prikaz prve stranice dokumenta Razlike u nutritivnom sastavu brzo i klasično zamrznutog jagodastog voća
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master's thesis
Razlike u nutritivnom sastavu brzo i klasično zamrznutog jagodastog voća
Zagreb: University of Zagreb, Faculty of Agriculture, 2019. urn:nbn:hr:204:451306
Doždor, Lorena
University of Zagreb
Faculty of Agriculture
Sustainable Technologies and Renewable Energy Sources

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Doždor, L. (2019). Razlike u nutritivnom sastavu brzo i klasično zamrznutog jagodastog voća (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:451306

Doždor, Lorena. "Razlike u nutritivnom sastavu brzo i klasično zamrznutog jagodastog voća." Master's thesis, University of Zagreb, Faculty of Agriculture, 2019. https://urn.nsk.hr/urn:nbn:hr:204:451306

Doždor, Lorena. "Razlike u nutritivnom sastavu brzo i klasično zamrznutog jagodastog voća." Master's thesis, University of Zagreb, Faculty of Agriculture, 2019. https://urn.nsk.hr/urn:nbn:hr:204:451306

Doždor, L. (2019). 'Razlike u nutritivnom sastavu brzo i klasično zamrznutog jagodastog voća', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 30 November 2024, https://urn.nsk.hr/urn:nbn:hr:204:451306

Doždor L. Razlike u nutritivnom sastavu brzo i klasično zamrznutog jagodastog voća [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2019 [cited 2024 November 30] Available at: https://urn.nsk.hr/urn:nbn:hr:204:451306

L. Doždor, "Razlike u nutritivnom sastavu brzo i klasično zamrznutog jagodastog voća", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:204:451306

Metadata
TitleRazlike u nutritivnom sastavu brzo i klasično zamrznutog jagodastog voća
Title (english)Differences in nutritional content of berries between rapid and conventional freezing method
AuthorLorena Doždor
MentorSandra Voća (mentor)
Committee memberSandra Voća (predsjednik povjerenstva)
Committee memberJana Šic Žlabur (član povjerenstva)
Committee memberBoris Duralija (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Sustainable Technologies and Renewable Energy Sources)
Zagreb
Defense date and country2019-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Cilj ovog diplomskog rada bio je istražiti promjene u nutritivnoj kvaliteti plodova maline i kupine tijekom brzog i klasičnog zamrzavanja. Na svježe ubranim plodovima maline i kupine određeni su boja plodova, fizikalni parametri i nutritivni sastav. Brzo zamrzavanje je provedeno pri temperaturi od -34 °C u vremenskom periodu od 25 minuta. Klasično zamrzavanje provedeno je pri temperaturi -18 °C u vremenskom periodu od 24 sata. Nakon odmrzavanja, a u svrhu određivanja nutritivnog sastava provedene su kemijske analize: suhe tvari (%), pH-vrijednosti, ukupne kiselosti (%), vitamina C (mg/100 g svježe tvari), ukupnih fenola (mg GAE/100 g svježe tvari), antioksidacijskog kapaciteta (μmol TE/L) te ukupnih antocijana (mg/kg) kao i određivanje boje i fizikalnih parametara. Iz dobivenih rezultata fizikalnih i kemijskih svojstava može se zaključiti da se brzim zamrzavanjem postiže bolje očuvanje izvornih nutritivnih svojstava kao što je sadržaj vitamina C i sadržaj ukupnih fenola, kao i masa plodova, dok je kod klasičnog načina zamrzavanja došlo do značajnog gubitka vitamina C i porasta ukupnih fenola.
Abstract (english)
The aim of this study was to determine the changes in nutritional quality of raspberry and blackberry fruit between fast (flash) and classic freezing. Colour of the fruits, physical parameters and nutritional values were determined on freshly harvested raspberries and blackberries. Fast freezing was performed at -34 °C for a period of 25 minutes. Classical freezing was performed at -18 °C during a period of 24 hours. After thawing, chemical analyzes were performed to determine the nutritional composition: dry matter (%), pH, total acidity (%), vitamin C (mg/100 g of fresh matter), total phenols (mg GAE/100 g of fresh matter), antioxidant capacity (μmol TE/L) and total antocyanins (mg/kg). Colour and physical parameters were also determined. The results of physical and chemical properties obtained from the analysis showed that fast freezing results in better preservation of the original nutritional properties such as vitamin C content and total phenol content, as well as fruit weight, while conventional freezing caused significant loss of vitamin C and increase of total phenols.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:451306
Study programmeTitle: Horticulture
Study programme type: university
Study level: graduate
Academic / professional title: magistar/ magistra inženjer/inženjerka hortikulture (magistar/ magistra inženjer/inženjerka hortikulture)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2019-11-25 13:05:41