Utjecaj dodatka buče na određene parametre kvalitete i aromu marmelade marelice

master's thesis

• Title (english): Influence of pumpkin addition on quality parameters and aroma of apricote marmalade
• Author: Danijela Požgaj
• 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: 2004-10-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je ispitati utjecaj dodatka buče različitih sorata na fizikalno-kemijska svojstva i profil arome marmelade marelice, te utvrditi omjer u kojem se kaše marelice i buče mogu miješati a da to ne utječe na promjenu svojstava arome i okusa marmelade marelice. Fizikalno-kemijska svojstva ispitivana su određivanjem ukupne i topljive suhe tvari, šećera (ukupni, reducirajući i saharoza), pH vrijednosti i ukupne kiselosti sirovina i pripremljenih marmelada. Na osnovu fizikalno-kemijskih analiza provedenih na laboratorijski pripremljenim marmeladama utvrđeno je da dodatak buče u marmeladu marelice ne utječe značajno na parametre kvalitete, te se dodatak ne može utvrditi. U sklopu rada napravljeni su aromatični profili sirovina i njihovih kaša korištenih u ovom istraživanju, te aromatični profili pripravljenih marmelada. Korištena je tehnika mikroekstrakcije na čvrstoj fazi (SPME) u kombinaciji s plinskom kromatografijom pomoću koje nije utvrđen utjecaj dodatka buče na profil arome marmelade marelice. Dobiveni rezultati pokazali su da blanširanje te kuhanje marmelade utječu na promjenu sastava aromatičnih spojeva. Prema rezultatima senzorskog ocjenjivanja dodatak buče u količini većoj od 5% negativno utječe na ukus i miris marmelade marelice.

Abstract (english)

The aim of this research was to examine the influence of sort of pumpkin addition on the certain quality parametars and aroma of apricote marmalade, and to determine quantities apricot and pumpkin that can be mixed without the influence to aroma and taste of apricote marmalade. To examine physico-chemical characteristics, quality parametars like solid matter, sugars, pH value and total acidity were determinated. The results of physico-chemical analyses on marmalades, prepared in laboratory terms, showed that addition of pumpkin in apricote marmalade does not cause any significant changes on determinated quality parametars. Also, aromatic profiles of fresh pumpkins and apricot, their purres and prepared marmalades were made using headspace solid-phase microextraction method (SPME) in combination with gas chromatography. The influence of pumpkin addition on the aroma of apricot marmalade could not be determinated usiong that method. The results showed that blanching and cooking during the preparation of marmalade (have influence on reduction and change of structure of aromatic components in marmalade. According to sensor evaluation results of pumpkin addition in an amount more than 5 % has negative influence on taste and smell of apricot marmalade

• Keywords: aroma; buča; marelica; marmelada
• Keywords (english): apricot; aroma; marmalade; pumpkin
• Language: croatian
• URN:NBN: urn:nbn:hr:159:662164
• Study programme: Title: Food Technology; specializations in: Nutrition; Course: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-12 09:15:50