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undergraduate thesis
Utjecaj vrste čokolade na polifenolni sastav čokoladnih likera
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:856567
Bitunjac, Jelena
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products

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

Cite this document

Bitunjac, J. (2012). Utjecaj vrste čokolade na polifenolni sastav čokoladnih likera (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:856567

Bitunjac, Jelena. "Utjecaj vrste čokolade na polifenolni sastav čokoladnih likera." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:856567

Bitunjac, Jelena. "Utjecaj vrste čokolade na polifenolni sastav čokoladnih likera." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:856567

Bitunjac, J. (2012). 'Utjecaj vrste čokolade na polifenolni sastav čokoladnih likera', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:856567

Bitunjac J. Utjecaj vrste čokolade na polifenolni sastav čokoladnih likera [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 October 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:856567

J. Bitunjac, "Utjecaj vrste čokolade na polifenolni sastav čokoladnih likera", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:856567

Metadata
TitleUtjecaj vrste čokolade na polifenolni sastav čokoladnih likera
Title (english)The influence of types of chocolate on the polyphenolic composition of chocolate liqueur
AuthorJelena Bitunjac
MentorDraženka Komes (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products)
Zagreb
Defense date and country2012-07-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Čokoladni likeri su jaka alkoholna pića, u posljednje vrijeme sve popularnija, osobito kod ženske populacije, ne samo zbog svoje atraktivne arome i okusa, nego i polifenolnog sastava, koji ima potencijalno pozitivno djelovanje na zdravlje. Cilj ovog rada je odrediti utjecaj dodatka različitih vrsta čokolade (30, 32, 50 i 72% kakaovih dijelova) na polifenolni sastav čokoladnih likera pripremljenih s 25%-tnim etanolom. Primjenom spektrofotometrijskih metoda određen je polifenolni sastav (udio ukupnih fenola, flavonoida, flavan-3-ola i proantocijanidina) čokolada i pripremljenih čokoladnih likera. Najveći udio polifenola određen je u likeru od čokolade sa 72% kakaovih dijelova koji se potencijalno može uvrstiti u funkcionalne proizvode.
Abstract (english)
Chocolate liqueurs are spirits, nowadays more popular, especially among the female population, not only because of their attractive flavour, but also because of phenolic composition, which has a potentially positive effect on human health. The aim of this study is to determine the influence of different types of chocolate (30, 32, 50 and 72% of cacao solids) on the phenolic composition of chocolate liqueurs prepared with 25% ethanol. Using spectrophotometric methods the polyphenolic composition (content of total phenols, flavonoids, flavan-3-ols and proanthocyanidins) of chocolate and prepared chocolate liqueurs was determined. The highest content of polyphenols was determined in the chocolate liqueur prepared from the chocolate with 72% cacao solids. This products could be potentially included to the group of functional products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:856567
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-16 09:31:48