Utjecaj predtretmana pektolitičkim enzimima na iskorištenje i fizikalno-kemijske parametre soka šljive

undergraduate thesis

• Title (english): Effect of pretreatman by pectic enzymes on the yield and physico-chemical parameters of plum juice
• Author: Sanela Svetličić
• Mentor: Branka Levaj (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Fruits and Vegetables Preservation and Processing); Zagreb
• Defense date and country: 2010-12-23, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Rad se temelji na izradi mutnih sokova od šljiva koji su se međusobno razlikovali u predtretmanu sa pektolitičkim enzimima. U prvom redu sadržava rezultate istraživanja o tome kako pektolitički enzimi utječu na iskorištenje soka prilikom prešanja te njihov utjecaj na fizikalno – kemijske parametre dobivenog soka. Proizvodnja je provedena sa i bez dodataka pektolitičkog enzima kako bi se bolje stekao uvid o njihovoj ulozi. U dobivenim uzorcima soka određivala se topljiva suha tvar, pH, ukupna kiselost i udio pulpe. Iz dobivenih rezultata vidljivo je da su sokovi tretirani enzimima pokazali niže vrijednosti pH, a sukladno tome više vrijednosti ukupne kiselosti. Nadalje, vidljivo je povećanje količine pulpe i iskorištenja na sirovini u slučaju kada su korišteni pektolitički enzimi, što je opravdalo njihovu ulogu.

Abstract (english)

Work is based on the development of cloud plum juice. Production is conducted with and without added enzymes. Juices differ in the pretreatman with pectic enzymes. Primarly, work contains the results of research on how pectic enzymes affect the yield of juice and its physico – chemical parameters. The resulting patterns are determined, total soluble solids pH, total acidity and amount of pulp. The obtained results show that, the enzyme treated juices showed lower pH and consequently, a higher total acidity. Furthermore, results shows increasing amount of pulp, and yield of the raw material when used pectic enzymes. That justified a role of added pectic enzymes.

• Keywords: sok od šljive; pektolitički enzimi; iskorištenje; pH; ukupna kiselost; količina pulpe
• Keywords (english): Plum juice; pectic enzymes; yield; pH; total titrable acid; amount of
• Language: croatian
• URN:NBN: urn:nbn:hr:159:104248
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-19 09:33:23