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undergraduate thesis
Utjecaj dodatka šećera na udio antocijana i antioksidativnu aktivnost u pastama od višnje
2019. urn:nbn:hr:109:640587
Neferanović, Terezija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Neferanović, T. (2019). Utjecaj dodatka šećera na udio antocijana i antioksidativnu aktivnost u pastama od višnje (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:640587

Neferanović, Terezija. "Utjecaj dodatka šećera na udio antocijana i antioksidativnu aktivnost u pastama od višnje." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:640587

Neferanović, Terezija. "Utjecaj dodatka šećera na udio antocijana i antioksidativnu aktivnost u pastama od višnje." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:640587

Neferanović, T. (2019). 'Utjecaj dodatka šećera na udio antocijana i antioksidativnu aktivnost u pastama od višnje', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 10 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:640587

Neferanović T. Utjecaj dodatka šećera na udio antocijana i antioksidativnu aktivnost u pastama od višnje [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2025 January 10] Available at: https://urn.nsk.hr/urn:nbn:hr:109:640587

T. Neferanović, "Utjecaj dodatka šećera na udio antocijana i antioksidativnu aktivnost u pastama od višnje", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:640587

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Metadata
TitleUtjecaj dodatka šećera na udio antocijana i antioksidativnu aktivnost u pastama od višnje
AuthorTerezija Neferanović
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 country2019-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu ispitivan je utjecaj tipa hidrokoloida (guar gume i ksantana) i tipa šećera (saharoze i trehaloze) na udio fenola i antocijana, antioksidativnu aktivnost i na teksturu u pastama od višnje. Udio fenola je najveći u uzorku sa ksantanom i trehalozom, a najmanji je bio u uzorku sa guarom i saharozom, dok je udio antocijana najmanji u uzorku sa ksantanom i trehalozom, a najveći je u uzorku sa ksantanom i saharozom. Antioksidativna aktivnost određivana DPPH metodom bila je veća u pastama s dodatkom trehaloze u odnosu na saharozu, bez obzira na vrstu hidrokoloida. Kod ABTS metode nije zamijećena veća razlika u antioksidativnoj aktivnosti kod uzoraka, a kod FRAP metode je utvrđena veća antioksidativna aktivnost u pastama s dodatkom ksantana i trehaloze u odnosu na saharozu. Svi parametri teksture (čvrstoća, konzistencija, kohezija, indeks viskoznosti) bili su manji u uzorcima sa trehalozom u odnosu na uzorke u koje je dodana saharoza.
Abstract (english)
In this study the impact of hydrocolloids (guar gum and xanthan) and sugars type (sucrose and trehalose) on the amount of phenols, anthocyanins, antioxidative activity and the texture of the tart cherry cream fillings was examined. The highest amount of phenols was in the sample with xanthan and trehalose, while the lowest amount was found in the sample with guar and sucrose. The amount of anthocyanin was lowest in the sample with xanthan and trehalose, while the highest amount was found in the samples with xanthan and sucrose. Antioxidative activity measured by DPPH method was highest in the samples containing trehalose than those containing sucrose. Using the ABTS method there was no significant difference between prepared samples. Using the FRAP method the highest antioxidative activity was evaluated in the samples with the addition of xanthan and trehalose comparing to those with sucrose. All of the texture parameters (hardness, consistency, cohesion, viscosity index) were lower in the samples with trehalose comparing to those in which sucrose was added.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:640587
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 on2019-10-09 09:35:32