Kreiranje čajnih mješavina uz dodatak prirodnih sladila

master's thesis

• Title (english): Creation of innovative formulations of tea blends with natural sweeteners
• Author: Mia Martinac
• 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: 2011-09-27, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Na tržištu funkcionalnih prehrambenih proizvoda, koje je u stalnom porastu, funkcionalni napitci zauzimaju sve veći udio, a među najpoželjnijima su kava, čaj i biljne infuzije. Cilj ovog rada bio je kreirati nove funkcionalne formulacije čajnih mješavina baziranih na bijelom, žutom i zelenom čaju uz dodatak prirodnih sladila. Kreirano je devet čajnih mješavina koje kao izvore sladila sadrže suho voće (jabuka, marelica, šljiva, grožđica i smokva), suho povrće (mrkva i batat) te listiće stevije i korijen sladića. U novokreiranim mješavinama određeni su udjeli ukupnih fenola, flavonoida, flavan-3-ola, proantocijanidina i pojedinačnih polifenola i metilksantina, a određen je i njihov antioksidacijski kapacitet. U cilju kreiranja funkcionalnog proizvoda poţeljne arome, okusa i slatkoće, definirani su i senzorski profili pripremljenih čajeva i čajnih mješavina. Kreirane čajne mješavine predstavljaju bogat izvor bioaktivnih spojeva, poželjnih su senzorskih svojstava, a kao funkcionalni proizvod njihovim konzumiranjem upotpunio bi se dnevni unos visokovrijednih nutrijenata.

Abstract (english)

On the increasing market of functional food products, beverages occupy a large share and among the most desirable ones are coffee, tea and herbal infusions. The objective of this study was to create novel tea mixture formulations based on white, yellow and green tea, with the addition of natural sweeteners. Nine tea mixtures was developed, which contained dried fruits (apple, prunes, figs, raisins and apricots), dried vegetables (carrot and batat), dried stevia leaves and liquorice root as sweetener sources. Numerous analysis were performed on these novel tea mixtures in order to provide a detailed characterisation of their content of total phenols, flavonoids, flavan-3-ols, proanthocyanidins, specific polyphenolic compounds and methylxantines and also antioxidant capacity. In the aim of creating a functional food product with desirable aroma, taste and sweetness, sensory profiles of teas and tea mixtures were also defined. All novel created formulations present a rich source of biactive compounds, they exhibit excellent sensory properties and as a functional food product they complete all consumers' daily intake of high-quality nutrients.

• Keywords: čaj; čajne mješavine; funkcionalni proizvodi; prirodna sladila
• Keywords (english): functional food products; natural sweeteners; tea; tea mixtures
• Language: croatian
• URN:NBN: urn:nbn:hr:159:110486
• Study programme: Title: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-06-01 11:12:05