Primjena jestivih filmova obogaćenih ekstraktima lišća masline i koprive za prženje krumpira

master's thesis

• Title (english): Application of edible coatings enriched with extracts from olive and nettle leaves for potato frying
• Author: Lea Radošević
• Mentor: Mia Kurek (mentor)
• Committee member: Kata Galić (predsjednik povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Food Packaging); Zagreb
• Defense date and country: 2020-09-25, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Cilj ovog istraživanja bio je ispitati utjecaj jestivih filmova od karboksimetil celuloze ili gume arabike obogaćenih s ekstraktima lišća masline ili koprive [u koncenteracijama od 0,5 i 1,5 % (m/v)] na senzorska svojstva (prije i nakon prženja), te smanjenje udjela masti u prženom krumpiru. Vrsta polimera značajano je utjecala na boju sirovih krumpira, dok primjenom ekstrakata dolazi do značajnijeg posmeđivanja i sirovog i prženog krumpira. Korištenjem premaza neovisno o sastavu dolazi do promjene mirisa i okusa, dok se pri višim koncentracijama ekstrakta primjećuje niža razina zauljenosti. Udio ukupnih fenola viši je u uzorcima s ekstraktom lista masline u odnosu na uzorke s ekstraktom lista koprive. Iako se udio masti smanjio u premazanim uzorcima, značajnije razlike obzirom na vrstu ekstrakta nije bilo, ukazujući da ekstrakti lista koprive ili masline u primjenjenim koncentracijama nemaju ulogu u redukciji masti u odnosu na premaze bez ekstrakta. Ovo istraživanje ukazuje kako korištenje premaza može biti djelotvoran način smanjenja apsorpcije masti u krumpirima prženim u ulju.

Abstract (english)

The aim of this work was to investigate application of edible coatings made from carboxymethyl cellulose or gum arabic enriched with extract of olive or nettle leaves [in concentrations of 0,5 and 1,5 % (w/v)] on sensory properties (before and after frying) and oil content in fried potatoes. Type of polymers significantly influenced colour of raw samples, while used extracts had a significant impact on the browning of raw and fried potatoes. Independently of the formulations, coatings had an impact on odour and taste, while oiliness was reduced in samples with extracts. Total phenolic content was higher in olive leaves extract samples when compared to samples with nettle leaves extract. Even though the content of oil was reduced in coated samples, there was no significant difference between extracts used, indicating that olive or nettle leaves extracts used in applied concentrations did not have a significant impact on oil reduction in comparison with samples without extracts. This work shows that using edible coatings might be a useful and alternative way in fat reduction in deep fat fried potatoes.

• Keywords: krumpir; prženje; masti; jestivi filmovi; list masline; list koprive
• Keywords (english): potato; frying; oils; edible coatings; olive leaf; nettle leaf
• Language: croatian
• URN:NBN: urn:nbn:hr:159:075374
• Study programme: Title: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2021-01-21 14:40:53