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master's thesis
Utjecaj dodatka šećera i modificiranih škrobova na tvari boje i arome pasta od maline
2016. urn:nbn:hr:109:779317
Pinkle, Tijana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Pinkle, T. (2016). Utjecaj dodatka šećera i modificiranih škrobova na tvari boje i arome pasta od maline (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:779317

Pinkle, Tijana. "Utjecaj dodatka šećera i modificiranih škrobova na tvari boje i arome pasta od maline." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:779317

Pinkle, Tijana. "Utjecaj dodatka šećera i modificiranih škrobova na tvari boje i arome pasta od maline." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:779317

Pinkle, T. (2016). 'Utjecaj dodatka šećera i modificiranih škrobova na tvari boje i arome pasta od maline', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 06 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:779317

Pinkle T. Utjecaj dodatka šećera i modificiranih škrobova na tvari boje i arome pasta od maline [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 September 06] Available at: https://urn.nsk.hr/urn:nbn:hr:109:779317

T. Pinkle, "Utjecaj dodatka šećera i modificiranih škrobova na tvari boje i arome pasta od maline", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:779317

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Metadata
TitleUtjecaj dodatka šećera i modificiranih škrobova na tvari boje i arome pasta od maline
Title (english)Influence of sugars and modified starches addition on colour and aroma compounds
AuthorTijana Pinkle
MentorAnita Pichler (mentor)
Committee memberMirela Kopjar (predsjednik povjerenstva)
Committee memberAnita Pichler (član povjerenstva)
Committee memberNela Nedić Tiban (član povjerenstva)
Committee memberIvana Flanjak (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2016-07-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Pri preradi namirnica u prehrambenoj industriji velika se važnost pridaje poznavanju svojstava tvari boje i arome. Prehrambeni proizvodi na bazi maline dobiju se od kaše koja predstavlja poluproizvod u procesu prerade maline. Radi ocjenjivanja organoleptičkih svojstava gotovih proizvoda potrebno je poznavati svojstva tvari boje i arome kaše. Cilj ovog rada je istražiti utjecaj dodatka šećera i modificiranih škrobova na zadržavanje tvari boje i arome pasta od maline te određivanje boje i arome, odnosno promjene boje i arome odmah nakon priprave navedenih pasti. U tu svrhu pripravljene su paste od maline sa različitim udjelima šećera i modificiranih škrobova. Sadržaj antocijana, polifenola, antioksidativna aktivnost te udio aromatičnih sastojaka određen je u svježoj kaši maline, pasteriziranoj kaši maline te u pastama maline s dodatkom šećera i modificiranih škrobova. Rezultati su pokazali da dodatak modificiranih škrobova znakovito utječe na očuvanje boje te na zadržavanje spojeva arome u odnosu na paste maline samo sa dodatkom šećera. Dodatak trehaloze u kombinaciji sa modificiranim škrobovima pozitivno je djelovao na očuvanje boje, sadržaj antocijana, polifenola te na aromu pripremljenih uzoraka.
Abstract (english)
Knowledge of the colour and 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 products it is necessary to understand the properties of colour and aroma puree. The objective of this study was to investigate the influence of sugars and modified starches addition on the colour and aroma retention of raspberry paste and determining above mentioned compounds immediately after pasta preparation. For this purpose, raspberry pastes are made with different contents of sugars and modified starches. The content of anthocyanins, polyphenols, antioxidant activity and aroma compounds were determined in fresh raspberry puree, pasteurized raspberry puree and in pastes with additives. Results showed that the addition of modified starches resulted in colour and aroma compounds retention in comparision to samples only with sugars addition. Trehalose in combination with modified starches had positive effect on colour degradation and anthocyanin, polyphenols and aroma compounds in samples.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:779317
ProjectNumber: UIP-2013-11-6949
Title: Trehaloza: poboljšanje kvalitete proizvoda na bazi voća
Acronym: TrehaMovement
Leader: Mirela Kopjar
Jurisdiction: Croatia
Funder: HRZZ
Funding stream: UIP
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2016-07-20 06:47:59