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master's thesis
Utjecaj skladištenja na aromu pasta maline sa dodatkom modificiranih škrobova
2011. urn:nbn:hr:109:664167
Klenkar, Jelena
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Klenkar, J. (2011). Utjecaj skladištenja na aromu pasta maline sa dodatkom modificiranih škrobova (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:664167

Klenkar, Jelena. "Utjecaj skladištenja na aromu pasta maline sa dodatkom modificiranih škrobova." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:664167

Klenkar, Jelena. "Utjecaj skladištenja na aromu pasta maline sa dodatkom modificiranih škrobova." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:664167

Klenkar, J. (2011). 'Utjecaj skladištenja na aromu pasta maline sa dodatkom modificiranih škrobova', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:664167

Klenkar J. Utjecaj skladištenja na aromu pasta maline sa dodatkom modificiranih škrobova [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2025 January 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:664167

J. Klenkar, "Utjecaj skladištenja na aromu pasta maline sa dodatkom modificiranih škrobova", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:664167

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Metadata
TitleUtjecaj skladištenja na aromu pasta maline sa dodatkom modificiranih škrobova
Title (english)Influence of storage on raspberry paste aroma by modified starches
AuthorJelena Klenkar
MentorAndrija Pozderović (mentor)
Committee memberTihomir Moslavac
Committee memberAndrija Pozderović
Committee memberMirela Kopjar
Committee memberNela Nedić Tiban
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2011-01-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Aroma je bitan aspekt kvalitete voća. Poznavanje njezine stabilnosti od velike je važnosti, jer pomaže pri određivanju roka trajanja proizvoda, te tehnoloških postupaka kako bi se dobio proizvod primamljiv potrošačima. Svrha ovog rada je istražiti promjene arome paste malina sa dodatkom modificiranih škrobova, te šećera kroz različito vrijeme skladištenja. U radu je ispitan udio tvari arome u svježoj i pasteriziranoj kaši maline, te pripremljenim pastama maline sa različitim udjelima modificiranih škrobova i šećera prije i nakon skladištenja od 8 i 16 mjeseci. Primjenom plinske kromatografije-masene spektrometrije (GC/MS) koristeći SPME tehniku uzorkovanja određeno je 25 sastojaka u aromi paste maline podijeljenih u 5 skupina: hlapljive kiseline, karbonilni spojevi, terpenoidi, laktoni i alkoholi. U pasteriziranoj kaši i pripremljenim kašama maline došlo je do većih ili manjih gubitaka aromatičnih sastojaka, dok je najveći dio svih sastojaka prisutan u svježoj kaši maline. Rezultati istraživanja su pokazali da dodatak modificiranih škrobova, te šećera ima značajan utjecaj na aromu i na zadržavanje arome pasta maline tijekom skladištenja.
Abstract (english)
Aroma is an important aspect of fruit quality. Knowledge of its stability is of great importance, since it helps predict the shelf-life products, and technological processes in order to make more consumer-friendly products. The purpose of this study was to investigate changes of raspberry paste aromas with the addition of sugars and modified starches through different storage times. This study investigates the share of fresh and pasteurized raspberry puree aroma, raspberry prepared pastes with different proportions of sugar and modified starches before and after storage of 8 and 16 months. Using gas chromatography-mass spectrometry (GC/MS) and SPME sampling technique it was determined that there is twenty-five ingredients in the raspberry flavor paste, divided into five groups: volatile acids, carbonyl compounds, terpenoids, lactones and alcohols. In pasteurized puree and pastes prepared from raspberry there were major or minor loses of aromatic compounds, while most of the ingredients was present in the fresh raspberry puree. The results showed that the addition of modified starches, and sugar has a significant impact on the aroma and aroma retention in raspberry paste during storage.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:664167
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-15 14:38:31