Kemijski sastav nekih proizvoda na bazi rogača i smokve

master's thesis

• Title (english): Chemical composition of some products on carob and fig base
• Author: Marija Badanjak
• Mentor: Vesna Lelas (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Food Processes Engineering); Zagreb
• Defense date and country: 2006-07-14, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Voće, kao što su smokve i rogač, nije prisutno u svakodnevnoj ljudskoj prehrani poput jabučastog voća ili agruma. Budući da su dobar izvor dijetalnih vlakana, šećera te biološki aktivnih spojeva poput fenolnih spojeva, sve je veći interes kako prehrambene industrije, tako i potrošača za uvrštavanjem ovog voća u svakodnevnu prehranu. Cilj ovog rada bio je odrediti udio i sastav fenolnih spojeva (ukupnih fenola i fenolnih kiselina) u sušenoj smokvi, prahu rogača, džemu od smokava i džemu od smokava sa dodatkom rogača. Osim toga, u svim uzorcima određeni su udjeli suhe tvari, prirodnog i ukupnog inverta, saharoze, te kalcija i fosfora standardnim kemijskim metodama. Ukupni fenoli određeni su spektrofotometrijski, a fenolne kiseline tekućinskom kromatografijom visoke djelotvornosti (HPLC). Najveća količina fenolnih spojeva određena je u prahu rogača. Pored visoke količine galne kiseline, džem od suhih smokava pripremljen s dodatkom praha rogača pokazuje veći sadržaj flavonoida. Najviše kalcija sadrži prah rogača.

Abstract (english)

Fruits like figs and carob are not present in daily human nutrition like the apple shaped fruits or agrums. Since they are good source of dietetic fibre, sugar and biological active compounds like phenols, interest for this products rising from side of consumers and producers (food industry) for daily consumption of these products. The objective of this work was to study proportion and phenolic compound (total polyphenols and phenolic acids) in dried figs, carob powder, fig's jam and fig's jam enriched with carob powder. Furthermore, in all samples are determined dry matter, reducing and total sugar, sucrose, calcium and phosphorus by standard chemical methods. Level of total phenols was determined by spectrofotometric method, and HPLC method was applied for characterization and quantification of phenolic acids. The highest phenolic compounds content was determined in carob powder. Beside high content of gallic acid fig’s jam prepared with carob powder showed higher flavonoid content. Carob powder has the most calcium.

• Keywords: rogač; smokva; fenolni spojevi; funkcionalna hrana; nutraceutici
• Keywords (english): carob; fig; phenolic compaunds; functional food; nutraceuticals
• Language: croatian
• URN:NBN: urn:nbn:hr:159:141558
• Study programme: Title: Food Technology; specializations in: Nutrition; Course: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-07 11:37:50