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undergraduate thesis
Boja meda - parametar botaničkog podrijetla i kvalitete
2020. urn:nbn:hr:109:644575
Domjanović, Iva
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Food Quality

Cite this document

Domjanović, I. (2020). Boja meda - parametar botaničkog podrijetla i kvalitete (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:644575

Domjanović, Iva. "Boja meda - parametar botaničkog podrijetla i kvalitete." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:644575

Domjanović, Iva. "Boja meda - parametar botaničkog podrijetla i kvalitete." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:644575

Domjanović, I. (2020). 'Boja meda - parametar botaničkog podrijetla i kvalitete', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 09 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:644575

Domjanović I. Boja meda - parametar botaničkog podrijetla i kvalitete [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2025 January 09] Available at: https://urn.nsk.hr/urn:nbn:hr:109:644575

I. Domjanović, "Boja meda - parametar botaničkog podrijetla i kvalitete", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:644575

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Metadata
TitleBoja meda - parametar botaničkog podrijetla i kvalitete
Title (english)Honey Colour - Botanical Origin and Quality Parameter
AuthorIva Domjanović
MentorIvana Flanjak (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Food Quality)
Osijek
Defense date and country2020-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Boja meda jedno je od najvarijabilnijih svojstava meda koje značajno utječe na prihvatljivost potrošača, a time i na cijenu meda. Preferencije potrošača obzirom na boju meda variraju, a u Republici Hrvatskoj potrošači preferiraju svjetlije vrste meda s blagom aromom. Boja meda kreće se od gotovo bezbojne preko žute (jantarne) do vrlo tamno smeđe. Prvenstveno ovisi o botaničkom podrijetlu meda, a s tim je u vezi udio i sastav mineralnih tvari, pigmenata, fenolnih komponenata te melanoidina kao produkata Maillardovih reakcija. Boja meda se nakon procesiranja i tijekom skladištenja mijenja, a inteznitet promjene ovisi o uvjetima procesiranja i skladištenja. Boja meda određuje se različitim spektroskopskim metodama, a najčešće se koriste tri metode: mjerenje boje meda pomoću Lovibond komparatora kod koje se med prema intenzitetu jantarne nijanse klasificira u 7 kategorija, spektrofotometrijski gdje se mjeri razlika apsorbancija otopine meda na dvije valne duljine te mjerenje boje kromametrom. Osim toga, boja meda važan je parametar kod senzorske analize meda.
Abstract (english)
The colour of honey is one of the most variable properties of honey, which significantly affects the consumers acceptability, and thus the price of honey. Consumer preferences regarding the colour of honey vary, and in the Republic of Croatia consumers prefer lighter types of honey with a mild aroma. The colour of honey ranges from almost colorless through yellow (amber) to very dark brown. It primarily depends on the botanical origin of honey, with correlation between honey colour and the content and composition of minerals, pigments, phenolic components and melanoidins as products of Maillard reactions. The colour of honey changes after processing and during storage, and the intensity of the change depends on the processing and storage conditions. Honey colour is determined by various spectroscopic methods, and three methods are most commonly used: measuring the honey colour using a Lovibond comparator in which honey is classified into 7 categories according to the intensity of the amber hue, spectrophotometrically measuring the difference in absorbance of honey solution at two wavelengths and determination of colour by chromameter. In addition, the colour of honey is an important parameter in the sensory analysis of honey.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:644575
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
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Created on2020-10-28 11:51:31