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undergraduate thesis
Stabilnost vanilina u modelnim sustavima ksantan/šećeri
2018. urn:nbn:hr:109:981260
Žunić, Vesna
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Žunić, V. (2018). Stabilnost vanilina u modelnim sustavima ksantan/šećeri (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:981260

Žunić, Vesna. "Stabilnost vanilina u modelnim sustavima ksantan/šećeri." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:981260

Žunić, Vesna. "Stabilnost vanilina u modelnim sustavima ksantan/šećeri." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:981260

Žunić, V. (2018). 'Stabilnost vanilina u modelnim sustavima ksantan/šećeri', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:981260

Žunić V. Stabilnost vanilina u modelnim sustavima ksantan/šećeri [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:981260

V. Žunić, "Stabilnost vanilina u modelnim sustavima ksantan/šećeri", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:981260

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Metadata
TitleStabilnost vanilina u modelnim sustavima ksantan/šećeri
Title (english)Vanillin stability in xanthan/sugar model systems
AuthorVesna Žunić
MentorMirela Kopjar (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Fruits and Vegetables Technology)
Osijek
Defense date and country2018-09-05, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U radu su ispitivani modelni sustavi ksantan/saharoza i ksantan/trehaloza s dodatkom vanilina. Ispitivana je antioksidacijska aktivnost modelnih sustava te utjecaj tipa šećera na antioksidativnu aktivnost vanilina u modelnim sustavima te parametri teksture. Osim toga, ispitivan je i utjecaj skladištenja na antioksidativnu aktivnost vanilina u modelnim sustavima. Antioksidativna aktivnost određena je DPPH, ABTS i CUPRAC metodom. Utvrđeno je da modelni sustav ksantan/trehaloza ima veću antioksidativnu aktivnost. DPPH metodom utvrđena je najveća antioksidacijska aktivnost, a CUPRAC metodom najmanja. Tijekom skladištenja antioksidativna aktivnost sustava se je smanjila. Od parametara teksture određeni su čvrstoća, elastičnost i adhezija. Modelni sustav ksantan/saharoza imao je veće vrijednosti ispitivanih parametara u odnosu na sustav ksantan/trehaloza. Tijekom skladištenja od 12 mjeseci utvrđeno je smanjenje parametara u oba sustava.
Abstract (english)
The model system xanthan/saccharose and xanthan/trehalose with the addition of vanillin were investigated in this work. The antioxidant activity of model system has been tested alongside with testing the influence of various types of sugar on the antioxidant activity of vanillin in model systems. Furthermore, texture parameters and the influence of the system's storage have also been evaluated. Antioxidant activity was evaluated by DPPH, ABTS and CUPRAC method. It has been noted that the model system xanthan/trehalose had higher antioxidant activity. The highest antioxidant activity has been found using the DPPH method and the lowest has been found using the CUPRAC method. During the storage, antioxidant activity decreased. Hardness, elasticity and adhesion were evaluated among textural parameters. Model system xanthan/saccharose had higher values of all parameters in comparison to xanthan/trehalose system. During 12 months storage all parameters decreased in both model systems.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:981260
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-10-18 15:31:44