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master's thesis
Utjecaj dodatka šećera i hidrokoloida na aromatski profil pasta od maline
2015. urn:nbn:hr:109:502142
Kerekeš, Anita
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Kerekeš, A. (2015). Utjecaj dodatka šećera i hidrokoloida na aromatski profil 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:109:502142

Kerekeš, Anita. "Utjecaj dodatka šećera i hidrokoloida na aromatski profil pasta od maline." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:502142

Kerekeš, Anita. "Utjecaj dodatka šećera i hidrokoloida na aromatski profil pasta od maline." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:502142

Kerekeš, A. (2015). 'Utjecaj dodatka šećera i hidrokoloida na aromatski profil pasta od maline', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 02 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:502142

Kerekeš A. Utjecaj dodatka šećera i hidrokoloida na aromatski profil pasta od maline [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2025 February 02] Available at: https://urn.nsk.hr/urn:nbn:hr:109:502142

A. Kerekeš, "Utjecaj dodatka šećera i hidrokoloida na aromatski profil pasta od maline", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:502142

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Metadata
TitleUtjecaj dodatka šećera i hidrokoloida na aromatski profil pasta od maline
Title (english)Influence of sugars and hydrocolloids addition on aromatic profile of raspberry cream fillings
AuthorAnita Kerekeš
MentorAnita Pichler (mentor)
Committee memberMirela Kopjar
Committee memberAnita Pichler
Committee memberNela Nedić Tiban
Committee memberLidija Jakobek
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2015-11-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Poznavanje svojstava arome od velike je važnosti kod prerade namirnica u prehrambenoj industriji. Prehrambeni proizvodi na bazi maline se dobiju od kaše koja je poluproizvod u procesu prerade maline. Poznavanje svojstva arome kaše je potrebno radi ocjenjivanja organoleptičkih svojstava gotovih proizvoda. Cilj ovog rada je istražiti zadržavanje sastojaka arome paste maline s dodatkom šećera i hidrokoloida. U tu svrhu pripravljene su paste od maline sa različitim udjelima šećera i hidrokoloida. Pripravljene paste su punjene u staklenke i pasterizirane. Udio aromatičnih sastojaka određen je u svježoj i pasteriziranoj kaši te u pripravljenim pastama od maline. Određivanje kvantitativnog udjela aromatičnih sastojaka pasta maline provedeno je primjenom instrumentalne plinske kromatografije. U pastama maline identificirano je osamnaest aromatičnih sastojaka koji su podijeljeni u tri skupine: terpenoidi, karbonilni spojevi i kiseline. Najveći dio svih aromatičnih sastojaka prisutan je u svježoj kaši maline, dok je u pasteriziranoj kaši kao i pripravljenim pastama došlo do većih ili manjih gubitaka aromatičnih sastojaka. Dodatkom šećera saharoze i trehaloze u kombinaciji sa dodatkom hidrokoloida karaye postignuto je najveće zadržavanje ukupne arome.
Abstract (english)
Knowledge of the 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 product it is necessary to understand the properties of aroma puree. The objective of this study was to investigate the retention of aroma compounds in raspberry cream fillings with addition of sugars and hydrocolloids. For this purpose, raspberry cream fillings were made with different contents of sugars and hydrocolloids. These cream fillings were filled in jars and were pasteurized. The content of aromatic raspberry was determined in fresh, pasteurized raspberry puree and in prepared raspberry cream fillings. Determination of quantative content of aromatic properties of raspberry pastes was carried out by implementation of instrumental gas chromatography. In raspberry pastes were identified eighteen aromatic compounds which are divided into three groups: terpenoids, carbonyl compounds and acids. The greatest part of all aromatic compounds was present in fresh raspberry puree while in pasteurized puree and created cream fillings were noticed major or minor loses of aromatic compounds. The greatest content of aroma compounds had raspberry cream filling with addition of sucrose and trehalose in combination with hydrocolloid karaya.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:502142
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 on2015-11-25 12:43:43