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undergraduate thesis
Utjecaj procesa proizvodnje na boju i koncentraciju antocijana u soku šljive
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:592435
Herceg, Korina
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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Herceg, K. (2010). Utjecaj procesa proizvodnje na boju i koncentraciju antocijana u soku šljive (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:592435

Herceg, Korina. "Utjecaj procesa proizvodnje na boju i koncentraciju antocijana u soku šljive." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:592435

Herceg, Korina. "Utjecaj procesa proizvodnje na boju i koncentraciju antocijana u soku šljive." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:592435

Herceg, K. (2010). 'Utjecaj procesa proizvodnje na boju i koncentraciju antocijana u soku šljive', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:592435

Herceg K. Utjecaj procesa proizvodnje na boju i koncentraciju antocijana u soku šljive [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 June 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:592435

K. Herceg, "Utjecaj procesa proizvodnje na boju i koncentraciju antocijana u soku šljive", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:592435

Metadata
TitleUtjecaj procesa proizvodnje na boju i koncentraciju antocijana u soku šljive
Title (english)Influence of processing on colour and anthocyanin contents in plum juice
AuthorKorina Herceg
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 country2010-12-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Provedena je analiza mutnih sokova šljive, koji su proizvedeni od plodova šljive Bistrice. Cilj ovog rada bio je odrediti ukupnu boju i koncentraciju antocijana, u sokovima dobivenim različitim predtretmanom voćne pulpe, što uključuje različitu temperaturu obrade, različitu koncentraciju pektolitičkih enzima i vrijeme njihovog djelovanja. Ukupna boja određena je kolorimetrijski. Koncentracija antocijana ispitivana je „simpl“ metodom, pH-diferencijalnom metodom i metodom izbjeljivanja. Najintenzivniju boju imao je sok tretiran 140 ppm pektolitičkih enzima, na 20 °C kroz dva sata. Antocijani su bili zastupljeni u rasponu koncentracija od 23,7 mg/L do 166,7 mg/L, ovisno o tretmanu prerade i metodi određivanja. Prema svim metodama određivanja antocijana, korištenih u ovom radu, najviše antocijana bilo je u soku tretiranom sa 140 ppm pektolitičkih enzima, na 48 °C kroz dva sata, a najmanja u soku koji nije bio enzimski tretiran. Uočena je korelacija između koncentracije antocijana i ukupne boje soka.
Abstract (english)
Analysis were made in plum juices, produced by plum cultivar named Bistrica. Purpose of this work was to determinate colour and anthocyanins in the juices obtained by different pretreatment of pulp, which includes different processing temperatures, different concentration of pectolytics enzymes and time of their activity. The color is determined by the colorimetric method. Total anthocyanin amount was determined by "simpl" method, the pH-differential method and bisulphite bleaching method. The most intensive color had juice treated by pectolytics enzymes of 140 ppm, at 20 ° C for two hours. Amount of anthocyanins varied from 23,7 mg/L to 166,7 mg/L, depends of the treatment and methods of determination. According to the all methods of determining anthocyanins, used in this study, the highest level of anthocyanins had been in the juice which was treated with 140 ppm enzymes at 48 ° C for two hours, and the lowest in the juice that was not been treated with the enzyme. The total anthocyanins were correlated with the colour parameters.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:592435
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
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Created on2017-05-19 09:36:26