Naslov
Utjecaj omjera komponenata na homogenost mješavine te utjecaj na nutritivnai organoleptička svojstva konačnog proizvoda.
(Effect of Component Ratio on Homogeneity of a Mixture and its Influence on the Nutritional and Organoleptic Characteristics of the Final Products)

Autori
Boban, Matija ; Bauman, Ingrid ; Ćurić, Duška

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
IUFoST / - , 2006

Skup
13th World Congress of Food Science and Technology, ” Food is Life” ,

Mjesto i datum
Nantes, Francuska, 17.09.2006. - 21.09.2006

Vrsta sudjelovanja
Poster

Vrsta recenzije
Domaća recenzija

Ključne riječi
nutritivna vrijednos; mješavina; omjer komponenata
(nutritive value; mixture; component ratio)

Sažetak
The aim of this paper is to examine the effect of changing component ratio on the quality of mixing and on the subsequent final product obtained from such mixtures. The experiments ware conducted on two and three component mixtures of granulated and powder materials. The mixtures ware made using an TURBULA Shaker Mixer witch is a tumbler mixers with a figure-of-eight three dimensional motion. The use of such a mixer is much more reliable and simpler than the use of barrel mixers, v-blenders, double cone blenders or ribbon mixers, which have segregation zones and longer mixing times. Soya flakes ware selected as a granulated material while the powder materials ware wheat and corn flour. Different ratios of granulated and powder material ware used as a basis for production of final products. The selection of these materials allowed the creation of high protein breads as final products of the experiment. By producing such a specific products it was possible to monitor the impact of multi component mixing on nutritional and organoleptic characteristics as well as the economic significances of various energy requirements needed during the experiments. Organoleptic characteristics of the final products ware measured using standard sensory evaluation procedures. By collecting all the test data and by doing a global statistical analysis it was possible to extrapolate new data from witch a more ideal final product can be predicted based on nutritional and organoleptic optimization without the need for numerous repetitive testing. Furthermore an economic impact of a large-scale production of such a product can be ascertained by assessing durations and speeds required for the proper initial mixing of components. Statistical data analysis was made using Microsoft Excel. Extrapolation of new data was made using a custom written form of FORECAST and other statistical functions.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA