Utjecaj skladištenja na karotenoide i boju soka mandarine

undergraduate thesis

• Title (english): Storage effect on carotenoides and tangerine juice color
• Author: Natalija Jauk
• Mentor: Branka Levaj (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Fruits and Vegetables Preservation and Processing); Zagreb
• Defense date and country: 2012-02-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U soku od mandarina, proizvedenom od mandarina s područja doline Neretve koje su ubrane tijekom jeseni 2011. godine, skladištenom na temperaturama +1°C, +22°C i +37°C te su u intervalima od 15 dana u trajanju 60 dana, određivani su ukupni karotenoidi i parametri boje. Promjene ukupnih karotenioda praćene su pomoću spektrofotometrijske metode i promjene boje primjenom kolorimetra. Provedenim istraživanjem i dobivenim rezultatima, može se zaključiti da se količina ukupnih karotenoida smanjila u odnosu na početnu sirovinu, te da se boja soka od mandarina više promijenila jedino pri temperaturi skladištenja +22°C.

Abstract (english)

In tangerine juice, which was produced by tangerines which were grown in the valley of Neretva and harvested during autumn, 2011., total carotenoides and color parameters were determined. Tangerine juice was stored by three different temperatures (+1°C, +22°C and +37°C) and in the intervals of 15 days during 60 days. Changes in total carotenoides were monitored using spectrofotometric methods, and changes of color using colorimeter. By the conducted research and obtained results, it can be concluded that the amount of total carotenoides was reduced in the comparison to the initial raw material and the color of tangerine juice more changed only at the storage temperature of +22°C.

• Keywords: mandarina; sok od mandarine; ukupni karotenoidi; parametri boje
• Keywords (english): tangerine; tangerine juice; total carotenoides; color parameters
• Language: croatian
• URN:NBN: urn:nbn:hr:159:466355
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-16 09:35:11