Utjecaj kondukcijskog sušenja na funkcionalna svojstva zrna kakaa

master's thesis

• Title (english): Influence of conductive drying on the functional properties of cocoa beans
• Author: Vedrana Zrinjan
• Mentor: Ana Matin (mentor)
• Committee member: Ana Matin (predsjednik povjerenstva)
• Committee member: Tajana Krička (član povjerenstva)
• Committee member: Martina Skendrović Babojelić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Agricultural Technology, Storage and Transport); Zagreb
• Defense date and country: 2019-09-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Kakaovac drvo (Theobroma cacao L). raste uglavnom u tropskim regijama koje su 20º sjeverno i južno od ekvatora. Plod kakaovca je relativno velik, cijeli jestiv i pun dragocjenih sjemenki. Sirovo zrno kakaa je najbolji izvor antioksidansa u svijetu, sadrži više od 300 kemijskih tvari s pozitivnim učinkom na zdravlje. Kakao zrna se suše, fermentiraju i griju. Toplina razdvaja masnoću od suhog dijela i to je ključni dio prerade. Termičkom obradom gube se određena nutritivna svojstva kakao zrna. Ovaj rad prikazuje rezultate promjene u funkcionalnim tj. nutritivnim svojstvima zrna kakaa dviju sorti, (BIO kakao zrna - Jamaica) i (konvencionalno kakao zrna - Peru). Prikupljenim uzorcima kakao zrna određen je kemijski sastav i fizikalna svojstva prije i nakon postupka obrade. Postupak obrade obuhvaća kondukcijsko sušenje na tri temperature (110ºC, 135ºC i 150ºC) u vremenskom intervalu od 5 minuta. Nakon termičke dorade svakom uzorku je određen udio vlage, pepela, škroba, masti, proteina i fizikalna svojstva dimenzije zrna koje iznose, kod prirodnih uzoraka, BIO kakao zrna – Jamaica: (dužina 11,598 mm, širina 20,130 mm i debljina 7,836 mm), i kod konvencionalnog kakao zrna – Peru: (dužina 12,727 mm, širina 20,774 mm i debljina 7,590 mm).

Abstract (english)

Cocoa Tree (Theobroma cacao L). grows mainly in the tropical regions 20º north and south of the equator. The cacao fruit is relatively large, whole edible and full of precious seeds. Raw cocoa beans are the best source of antioxidants in the world, containing more than 300 chemicals with a positive health effect. Cocoa beans are dried, fermented and heated. Heat separates fat from the dry part and is a key part of the processing. Thermal processing loses certain nutritional properties of cocoa beans This paper presents the results of changes in the functional, nutritional properties of cocoa beans of two varieties, (BIO cocoa beans - Jamaica) and (conventionally cocoa beans - Peru). The collected cocoa bean samples determined the chemical composition and physical properties before and after the treatment process. The treatment process involves conductive drying at three temperatures (110 ° C, 135 ° C and 150 ° C) over a 5 minute interval. After heat treatment, each sample was assigned a moisture content, ash, starch, fat, protein and grain size physical properties, which for natural samples were BIO cocoa beans - Jamaica: (length 11.598 mm, width 20.130 mm, and thickness 7.836 for cocoa beans - Peru: (length 12.727 mm, width 20.774 mm and thickness 7.590 mm).

• Keywords: kakaovac; kakao zrno; kondukcijsko sušenje; funkcionalna svojstva
• Keywords (english): cocoa; cocoa bean; conduction drying; functional properties
• Language: croatian
• URN:NBN: urn:nbn:hr:204:643949
• Study programme: Title: Agricultural Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/ magistra inženjer/inženjerka poljoprivredne tehnike (magistar/ magistra inženjer/inženjerka poljoprivredne tehnike)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2019-10-09 06:31:39