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Influence of pasteurization and hydrocolloids addition on rheological properties of raspberry puree (CROSBI ID 710972)

Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija

Pozderović, Andrija ; Pichler, Anita ; Popović, Kristina ; Moslavac, Tihomir Influence of pasteurization and hydrocolloids addition on rheological properties of raspberry puree // Proceedings of International Scientific and Professional Conference 14th Ružička days „Today science – tomorrow industry“. / Jukić, A. (ur.). Zagreb : Osijek: Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI) ; Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2013. str. 276-282

Podaci o odgovornosti

Pozderović, Andrija ; Pichler, Anita ; Popović, Kristina ; Moslavac, Tihomir

engleski

Influence of pasteurization and hydrocolloids addition on rheological properties of raspberry puree

Hydrocolloids are used as an additives in many foods to provide better rheological properties and for gelling. Natural starch is not suitable for application in many food products because of retrogradation, syneresis and low stability. In order to obtain the required functional properties, instead native starch we often use hydrocolloids or modified starches. This paper deals with the influence of pasteurization and addition of hydrocolloids on rheological properties of raspberry puree. Raspberry purees were prepared with addition of hydrocolloids, karaya (0.05 %) or guar (0.05 %). The rheological properties (shear stress and shear rate at different temperatures) were measured by rotational viscometer, model DV – III + Digital Rheometer, Brookfield Engineering Laboratories. Consistency coefficient k and flow index n were calculated from measured data (τ and D). Results showed that guar gum addition in raspberry purees had bigger impact on puree consistency than gum karaya. All raspberry purees were Non-Newtonian stationary fluids at measured temperatures. Pasteurization also had influence on rheological properties of puree with addition of hydrocolloids, but had no affect on above mentioned properties of basic raspberry puree.

raspberry purees ; pasteurization ; rheological properties ; hydrocolloids

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Podaci o prilogu

276-282.

2013.

objavljeno

Podaci o matičnoj publikaciji

Proceedings of International Scientific and Professional Conference 14th Ružička days „Today science – tomorrow industry“.

Jukić, A.

Zagreb : Osijek: Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI) ; Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku

978-953-6894-51-2

Podaci o skupu

14th Ružička days „Today science - tomorrow industry“

poster

13.09.2012-15.09.2012

Vukovar, Hrvatska

Povezanost rada

Prehrambena tehnologija