Odabir i utjecaj aktivnih jestivih filmova na stabilnost minimalno procesiranog krumpira

master's thesis

• Title (english): Screening and influence of active edible films on the stability of minimally processed potato
• Author: Martina Marić
• Mentor: Mia Kurek (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Food Packaging); Zagreb
• Defense date and country: 2019-09-25, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Minimalnim procesiranjem krumpira skraćuje se rok trajnosti upakiranog proizvoda. Cilj ovog istraživanja bio je ispitati utjecaj jestivih premaza sa ili bez ekstrakta lista masline na trajnost minimalno procesiranog krumpira te na smanjenje udjela masti tijekom prženja. Uzorci krumpira skladišteni su 7 dana na temperaturi od 10±1˚C, a pratila se promjena boje, pH vrijednost, udio vode, gubitak mase krumpira uronjenog u otopine kitozana, karboksimetil celuloze, pektina i gume arabike te udio masti u prženom krumpiru. Uranjanje narezanog krumpira u jestive filmove rezultira svjetlijom bojom u odnosu na kontrolni uzorak bez premaza. Dodatkom ekstrakta lista masline dolazi do povećanja indeksa bjeline (WI), parametara boje L*, a* i ΔE*, dok pH vrijednost opada. Udio masti kod svih uzoraka prženih krumpira s premazom i s dodatkom antioksidansa se značajno smanjuje u odnosu na prženi krumpir bez premaza, a povećanjem vremena skladištenja razlike su značajnije.

Abstract (english)

Minimally processed potato products have shorter shelf-life. The aim of this study was to investigate the influence of edible films with or without olive leaf extract on the shelf-life of minimally processed potato and on the decrease of fat uptake during deep fat frying. Potato samples were stored during 7 days at 10±1˚C, and colour changes, pH value, water content, changes in weight of potato samples coated with chitosan, carboxymethyl cellulose, pectin and Arabic gum were determined, as well as fat content in fried potatoes. Coating with edible films resulted in brighter films compared to control sample without coating. The addition of olive leaf extract led to increase of whiteness index (WI), colour parameters L*,a* and ΔE*, while pH value decreased. The fat content in all fried samples with coating and with antioxidants significantly decreased in comparison to fried potato without coating, and it was intensified during storage.

• Keywords: boja; ekstrakt lista masline; jestivi filmovi; minimalno procesirani krumpir; udio vode; udio masti
• Keywords (english): colour; olive leaf extract; edible films; minimally processed potato; water content; fat content
• Language: croatian
• URN:NBN: urn:nbn:hr:159:468070
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2020-01-29 13:44:21