Utjecaj dodatka soka višnje na sastav i svojstva napitka od lista masline

undergraduate thesis

• Title (english): The effect of sour cherry juice addition on composition and properties of olive leaf drink
• Author: Andrea Zrinjan
• Mentor: Branka Levaj (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

Cilj ovog rada bio je ispitati utjecaj dodatka soka višnje na sastav i svojstva napitka od lista masline te mogućnost korištenja tih napitakau proizvodnji funkcionalnih napitaka. Napitci su pripremljeni tako što je u napitak od lista masline dodavan koncentrirani sok višnje Maraske u različitim volumenima s i bez dodatka šećera. Određivana je topljiva suha tvar, pH vrijednost, boja (CIELab metodom), ukupni fenoli i antioksidacijski kapacitet (DPPH metodom) te senzorska svojstva pripremljenih napitaka. Dodatkom soka višnje povećala se topljiva suha tvar, ukupni fenoli i antioksidacijski kapacitet, a smanjila pH vrijednost pripremljenih napitaka u odnosu na sam napitak od lista masline. Mjerenje boje ukazalo je na smanjenje L i H vrijednosti, te porasta a, b i C vrijednosti. Dodatak soka višnje u napitak od lista masline poboljšao je senzorska svojstva napitka, gorak okus se smanjio i povećala se harmoničnost okusa napitka, te su najbolje ocijenjeni uzorci s najvećim dodatkom koncentriranog soka.

Abstract (english)

The aim of this study was to examine the effect of sour cherry juice addition on composition and properties of olive leaf drink and the possibility of using those drinks in the production of functional drinks. The drinks were prepared by adding different volumes of sour cherry Maraska concentrated juice in olive leaf drink with or without added sugar. The soluble solids, pH values, color (CIELab method), total phenols, antioxidant capacity (DPPH method) and sensory properties of prepared drinks were examined. Addition of sour cherry juice in olive leaf drink increased soluble solids, total phenols and antioxidant capacity of prepared drinks, while pH value was decreased. Color measurement indicated a decrease in values L and H, while values a, b and C were increased. The addition of sour cherry juice in olive leaf drink improved the sensory properties of the drink, the sour taste was decreased and the harmonic taste was increased, and the best rated drinks were ones with the largest addition of concentrated juice.

• Keywords: antioksidacijski kapacitet; fenoli; list masline; napitak; sok višnje
• Keywords (english): antioxidant capacity; phenols; olive leaf; drink; sour cherry juice
• Language: croatian
• URN:NBN: urn:nbn:hr:159:091116
• 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 11:31:32