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undergraduate thesis
Stabilnost napitka od lista masline tijekom skladištenja pri sniženoj temperaturi
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:516211
Ivanković, Monika
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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Ivanković, M. (2017). Stabilnost napitka od lista masline tijekom skladištenja pri sniženoj temperaturi (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:516211

Ivanković, Monika. "Stabilnost napitka od lista masline tijekom skladištenja pri sniženoj temperaturi." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:516211

Ivanković, Monika. "Stabilnost napitka od lista masline tijekom skladištenja pri sniženoj temperaturi." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:516211

Ivanković, M. (2017). 'Stabilnost napitka od lista masline tijekom skladištenja pri sniženoj temperaturi', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:516211

Ivanković M. Stabilnost napitka od lista masline tijekom skladištenja pri sniženoj temperaturi [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 November 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:516211

M. Ivanković, "Stabilnost napitka od lista masline tijekom skladištenja pri sniženoj temperaturi", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:516211

Metadata
TitleStabilnost napitka od lista masline tijekom skladištenja pri sniženoj temperaturi
Title (english)The stability of olive leaf drink during storage at low temperature
AuthorMonika Ivanković
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 country2017-09-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovome radu cilj je bio ispitati stabilnost napitka od lista masline tijekom 12 tjedana skladištenja pri temperaturi od 8 ⁰C. Svojstva koja su se pratila i analize koje su se provodile su: boja (CIELAB metodom), senzorska svojstva (kvalitativnom deskriptivnom analizom), koncentracija ukupnih fenola (pomoću Folin-Ciocalteu reagensa), antioksidacijski kapacitet (DPPH metodom) te mikrobiološka svojstva. Rezultati pokazuju da se povećanje a, b, C i ΔE vrijednosti te smanjenje L i H⁰ vrijednosti. Koncentracija fenola se vremenom nije značajnije smanjila, kao ni antioksidacijski kapacitet. Skladištenjem su se senzorska svojstva mijenjala i to tako da su se smanjili intenzitet žute boje, miris na list masline, trpki okus, strani miris, a povećao se intenzitet smeđe boje te harmoničnost okusa. Mikrobiološka ispitivanja ukazuju na prihvatljivu stabilnost napitka tijekom skladištenja.
Abstract (english)
In this study, the purpose was to examine the stability of olive leaf drink during 12 weeks of storage at 8 ⁰C. Properties and analyses which were carried out are: color (CIELAB method), sensory properties (qualitative descriptive analysis), concentration of total phenol (with Folin-Ciocalteu reagent), antioxidant capacity (DPPH method) and microbiological properties. Results show that a, b, C and ΔE values were incresed, while L and H⁰ values were decreased. Concentration of total phenol was not significantly reduced and neither was antioxidant capacity. During storage sensory properties changed and showed reduction of yellow color, smell of olive leaf, olive leaf taste, sourness, bitterness, olive leaf aroma and green aroma, while brown color and harmonious taste increased. Microbiological tests indicate satisfactory stability of drink during storage.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:516211
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-10-05 12:00:24