Utjecaj predtretmana na sastav minimalno procesiranog krumpira prije i nakon termičke obrade

master's thesis

• Title (english): Effect of pretreatment on composition of minimally processed potato before and after heat processing
• Author: Dino Jakupec
• 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: 2019-07-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Zbog ubrzanog načina života sve više raste potražnja za minimalno procesiranim voćem i povrćem spremnim za jednostavnu i brzu konzumaciju ili pripremu. Jedan od takvih proizvoda je i minimalno procesirani krumpir (MPK). Cilj ovog istraživanja bio je odrediti utjecaj predtretmana ozoniranom vodom i otopinom natrijeva askorbata na kemijski sastav MPK sorti Birgit i Lady Claire tijekom 8 dana skladištenja, prije i nakon termičke obrade kuhanjem i prženjem. U sirovim i termički obrađenim uzorcima MPK izuzetih 1., 5. i 8. dan skladištenja HPLC analizom određen je udio fenolnih spojeva (klorogenska kiselina, epikatehin, katehin) i šećera (fruktoza, glukoza, saharoza), dok je u prženim uzorcima određen i udio akrilamida. Svi varirani parametri imali su značajan utjecaj na kemijski sastav. MPK sorte Birgit sadrži veće koncentracije svih analiziranih spojeva osim klorogenske kiseline. Predtretman ozoniranom vodom djeluje na očuvanje fenolnih spojeva kod MPK sorte Birgit uz istovremeno zadržavanje šećera. Kuhanje dovodi do smanjenja koncentracije fenolnih spojeva i šećera u MPK, a prženjem se degradiraju klorogenska kiselina i katehin dok koncentracija epikatehina raste. Dulje skladištenje uzrokuje degradaciju većine fenolnih spojeva te povećanje sadržaja šećera. Prženi MPK sorte Lady Claire sadrži značajno manje akrilamida od sorte Birgit, dok predtretman ozoniranom vodom dodatno snižava koncentracije akrilamida. Vrijednosti koncentracija akrilamida u svim su uzorcima znatno niže od zakonski preporučene maksimalne vrijednosti.

Abstract (english)

Due to fast lifestyle demand for minimally processed fruits and vegetables ready for simple and fast consumption or preparation is rising. One of such products is minimally processed potato (MPP). The aim of this study was to determine effect of ozonated water and sodium ascorbate solution pretreatment on composition of MPP type Birgit and Lady Claire during 8 days of storage, before and after cooking and frying. In raw, cooked and fried MPP samples taken on 1st, 5th and 8th day of storage, phenolic compound (chlorogenic acid, epicatechin, catechin) and sugar (fructose, glucose, sucrose) content was determined using HPLC analysis, while in fried samples acrylamide content was also determined. All of the varied parameters had significant impact on chemical composition of MPP. MPP type Birgit contains higher concentrations of all analyzed compounds except of chlorogenic acid. Ozonated water pretreatment has effect on preservation of phenolic compounds in MPP type Birgit while also retaining sugars. Cooking leads to reduction of phenolic compounds and sugars in MPP while frying causes degradation of chlorogenic acid and catechin and increase in epicatechin content. Longer storage causes degradation of most of fenolic compounds and increase in sugar content. Fried MPP type Lady Claire contains significantly less acrylamide than type Birgit, while ozonated water pretreatment causes additional decrease in acrylamide concentration. Acrylamide concentrations in all samples were significantly lower than maximum values given by law.

• Keywords: krumpir; minimalno procesiranje; fenolni spojevi; šećeri; akrilamid
• Keywords (english): potato; minimal processing; phenolic compounds; sugars; acrylamide
• Language: croatian
• URN:NBN: urn:nbn:hr:159:018634
• 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: 2019-12-05 12:14:34