Utjecaj proizvodnje i skladištenja na udio vitamina C u marmeladi od šipka

professional thesis

• Title (english): Influence of processing and storage on presence of vitamin C in Rose hip jam
• Author: Dalia Posarić
• Mentor: Branka Levaj (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; Zagreb
• Defense date and country: 2011, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Vitamin C je jedan od najvažnijih vitamina topljivih u vodi. Neophodan je za biosintezu kolagena, karnitina i neurotransmitera. Mnoge biljke i životinje ga sintetiziraju za svoje potrebe, međutim ljudi ga ne mogu sintetizirati zbog nedostatka enzima gulonolakton oksidaze već ga moraju nadomjestiti hranom. Mnogi zdrastveni učinci pripisuju se vitaminu C. Šipak kao sirovina je značajan izvor prirodnog vitamina C. Obzirom da je termolabilana molekula, može doći do gubitka iz hrane tijekom pripreme i procesiranja hrane. Cilj ovog rada je bio određivanje količine vitamina C u sirovom šipku, u kaši od šipka i marmeladi od šipka da bi se mogao izračunati gubitak nakon pojedine faze procesa proizvodnje. Količine vitamina C u marmeladi od šipka tijekom skladištenja na različitim temperaturama kroz 6 mjeseci i nakon isteka preporučljivog roka trajanja dati će podatke o mogućnosti navođenja marmelade od šipka kao izvora vitamina C. Značajnom količinom vitamina se smatra količina koja iznosi minimalno 15% od preporučljive dnevne količine navedene Pravilnikom, sadržane u 100 g proizvoda. Preporučena dnevna količina za vitamin C iznosi 80 mg.

Abstract (english)

Vitamin C is one of the important water soluble vitamin. It is essential for collagen, carnitine and neurotransmitters biosynthesis. Most plants and animals synthesize vitamin C for their own requirement, however humans can not synthesize it due to the lack of an enzyme gulonolactone oxsidase, hence vitamin C has to be suplemented from food. Many health benefits have been atributted to vitamin C. A rose hip as a raw is significant natural source of vitamin C. Since it is a thermolabile molecule it may be lost from food during cooking and processing. The aim of this study was determination of vitamin C contents in the raw rose-hip, rose- hip puree, and rose-hip jam so that the percentage od loss after each processing fase could be calculated. Vitamin C content in the rose-hip jam during storage on differnet temperatures during 6 mounth and after best before date will give datas about possibility of declaring rose-hip jam as source of vitamin C. Significant amount of the vitamin C is considered amount which is minimum 15 per cent of recommended daily allowence set out in the Regulation, and it is contained in the 100 g of the product. Recommended daily allowance amount is 80 mg.

• Keywords: marmelada šipak; vitamin C; skladištenje; postotak zadržanja
• Keywords (english): dog-rose jam; vitaminC; storage; percentage of retention
• Language: croatian
• URN:NBN: urn:nbn:hr:159:712016
• Study programme: Title: Postgraduate Specialist Studies in Food Quality and Safety; Study programme type: university; Study level: postgraduate specialist; Academic / professional title: sveučilišni/a specijalist/specijalistica kvalitete i sigurnosti hrane (sveučilišni/a specijalist/specijalistica kvalitete i sigurnosti hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2018-05-15 13:39:54