Utjecaj tipa i udjela maslina na kvalitetu sirnog namaza s maslinama

undergraduate thesis

• Title (english): Influence of olives type and content on the quality of cheese spread with olives
• Author: Anamarija Grudenić
• 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: 2019-09-18, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je ispitati utjecaj dodatka crnih i zelenih maslina na sastav i svojstva sirnog namaza. Uzorci sirnog namaza pripremljeni su dodatkom različitih udjela usitnjenih maslina u svježi sir. U svim uzorcima određena je ukupna suha tvar, pH vrijednost, boja (CIELab metodom), koncentracija ukupnih fenola (Folin Ciocalteu metoda), antioksidacijski kapacitet (FRAP metoda) te su ocijenjena senzorska svojstva. Dodatkom maslina povećala se ukupna suha tvar, koncetracija ukupnih fenola i antioksidacijski kapacitet, dok se pH vrijednost sirnog namaza s dodatkom crne masline povećala, a dodatkom zelene masline smanjila. Nadalje, dodatkom maslina smanjila se L* vrijednost sirnih namaza neovisno o tipu masline. Također, dodatkom maslina povećao se gorki i slani okus, intezitet arome na sir se smanjio, dok je istovremeno intezitet arome na maslinu porastao. Uzorci su s najvećim dodatkom maslina su najbolje senzorski ocijenjeni.

Abstract (english)

The aim of this study was to examine the influence of black and green olives addition on the composition and properties of cheese spread. Cheese spread samples were prepared by addition of various portions of chopped olives into fresh cheese. In all samples total dry matter, pH value, color (CIELab method), total phenols (Folin Ciocalteu method), antioxidant capacity (FRAP method) were determined and sensory properties were evaluated. Total dry matter, total phenols and antioxidant capacity increased with the addition of olives, while pH value of cheese spread enriched with black olives increased and in ones with green olives it decreased. Furthermore, L* value of the cheeses spreads decreased with the addition of olives regardless of the olive type. Moreover, with the addition of olives bitter and salty taste increased, cheese aroma intensity decreased, while olive aroma intensity increased. Samples with the highest portion of olives were sensorially best graded.

• Keywords: sir; maslina; fenoli; antioksidacijski kapacitet; sirni namaz
• Keywords (english): cheese; olive; phenols; antioxidant capacity; cheese spread
• Language: croatian
• URN:NBN: urn:nbn:hr:159:223018
• 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: 2019-09-24 09:33:17