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undergraduate thesis
Utjecaj dodatka probiotika na polifenolni sastav čokolada
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:301150
Mučan, Nikolina
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

Mučan, N. (2011). Utjecaj dodatka probiotika na polifenolni sastav čokolada (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:301150

Mučan, Nikolina. "Utjecaj dodatka probiotika na polifenolni sastav čokolada." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:301150

Mučan, Nikolina. "Utjecaj dodatka probiotika na polifenolni sastav čokolada." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:301150

Mučan, N. (2011). 'Utjecaj dodatka probiotika na polifenolni sastav čokolada', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:301150

Mučan N. Utjecaj dodatka probiotika na polifenolni sastav čokolada [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 August 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:301150

N. Mučan, "Utjecaj dodatka probiotika na polifenolni sastav čokolada", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:301150

Metadata
TitleUtjecaj dodatka probiotika na polifenolni sastav čokolada
Title (english)Effect of the addition of probiotics on the polyphenolic composition of chocolate
AuthorNikolina Mučan
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 country2011-06-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Čokolada predstavlja bogat izvor prirodnih antioksidansa polifenola, no, u skladu s tendencijama na tržištu funkcionalnih prehrambenih proizvoda, čokolada se obogaćuje različitim funkcionalnim sastojcima. Cilj ovog istraživanja je ispitati utjecaj dodatka probiotika na polifenolni sastav čokolade. Istraživanje je provedeno na tri vrste čokolade različitih udjela kakaovih dijelova (30%, 40%, 70%). U karakterizaciji polifenolnog sastava (udio ukupnih fenola, flavonoida i neflavonoida, udio flavan-3-ola i proantocijanidina) primijenjene su spektrofotometrijske metode. Najveći udio ukupnih fenola, flavonoida, flavan-3-ola i proantocijanidina određen je u čokoladi s najvećim udjelom suhe tvari kakaovih dijelova. Utjecaj dodatka probiotičkog soja nije značajno utjecao na polifenolni sastav čokolada.
Abstract (english)
Chocolate is a rich source of natural antioxidant polyphenols, however, in line with market trends of functional food products, chocolate is enriched with various functional ingredients. The aim of this study was to examine the effect oft he addition of probiotics on the polyphenolic compostion of chocolate. The study was conducted on three different kinds of chocolate cocoa solids (30%, 40%, 70%). In order to characterize polyphenolic composition (share of total phenols, flavonoids and nonflavonoids, the proportion of flavan-3-ol, proantocyanidin) were applied colorimetric methods. The largest share of total phenols, flavonoids, flavan-3-ols and proantocyanidin was determined in dark chocolate with the highest proportion of cocoa solids. Effect of probiotic strains did not significantly affect the polyphenolic composition of chocolate.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:301150
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-18 12:27:10