Priprava i funkcionalna svojstva napitaka od brokule

master's thesis

• Title (english): Preparation and functional properties of broccoli beverages
• Author: Marina Plavotić
• Mentor: Suzana Rimac Brnčić (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: 2012-09-21, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Pripremljeni su napici od tri nutritivno bogate namirnice: brokule, jabuke i agruma (naranča, limun, grejp). Cilj je bio razviti funkcionalni napitak od brokule poželjnih organoleptičkih svojstava te postupkom mikrovalne obrade produžiti mu trajnost s minimalnim gubitkom na hranjivim tvarima i biološki aktivnim spojevima. Postavljene kriterije najviše je zadovoljio napitak s dodatkom naranče s obzirom da je pokazao najveću antioksidacijsku aktivnost koja je u korelaciji sa udjelom vitamina C. Dodatkom narančinog soka uvelike se poboljšao miris i okus samog napitka, što ga je učinilo i senzorski zadovoljavajućim. Rezultati ovoga rada pokazuju da ovakav tip napitka na bazi voća i povrća može biti pripremljen tako da ima za potrošače poželjna senzorska svojstva, ali i potencijal kao funkcionalni napitak s pozitivnim učincima na zdravlje. Mikrovalna obrada napitaka nije dovela do većih gubitaka na antioksidansima, štoviše, povećala je udio ukupnih fenola i antioksidacijsku aktivnost napitaka pa se može smatrati prihvatljivim oblikom pasterizacije.

Abstract (english)

Beverages of three nutritionally rich foods: broccoli, apple and citrus fruit (orange, lemon, grapefruit) were prepared. The goal was to develop a functional broccoli beverage with desirable organoleptic properties and to extend its shelf life through microwave processing, with minimal loss in nutrients and biologically active compounds. The beverage containing orange juice meets the set criteria the best. It showed the highest antioxidant activity, which is in correlation with the content of vitamin C. With addition of orange juice the smell and taste of the beverage greatly improved, which made it sensory satisfying. The results of this work indicate that this type of beverage based on fruit and vegetables can be prepared with sensory properties desired by consumers and have potential as a functional beverage with health benefits. Microwave processing of the beverages did not lead to major losses in antioxidants, moreover, it increased the content of total phenols and the antioxidant activity of the beverages, so it can be considered as an acceptable form of pasteurization.

• Keywords: funkcionalni napitak; brokula; mikrovalna obrada
• Keywords (english): functional beverage; broccoli; microwave processing
• Language: croatian
• URN:NBN: urn:nbn:hr:159:469526
• Study programme: Title: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-10 09:38:23