• URN:NBN: urn:nbn:hr:159:078929
• 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: 2024-11-11 13:16:01