Fizikalno-kemijska i senzorska svojstva napitka od lista masline s dodatkom soka naranče

undergraduate thesis

• Title (english): Physico-chemical and sensory properties of olive leaf beverage with the addition of orange juice
• Author: Sara Ekić
• Mentor: Maja Repajić (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: 2018-09-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu ispitana je senzorska prihvatljivost kao i svojstva napitka od lista masline s koncentriranim sokom naranče sa i bez dodanog šećera kao potencijalnog funkcionalnog napitaka. Koncentrirani sok naranče dodavan je ovisno o dodanom šećeru u različitim volumenima i to 2, 4, 6, 8 mL za 100 mL napitka lista masline bez dodanog šećera te 1, 2, 3, 4 mL u napitcima s dodanim šećerom. U svim pripremljenim napitcima određena su fizikalno kemijska svojstva (topljiva suha tvar, pH vrijednost, boja), senzorska svojstva, te udio ukupnih fenola i antioksidacijski kapacitet. Uslijed dodatka koncentriranog soka naranče u napitak lista masline došlo je do povećanja topljive suhe tvari, a smanjenja pH vrijednost pripremljenih napitaka. Koncentracija ukupnih fenola i antioksidacijski kapacitet povećavaju se s povećanjem volumena dodanog koncentriranog sok naranče u bazični napitak. Kao najharmoničniji napitak pokazao se onaj u koji je dodan najveći volumen koncentriranog soka naranče i najveća količina saharoze.

Abstract (english)

This paper examines sensory acceptability and properties of olive leaf extract with concentrated orange juice with and without added sugar as a potential functional beverage. Concentrated orange juice was added depending on the added sugar in different volumes of 2, 4, 6, 8 mL for 100 mL of olive leaf extracts without added sugar and 1, 2, 3, 4 mL with added sugar. In all prepared beverages, physicochemical properties (soluble solids, pH value, color), sensory properties, total phenols and antioxidant capacity were determined. Due to addition of concentrated orange juice to olive leaf extract, soluble solids increased and the pH value of the prepared drinks decreased. Concentrations of total phenols and antioxidant capacity increased with the increasing of added volume of concentrated orange juice to basic beverage. The most harmonious drink was the one with the highest volume of concentrated orange juice and the highest sucrose quantity.

• Keywords: funkcionalni napitak; koncentrirani sok naranče; list masline
• Keywords (english): functional beverage; concentrated orange juice; olive leaf
• Language: croatian
• URN:NBN: urn:nbn:hr:159:914489
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2018-09-24 09:16:45