Ispitivanje boje i teksture voćnog jogura s kandiranom korom mandarine

undergraduate thesis

• Title (english): Analysing color and texture of yogurt with candied tangerine peel
• Author: Barbara Burić
• Mentor: Branka Levaj (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Fruits and Vegetables Preservation and Processing); Zagreb
• Defense date and country: 2013-02-27, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu provedena su ispitivanja na svježoj i kandiranoj kori madarine te je ispitan utjecaj dodane kandirane kore i šećera na viskoznost i boju jogurta. Jogurti s kandiranom korom su pripremljeni od 3 vrste jogurta različitog udjela mliječne masti (0,1%, 1,65% i 3,2%) u kombinaciji sa 15 g, 20 g i 25 g kandirane kore i bez ili s 2 i 4 g šećera. Eksperimetalno je određeno da kandirana kora ima znatno više suhe tvari i šećera, ali manju ukupnu kiselost, manje ukupnih fenola, manje ukupnih karotenoida, manji antioksidacijski kapacitet, te manje flavonoida od svježe kore. Najveće vrijednosti viskoznosti pokazuju jogurti s najmanjim postotkom mliječne masti od 0,1% i najviše dodane kandirane kore i šećera dok najmanje vrijednosti viskoznosti pokazuju jogurti s 3,2% mliječne masti i s manje dodane kandirane kore i šećera. Mjerenjem boje na kolorimetru vidi se da najtamnije obojenje pokazuju uzorci s 0,1% mliječne masti i s većim udjelom kandirane kore, a najslabije obojenje uzorci s 3,2% mliječne masti i s malim udjelom kandirane kore.

Abstract (english)

This work analyses raw and candied tangerine peel along with the effect of tangerine core and sugar on viscosity and color of yogurt. Types of yogurt were used with different shares of fat (0.1%, 1.65% and 3.2%) with 15g, 20g and 25g of candied core and none, 2g and 4g of sugar. Results show that the candied tangerine core has significantly more dry matter and sugar and less total acidity, phenols, carotenoids, antioxidant capacity and less flavonoids than raw tangerine core. The highest viscosity was found in yogurt with the smallest fat content and the highest amount of candied peel and sugar. Whereas the yogurt with the highest fat content and less candied peel and sugar shows low viscosity. Color tests with a colorimeter showed that yogurt with 0,1% fat and higher candied peel content were darkest and yogurt with 3.2% fat and a lower amount of candied core were the lightest.

• Keywords: jogurt; kandirana kora; šećer; viskoznost; boja
• Keywords (english): yogurt; candied fruit; sugar; viscosity; color
• Language: croatian
• URN:NBN: urn:nbn:hr:159:536045
• 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: Access restricted to students and staff of home institution
• Created on: 2017-05-02 13:21:27