Nutritivne karakteristike umaka od rajčice

professional thesis

• Title (english): Nutritional characteristics of tomato sauce
• Author: Tihana Španiček Piplović
• Mentor: Verica Dragović-Uzelac (mentor)
• Committee member: Nada Vahčić (predsjednik povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; Zagreb
• Defense date and country: 2013-11-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Rajčica je jedna od najraširenijih kultura u svijetu koja se koristi u svježem stanju ili prerađena, zahvaljujući svojoj mnogostrukoj uporabi u pojedinim kuhinjama i samoj prehrani čovjeka. U ovom radu je analiziran utjecaj tehnološkog procesa i uvjeta skladištenja proizvoda pri dvije različite temperature –sobnoj(25°C) i temperaturi 5°C na nutritivne vrijednosti tijekom deklariranog roka trajnosti. Tijekom tehnološkog procesa proizvodnje nutritivna vrijednost proizvoda (masti, bjelančevine, šećeri, vlakna, natrij) kao i količina bioaktivnih spojeva (likopen, β-karoten) nije se značajnije mijenjala. Skladištenje tijekom 18 mjeseci na sobnoj temperaturi i na 5°C nije značajno utjecalo na smanjenje nutritivnih sastojaka, dok se količina likopena i β-karotena smanjila 10-35% ovisno o temperaturi skladištenja.

Abstract (english)

Tomato is one of the most widespread culture in the world which is used in fresh or processed, thanks to its many uses in the various kitchen and in human diet. This work analyzes the impact of technological processes and storage conditions of the product at two different temperatures-ambient (25 ° C) and the temperature of 5 ° C on the nutritional value (fat, protein, sugars, fibres, sodium) and bioactive components (lycopene, β-carotene) of the entire shelf life. Storage for 18 months at room temperature and at 5 ° C had no significant effect on reducing the nutritional value while the amount of lycopene and β-carotene decreased from 10-35% depending of storage conditions.

• Keywords: umak od rajčice; likopen; nutritivne karakteristike; skladištenje
• Keywords (english): tomato sauce; lycopene; nutritional characteristic; storage
• Language: croatian
• URN:NBN: urn:nbn:hr:159:111520
• Study programme: Title: Postgraduate Specialist Studies in Food Quality and Safety; Study programme type: university; Study level: postgraduate specialist; Academic / professional title: sveučilišni/a specijalist/specijalistica kvalitete i sigurnosti hrane (sveučilišni/a specijalist/specijalistica kvalitete i sigurnosti hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2018-05-17 08:42:08