Utjecaj dodatka ekstrakta ružmarina i koprive na bioaktivna i senzorska svojstva čokolade

undergraduate thesis

• Title (english): Effect of the addition of rosemary and nettle extracts on the bioactive and sensory attributes of chocolate
• Author: Lana Kolonić
• Mentor: Draženka Komes (mentor)
• Mentor: Danijela Šeremet (pomoć pri izradi, neposredni voditelj)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products); Zagreb
• Defense date and country: 2024-07-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U posljednje vrijeme na svjetskom tržištu uočava se povećani interes za prehrambenim proizvodima s dodanom vrijednosti. Razvoj takvih proizvoda izazovan je za znanstvenu zajednicu i za industriju jer se nastoje pronaći sastojci s pozitivnim zdravstvenim učincima, a ujedno i prihvatljivih senzorskih svojstava. Cilj ovog rada bio je analizirati polifenolni sastav 2 uzorka ružmarina i 2 uzorka koprive podrijetlom iz Hrvatske i Kine te ekstrakte istih primijeniti u proizvodnji bijele čokolade. Za karakterizaciju polifenolnog sastava uzoraka i antioksidacijskog kapaciteta ekstrakata korištene su spektrofotometrijske metode i metoda tekućinske kromatografije visoke djelotvornosti (HPLC-PDA). Nakon bioaktivne karakterizacije biljnih ekstrakata provedena je senzorska analiza istih te su najbolje ocijenjeni ekstrakti primijenjeni u proizvodnji bijele čokolade. Uzorci ružmarina bogatiji su izvori polifenolnih spojeva u odnosu na koprivu i kao takvi imaju velik potencijal za širu primjenu i istraživanje u prehrambenoj industriji. Senzorskom analizom utvrđeno je kako čokolada s dodatkom hrvatske koprive ima najbolju opću prihvatljivost.

Abstract (english)

Recently, there has been an increased interest in food products with added value on the world market. The development of such products is challenging for the scientific community and for the industry as they strive to find ingredients with positive health effects and, at the same time, acceptable sensory properties. The aim of this work was to analyse the polyphenolic composition of 2 samples of rosemary and 2 samples of nettle originating from Croatia and China and to apply their extracts in the production of white chocolate. Spectrophotometric and highperformance liquid chromatography (HPLC-PDA) methods were used to characterize the polyphenolic composition and the antioxidant capacity of the samples. After the bioactive characterization of the plant extracts, a sensory analysis was carried out and the best rated extracts were used in the production of white chocolate. Rosemary samples were richer sources of polyphenolic compounds compared to nettle and as such have great potential for wider application and research in the food industry. Sensory analysis determined that chocolate with the addition of Croatian nettle had the best overall acceptability.

• Keywords: polifenoli; kopriva; ružmarin; čokolada; senzorska analiza
• Keywords (english): polyphenols; nettle; rosemary; chocolate; sensory analysis
• Language: croatian
• URN:NBN: urn:nbn:hr:159:662354
• 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: 2024-11-13 10:27:48