The Influence of the Addition of Mandarin Peel on the Properties of the Cocoa Spread

Cilj ovog diplomskog rada bio je ispitati utjecaj primjene kore mandarine na svojstva kakaovih krem-proizvoda proizvedenih na bazi lješnjakove paste. Osušena i samljevena kora mandarine je dodavana u proizvodnji s ciljem pripreme krem-proizvoda s udjelom kore mandarine od 0, 3, 6, 9 i 12 %. Krem-proizvodi su pripremljeni na bazi 500 g u kugličnom mlinu pri temperaturi 50 °C s 3 kg kuglica i pri brzini okretaja 60 o/min. Na gotovim krem-proizvodima su provedene analize boje, koloidne stabilnosti, teksture i reoloških svojstava. Utvrđeno je da dodatak kore mandarine povećava domenu crvene i žute boje, a uzorci postaju tamniji. Koloidna stabilnost opada proporcionalno s dodatkom mandarine. Uzorku s najvećim udjelom mandarine je utvrđena i najveća mazivost. Dodatak kore mandarine povećava granicu tečenja i plastičnu viskoznost.The aim of this thesis was to examine the influence of the application of mandarin peel on the properties of cocoa sweet spreads produced on the basis of hazelnut paste. Dried and ground mandarin peel was added in production with the aim of preparing a sweet spread with a mandarin peel content of 0, 3, 6, 9 and 12%. The sweet spreads were prepared on the basis of 500 g in a ball mill at a temperature of 50 °C with 3 kg of balls and at a rotation speed of 60 rpm. Analyzes of color, colloidal stability, texture and rheological properties were performed on the finished sweet spreads. It was found that the addition of mandarin peel increases the red and yellow color domain and the samples become darker. Colloidal stability decreases proportionally with the addition of mandarin. The sample with the highest proportion of mandarin was found to have the highest spreadability. The addition of mandarin peel increases the yield strength and plastic viscosity