Promjene boje voćnih sirupa jabuke i višnje tijekom različitih uvjeta skladištenja

master's thesis

• Title (english): Change in the colour of apple and sour cherry syrups during storage in different conditions
• Author: Jurica Bukulin
• 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: 2005-02-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Boja je jedan od bitnih parametara kvalitete voćnih sirupa. Neki nedostaci u pogledu boje mogu znatno umanjiti kvalitetu voćnih sirupa i time umanjiti njihovu prihvatljivost od strane potrošača. Iz tih je razloga cilj ovog diplomskog rada bio pratiti i registrirati promjenu boje voćnih sirupa jabuke i višnje tijekom skladištenja pri različitim uvjetima. U tu su svrhu odmah nakon proizvodnje izuzeti uzorci voćnih sirupa jabuke i višnje i postavljeni na skladištenje pri različitim uvjetima(na svjetlu pri 20 °C, u tami pri 10 °C, u tami pri 37 °C). U početnim uzorcima i uzorcima tijekom skladištenja određivan je udio ukupnih fenola, flavonoida, neflavonoida, antocijana, te antioksidativna aktivnost, apsorbancija (A440, A420 i A520) i transparencija (T440, T420 i T520). Također je provedeno i senzorsko ocjenjivanje svih uzoraka. Na temelju dobivenih rezultata vidljivo je da vrijeme, a pogotovo uvjeti skladištenja u većoj ili manjoj mjeri utječu na promjenu boje voćnih sirupa.

Abstract (english)

Colour is one of the most important parametres of quality of fruit syrups. Some shortcomings regarding the colour can considerably diminish the quality of fruit syrups and therefore diminish their acceptability to the consumers. The aim of this graduation thesis was therefore to analize and register the change in the colour of apple and sour cherrry fruit syrups during storage in different conditions. For that cause, samples of the apple and sour cherry fruit syrups were taken immediately after production and were put to storage in different conditions (in the light at 20 °C, in the dark at 10 °C, in the dark at 37 °C). In the starting samples and those during storage the content of the total phenolics, flavonoids, nonflavonoids and anthocyanins, also antioxidant activity, absorbation (A440, A420 i A520) and transparency (T440, T420 i T520) was being determined. A sensory evaluation of all samples was also conducted. Based on final results, it is obvious that the time, and especially conditions of storage in greater and smaller degree affect the change in the colour of fruit syrups.

• Keywords: jabuka; višnja; boja; fenolni spojevi; antocijani
• Keywords (english): apple; sour cherry; colour; phenolic compounds; anthocyanins
• Language: croatian
• URN:NBN: urn:nbn:hr:159:253366
• 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: 2017-09-13 08:27:56