Stabilnost prehrambenih boja u konditorskoj industriji

master's thesis

• Title (english): Stability of food dyes in confectionary industry
• Author: Goran Čokor
• Mentor: Damir Karlović (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); Zagreb
• Defense date and country: 2005-11-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu provedeno je istraživanje stabilnosti i čistoće prirodnih prehrambenih boja (Caramel, Carmin, Biljni ugljen, Bakreni kompleks i ß-karoten) koje se koriste u prehrambenoj industriji. Provjera stabilnosti boja provedena je spektrofotometrijskom metodom, a uzorci su bili pripremljeni u vodenoj, alkoholnoj i puferskoj otopini. Otopina boja u puferskoj otopini pokazale su najbolju stabilnost. Uzorci boja u puferskoj otopini ostali su postojani tijekom trideset dana i apsorpcijska vrijednost im se nije znatnije mijenjala, dok se kod uzoraka boja u vodenoj i alkoholnoj otopini znatno smanjila. Čistoća boja, također, je provedena spektrofotometrijskom metodom. Uzorci su bili otopljeni u vodenim otopinama. Dobiveni rezultati vrijednosti apsorpcija otopina boja uspoređeni su sa otopinama standarda i dobiveni su rezultati koji ukazuju da je čistoća boja odgovarala zahtjevima.

Abstract (english)

This graduate paper investigates the stability and purity of natural food dyes (Caramel, Carmin, Carbo Medicinalis, Cu-chlorophilin and ß-caroten) that are used in confectionary industry. Stability control was conducted by spectrophotometric method and the samples were prepared in water, alcohol and buffer solutions. Dyes in buffer solutions shown the best stability. Samples of dyes in buffer solution remained stable during the thirty days and the absorption value did not significantly changed, while absorption value of dyes in water in alcohol solution has reduced a lot. Dyes purity was also determinate by spectrophotometric method.The samples were dissolved in water solvent. Absorption result values were compared with results of standard dyes solutions. Obtained results indicated that purity of dyes coresponded to the demanded criteria.

• Keywords: čistoća boja; spektrofotometrija; stabilnost boja
• Keywords (english): dyes purity; dyes stability; spectrophotometric method
• Language: croatian
• URN:NBN: urn:nbn:hr:159:410157
• 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: 2017-09-11 11:01:57