Utjecaj procesa proizvodnje na boju i koncentraciju antocijana u soku šljive

undergraduate thesis

• Title (english): Influence of processing on colour and anthocyanin contents in plum juice
• Author: Korina Herceg
• 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

Provedena je analiza mutnih sokova šljive, koji su proizvedeni od plodova šljive Bistrice. Cilj ovog rada bio je odrediti ukupnu boju i koncentraciju antocijana, u sokovima dobivenim različitim predtretmanom voćne pulpe, što uključuje različitu temperaturu obrade, različitu koncentraciju pektolitičkih enzima i vrijeme njihovog djelovanja. Ukupna boja određena je kolorimetrijski. Koncentracija antocijana ispitivana je „simpl“ metodom, pH-diferencijalnom metodom i metodom izbjeljivanja. Najintenzivniju boju imao je sok tretiran 140 ppm pektolitičkih enzima, na 20 °C kroz dva sata. Antocijani su bili zastupljeni u rasponu koncentracija od 23,7 mg/L do 166,7 mg/L, ovisno o tretmanu prerade i metodi određivanja. Prema svim metodama određivanja antocijana, korištenih u ovom radu, najviše antocijana bilo je u soku tretiranom sa 140 ppm pektolitičkih enzima, na 48 °C kroz dva sata, a najmanja u soku koji nije bio enzimski tretiran. Uočena je korelacija između koncentracije antocijana i ukupne boje soka.

Abstract (english)

Analysis were made in plum juices, produced by plum cultivar named Bistrica. Purpose of this work was to determinate colour and anthocyanins in the juices obtained by different pretreatment of pulp, which includes different processing temperatures, different concentration of pectolytics enzymes and time of their activity. The color is determined by the colorimetric method. Total anthocyanin amount was determined by "simpl" method, the pH-differential method and bisulphite bleaching method. The most intensive color had juice treated by pectolytics enzymes of 140 ppm, at 20 ° C for two hours. Amount of anthocyanins varied from 23,7 mg/L to 166,7 mg/L, depends of the treatment and methods of determination. According to the all methods of determining anthocyanins, used in this study, the highest level of anthocyanins had been in the juice which was treated with 140 ppm enzymes at 48 ° C for two hours, and the lowest in the juice that was not been treated with the enzyme. The total anthocyanins were correlated with the colour parameters.

• Keywords: sok od šljive; antocijani; boja; enzimski tretman
• Keywords (english): plum juice; anthocyanins; colour; enzyme treatment
• Language: croatian
• URN:NBN: urn:nbn:hr:159:592435
• 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 09:36:26