Niskokalorični džemovi od mandarine

master's thesis

• Title (english): Mandarin low-sugar marmelades
• Author: Nana Sklevicky-Tadić
• 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: 2004-11-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu cilj je bio pripremiti niskokalorične džemove od domaće unshiu Marc. mandarine uzgojene u Opuzenu. Potrebno je bilo provesti fizikalno-kemijsku analizu sirovine, kaše i kore mandarine. Određena je količina topljive i ukupne suhe tvari, pH vrijednost, ukupna kiselost, količina direktno reducirajućih šećera i saharoze, količina pektinskih tvari, ukupnih fenola i hesperidina. Određene su i komponente arome kaše Kawano Wase i kore Kuno mandarine. Na osnovi dobivenih podataka, odabrano je devet receptura za pripremu džemova, koje se međusobno razlikuju po količini dodanog pektina i šećera saharoze te udjelu voća. Provedeno je senzorsko ocjenjivanje pripremljenih džemova. Tri najbolje ocjenjena džema po okusu bili su džemovi s dodatkom 0,7 % pektina i sa 6, 10 odnosno 14 % udjela voća. Prema recepturi ta tri džema sa saharozom pripremljeni su i džemovi s fruktozom. I oni su senzorski ocjenjeni. Najbolje organoleptičke karakteristike imao je džem s dodatkom 0,7 % pektina i 14 % udjela voća. Trima odabranim džemovima sa saharozom te s fruktozom izmjerena je čvrstoća pektinometrom po Šulc-u, a dobiveni rezultati pokazali su da je čvrtoća džemova sa saharozom znatno veća od džemova s fruktozom. Provedena je fizikalno-kemijska analiza. Određena im je ukupna i topljiva suha tvar, ukupna kiselost, ukupni i direktno reducirajući šećeri, saharoza te ukupni fenoli i hesperidin. Džemovima sa 0,7 % pektina i 14 % udjela voća, plinskom su kromatografijom, određene komponente arome.

Abstract (english)

In this research, the point was making low-sugar marmelades of unshiu Marc. mandarine grown in Opuzen, Croatia. It was necessary to conduct a chemico-physical analysis on the raw material, fruit pulp and peel. In all samples pH-value, acidity, solid matter, direct reducible sugars, succrose, total pectin, total phenolics and hesperidin were determined. On the pulp of Kawano Wase and peel of Kuno mandarine, gas-chromatographic analysis of aroma substances has been conducted. Based on the results of chemico-physical analysis it has been chosen nine recipies for making low-sugar marmelades. The recipies differ in the amount of pectin influence, amount of fruit and succrose. Prepared marmelades were sensory marked and the best three were with 0,7 % pectin added and 6, 10 and 14 % of fruit. By these recipies, three marmelades with fructose were made. They were also sensory marked. The best one was with 0,7 % pectin added and 14 % of fruit. Gel strength was mesured by Sulc pectinometer. Results showed that kind of sugar added influence the most on the firmness of marmelades.Marmelades with succrose were much firmer than marmelades with fructose. Chemico-physical analysis of three best marmelades with succrose and three made with fructose was done.Acidity, solid matter, direct reducible sugars and succrose, and also the amount of total phenolics and hesperidin were determined. On marmelades with 14 % of the fruit, with succrose and fructose gas-chromatographic analysis of aroma substances has been conducted.

• Keywords: kuno; mandarina; niskokalorični džem; pektin; unshiu
• Keywords (english): kuno; low-sugar marmelades; mandarine; pectin; unshiu
• Language: croatian
• URN:NBN: urn:nbn:hr:159:669162
• 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 13:52:46