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undergraduate thesis
Utjecaj postupka pripreme i zamrzavanja te skladištenja na kvalitetu kaše jagode
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:304502
Bebek, Josip
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Fruits and Vegetables Preservation and Processing

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

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Bebek, J. (2016). Utjecaj postupka pripreme i zamrzavanja te skladištenja na kvalitetu kaše jagode (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:304502

Bebek, Josip. "Utjecaj postupka pripreme i zamrzavanja te skladištenja na kvalitetu kaše jagode." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:304502

Bebek, Josip. "Utjecaj postupka pripreme i zamrzavanja te skladištenja na kvalitetu kaše jagode." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:304502

Bebek, J. (2016). 'Utjecaj postupka pripreme i zamrzavanja te skladištenja na kvalitetu kaše jagode', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:304502

Bebek J. Utjecaj postupka pripreme i zamrzavanja te skladištenja na kvalitetu kaše jagode [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 November 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:304502

J. Bebek, "Utjecaj postupka pripreme i zamrzavanja te skladištenja na kvalitetu kaše jagode", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:304502

Metadata
TitleUtjecaj postupka pripreme i zamrzavanja te skladištenja na kvalitetu kaše jagode
Title (english)Strawberry puree quality upon pretreatment, freezing and storing
AuthorJosip Bebek
MentorBranka Levaj (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology of Fruits and Vegetables Preservation and Processing)
Zagreb
Defense date and country2016-07-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj rada je istražiti kako različiti postupci pripreme i zamrzavanja utječu na kvalitetu kaše jagode koja je skladištena kroz 4 mjeseca. Jagode nabavljene iz trgovačke mreže pripremljene su homogenizacijom nakon čega tretirani blanširanjem ili ultrazvukom. Kaša jagode zamrznute su bez ili uz primjenu visokog tlaka i skladištene na -18 oC kroz 4 mjeseca. Parametri kvalitete koji su ispitani bili su topljiva suha tvar, pH vrijednost, ukupna kiselost, boja, senzorska svojstva, antioksidacijski kapacitet te ukupni fenoli. Svi parametri određeni su prije i nakon skladištenja. Uočeno je da korišteni predtretmani te zamrzavanje uz primjenu visokog tlaka nemaju bitnog pozitivnog učinka na kvalitetu uzoraka. Pire jagode koji nije bio podvrgnut predtretmanu niti visokom tlaku zadržava parametre kvalitete najsličnije početnom uzorku.
Abstract (english)
The aim was to explore how different methods of pretreatment and freezing affect the quality of the strawberry pulp which was stored for 4 months. The strawberries were homogenized after which they were blanched or treated with ultrasound. The strawberry pulp was frozen with or without the use of high pressure and was stored at -18 oC for 4 months. The quality parameters as soluble solids, pH, total acidity, color, sensory attributes, antioxidative capacity and total phenols were analyzed before and after storage. It was observed that the different methods of pretreatment and high pressure freezing didn't have a significant impact on the quality of the samples. The strawberry pulp that wasn't pretreated nor high pressure frozen was the only one that retained most of the quality of the starting sample.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:304502
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-04-24 08:25:05