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master's thesis
Utjecaj dodatka kakaove ljuske na sastav i udio bioaktivnih komponenti u čokoladi
2020. urn:nbn:hr:109:449924
Gudelj, Veronika
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Food Quality

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Gudelj, V. (2020). Utjecaj dodatka kakaove ljuske na sastav i udio bioaktivnih komponenti u čokoladi (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:449924

Gudelj, Veronika. "Utjecaj dodatka kakaove ljuske na sastav i udio bioaktivnih komponenti u čokoladi." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:449924

Gudelj, Veronika. "Utjecaj dodatka kakaove ljuske na sastav i udio bioaktivnih komponenti u čokoladi." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:449924

Gudelj, V. (2020). 'Utjecaj dodatka kakaove ljuske na sastav i udio bioaktivnih komponenti u čokoladi', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 11 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:449924

Gudelj V. Utjecaj dodatka kakaove ljuske na sastav i udio bioaktivnih komponenti u čokoladi [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 April 11] Available at: https://urn.nsk.hr/urn:nbn:hr:109:449924

V. Gudelj, "Utjecaj dodatka kakaove ljuske na sastav i udio bioaktivnih komponenti u čokoladi", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:449924

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TitleUtjecaj dodatka kakaove ljuske na sastav i udio bioaktivnih komponenti u čokoladi
Title (english)Effect of Cocoa Shell Addition on Content and Composition of Chocolate Bioactive Components
AuthorVeronika Gudelj
MentorIvana Flanjak (mentor)
MentorAnte Lončarić (komentor)
MentorVeronika Barišić (pomoć pri izradi, neposredni voditelj)
Committee memberĐurđica Ačkar (predsjednik povjerenstva)
Committee memberIvana Flanjak (član povjerenstva)
Committee memberAnte Lončarić (član povjerenstva)
Committee memberAntun Jozinović (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Food Quality)
Osijek
Defense date and country2020-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Čokolada je jedna od najpoznatijih svjetskih slastica stoga je često predmet istraživanja. U novije vrijeme fokus istraživanja jest poboljšanje nutritivnih svojstva čokolade. Kakaova ljuska sadrži fenolne tvari, metilksantine, prehrambena vlakna i vitamin D te je pogodan dodatak u proizvodnji funkcionalnih čokolada. Zadatak ovog rada je ispitati utjecaj dodatka različitih udjela kakaove ljuske na sastav i udio polifenola i metilksantina u različitim vrstama čokolade. Sastav i udio polifenola (galne kiseline, kava kiseline, p-kumarinske kiseline, (+)-katehina, (-)-epikatehina, (-)-epikatehin galata) i metilksantina (teobromina i kofeina) određen je HPLC metodom, a udio ukupnih fenola Folin-Ciocalteu metodom. U čokoladama gdje je dodana kakaova ljuska bio je manji udio bioaktivnih komponenti, uz izuzetak udjela (-)-epikatehin galata. Uzorci s netretiranom kakaovom ljuskom u usporedbi s uzorcima koji sadrže tretiranu kakaovu ljusku imali su veće koncentracije pojedinačnih fenola i metilksantina određenih HPLC metodom te ukupnih fenola određenih spektrofotometrijskom metodom. Zamjena dijela kakaove mase kakaovom ljuskom nije značajno smanjila udio bioaktivnih komponeneti što otvara mogućnost proizvodnje funkcionalnih čokolada sa dodatkom kakaove ljuske.
Abstract (english)
Chocolate is one of the world's most famous desserts so it is often the subject of research. More recently, the focus of research has been on improving the nutritional properties of chocolate. Cocoa shell contains phenolic substances, methylxanthines, dietary fiber and vitamin D and is a suitable additive in the production of functional chocolates. The aim of this study is to examine the effect of the addition of different share of cocoa shell on the composition and content of polyphenols and methylxanthines in different types of chocolate. The composition and content of polyphenols (gallic acid, caffeic acid, p-coumaric acid, (+)-catechin, (-)-epicatechin, (-)-epicatechin gallate) and methylxanthines (theobromine and caffeine) were determined by HPLC method, and the total phenolic content by Folin-Ciocalteu method. In chocolates where cocoa shell was added, there was a lower content of bioactive components, with the exception of (-)-epicatechin gallate. Samples with untreated cocoa shell had higher concentrations of individual phenols and methylxanthines determined by HPLC method and total phenols determined by spectrophotometric method compared to samples containing treated cocoa shell. Replacing part of the cocoa mass with cocoa shell did not significantly reduce the share of bioactive components, which opens the possibility of producing functional chocolates with the addition of cocoa shell.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:449924
ProjectNumber: 8709
Title: Primjena kakaove ljuske u proizvodnji čokolade i srodnih proizvoda
Acronym: COCOCHOCO
Leader: Đurđica Ačkar
Jurisdiction: Croatia
Funder: HRZZ
Funding stream: UIP
Study programmeTitle: Food Science and Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma i znanosti o hrani (magistar/magistra nutricionizma i znanosti o hrani)
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 on2020-12-14 07:30:34