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QUALITY OF CACAO BUTTER
Anamarija Žabčić (2018)
Polytehnic in Pozega
Biotechnical department
Cite this document...

Žabčić, A. (2018). KVALITETA KAKAO MASLACA (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:150872

Žabčić, Anamarija. "KVALITETA KAKAO MASLACA." Undergraduate thesis, Polytehnic in Pozega, 2018. https://urn.nsk.hr/urn:nbn:hr:112:150872

Žabčić, Anamarija. "KVALITETA KAKAO MASLACA." Undergraduate thesis, Polytehnic in Pozega, 2018. https://urn.nsk.hr/urn:nbn:hr:112:150872

Žabčić, A. (2018). 'KVALITETA KAKAO MASLACA', Undergraduate thesis, Polytehnic in Pozega, accessed 23 April 2019, https://urn.nsk.hr/urn:nbn:hr:112:150872

Žabčić A. KVALITETA KAKAO MASLACA [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2018 [cited 2019 April 23] Available at: https://urn.nsk.hr/urn:nbn:hr:112:150872

A. Žabčić, "KVALITETA KAKAO MASLACA", Undergraduate thesis, Polytehnic in Pozega, Požega, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:112:150872

Metadata
TitleKVALITETA KAKAO MASLACA
Title (english)QUALITY OF CACAO BUTTER
AuthorAnamarija Žabčić
MentorAna Mrgan (mentor)
Committee memberHelena Marčetić (predsjednik povjerenstva)
Committee memberAna Mrgan (član povjerenstva)
Committee memberStanko Zrinščak (član povjerenstva)
GranterPolytehnic in Pozega
(Biotechnical department)
Požega
Defense date and country2018-12-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Osnovna sirovina za proizvodnju čokolade je kakao maslac. Kakao maslac se dobiva iz kakao zrna, ploda biljke kakaovca. Kakao maslac je produkt niza mehaničkih i fizikalno-kemijskih postupaka obrade kakao zrna koji daju proizvod odličnih karakteristika koje čine kakao maslac pogodnim za izradu čokolade. Kakao maslac dobiva se prešanjem kakao zrna, specifičnog je mirisa i okusa. Koristi se za proizvodnju čokolade, u prehrambenoj industriji ali i kao sredstvo za njegu kože za izradu prirodne kozmetike. Čokolada je proizvod koji ima dugu tradiciju proizvodnje i konzumacije, nekada u obliku napitaka, dok danas uglavnom u obliku različitih pločica, prutića ili bombona. Kakao maslac je biljna mast žućkasto-bijele boje, koji je na temperaturi od 35 °C u tekućem stanju, a u sebi sadrži visoki udio vitamina i minerala. U radu je analizirana kvaliteta kakao maslaca.
Abstract (english)
The basic substance used in chocolate production is cacao butter. Cacao butter is extruded from the cacao beans of the cacao tree. Cacao butter is a product of many mechanical and physico-chemical procedures in processing that give the product excellent cacao butter-suitable chocolate making properties. Cacao butter is obtained by pressing cacao beans, with specific smells and flavor. It is used for the production of chocolate, in the food industry, but also as a skin care for the production of natural cosmetics. Chocolate is a product that has a long tradition of production and consumation, sometimes in the form of drink, until today mainly in the form of different tiles, drops or candies. Cacao butter is a vegetable fat yellowish white color which is at a temperature of 35 °C in liquid state and contains a high proportion of vitamins and minerals. In the work this paper analyzes th equality of cacao butter.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:150872
Study programmeTitle: Prehrambena tehnologija
Study programme type: stručni
Study level: stručni
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourcetext
File originBorn digital
Access conditionsRestricted access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
Created on2019-01-08 11:59:26