Bioaktivni potencijal i reološka svojstva čokoladnih likera nakon četveromjesečnog skladištenja

undergraduate thesis

• Title (english): Bioactive potential and rheological properties of chocolate liqueurs after four months of storage
• Author: Nikolina Britvec
• 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: 2013-02-27, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Kakaovi proizvodi se ubrajaju među funkcionalne proizvode čija se pozitivna svojstva potvrđuju brojnim znanstvenim istraživanjima. Cilj ovog rada bio je odrediti udjel biološki aktivnih komponenata, antioksidacijski kapacitet te reološka svojstva čokoladnih likera nakon četvrtog mjeseca skladištenja. Primjenom spektrofotometrijskih metoda određen je udjel ukupnih fenola, flavonoida, flavan-3-ola i proantocijanidina u čokoladnim likerima te njihov antioksidacijski kapacitet. Reometrom su određena reološka svojstva. Ispitivanja su provedena na 12 čokoladnih likera pripremljenih s 20, 25 i 30% alkohola u kombinaciji s četiri vrste čokolade (30, 32, 50 i 72% kakaovih dijelova). Najviši bioaktivni potencijal karakterizira čokoladne likere pripremljene s 25%-tnim alkoholom u kombinaciji s čokoladom sa 72% kakaovih dijelova.

Abstract (english)

Cocoa products belong to functional food products whose positive characteristics have been confirmed by many scientific studies. The aim of this study was to determine the content of biologically active components, antioxidant capacity and rheological properties of chocolate liqueurs after four months of storage. By applying spectrophotometric methods the content of total phenols, flavonoids, flavan-3-ols, proanthocyanidines in chocolate liquor and their antioxidant capacity were determined. Using a rheometer rheological properties were determined. This study was performed with 12 chocolate liqueurs prepared with 20, 25 and 30% alcohol in combination with four types of chocolate (30, 32, 50 and 72% cocoa parts). Chocolate liqueur prepared with 25% alcohol in combination with chocolate with 72% cocoa parts was characterized with the highest bioactive potential.

• Keywords: antioksidacijski kapacitet; čokolada; flavan-3-oli; proantocijanidini; reologija; ukupni fenoli
• Keywords (english): antioxidant capacity; chocolate; ethanol; flavan-3-ols; proanthocyanidins; rheology; total phenols
• Language: croatian
• URN:NBN: urn:nbn:hr:159:209072
• 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: 2017-05-03 07:59:37