Utjecaj sastava i ambalažnog materijala na stabilnost gumenih bombona i žele proizvoda tijekom četveromjesečnog skladištenja

master's thesis

• Title (english): The effect of composition and packaging material on the stability of gumdrops and jelly products during the four-month storage
• Author: Nena Peričić
• Mentor: Draženka Komes (mentor)
• 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: 2015-07-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Gumeni bomboni i žele proizvodi popularni su konditorski proizvodi, čija je proizvodnja i konzumacija posljednih godina u stalnom porastu. Popularnost ove skupine proizvoda može se pripisati inovativnim formulacijama i mogućnosti implementacije različitih sastojaka, posebice boja i aroma u njihovu proizvodnju. Sukladno tome, cilj ovog rada bio je formulirati bombonske proizvode sa agar agarom i pektinom, kao zamjenom za želatinu, uz dodatak dijetalnih vlakana (inulin i indijski trputac (Plantago ovata)) i prirodnih sladila (ekstrakt stevije, laktitol, agavin sirup i med) te ekstrakt bijelog čaja kao osnovu proizvoda. Formulirano je 6 vrsta bombonskih proizvoda kojima su praćene promjene fizikalnih, teksturalnih i senzorskih svojstava te promjene udjela bioaktivnih sastojaka i antioksidacijskog kapaciteta tijekom 4 mjeseca skladištenja na 4°C i 22°C, pakiranih u tri različite vrste ambalažnog materijala (linearni polietilen niske gustoće, polipropilenski film s akrilnim i poli(viliden-kloridnim) barijernim premazom, laminat metaliziranog polipropilena i polietilena). Najbolja senzorska svojstva pokazali su bombonski proizvodi sa želatinom, dok se agar agar pokazao kao najmanje prihvatljivo sredstvo za želiranje. Tijekom četveromjesečnog skladištenja došlo je do smanjenja udjela bioaktivnih spojeva i antioksidacijskog kapaciteta u bombonskim proizvodima. Kao najbolja zamjena za saharozu pokazao se med, dodatak kojeg je produljio rok trajanja proizvoda, a ujedno i pozitivno utjecao na njihovu aromu.

Abstract (english)

Gumdrops and jelly products are popular confectionery items, whose production and consumption is increasing continously in recent years. The popularity of this group of products can be attributed to a variety of innovative formulations and implementation possibilities of different ingredients, especially various colors and flavors in their production. Accordingly, the aim of this study was to formulate candy products with agar and pectin, as a substitute for gelatin in addition to dietary fiber (inulin and psyllium (Plantago ovata)) and natural sweeteners (stevia extract, lactitol, agave syrup and honey) with white tea extract as the base for all products. Six types of confectionery products were formulated and changes in their physical, textural and sensory properties, bioactive compounds, as well as antioxidant capacity were monitored during four months of storage at 4 ° C and 22 ° C. The products were packed in three different types of packaging materials (polyethylene, polypropylene, metalized polypropylene). Candy products with gelatin showed the best sensory characteristics while agar has proven to be the least acceptable gelling agent. During the four-month storage a decrease of bioactive compounds content and antioxidant capacity in all candy products was determinated. Honey has proven to be the best substitute for sucrose, whoes addition prolongs the shelf life of the product and also positively affects it's flavor.

• Keywords: agar; polifenoli; pektin; želatina; žele proizvodi
• Keywords (english): agar; gelatin; pectin; polyphenols; jelly products
• Language: croatian
• URN:NBN: urn:nbn:hr:159:608329
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-04-28 08:33:59