Istraživanje kvalitete smrznutih kaša marelice analizom fizikalno-kemijskog i fenolnog sastava

master's thesis

• Title (english): Differentiation of intermediate products (frozen apricot pureés) by means of physico- chemical and phenolic content
• Author: Marijana Mrzlečki
• 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: 2004-12-03, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu cilj je bio procijeniti kvalitetu smrznutih kaša marelice. Provedene su analize fizikalno – kemijskog sastava (suha tvar- ukupna i topljiva, ukupna kiselost, pH, ukupni šećeri, formolni broj, boja) i fenolnog sastava (ukupni fenoli, klorogenska kiselina i flavanoidi), te ispitivanje senzorskih svojstava smrznutih kaša marelice. Fenolni sastav, formalni broj i boja određeni su primjenom spektrofotometrijskih metoda. Najveša količina fenolnih spojeva, kao i ukupna kiselost i boja određena je u industrijski pripremljenim kašama, jer je u primarnoj fazi prerade inaktivirana enzimska aktivnost. Senzorskim ocjenjivanjem najslabije ocjene dobile su laboratorijski pripremljenje kaše, a najveću je dobila kaša koja se koristi u pogonu A. Najveća međusobna povezanost je potvrđena između ukupnih fenola i boje.

Abstract (english)

The aim of this work was to evaluate differentiation of intermediate products- apricot purees, by means of physico – chemical content (dry matter, pH-value, total acidity, sugars, and colour), phenolic content (total phenols, chlorogenic acid and flavanoids) and sensoric quality of apricot purees. Level of phenolic compounds, formol number and colour were determined by spectrofotometric methods. The highest phenolic content, as well as total acidity and colour were determined in industry prepared apricot purees caused by inactivation of enzyme activity during the first phase of processing. The industry made purees obtained the best results according to sensoric evaluation. Purees made in laboratory conditions obtained the worst results according to sensoric evaluation. Also, total phenols and colour were close related.

• Keywords: fenolni sastav; flavanoidi; marelica; kaša
• Keywords (english): phenolic compounds; flavanoids; apricot; pureé
• Language: croatian
• URN:NBN: urn:nbn:hr:159:877111
• 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: 2017-09-12 13:30:33