master's thesis
Influence of sugars and hydrocolloids addition on aromatic profile of raspberry cream fillings

Anita Kerekeš (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitleUtjecaj dodatka šećera i hidrokoloida na aromatski profil pasta od maline
AuthorAnita Kerekeš
Mentor(s)Anita Pichler (thesis advisor)
Abstract
Poznavanje svojstava arome od velike je važnosti kod prerade namirnica u prehrambenoj industriji. Prehrambeni proizvodi na bazi maline se dobiju od kaše koja je poluproizvod u procesu prerade maline. Poznavanje svojstva arome kaše je potrebno radi ocjenjivanja organoleptičkih svojstava gotovih proizvoda. Cilj ovog rada je istražiti zadržavanje sastojaka arome paste maline s dodatkom šećera i hidrokoloida. U tu svrhu pripravljene su paste od maline sa različitim udjelima šećera i hidrokoloida. Pripravljene paste su punjene u staklenke i pasterizirane. Udio aromatičnih sastojaka određen je u svježoj i pasteriziranoj kaši te u pripravljenim pastama od maline. Određivanje kvantitativnog udjela aromatičnih sastojaka pasta maline provedeno je primjenom instrumentalne plinske kromatografije. U pastama maline identificirano je osamnaest aromatičnih sastojaka koji su podijeljeni u tri skupine: terpenoidi, karbonilni spojevi i kiseline. Najveći dio svih aromatičnih sastojaka prisutan je u svježoj kaši maline, dok je u pasteriziranoj kaši kao i pripravljenim pastama došlo do većih ili manjih gubitaka aromatičnih sastojaka. Dodatkom šećera saharoze i trehaloze u kombinaciji sa dodatkom hidrokoloida karaye postignuto je najveće zadržavanje ukupne arome.
Keywordsraspberry raspberry puree sugars hydrocolloids aroma
Parallel title (English)Influence of sugars and hydrocolloids addition on aromatic profile of raspberry cream fillings
Committee MembersMirela Kopjar
Anita Pichler
Nela Nedić Tiban
Lidija Jakobek
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Food Engineering
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2015-11-23
Parallel abstract (English)
Knowledge of the aroma properties has great significance for food processing in food industry. Food products on raspberry basis are obtained from puree which is semi – product in the raspberry processing. Due to evaluation of organoleptic properties of final product it is necessary to understand the properties of aroma puree. The objective of this study was to investigate the retention of aroma compounds in raspberry cream fillings with addition of sugars and hydrocolloids. For this purpose, raspberry cream fillings were made with different contents of sugars and hydrocolloids. These cream fillings were filled in jars and were pasteurized. The content of aromatic raspberry was determined in fresh, pasteurized raspberry puree and in prepared raspberry cream fillings. Determination of quantative content of aromatic properties of raspberry pastes was carried out by implementation of instrumental gas chromatography. In raspberry pastes were identified eighteen aromatic compounds which are divided into three groups: terpenoids, carbonyl compounds and acids. The greatest part of all aromatic compounds was present in fresh raspberry puree while in pasteurized puree and created cream fillings were noticed major or minor loses of aromatic compounds. The greatest content of aroma compounds had raspberry cream filling with addition of sucrose and trehalose in combination with hydrocolloid karaya.
Parallel keywords (Croatian)malina kaša maline šećeri hidrokoloidi aroma
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:502142
CommitterIvana Šuvak