Kakvoća dehidratiranih ploški jabuke u ovisnosti o primjenjenom postupku blanširanja

master's thesis

• Title (english): Quality of dehydrated apple slices in relation to the blanching method used
• Author: Maja Ćurić
• Mentor: Vesna Lelas (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Food Processes Engineering); Zagreb
• Defense date and country: 2005-03-03, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Jabuka je jedna od najčešće konzumiranih vrsta voća. Zauzima značajno mjesto u prehrani budući da je bogat izvor monosaharida, minerala, prehrambenih vlakana te različitih biološki aktivnih spojeva, kao što su vitamin C (askorbinska kiselina) i fenolni spojevi. U porastu je interes konzumenata za prirodnim i ukusnim procesiranim voćem, ne samo kao važnim sastojkom pri proizvodnji sladoleda, cerealija, mliječnih proizvoda te u pekarsko-slastičarskoj industriji, već i kao konačnim proizvodom. U zadnje vrijeme, osmotsko tretiranje voća je predmet brojnih istraživanja kao prikladnog procesa za unapređenje nutritivnih i organoleptičkih karakteristika proizvoda, produženja trajnosti proizvoda kao i poboljšanje ekonomičnosti postupka dehidratacije. Cilj ovoga rada bio je ispitati utjecaj procesa osmotske dehidratacije na nutritivna i senzorska svojstva ploški jabuke Idared provedene u otopinama s različitim koncentracijama šećera (20%, 30% i 40%) uz dodatak inulina odnosno sorbitola. Određen je kemijski sastav u svježim, blanširanim i osušenim jabukama (udio suhe tvari, udio prirodnog i ukupnog inverta, udio saharoze, udio vitamina C, kiselost). Sastav i udjel fenolnih spojeva određen je tekućinskom kromatografijom visoke djelotvornosti (HPLC). Najzastupljeniji fenolni spoj određen u jabuci je klorogenska kiselina. Najbolja senzorska svojstva pokazale su ploške jabuke blanširane u 30%-tnoj otopini šećera i 0,1% limunske kiseline.

Abstract (english)

Apples are one of the most frequently consumed fruits. Apples constituents are important part of human diet, as they are a source of monosaccharides, minerals, dietary fibre and various biologically active compaunds, such as vitamin C (ascorbic acid) and phenolic compaunds. The demand for natural and tasty processed fruits continuisly increases, not only as ingredients to be included in complex foods such as ice creams, cereals, dairy, confectionary and bakery products, but also as finished products. Osmotic treatment of fruits has been the object of research during recent years as a convenient method to improve the economics of dehydration processes, the nutritional and organoleptic characteristics of product or to produce foods of improved shelf life stability. The objective of this work was to study the influence of osmotic dehydration process on nutritive and sensory properties of Idared apple slices as a function of sugar concentration (20%, 30% and 40%) and inulin and sorbitol addition.The chemical composition of the fresh, blanched and dried apples were determined (dry matter, reducing and total sugar, sucrose, the content of ascorbic acid and acidity). HPLC method was applied for characterization and quantification of phenolic compaunds of apples. Chlorogenic acid was the main phenolic compaunds found in apples. The best sensory properties showed apple slices blanched in 30% of sugar and 0,1% of lemon acid.

• Keywords: jabuka; osmodehidratacija; fenolni spojevi
• Keywords (english): apple; osmodehydratation; phenolic compaunds
• Language: croatian
• URN:NBN: urn:nbn:hr:159:301018
• 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 09:13:20