prikaz prve stranice dokumenta Utjecaj zamjene mlijeka u prahu pogačom lješnjaka na fizikalno-kemijska svojstva sladoleda
Embargo period 2025-10-01
master's thesis
Utjecaj zamjene mlijeka u prahu pogačom lješnjaka na fizikalno-kemijska svojstva sladoleda
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. urn:nbn:hr:109:300514
Olujić, Karla
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Cite this document

Olujić, K. (2024). Utjecaj zamjene mlijeka u prahu pogačom lješnjaka na fizikalno-kemijska svojstva sladoleda (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:300514

Olujić, Karla. "Utjecaj zamjene mlijeka u prahu pogačom lješnjaka na fizikalno-kemijska svojstva sladoleda." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:300514

Olujić, Karla. "Utjecaj zamjene mlijeka u prahu pogačom lješnjaka na fizikalno-kemijska svojstva sladoleda." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:300514

Olujić, K. (2024). 'Utjecaj zamjene mlijeka u prahu pogačom lješnjaka na fizikalno-kemijska svojstva sladoleda', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 07 July 2024, https://urn.nsk.hr/urn:nbn:hr:109:300514

Olujić K. Utjecaj zamjene mlijeka u prahu pogačom lješnjaka na fizikalno-kemijska svojstva sladoleda [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2024 July 07] Available at: https://urn.nsk.hr/urn:nbn:hr:109:300514

K. Olujić, "Utjecaj zamjene mlijeka u prahu pogačom lješnjaka na fizikalno-kemijska svojstva sladoleda", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:300514

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TitleUtjecaj zamjene mlijeka u prahu pogačom lješnjaka na fizikalno-kemijska svojstva sladoleda
Title (english)The Influence of Replacing Milk Powder with Hazelnut Cake on the Physicochemical Properties of Ice Cream
AuthorKarla Olujić
MentorMirela Lučan Čolić (mentor)
MentorMartina Antunović (pomoć pri izradi, neposredni voditelj)
Committee memberAntun Jozinović (predsjednik povjerenstva)
Committee memberMirela Lučan Čolić (član povjerenstva)
Committee memberTihomir Moslavac (član povjerenstva)
Committee memberInes Banjari (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2024-05-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Pogača lješnjaka je nusproizvod dobiven proizvodnjom hladno prešanog ulja lješnjaka. S obzirom da je bogat izvor mnogih vrijednih nutrijenata, njena upotreba kao dodatka ili sirovine u proizvodnji funkcionalnih proizvoda sve je češća. Dodatno, iskorištenjem pogače lješnjaka rješava se problem zbrinjavanja ovog nusproizvoda koji nastaje u velikim količinama. Zadatak ovog rada bio je ispitati utjecaj djelomične ili potpune zamjene obranog mlijeka u prahu pogačom lješnjaka na kakvoću mliječnog sladoleda. U tu svrhu, proizveden je sladoled s 25 %-tnom, 50 %-tnom, 75 %-tnom i 100 %-tnom zamjenom mlijeka u prahu, te kontrolni uzorak (bez zamjene mlijeka u prahu). Nakon proizvodnje sladoleda i 24-satnog dubokog zamrzavanja, ispitala su se fizikalno-kemijska svojstva istog. Zamjena obranog mlijeka u prahu pogačom lješnjaka utjecala je na reološka svojstva sladoledne smjese, linearno povećavajući koeficijent konzistencije. Također, povećanje udjela pogače lješnjaka dovelo je do smanjenja povećanja volumena (tzv. overrun), a shodno tome, do povećanja tvrdoće sladoleda. Zamjena mlijeka u prahu pogačom lješnjaka nije imala utjecaj na ispitivane parametre topljenja. Svjetlina uzoraka opadala je proporcionalno dodatku pogače lješnjaka, dok je intenzitet crvene boje rastao. Na temelju dobivenih rezultata može se zaključiti da postoji mogućnost djelomične zamjene mlijeka u prahu pogačom lješnjaka s ciljem dobivanja sladoleda s potencijalnim funkcionalnim svojstvima.
Abstract (english)
Hazelnut oil cake is a by-product obtained from the production of cold-pressed hazelnut oil. Given that it is a rich source of many valuable nutrients, its use as a supplement or raw material in the production of functional products is increasingly common. In addition, the use of hazelnut cake solves the problem of disposal of this by-product, which is produced in large quantities. This work aimed to examine the influence of partial or complete replacement of skimmed milk powder with hazelnut cake on the quality of milk ice cream. For this purpose, ice cream was produced with 25%, 50%, 75%, and 100% replacement of milk powder (control sample, i.e. sample without replacement of milk powder was also produced). After the production of ice cream and 24-hour hardening, its physical and chemical properties were examined. The replacement of skimmed milk powder with hazelnut cake affected the rheological properties of the ice cream mixture, linearly increasing the consistency coefficient. Also, an increase in the concentration of hazelnut cake led to a decrease in overrun, and, accordingly, to an increase in the hardness of the ice cream. Replacing milk powder with hazelnut cake did not affect examined melting properties. The brightness of the samples decreased due to the addition of hazelnut cake, while the redness increased. Based on the obtained results, it can be concluded that there is a possibility of replacing milk powder with hazelnut cake, in order to obtain ice cream with potential functional properties.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:300514
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: sveučilišni/a magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (sveučilišni/a magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsEmbargoed access
Embargo expiration date: 2025-10-01
Terms of useLicence Attribution-NonCommercial-ShareAlike 3.0 Unported (CC BY-NC-SA 3.0) icon
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2024-06-03 12:31:38