Određivanje kemijskih karakteristika medljikavca

master's thesis

• Title (english): Determination of chemical characteristics of honeydew honey
• Author: Lea Tuđa
• Mentor: Nada Vahčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Quality Control); Zagreb
• Defense date and country: 2012, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Tijekom ovog istraživanja analizirano je 17 uzoraka meda medljikovca podrijetlom iz Istre. U uzorcima su određeni udio prolina, aktivnost invertaze, maseni udio reducirajućih šećera i maseni udio saharoze. Udio prolina u uzorcima kretao se od 81,67 mg/kg do 261,49 mg/kg uz koeficijent varijabilnosti 31,06%. Kriterij Codex Alimentariusa (≥180 mg/kg prolina) nije bilo zadovoljilo 71% uzoraka. Invertazna aktivnost bila je od 7,08 IN do 29,06 IN uz koeficijent varijabilnosti 35,03%. Kriterij Codex Alimentariusa (≥10 IN) nije bilo zadovoljilo 5,89% uzoraka. Maseni udio reducirajućih šećera bio je od 58,46% do 67,21% uz koficijent varijabilnosti 3,96%. Zahtjev Pravilnika i kriterij Codex Alimentariusa (≥45%) bili su zadovoljili svi uzorci. Maseni udio saharoze iznosio je od 0,59% do 7,27% uz koficijent varijabilnosti 57,31%. Zahtjev Pravilnika i kriterij Codex Alimentariusa (≤5%) nije bilo zadovoljilo 24% uzoraka.

Abstract (english)

During this research 17 samples of honeydew honey orginating from the Istra has been analysed. In samples has been proline content, invertase activity, mass fraction of reducing sugar and mass fraction of sucrose determined. Proline content in the samples was ranging from 81,67 mg/kg to 261,49 mg/kg whit coefficient of variation 31,06%. Criteria by Codex Alimentarius (≥ 180 mg / kg proline) were not 71% of samples fulfilled. Invertase activity was in range of 7,08 IN to 29,06 IN whit coefficient of variation 35,03%. Criteria by Codex Alimentarius (≥ 10 IN) were not 5.89% of samples fulfilled. Mass fraction of reducing sugar was ranging from 58,46% to 67,21% whit coefficient of variation 3,96%. The application of the Pravilnik and the criteria by Codex Alimentarius (≥ 45%) were all samples fulfilled. Mass fraction of sucrose was ranging from 0,59% to 7,27% whit coefficient of variation 57,31%. The application of the Pravilnik and the criteria by Codex Alimentarius (≤5%) were not 23,53% of samples fulfilled

• Keywords: invertaza; med; prolin; reducirajući šečeri; saharoza
• Keywords (english): honey; invertase; reducing sugar; prolin; sucrose
• Language: croatian
• URN:NBN: urn:nbn:hr:159:456027
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-17 12:38:12