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master's thesis
Utjecaj količine saharoze i trehaloze na fenolne i hlapljive komponente u punilima na bazi kupine
2020. urn:nbn:hr:109:696021
Horvatić, Iva
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

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Horvatić, I. (2020). Utjecaj količine saharoze i trehaloze na fenolne i hlapljive komponente u punilima na bazi kupine (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:696021

Horvatić, Iva. "Utjecaj količine saharoze i trehaloze na fenolne i hlapljive komponente u punilima na bazi kupine." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:696021

Horvatić, Iva. "Utjecaj količine saharoze i trehaloze na fenolne i hlapljive komponente u punilima na bazi kupine." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:696021

Horvatić, I. (2020). 'Utjecaj količine saharoze i trehaloze na fenolne i hlapljive komponente u punilima na bazi kupine', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 October 2024, https://urn.nsk.hr/urn:nbn:hr:109:696021

Horvatić I. Utjecaj količine saharoze i trehaloze na fenolne i hlapljive komponente u punilima na bazi kupine [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 October 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:696021

I. Horvatić, "Utjecaj količine saharoze i trehaloze na fenolne i hlapljive komponente u punilima na bazi kupine", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:696021

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TitleUtjecaj količine saharoze i trehaloze na fenolne i hlapljive komponente u punilima na bazi kupine
Title (english)Influence of Sucrose and Trehalose Amount on Phenolic and Volatile Compounds of Blackberry Cream Fillings
AuthorIva Horvatić
MentorMirela Kopjar (mentor)
Committee memberAnita Pichler (predsjednik povjerenstva)
Committee memberMirela Kopjar (član povjerenstva)
Committee memberNela Nedić Tiban (član povjerenstva)
Committee memberAnte Lončarić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Fruits and Vegetables Technology)
Osijek
Defense date and country2020-10-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je pripremiti punila na bazi kupina i odrediti utjecaj tipa i količine dodanih disaharida na istraživane parametre u pripremljenim punilima. Za pripremu punila korištena su citrus vlakna, sok kupine i disaharidi (saharoza i trehaloza u udjelima od 10 % i 20 %). Parametri koji su se određivali su udio fenola, proantocijanidina, antioksidacijska aktivnost, udio hlapljivih komponenata i parametri boje. Najveća količina fenola i proantocijanidina nakon pripreme i nakon skladištenja određena je u uzorcima s dodatkom 20 % trehaloze. Određivanjem hlapljivih komponenata utvrđeno je da najveći udio u sveukupnoj aromi imaju terpeni i aldehidi i ketoni. Ove komponente su određene u većoj koncentraciji u punilima sa saharozom i nakon pripreme i nakon skladištenja.
Abstract (english)
The aim of this work was preparation of blackberry cream fillings and establishment of dissaharides type and their amount on evaluated parameters. For preparation of cream fillings, citrus fibre, blackberry juice and disaccharides (sucrose and trehalose in amount of 10% and 20%) were used. Parameters that have been evaluate were content of phenols, proanthocyanidins, antioxidant activity, content of volatile compounds and colour parameters. The highest amounts of phenols and proanthocyanidins, after preparation and after storage, were determined in fillings with 20% of trehalose. Evaluation of volatile compounds revealed that terpens and aldehydes and ketones represented the highest portion in overall flavour of fillings. All of these compounds were determined in the highest concentration in fillings with sucrose, both after preparation and storage.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:696021
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2020-11-13 11:07:48