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

undergraduate thesis

• Title (english): Effect of adding apple juice to the physical and chemical properties of a beverage made out of olive leaves
• Author: Lucija Kirin
• 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

U ovom istraživanja ispitao se utjecaj dodatka soka jabuke na fizikalno-kemijska i senzorska svojstva napitka od lista masline s ciljem mogućeg kreiranja jednog funkcionalnog napitka. PrireĎeno je 8 uzoraka s različitim udjelima soka jabuke s ili bez dodane saharoze. OdreĎivao se udio suhe tvari, pH vrijednost i boja (CIELab metodom) napitaka te ukupni fenoli Folin – Ciocalteu metodom i antioksidacijska aktivnost DPPH metodom. Boja, okus, miris i aroma senzorski su ocjenjivani kvantitativnom deskriptivnom analizom. S dodatkom soka jabuke topljiva suha tvar napitka od lista masline s početnih 0,2% raste do 79%, pH vrijednost s 5,38 pada do 3,82, parametri boje b*, C* i H⁰ rastu, a a* se smanjenje te udio ukupnih fenola raste s početnih 0,206 do 0,342 mg/mL i antioksidacijski kapacitet raste s početnih 0,688 do 0,866 μmol/mL. Uzorak s najvećim udjelom soka jabuke senzorski je najbolje ocijenjen, ima najviše ukupnih fenola i najveću antioksidacijsku aktivnosti.

Abstract (english)

The aim of this research was the testing effect of adding apple juice to the physical and chemical properties and the organoleptic characteristics of a beverage made out of olive leaves with the aim of creating a functional beverage. Eight samples have been prepared with different proportion of apple juice with or without added sucrose. Dry matter content, pH value and the colour (CIELab colour scale) and total phenols by the Folin-Ciocalteu method and the antioxidant activity by the DPPH assay. The color, taste, smell and aroma were evaluated by quantitative descriptive analysis. With the addition of apple juice, the soluble dry matter from the olive leaf from the starting 0.2% increases to 79%, the pH value ranges from 5.38 to 3.82, the color parameters b *, C * and H⁰ increase, and a* decreases. The content of total phenols increases from the initial 0.206 to 0.342 mg / mL and the antioxidant capacity increases from the initial 0.688 to 0.866 μmol / mL. Sample with the highest proportion of apple juiceis best rated, has the most total phenols and the highest antioxidant activity.

• Keywords: antioksidacijska kapacitet; fenoli; funkcionalno piće; list masline; oleuropein
• Keywords (english): antioxidant capacity; oleuropein; olive leaf; soft drinks; total phenol
• Language: croatian
• URN:NBN: urn:nbn:hr:159:357744
• 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: 2018-09-24 12:50:45