Začinska ulja

undergraduate thesis

• Title (english): Gourmet oils
• Author: Petra Zrinjan
• Mentor: Dubravka Škevin (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Oil and Fat Technology); Zagreb
• Defense date and country: 2011-02-18, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Začinsko maslinovo ulje je proizvod koji se može definirati kao maslinovo ulje obogaćeno raznim dodacima kao što su začini i bilje, voće i povrće, u cilju poboljšanja prehrambene vrijednosti, obogaćivanja senzorskih svojstava i produljenja roka trajnosti. Zbog nedostatka znanja, prisutnost ovog proizvoda na netradicionalnim tržištima, relativno je niska. Za pripremu začinskih ulja dostupno je nekoliko metoda. Izbor metode je vrlo bitan jer utječe na oksidacijsku stabilnost. Otkriveno je kako začini i bilje imaju pozitivan utjecaj na produljenje trajnosti maslinovog ulja. Rezultati istraživanja ukazuju na to da promjena količine fenolnih spojeva i raznih pigmenata utječe na oksidacijsku stabilnost. Također, senzorska procjena ovakvog proizvoda vrlo je važna, jer uzaludno je dodati određeni začin ako su senzorska svojstva neprihvatljiva za potrošače. Kako bi se unaprijedila tehnologija proizvodnje začinskih ulja, daljnja istraživanja su u tijeku.

Abstract (english)

Gourmet olive oil is a product that can be defined as an olive oil enriched with various additives such as spices and herbs, fruits and vegetables, in order to improve the nutritional value, sensory enrichment and extension of shelf life. Because lack of knowledge, the presence of this product in non-traditional markets is relatively low. To prepare the gourmet oil is available in several methods. The choice of methods is very important because it affects the oxidative stability. It was found that spices and herbs have a positive effect on extending shelf life of olive oil. The results suggest that changes in the amount of phenolic compounds and pigments of various influences on oxidative stability. Also, sensory evaluation of this product is very important because it is futile to add some spice if the sensory characteristics are unacceptable to consumers. In order to improve production technology of gourmet oils, further studies are in progress.

• Keywords: maslinovo ulje; začinsko i aromatsko bilje; antioksidansi; oksidacijska stabilnost; senzorske karakteristike
• Keywords (english): olive oil; spices and aromatic herbs; antioxidants; oxidative stability; sensory characteristics
• Language: croatian
• URN:NBN: urn:nbn:hr:159:594284
• 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 13:27:31