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Izdelava surovega masla z dodatkom repičnega in sojinega olja : diplomska naloga = Buttermaking with the addition of rapeseed and soybean oil : graduation thesisVučina, MihaelaProuřevali smo vpliv razliřnih dodatkov (15%, 20%, 25%, 30%, 35%) repiřnega insojinega olja na maǴřobnokislinsko sestavo in mazavost maslenih namazov. V vzorcih masla in maslenih namazov smo poleg ... odstotka vode, kislinske stopnje in odstotka maǴřob dolořili prisotnost higiensko pomembnih mikroorganizmov. MaǴřobno kislinsko sestavo vzorcev smo dolořili s kapilarno plinsko kromatografijo. Masleni namazi so vsebovali viǴji odstotek vode (18,63%) kot maslo (15,52%). Kislinska stopnja je bila pri maslu in maslenih namazih v povpreřju 1,43. V 0,1 g masla ali maslenih namazov nismo ugotovili prisotnostiE.coli, koagulaza pozitivnih stafilokokov in sulfit reducirajořih klostridijev. Åtevilo lipolitiřnih bakterij se je gibalo od 100 do 5000. Masleni namazi z dodatkom repiřnega olja so vsebovali manj palmitinske kislineter veř oleinske in linolenske kisline kot maslo. Dodatek sojinega oljaje vplival na porast linolne kisline. Na osnovi kemiřnih analiz in senzoriřne ocene smo kot optimalno kombinacijo izbrali namaz s 25% repiřnega olja, ki je vseboval v primerjavi z maslom 3,07 g/100g manj miristinske, 5,97 g/100g manj palmitinske, 1,88 g/100g manj stearinske in 5,81 g/100g veř oleinske, 5,02 g/100g veř linolne ter 1,55 g/100g veř linolenske kisline. Namaz je imel dobro mazavost, po senzoriřni oceni pa so ga ocenjevalci uvrǴřali v I in II kakovostni razred.Type of material - undergraduate thesis ; adult, seriousPublication and manufacture - Ljubljana : [BF, Oddelek za živilstvo] : [M.Vučina], 2000Language - slovenianCOBISS.SI-ID - 2444920
Author
Vučina, Mihaela
Other authors
Rogelj, Irena, 1955- |
Perko, Bogdan
Topics
maslo |
masleni namazi |
izdelava masla |
rastlinsko olje |
repično olje |
sojino olje |
maščobnokislinska sestava |
kemična sestava |
senzorične lastnosti |
mazavost |
mazavost |
butter |
butter spreads |
buttermaking |
vegetable oil |
rapeseed oil |
soybean oil |
fatty acid composition |
chemical composition |
sensory properties |
spreadability |
spreadability
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BF, Dept. of Food Science and Technology, Lj. |
available - outside loan, loan period: 1 months
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Call number – location, accession no. ... |
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Hodnik DN 0000000968 IN: 0012459 Hodnik DN 968 IN: 0012459 |
available - outside loan, loan period: 1 months
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Hodnik DN 0000000968 a IN: 0012460 Hodnik DN 968 a IN: 0012460 |
available - outside loan, loan period: 1 months
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Rogelj, Irena, 1955- | 08857 |
Perko, Bogdan | 06981 |
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