Utjecaj različitih postupaka blanširanja na fizikalno-kemijska svojstva zelenih mahuna

master's thesis

• Title (english): Influence of different blanching methods on physico-chemical properties of green beans
• Author: Ana Sigeti
• Mentor: Danijela Bursać Kovačević (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Food Processes Engineering); Zagreb
• Defense date and country: 2016-09-27, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovoga rada bio je odrediti utjecaj konvencionalnih i novih postupaka blanširanja na fizikalno- kemijska svojstva zelenih mahuna. Blanširanje mikrovalovima i i ultrazvučno blanširanje mahuna provedeno je kao alternativa konvencionalnim postupcima blanširanja (blanširanje u vrućoj vodi i blanširanje vodenom parom). Promjene nakon blanširanja praćene su određivanjem kemijskih (udio vitamina C, udio pigmenta klorofila a i b, udio karotenoida, udio pepela i suhe tvari) i fizikalnih svojstava (boja i tekstura). Svi parametri određeni su neposredno nakon blanširanja te nakon mjesec dana skladištenja pri -18C i kuhanja. Rezultati istraživanja su pokazali da se bolje očuva nutritivna vrijednost te boja i tekstura mahuna nakon primjene mikrovalnog i ultrazvučnog blanširanja.

Abstract (english)

The aim of this study was to determine the influence of conventional and new blanching methods on the physico-chemical properties of green beans. Microwave blanching and ultrasound blanching of green beans were carried out as an alternative to conventional methods of blanching (blanching in hot water and steam blanching). Chemical (content of vitamin C, content of chlorophyll a and b pigment, content of carotenoids, ash and solid matter) and physical properties (colour and texture) were determined immediately after blanching and after a month of storage at -18 °C and cooking. Microwave and ultrasound blanching of green beans result in better nutrient retention and product quality with respect to physical properties (colour, texture).

• Keywords: konvencionalno blanširanje; mahuna; ultrazvučno blanširanje; mikrovalno blanširanje
• Keywords (english): conventional blanching; grean beans; ultrasound blanching; microwave blanching
• Language: croatian
• URN:NBN: urn:nbn:hr:159:531845
• 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: Access restricted to students and staff of home institution
• Created on: 2017-04-27 12:37:49