Utjecaj volumnog udjela etanola i dodatka šećera na fizikalno-kemijske parametre macerata aronije za proizvodnju likera

undergraduate thesis

• Title (english): Effect of volume fraction of ethanol and sugar content on the physicochemical parameters of chokeberry macerate for liqueur production
• Author: Lucija Pavković
• Mentor: Karla Hanousek Čiča (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Fermentation and Yeast Technology); Zagreb
• Defense date and country: 2024-09-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Liker od aronije je jako alkoholno piće koje se proizvodi maceracijom plodova aronije, te ima minimalan udio šećera od 100 g/L. Jaka alkoholna pića koja se proizvode maceracijom aromatičnog i ljekovitog bilja i voća sadrže i brojne antioksidanse. Znanstvenim istraživanjima utvrđeno je da aronija sadrži visoke koncentracije polifenolnih spojeva, od kojih se ističu antocijani. Cilj ovoga rada je istražiti utjecaj volumnog udjela etanola (40 i 75 %) i dodatka šećera tijekom maceracije plodova aronije na fizikalno-kemijske parametre macerata aronije (sadržaj ukupnih fenolnih spojeva, pH vrijednost, sadržaj suhe tvari i kromatske parametre) namijenjenog za proizvodnju likera. Volumni udio etanola imao je značajan utjecaj na sadržaj fenolnih spojeva za razliku od dodatka šećera. Maceracija je prekinuta nakon 23 dana, kada je došlo do ustaljenja sadržaja fenolnih spojeva u maceratu. Da bi se u likeru od aronije osigurala najveća količina ekstrahiranih fenolnih spojeva za njegovu pripremu odabran je macerat s 40 % volumnih udjela etanola i bez dodatka šećera.

Abstract (english)

Chokeberry liqueur is a strong alcoholic beverage produced by maceration of chokeberry fruit and it has a minimum sugar content of 100 g/L. Strong alcoholic drinks produced by maceration of aromatic and medicinal plants and fruits also contain numerous antioxidants. Scientific research has established that chokeberry contains high concentrations of polyphenolic compounds, of which anthocyanins stand out. The aim of this paper is to investigate the influence of the volume fraction of ethanol (40 and 75 %) and the addition of sugar during the maceration of chokeberry fruits on the physicochemical parameters of chokeberry macerate (content of total phenolic compounds, pH value, dry matter content and chromatic parameters) intended for the production of liqueur. The volume frac tion of ethanol had a significant influence on the content of phenolic compounds, in contrast to the addition of sugar. Maceration was stopped after 23 days, when the content of phenolic compounds in the macerate had stabilized. In order to ensure the highest amount of extracted phenolic compounds in chokeberry liqueur, a macerate with the 40 % volume fraction of ethanol and no added sugar was chosen for the preparation of it.

• Keywords: aronija; fenolni spojevi; maceracija; fizikalno-kemijski parametri; liker
• Keywords (english): chokeberry; phenolic compounds; maceration; physicochemical parameters; liqueur
• Language: croatian
• URN:NBN: urn:nbn:hr:159:017478
• 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: 2024-09-26 08:13:03