Pregled bibliografske jedinice broj: 466018
Influence of adding sugars, modified starches and hydrocolloids on the termophysical properties of raspberry puree
Influence of adding sugars, modified starches and hydrocolloids on the termophysical properties of raspberry puree // Abstract Book 5th International Congress Flour-Bread 09, 7th Croatian Congress of Cereal Technologists / Ugarčić-Hardi, Žaneta (ur.).
Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2009. str. 104-104 (poster, međunarodna recenzija, sažetak, znanstveni)
CROSBI ID: 466018 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Influence of adding sugars, modified starches and hydrocolloids on the termophysical properties of raspberry puree
Autori
Pozderović, Andrija ; Pichler, Anita ; Paragović, Kristina
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Abstract Book 5th International Congress Flour-Bread 09, 7th Croatian Congress of Cereal Technologists
/ Ugarčić-Hardi, Žaneta - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2009, 104-104
ISBN
978-953-7005-19-1
Skup
5th International Congress Flour-Bread 09, 7th Croatian Congress of Cereal Technologists
Mjesto i datum
Opatija, Hrvatska, 21.10.2009. - 23.10.2009
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
raspberry puree; sugars; modified starche; hydrocolloids; the thermophysical properties; freezing; thawing
Sažetak
The knowledge of the thermophysical properties is the fundament for describing and simulating thermal processes, such as heating, cooling, drying, freezing etc. Raspberry puree is semi - product which is a base for production of many raspberry products. The objective of this study was to investigate influence of adding sugars (sucrose, fructose, trehalose) , modified starches (Textra, Frigex W) and hydrocolloids (guar gum, gum karaya) on termophysical properties of raspberry puree. Thermophysical measurements of raspberry puree were carried out on the temperature from +25 till -30 ˚C with cooling speed of 5 ˚C/min and from -30 till +30 ˚C with heating speed of 5 ˚C/min. Thermophysical measurements were conducted with the differential scanning calorimeter (DSC), Mettler - Toledo DSC model 822e. The results of the research indicate that the lowest temperature was achieved by adding Textra and sugars sucrose and fructose. The lowest enthalpy of freezing and difrosting has puree with added Frigex W and sucrose and the highest has puree with added guar gum, sucrose and trehalose.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
POVEZANOST RADA
Projekti:
113-1130475-0565 - Unapređenje procesa proizvodnje hrane
Ustanove:
Prehrambeno-tehnološki fakultet, Osijek
