Čvrstoća gela visokometiliranog pektina jabuke

master's thesis

• Title (english): Hardness of high methylated apple based pectin gel
• Author: Martina Kalan
• Mentor: Damir Karlović (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products); Zagreb
• Defense date and country: 2005-07, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U radu je ispitivana čvrstoća različitih uzoraka visokometiliranih pektinskih gelova jabuke dobivenih po standardnoj recepturi po Gudjonsu. Čvrstoća je ispitivana Texture Analyserom TA-XT.plus. Najveću čvrstoću imao je gel s 5%-nom količinom suhe tvari pektina jabuke, a najmanju čvrstoću je imao gel 0.5%-nom količinom suhe tvari pektina jabuke. Što se i očekivalo s obzirom da čvrstoća pektinskog gela raste proporcionalno s količinom dodane suhe tvari pektinske sirovine. Izvršena je usporedba čvrstoća uzoraka visokometiliranih pektinskih gelova jabuke i visokometiliranih pektinskih gelova citrusa, pri čemu je utvrđeno da pri jednakim uvjetima pripreme i mjerenja, veću čvrstoću pokazuje visokometilirani pektinski gel jabuke.

Abstract (english)

In this paper the hardness of high methylated apple based pectin gel samples, prepared by the standard recipy according to the Gudjons, were researched. The hardness of high methylated pectin gel was measured on the Texture Analyser TA-XT.plus. Research resulted in following conclusions: Pectin gel with 5% of pectin essence apple based came out the hardest, and pectin gel with 0.5% of pectin essence apple based came out the least hard. Results were expected, considering that the hardness of pectin gel is growing proportionally to the quantity of pectin raw material being added. The hardness of high methylated apple based pectin gel was compared to the hardness of high methylated citrus based pectin gel. The conclusion is that, when gels are prepared and measured under the same circumstances, high methylated apple based pectin gel shows higher hardness than the high methylated citrus based pectin gel.

• Keywords: pektin jabuke; pektinski gel; izolacija pektina; komercijalni visokometilirani pektinski preparati
• Keywords (english): apple pectin; pectin gel; pectin isolation; commercial high methylated pectin preparations
• Language: croatian
• URN:NBN: urn:nbn:hr:159:394993
• 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 11:52:51