| Abstract | Cilj ovog rada bio je odrediti utjecaj različitih uvjeta skladištenja na stabilnost praha soka aronije dobivenog metodom sušenja raspršivanjem. Uzorci praha skladišteni su tijekom tri mjeseca u dvije vrste ambalaže pri tri različite temperature. U prahu svježe osušenog soka aronije te u skladištenim uzorcima praha tijekom 1., 2. i 3, mjeseca skladištenja određivan je sadržaj vlage, udio ukupnih antocijana te parametri boje. Sadržaj vlage kretao se u rasponu od 2,32±0,21–7,75±0,40 %; udio ukupnih antocijana 57,4±0,6–119,1±1,3 mg/100 g praha; parametri boje L* 50,04±0,2–55,36±0,05; a* -0,33±0,02–4,49±0,03; b* 0,62±0,01–0,94±0,01, C* 0,79±0,06–4,54±0,02, H* -1,13±0,06–0,55±0,07 te ΔE* 3,36±0,05–7,18±0,14. Sadržaj vlage se povećao s vremenom skladištenja u uzorcima zapakiranim u PP/PP MET ambalažu te pri višoj temperaturi skladištenja, dok se udio ukupnih antocijana smanjivao te su promjene boje bile najizraženije. Zaključno, bolje očuvana svojstva praha soka aronije postigla su se kraćim vremenom skladištenja u PET/ALU/PE ambalaži pri 20 °C. |
| Abstract (english) | The purpose of this study was to determine the impact of various storage conditions on the stability of spray-dried chokeberry juice powder. Chokeberry juice powder samples were stored in two different forms of packaging at three different temperatures for three months. In powder of freshly spray-dried chokeberry juice and in stored powder samples during the 1st, 2nd and 3rd month of storage moisture content, content of total anthocyanins and color parameters were determined. Moisture content ranged from 2,32±0,21–7,75±0,40%; total anthocyanins content ranged from 57,4±0,6 to 119,1±1,3 mg/100 g of powder; color parameters were L* 50,04±0,2–55,36±0,05; a* -0,33±0,02–4,49±0,03, b* 0,62±0,01–0,94±0,01, C* 0,79±0,06–4,54±0,02, H* -1,13±0,06–0,55±0,07 and ΔE* 3,36±0,05–7,18±0,14. Moisture content increased with the storage time in the samples packaged in PP/PP MET packaging and at a higher storage temperature, while the content of total anthocyanins decreased and the color changes were most pronounced under the same storage conditions. In conclusion, better preserved properties of chokeberry juice powder were achieved in shorter storage time in PET/ALU/PE packaging at 20 ° C. |
