Bioaktivni sastav, antioksidacijski kapacitet i senzorska svojstva napitaka na bazi rogača (Ceratonia siliqua L.)

undergraduate thesis

• Title (english): Bioactive composition, antioxidant capacity and sensory properties of beverages based on carob (Ceratonia siliqua L.)
• Author: Mirna Danček
• Mentor: Draženka Komes (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products); Zagreb
• Defense date and country: 2014-09-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Rogač (Ceratonia siliqua L.) samoniklo je drvo ili grm iz porodice mahunarki (Leguminosae). U prehrambenoj industriji koristi se kao zgušnjivač, stabilizator i zamjena za kakaov prah, a u medicinskoj dijetetici kao niskokalorična hrana. Rogač je bogat taninima pa se često preporučuje za liječenje dijareje. Cilj ovoga rada bio je definirati recepture napitaka na bazi rogača uz dodatak različitih začina (đumbir, menta, kim, cimet, papar, ružmarin i klinčić) i narančine kore. U napitcima je određen udjel ukupnih polifenola, flavonoida, tanina i antioksidacijski kapacitet (spektrofotometrijske metode). Senzorsko ocjenjivanje napitaka provedeno je kvantitativnom deskriptivnom analizom. Rezultati analize tih napitaka uspoređivani su s rezultatima analize napitaka na bazi rogača i kakaovog praha (miješani u različitim omjerima). Dodatak mente i kima, kao i klinčića i cimeta rezultirao je poboljšanjem senzorskih karakteristika napitaka na bazi rogača, ali i njihovim bioaktivnim sastavom.

Abstract (english)

Carob (Ceratonia siliqua L.) is a self-grown tree or shrub of the legume family (Leguminosae). In the food industry it is used as a thickener, stabilizer and a replacement for cocoa powder, and in medical Dietetics as a low-calorie food. Carob is rich in tannins, so it is often recommended for the treatment of diarrhea. The aim of this research paper was to define recipes for the beverages based on carob with the addition of various spices (ginger, mint, cumin, cinnamon, pepper, rosemary and cloves) and orange peel. The proportion of total polyphenols, flavonoids, tannins and antioxidant capacity (spectrophotometric methods) were identified in these beverages. Sensory evaluation of the beverages was conducted using quantitative descriptive analysis. The results of the analysis of these beverages were compared to the results of the analysis of the beverages based on carob and cocoa powder (mixed in different proportions). The addition of mint and carraway, as well as of cloves and cinnamon, resulted in the enhancement of the sensory features of the beverages based on carob, but in their bioactive composition, too.

• Keywords: antioksidacijski kapacitet; polifenoli; rogač; senzorska svojstva; tanini
• Keywords (english): antioxidant capacity; carob; polyphenols; sensory properties; tannins
• Language: croatian
• URN:NBN: urn:nbn:hr:159:332525
• Study programme: Title: Biotechnology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-04-27 11:25:12