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master's thesis
Utjecaj dodatka trehaloze na udio fenola, antioksidativnu aktivnost, boju i teksturu želea od naranče tijekom skladištenja
2013. urn:nbn:hr:109:414421
Turi, Josipa
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Turi, J. (2013). Utjecaj dodatka trehaloze na udio fenola, antioksidativnu aktivnost, boju i teksturu želea od naranče tijekom skladištenja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:414421

Turi, Josipa. "Utjecaj dodatka trehaloze na udio fenola, antioksidativnu aktivnost, boju i teksturu želea od naranče tijekom skladištenja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:414421

Turi, Josipa. "Utjecaj dodatka trehaloze na udio fenola, antioksidativnu aktivnost, boju i teksturu želea od naranče tijekom skladištenja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:414421

Turi, J. (2013). 'Utjecaj dodatka trehaloze na udio fenola, antioksidativnu aktivnost, boju i teksturu želea od naranče tijekom skladištenja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:414421

Turi J. Utjecaj dodatka trehaloze na udio fenola, antioksidativnu aktivnost, boju i teksturu želea od naranče tijekom skladištenja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2024 September 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:414421

J. Turi, "Utjecaj dodatka trehaloze na udio fenola, antioksidativnu aktivnost, boju i teksturu želea od naranče tijekom skladištenja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:414421

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TitleUtjecaj dodatka trehaloze na udio fenola, antioksidativnu aktivnost, boju i teksturu želea od naranče tijekom skladištenja
Title (english)Influence of trehalose addition on phenols, antioxidatnt activity, colour and texture of orange jellies during storage
AuthorJosipa Turi
MentorMirela Kopjar (mentor)
Committee memberVlasta Piližota (predsjednik povjerenstva)
Committee memberMirela Kopjar (član povjerenstva)
Committee memberAnita Pichler (član povjerenstva)
Committee memberNela Nedić Tiban (član povjerenstva)
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 country2013-03-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Abstract
U radu je istraživan utjecaj dodatka trehaloze na udio fenola, antioksidativnu aktivnost, boju i teksturu želea od naranče tijekom skladištenja od 135 dana. Vrijednosti istraživanih parametara ovisile su i o dodatku trehaloze (10%) i o pH vrijednosti uzoraka (3,5, 3,0 i 2,6). Udio fenola u svim uzorcima nakon pripreme povećava se sa snižavanjem pH vrijednosti tako da je najveći udio fenola bio u želeima pri pH 2,6 (1189,95 i 1128,84 mg/kg). Udio fenola u uzorku s dodatkom trehaloze pri pH 3,5 nakon pripreme (976,06 mg/kg) bio je veći nego u uzorku bez dodatka trehaloze (901,85 mg/kg), dok je u uzorcima s dodatkom trehaloze i pH 3,0 i 2,6 udio fenola bio manji u odnosu na želee bez dodatka trehaloze. Tijekom skladištenja došlo je do smanjenja udjela fenola u svim uzorcima. Uzorci s dodatkom trehaloze imali su veći udio fenola, osim u želeu s pH 3,5. Antioksidativna aktivnost svih uzoraka nakon pripreme bila je približno jednaka, bez obzira na dodatak trehaloze, pH i metodu određivanja. Od parametara teksture određeni su sila pucanja gela, lomljivost i adhezija. Smanjenjem pH vrijednosti sila pucanja se povećava, a lomljivost se smanjuje. Vrijednosti adhezije su bile znatno veće u uzorcima s pH 3,0 i 2,6.
Abstract (english)
In this study influence of trehalose addition on phenol content, antioxidant activity, colour and texture of orange jellies during 135 days of storage. Investigated parameters depended on trehalose addition (10%) and sample pH value (3.5, 3.0 and 2.6). After preparation, phenol content in all samples increased with decrease of pH value, thus the highest phenol content was in samples with pH 2.6 (1189.95 and 1128.84 mg/kg). Phenol content in sample with trehalose addition with pH 3.5 (976.06 mg/kg) was higher than in sample without trehalose addition (901.85 mg/kg). Samples with trehalose addition with pH 3.0 and 2.6 had lower phenol content than samples without trehalose addition. During storage phenol content decreased. Samples with trehalose addition had higher phenol content, except in samples with pH 3.5. Antioxidant activity of all samples after preparation was similar regardless of trehalose addition, pH values and evaluation method. Rapture strength, brittleness and adhesiveness were determined as texture parameters. With decrease of pH value rupture strength increased while brittleness decreased. Adhesiveness was much higher in samples with pH 3.0 and 3.6.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:414421
ProjectNumber: 113-1130473-0340
Title: Razvoj procesa proizvodnje visokokvalitetne hrane
Title: Development of processes for high quality foods
Leader: Vlasta Piližota
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-10 17:06:11