Projekt je nastavak istra\u017eivanja provedenog na UIP-2017-05-8709 Primjena kakaove ljuske u proizvodnji \u010dokolade i srodnih proizvoda, u kojem je kakaova ljuska primijenjena kao zamjena za \u0161e\u0107er i\/ili kakao u \u010dokoladi i srodnim proizvodima. Cilj ovog projekta je istra\u017eiti mogu\u0107nost zamjene masti u \u010dokoladi i krem-proizvodima primjenom oleogelova na bazi nusproizvoda prehrambene industrije (kakaova ljuska i pljevica pira, sirutka) i proteina boba te lje\u0161njakovog, suncokretovog ulja i kokosove masti. Tako\u0111er, ispitat \u0107e se mogu\u0107nost izolacije vlakana iz biljnih nusproizvoda i njihova primjena u oleogelovima za proizvodnju \u010dokolade i krem-proizvoda.
Kakaova ljuska, pljevica pira, sirutka i proteini boba, kao i izolirana vlakna, modificirat \u0107e se primjenom visokonaponskog elektri\u010dnog pra\u017enjenja kako bi im se pobolj\u0161ala svojstva vezanja ulja. Provest \u0107e se detaljna karakterizacija modificiranih sirovina, oleogelova, \u010dokolade i krem-proizvoda te \u0107e se procijeniti nutritivno pobolj\u0161anje krajnjih proizvoda.<\/p>\n\n\n\n
The project is the extension of the research conducted within UIP-2017-05-8709 Application of cocoa husk in the production of chocolate and chocolate-like products, in which cocoa shell was used as a substitute for sugar and\/or cocoa in chocolate and chocolate-like products. The aim of this research is to examine the potential of fat substitution in chocolate and sweet spreads through application of oleogels based on food industry by-products (cocoa shell, spelt chaff, whey) and broad bean proteins, with hazelnut, sunflower and coconut oil. Isolation of fiber from cocoa shell and spelt chaff, and their application in oleogels for chocolate and sweet spreads will be explored as well. <\/p>\n\n\n\n <\/p>\n\n\n\n Jutarnji list https:\/\/zivim.jutarnji.hr\/zivim\/rastem\/bez-secera-i-s-puno-vise-proteina-stize-cokolada-buducnosti-i-to-iz-osijeka-15436575<\/a><\/p>\n\n\n\n SiB.hr https:\/\/sib.net.hr\/lifestyle\/ostalo-lifestyle\/4433913\/u-osijeku-rade-na-cokoladi-buducnosti-omiljenu-slasticu-uskoro-bi-mogli-jesti-bez-griznje-savjesti\/?fbclid=IwAR0df7ubgT88LYAdIkAlpx5FVYxcRA60fsxk-o5JXPj2UomUN2Q62kwQdYg<\/a><\/p>\n\n\n\n Agroklub https:\/\/www.agroklub.com\/prehrambena-industrija\/iz-osijeka-stize-cokolada-nove-generacije-manje-secera-i-masti-a-vise-proteina-i-vlakana\/94652\/<\/a><\/p>\n\n\n\n Index.hr https:\/\/www.index.hr\/vijesti\/clanak\/osjecki-prehrambenotehnoloski-fakultet-istrazuje-kako-nutritivno-poboljsati-cokoladu\/2560082.aspx<\/a><\/p>\n","protected":false},"excerpt":{"rendered":" Projekt je nastavak istra\u017eivanja provedenog na UIP-2017-05-8709 Primjena kakaove ljuske u proizvodnji \u010dokolade i srodnih proizvoda, u kojem je kakaova ljuska primijenjena kao zamjena za \u0161e\u0107er i\/ili kakao u \u010dokoladi i srodnim proizvodima. Cilj ovog projekta je istra\u017eiti mogu\u0107nost zamjene masti u \u010dokoladi i krem-proizvodima primjenom oleogelova na bazi nusproizvoda prehrambene industrije (kakaova ljuska i … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-1049","page","type-page","status-publish"],"_links":{"self":[{"href":"http:\/\/www.ptfos.unios.hr\/ONICS\/index.php\/wp-json\/wp\/v2\/pages\/1049","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.ptfos.unios.hr\/ONICS\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/www.ptfos.unios.hr\/ONICS\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/ONICS\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/ONICS\/index.php\/wp-json\/wp\/v2\/comments?post=1049"}],"version-history":[{"count":6,"href":"http:\/\/www.ptfos.unios.hr\/ONICS\/index.php\/wp-json\/wp\/v2\/pages\/1049\/revisions"}],"predecessor-version":[{"id":1280,"href":"http:\/\/www.ptfos.unios.hr\/ONICS\/index.php\/wp-json\/wp\/v2\/pages\/1049\/revisions\/1280"}],"wp:attachment":[{"href":"http:\/\/www.ptfos.unios.hr\/ONICS\/index.php\/wp-json\/wp\/v2\/media?parent=1049"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Cocoa shell, spelt chaff, whey and broad bean proteins, and fiber will be modified by high-voltage electrical treatment in order to enhance their oil binding capacity. Modified raw material, oleogels, chocolates and sweet spreads will be characterized in detail, and nutritional improvement of the final products will be assessed. A PhD thesis, a larger number of graduate theses, minimum of 3 scientific articles in scientific journals (Q1 and Q2), a larger number of presentations at scientific congresses will disseminate results, aid in more extensive use of food industry byproducts, use of fiber- and protein-based oleogels, and in nutritional improvement of confectionery products. At the end of the project, brochure with the results will be published and presented at the final conference.<\/em><\/p>\n\n\n\nMediji o nama…\/ About us in Media…<\/em><\/h3>\n\n\n\n