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master's thesis
Kreiranje čajnih mješavina uz dodatak prirodnih sladila
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:110486
Martinac, Mia
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

Martinac, M. (2011). Kreiranje čajnih mješavina uz dodatak prirodnih sladila (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:110486

Martinac, Mia. "Kreiranje čajnih mješavina uz dodatak prirodnih sladila." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:110486

Martinac, Mia. "Kreiranje čajnih mješavina uz dodatak prirodnih sladila." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:110486

Martinac, M. (2011). 'Kreiranje čajnih mješavina uz dodatak prirodnih sladila', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:110486

Martinac M. Kreiranje čajnih mješavina uz dodatak prirodnih sladila [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 June 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:110486

M. Martinac, "Kreiranje čajnih mješavina uz dodatak prirodnih sladila", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:110486

Metadata
TitleKreiranje čajnih mješavina uz dodatak prirodnih sladila
Title (english)Creation of innovative formulations of tea blends with natural sweeteners
AuthorMia Martinac
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 country2011-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Na tržištu funkcionalnih prehrambenih proizvoda, koje je u stalnom porastu, funkcionalni napitci zauzimaju sve veći udio, a među najpoželjnijima su kava, čaj i biljne infuzije. Cilj ovog rada bio je kreirati nove funkcionalne formulacije čajnih mješavina baziranih na bijelom, žutom i zelenom čaju uz dodatak prirodnih sladila. Kreirano je devet čajnih mješavina koje kao izvore sladila sadrže suho voće (jabuka, marelica, šljiva, grožđica i smokva), suho povrće (mrkva i batat) te listiće stevije i korijen sladića. U novokreiranim mješavinama određeni su udjeli ukupnih fenola, flavonoida, flavan-3-ola, proantocijanidina i pojedinačnih polifenola i metilksantina, a određen je i njihov antioksidacijski kapacitet. U cilju kreiranja funkcionalnog proizvoda poţeljne arome, okusa i slatkoće, definirani su i senzorski profili pripremljenih čajeva i čajnih mješavina. Kreirane čajne mješavine predstavljaju bogat izvor bioaktivnih spojeva, poželjnih su senzorskih svojstava, a kao funkcionalni proizvod njihovim konzumiranjem upotpunio bi se dnevni unos visokovrijednih nutrijenata.
Abstract (english)
On the increasing market of functional food products, beverages occupy a large share and among the most desirable ones are coffee, tea and herbal infusions. The objective of this study was to create novel tea mixture formulations based on white, yellow and green tea, with the addition of natural sweeteners. Nine tea mixtures was developed, which contained dried fruits (apple, prunes, figs, raisins and apricots), dried vegetables (carrot and batat), dried stevia leaves and liquorice root as sweetener sources. Numerous analysis were performed on these novel tea mixtures in order to provide a detailed characterisation of their content of total phenols, flavonoids, flavan-3-ols, proanthocyanidins, specific polyphenolic compounds and methylxantines and also antioxidant capacity. In the aim of creating a functional food product with desirable aroma, taste and sweetness, sensory profiles of teas and tea mixtures were also defined. All novel created formulations present a rich source of biactive compounds, they exhibit excellent sensory properties and as a functional food product they complete all consumers' daily intake of high-quality nutrients.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:110486
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-06-01 11:12:05