master's thesis
Influence of sugar and starch addition on anthocyanin stability of blackberry juice

Maja Adamović (2011)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Metadata
TitleUtjecaj dodatka šećera i škrobova na stabilnost antocijana soka kupine
AuthorMaja Adamović
Mentor(s)Mirela Kopjar (thesis advisor)
Abstract
U ovom radu istraživan je utjecaj dodatka šećera (saharoze, glukoze i trehaloze), modificiranih škrobova (tapioke i voštanog kukuruza) i njihovih kombinacija na sadržaj antocijana, polifenola, postotak polimerne boje i degradacijski indeks u soku kupine tijekom 35 dana skladištenja pri 4 °C. Također je ispitivan i utjecaj navedenih dodataka na termičku degradaciju antocijana, te su iz dobivenih rezultata izračunati brzina kemijske reakcije, vrijeme poluraspada i energija aktivacije. Nakon pripreme uzoraka, sok s dodatkom trehaloze i glukoze imao je veći sadržaj antocijana (80,41 i 81,53 mg/L) u usporedbi s kontrolnim uzorkom (79,28 mg/L). Svi ostali uzorci u većoj ili manjoj mjeri imali su niži sadržaj antocijana (od 71,39 do 78,90 mg/L), s time da je uzorak s dodatkom kombinacije škroba tapioke i saharoze imao najmanji sadržaj antocijana. Tijekom skladištenja došlo je do smanjenja sadržaja antocijana i polifenola. Ispitivanjem termičke degradacije utvrđeno je da je uzorak s dodatkom trehaloze imao najveći sadržaj antocijana. Što se tiče uzoraka s dodatkom škrobova, uzorci s dodatkom škroba tapioke imali su veći sadržaj antocijana.
Keywordsfruit juice anthocyanins sugars starch polyphenols
Parallel title (English)Influence of sugar and starch addition on anthocyanin stability of blackberry juice
Committee MembersVlasta Piližota
Mirela Kopjar
Jurislav Babić
Nela Nedić Tiban
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Fruits and Vegetables Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Study programme typeuniversity
Study levelgraduate
Study programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2011-11-21
Parallel abstract (English)
The aim of this work was to investigate influence of addition of sugars (sucrose, glucose and trehalose), modified starches (tapioca and waxy maize) and their combinations on anthocyanin content, total phenol content, percent of polymeric colour and degradation index in blackberry juice during 35 days of storage at 4 °C. Also, influence of mentioned additives on thermal degradation of anthocyanins was investigated and rate constant, half-life and activation energy were calculated. After preparation of samples, sample with addition of trehalose and glucose had higher anthocyanin content (80.41 and 81.53 mg/L) in comparison to control sample (79.28 mg/L). All other samples had lower anthocyanin content (71.39 – 78.90 mg/L). Sample with addition of tapioca starch and sucrose had the lowest anthocyanin content. During storage, degradation of anthocyanns and phenols occurred. Investigation of thermal degradation showed that samples with trehalose addition had the highest anthocyanin content. Comparing results of samples with starch addition, it can be noted that samples with addition of tapioca starch had higher anthocyanin content than samples with addition of waxy maize starch.
Parallel keywords (Croatian)voćni sok antocijani šećeri škrob polifenoli
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:152287
CommitterSanda Hasenay