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undergraduate thesis
Značajke tradicionalne kruške Moštenke
2023. urn:nbn:hr:109:403442
Golubić, Petra
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Golubić, P. (2023). Značajke tradicionalne kruške Moštenke (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:403442

Golubić, Petra. "Značajke tradicionalne kruške Moštenke." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:403442

Golubić, Petra. "Značajke tradicionalne kruške Moštenke." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:403442

Golubić, P. (2023). 'Značajke tradicionalne kruške Moštenke', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 October 2024, https://urn.nsk.hr/urn:nbn:hr:109:403442

Golubić P. Značajke tradicionalne kruške Moštenke [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 October 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:403442

P. Golubić, "Značajke tradicionalne kruške Moštenke", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:403442

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Metadata
TitleZnačajke tradicionalne kruške Moštenke
Title (english)Characteristics of Traditional Moštenka Pear
AuthorPetra Golubić
MentorNela Nedić Tiban (mentor)
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 country2023-09-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada je istražiti kruške moštenke i istaknuti značajke sorte koja se uzgaja na području Slavonije i u narodu naziva Miholjača. U radu su ispitivane najvažnije karakteristike, odnosno pomološka svojstva ploda, te je provedena fizikalno-kemijska analiza. Analizirani su parametri teksture i boje, te parametri kemijskog sastava kao što su ukupna i topljiva suha tvar, sadržaj reducirajućih i ukupnih šećera, i kiselina. Rezultati su pokazali iznadprosječni sadržaj ukupne i topljive suhe tvari u odnosu na druge tradicionalne sorte, te bi svakako trebalo istražiti potencijal prerade ispitivane sorte. U pojedinim dijelovima ploda (pokožica i meso ploda) određen je sadržaj polifenolnih tvari, kako bi se stekao uvid u zastupljenost polifenola u odnosu na cijeli plod. Analize su pokazale najveće koncentracije polifenolnih spojeva u pokožici, a najmanje u mesu ploda. Rezultati istraživanja mogli bi potaknuti uzgoj i preradu tradicionalnih sorti krušaka koje su nedovoljno ili potpuno neiskorištene u stolnoj potrošnji i preradi, u cilju očuvanja bioraznolikosti.
Abstract (english)
The aim of this work is to research the traditional Moštenka pear and highlight the characteristics of the variety, which is grown in Slavonia and is popularly called Miholjača. In the work, the main characteristics, i.e. pomological properties of the fruit were studied and physicochemical analysis was performed. Texture and colour parameters were analysed, as well as chemical composition parameters such as total and soluble solids, content of reducing and total sugars, and total acids. The results showed an above average total and soluble solids content compared to other traditional varieties, and the potential of the tested variety for processing should definitely be investigated. Polyphenol content was determined in specific parts of the fruit (peel and pulp) to gain insight into the proportion of polyphenols relative to the whole fruit. The analyses revealed the highest concentrations of polyphenolic compounds in the peel and the lowest in the pulp. The research results could promote the cultivation and processing of our traditional pear varieties, which are not or insufficiently used for consumption and processing, in order to preserve biodiversity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:403442
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2023-09-25 14:08:07