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professional thesis
Utjecaj različitih antioksidansa i biljnih ekstrakata na stabilnost žitarica za doručak
2013. urn:nbn:hr:109:176977
Sajdl, Maja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

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Sajdl, M. (2013). Utjecaj različitih antioksidansa i biljnih ekstrakata na stabilnost žitarica za doručak (Professional thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:176977

Sajdl, Maja. "Utjecaj različitih antioksidansa i biljnih ekstrakata na stabilnost žitarica za doručak." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:176977

Sajdl, Maja. "Utjecaj različitih antioksidansa i biljnih ekstrakata na stabilnost žitarica za doručak." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:176977

Sajdl, M. (2013). 'Utjecaj različitih antioksidansa i biljnih ekstrakata na stabilnost žitarica za doručak', Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 October 2024, https://urn.nsk.hr/urn:nbn:hr:109:176977

Sajdl M. Utjecaj različitih antioksidansa i biljnih ekstrakata na stabilnost žitarica za doručak [Professional thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2024 October 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:176977

M. Sajdl, "Utjecaj različitih antioksidansa i biljnih ekstrakata na stabilnost žitarica za doručak", Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:176977

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Metadata
TitleUtjecaj različitih antioksidansa i biljnih ekstrakata na stabilnost žitarica za doručak
Title (english)Infuence of different antixodants and plant extracts on breakfast cereals stability
AuthorMaja Sajdl
MentorDrago Šubarić (mentor)
Committee memberJurislav Babić (predsjednik povjerenstva)
Committee memberDrago Šubarić (član povjerenstva)
Committee memberĐurđica Ačkar (član povjerenstva)
MBZ: 268252
Committee memberMirela Kopjar (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2013-05-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Abstract
Cilj ovog rada bio je ispitati utjecaj različitih antioksidanasa i biljnih ekstrakata (mješavina tokoferola, askorbil palmitat, tri različita tipa ekstrakta ružmarina, ekstrakt zelenog čaja i ekstrakt sjemenki grožđa) na stabilnost i organoleptička svojstva hrskavih žitarica proizvedenih u laboratorijskim uvjetima. Crunchy muesli je zapakiran i čuvan 12 mjeseci pri sobnoj temperaturi i pri 37 °C. Stabilnost proizvoda praćena je određivanjem peroksidnog broja i kiselinskog stupnja (svakih 30/60 dana). Prema rezultatima proračuna % inhibicije dobivenog na temelju peroksidnog broja vidljivo je da najjače antioksidativno djelovanje posjeduje ekstrakt ružmarina, međutim zbog izraženih začinskih organoleptičkih karakteristika koje dolaze do izražaja i u samom proizvodu nije prikladan za primjenu u ovom tipu proizvoda. Nakon ekstrakta ružmarina zadovoljavajući učinak imao je i ekstrakt zelenog čaja koji je dovoljno snažan da održi trajnost proizvoda u trajanju od najmanje 12 mjeseci.
Abstract (english)
The aim of this research was to examine the influence of different antioxidants and plant extracts (tocopherol mixture, ascorbyl palmitate, three different rosemary extracts, green tea extract and grape seed extract) on the stability and organoleptic properties of crunchy muesli produced in laboratory conditions. Crunchy muesli was packed and stored at room temperature and at 37 °C. Product stability was monitored through peroxide value and acid number (every 30/60 days). Calculated inhibition percentage (based on peroxide value) indicated that rosemary extract had highest antioxidant activity, but it also gave significant aroma to the product due to which it is not suitable for this application. Satisfactory antioxidant activity was determined for the green tea extract, which was potent enough to preserve the product for minumum 12 month.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:176977
ProjectNumber: 113-1130473-0571
Title: Razvoj novih modificiranih škrobova i primjena u prehrambenoj industriji
Title: Development of new modified starches and their application in food industry
Leader: Drago Šubarić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
Study programmeTitle: Food Safety and Quality
Study programme type: university
Study level: postgraduate specialist
Academic / professional title: sveučilišni/a specijalist/ specijalistica sigurnosti i kvalitete hrane (sveučilišni/a specijalist/ specijalistica sigurnosti i kvalitete hrane)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-21 08:57:54