Utjecaj procesa proizvodnje na udio antocijana i ukupnu boju soka jagode (Fragaria x ananassa Duch.)

undergraduate thesis

• Title (english): The impact of the production process in the overall proportion of antocyanins and color strawberry juice (Fragaria x ananassa Duch.)
• Author: Matea Barjaktarić
• 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: 2009-09-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu proizveden je sok od jagode. Sok se proizvodio na dva načina: uz blanširanje jagode i bez blanširanja. U ovom radu proučavao se utjecaj procesa proizvodnje na udio antocijana i ukupnu boju soka jagode. Tijekom prerade dolazilo je do gubitka antocijana. Antocijani su se gubili zbog visoke temperature proizvodnje te depektinizacije. Svježa jagoda ima najveću količinu antocijana a sokovi proizvedeni uz blanširanje pulpe najmanju kolicinu. Bistri sokovi sadrže manje antocijana od mutnih sokova. Boja također se mijenja ovisno o količini antocijana. Bistri sokovi pokazuju najjači intezitet crvene boje.

Abstract (english)

In this paper produced the juice of the strawberries. Juice is produced in two ways: with blanching strawberries and without blanching. This paper studied the impact of the production process on the overall proportion of anthocyanins and color strawberry juice. During processing led to the loss of anthocyanins. Anthocyanins were lost because of the high temperature production and depectinisation. Fresh strawberries have the highest amount of anthocyanins and juices produced by blanching the minimum amount of pulp. Clear juices contain less juice anthocyanins from blur. Color can also change depending on the amount of anthocyanins. Clear juices showed the strongest red color.

• Keywords: jagoda; sok; antocijani; boja
• Keywords (english): strawberry; juice; anthocyannin; color
• Language: croatian
• URN:NBN: urn:nbn:hr:159:484181
• 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: 2017-05-18 12:10:00