master's thesis
Comparison of commercial and newly developed jams considering glycaemic index

Suzana Leovac (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition
Metadata
TitleUsporedba komercijalnih i novorazvijenih džemova obzirom na glikemijski indeks
AuthorSuzana Leovac
Mentor(s)Ines Banjari (thesis advisor)
Abstract
Razvoj novih proizvoda, posebice funkcionalne hrane koja ima pozitivan učinak na zdravlje prioritet je prehrambenim industrijama diljem svijeta. Razlog su interes i zahtjevi potrošača koji u sve većoj mjeri oblikuju tržište hrane. Današnji je potrošač informiran i svjestan koliko je hrana važna za njegovo zdravlje. Informiranje potrošača o glikemijskom indeksu (GI) trebao bi biti prioritet obzirom na nedvojbenu povezanost s brojnim zdravstvenim posljedicama, kao što su dijabetes, kardiovaskularne bolesti i pretilost. Devetnaest zdravih osoba sudjelovalo je u određivanju GI komercijalnog i novorazvijenog džema s dodatkom fruktoze i stevije, od marelice i od višnje prema normi ISO 26 642:2010. Oba džema od višnje spadaju u kategoriju niskog GI. Novorazvijeni džem od marelice spada u kategoriju niskog GI; njegov GI je statistički značajno niži (p=0,007) u usporedbi s komercijalnim koji spada u kategoriju srednjeg GI. Najveći subjektivni osjećaj sitosti zabilježen je za novorazvijeni džem od marelice (86,71 bodova) koji je i organoleptički najbolje prihvaćen od strane potrošača (4,00 ± 1,37). Iako se radi o prvom koraku plasiranja proizvoda na tržište dobiveni rezultati pokazuju kako novorazvijeni proizvodi imaju tržišni potencijal, a posebnost im se ogleda u uporabi stevije kojoj popularnost značajno raste među potrošačima zbog brojnih povoljnih zdravstvenih učinaka.
KeywordsGlycaemic index jam functional foods
Parallel title (English)Comparison of commercial and newly developed jams considering glycaemic index
Committee MembersVlasta Piližota (committee chairperson)
Ines Banjari (committee member)
Đurđica Ačkar (committee member)
Jurislav Babić (committee member)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food and Nutrition Research
Sub-department of Nutrition
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Study programme typeuniversity
Study levelgraduate
Study programmeFood Science and Nutrition
Academic title abbreviationmag. nutr.
Genremaster's thesis
Language Croatian
Defense date2016-09-30
Parallel abstract (English)
Product development, especially functional foods with positive influence on health is a priority for food industries around the globe. The reasons are consumers' interests and demands that shape food market. Today's consumer is informed and aware of the thin line between food and health. Informing consumers about glycaemic index (GI) should be a priority, due to its unquestionable link to numerous health conditions, like diabetes, cardiovascular diseases and obesity. Nineteen health subjects enrolled to determine the GI of commercial and newly developed jam with the addition of fructose and Stevia made of apricot and sour cherry according to ISO 26 642:2010 method. Both sour cherry jams fall into low GI category. Newly developed apricot jam is low GI product, and his GI is significantly lower (p=0.007) in comparison to commercial apricot jam which is medium GI product. The highest subjective feeling of satiety was found for newly developed apricot jam (86.71 points) which also gained the highest organoleptic acceptability score (4.00 ± 1.37) by consumers. Even though this is the first step in product's market positioning, the results show that newly developed products have market potential. Their specific trait is Stevia, which is reviving its popularity among consumers due to numerous beneficial health-related effects.
Parallel keywords (Croatian)glikemijski indeks džem funkcionalna hrana
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:120731
CommitterIvana Šuvak