Utjecaj visokog hidrostatskog tlaka na senzorska svojstva soka od jabuke

undergraduate thesis

• Title (english): Effects of high hydrostatic pressure (HHP) on sensory characteristics of apple juice
• Author: Anamaria Komljenović
• Mentor: Danijela Bursać Kovačević (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: 2018-07-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Jabuka se ubraja u omiljenu voćnu vrstu, a najpopularniji proizvod od jabuka je voćni sok. Ovisno o tehnologiji proizvodnje, može biti bistri ili mutni, a mutnim sokovima potrošači sve više daju prednost, obzirom u odnosu na bistre, sadržavaju značajno veće koncentracije pektinskih tvari, za koje su dokazani pozitivni zdravstveni učinci. U svrhu osiguranja kvalitete i produženog roka trajanja sokovi se termički obrađuju pasterizacijom uz primjenu povišenih temperatura, a istraživanja pokazuju da se tako mogu značajno narušiti neka biološka, a posebice senzorska svojstva proizvoda. U novije vrijeme sve više se ispituje primjena netoplinskih metoda obrade namirnica poput tehnologije visokog hidrostatskog tlaka (VHT) koja zahvaljujući letalnom učinku na mikroorganizme značajno produžuje rok trajanja uz minimalan utjecaj na nutritivna i senzorska obilježja. Stoga, cilj ovog rada bio je detaljnim pregledom literature istražiti rezultate znanstvenih studija sa temom utjecaja VHT tehnologije na senzorska svojstva bistrih i mutnih sokova od jabuke.

Abstract (english)

Apples are some of the most popular fruits, while the apple juice is the most commonly consumed fruit juice. With respect to processing technology, apple juices can be classified into clear and cloudy juices. The vast majority of consumers preferred cloudy apple juices due to higher content of dietary fibers and their proved health benefits. Generally, thermal processing (e.g. pasteurization) of fruit juices ensure their quality and effective microbial inactivation. However, the application of elevated temperatures could have negative impact on the nutritive and sensory quality of the product. In a line with this, a novel non-thermal technologies such as High Pressure Processing (HPP), is increasingly being explored. This novel technology has great potential in the food industry for both, improving food safety and extending product shelf life with minimal impact on the nutritive and sensory characteristics of food. Therefore, the aim of this study was to review the impact of HPP technology on sensory characteristics of apple juice.

• Keywords: jabuka; sok; visoki hidrostatski tlak; senzorska svojstva
• Keywords (english): apple; juice; High Pressure Processing; sensory
• Language: croatian
• URN:NBN: urn:nbn:hr:159:344175
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2018-07-10 10:21:59