prikaz prve stranice dokumenta Korelacija reoloških svojstava ječma i kvalitete slada
  Download
PDF 1.29 MB
master's thesis
Korelacija reoloških svojstava ječma i kvalitete slada
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. urn:nbn:hr:109:514098
Grgić, Ilija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Grgić, I. (2015). Korelacija reoloških svojstava ječma i kvalitete slada (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:514098

Grgić, Ilija. "Korelacija reoloških svojstava ječma i kvalitete slada." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:514098

Grgić, Ilija. "Korelacija reoloških svojstava ječma i kvalitete slada." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:514098

Grgić, I. (2015). 'Korelacija reoloških svojstava ječma i kvalitete slada', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 16 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:514098

Grgić I. Korelacija reoloških svojstava ječma i kvalitete slada [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2024 April 16] Available at: https://urn.nsk.hr/urn:nbn:hr:109:514098

I. Grgić, "Korelacija reoloških svojstava ječma i kvalitete slada", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:514098

Please login to the repository to save this object to your list.
Metadata
TitleKorelacija reoloških svojstava ječma i kvalitete slada
Title (english)Correlation of rheological properties of barley and malt quality
AuthorIlija Grgić
MentorJurislav Babić (mentor)
MentorAntun Jozinović (pomoć pri izradi, neposredni voditelj)
Committee memberDrago Šubarić (predsjednik povjerenstva)
Committee memberJurislav Babić (član povjerenstva)
Committee memberMarko Jukić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2015-09-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cilj ovog rada bio je utvrditi fizikalno-kemijska svojstva različitih sorti ozimog ječma te slada dobivenog od različitih sorti ozimog ječma. U istraživanju je korišteno 18 uzoraka ozimog ječma žetve iz 2014. godine. Analiziran je kemijski sastav uzoraka ječma (udio vode, škroba i proteina) te viskozitet ječmenog brašna Mikro Visko-amilografom. Sladu su analizirana fizikalna (ekstrakt, friabilnost i viskozitet) te kemijska svojstva (Kolbach indeks, udio vode te ukupnih i topljivih proteina). Rezultati su pokazali da su svi uzorci ozimog ječma imali približno jednaka kemijska svojstva. Kemijski sastav slada se nije značajno razlikovao za sve uzorke slada dobivenog od različitih sorti ozimog ječma. Udio ekstrakta najvažniji je pokazatelj kvalitete slada,a u sladu od svih sorti ozimog ječma bio je niži od donje granice kvalitete. Kolbachov indeks je također bio nešto niži od uobičajenog. Najvišu temperaturu želatinizacije imala je sorta Vanessa, a najnižu sorta Zlatko. Sorta ječma Gordon imala je najviše, a sorta Vanessa najniže vrijednosti viskoznosti paste, vrijednost setback i vrijednost kidanja, nastale nakon želatinizacije, pri svim uvjetima mjerenja.
Abstract (english)
The aim of this study was to determine the physical and chemical properties of the different varieties of winter barley and malt obtained from different varieties of winter barley. The study used 18 samples of winter barley harvested in 2014. The chemical composition (water content, starch and protein), and the viscosity of barley samples by Micro Visco- amylograph were analyzed. In addition, physical (extract, Friability and viscosity) and chemical properties (Kolbach index, water content and total and soluble protein content) of the malt were determined. The results showed that all the samples of winter barley had similar chemical properties. The chemical composition of the malt was not significantly different for all malt samples obtained from different varieties of winter barley. The share of the extract is the most important indicator of the quality of malt, and malt of all varieties of winter barley was lower than the lowest limit of quality. Kolbach's index was also slightly lower than normal. The highest temperature of gelatinization had variety Vanessa, and the lowest variety Zlatko. The variety of barley Gordon had the highest and variety Vanessa the lowest values of viscosity, the setback and the breakdown after gelatinization, in all measurement conditions.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:514098
ProjectNumber: IP-2013-11-1321
Title: Primjena nusproizvoda prehrambene industrije za razvoj funkcionalnih i okolišno prihvatljivih ekstrudiranih proizvoda i aditiva
Title: Application of food industry by-products in development of functional and environmentally friendly extruded food products and additives
Acronym: FUNEXFOOD
Leader: Drago Šubarić
Jurisdiction: Croatia
Funder: HRZZ
Funding stream: IP
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2015-09-28 11:53:17