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master's thesis
Primjena biljnih ekstrakata u proizvodnji funkcionalnih napitaka
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:551505
Kapo, Azra
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

Cite this document

Kapo, A. (2017). Primjena biljnih ekstrakata u proizvodnji funkcionalnih napitaka (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:551505

Kapo, Azra. "Primjena biljnih ekstrakata u proizvodnji funkcionalnih napitaka." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:551505

Kapo, Azra. "Primjena biljnih ekstrakata u proizvodnji funkcionalnih napitaka." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:551505

Kapo, A. (2017). 'Primjena biljnih ekstrakata u proizvodnji funkcionalnih napitaka', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:551505

Kapo A. Primjena biljnih ekstrakata u proizvodnji funkcionalnih napitaka [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 August 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:551505

A. Kapo, "Primjena biljnih ekstrakata u proizvodnji funkcionalnih napitaka", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:551505

Metadata
TitlePrimjena biljnih ekstrakata u proizvodnji funkcionalnih napitaka
Title (english)Application of herbal extracts in the production of functional beverages
AuthorAzra Kapo
MentorVerica Dragović Uzelac (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 country2017-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom istraživanju ispitana je mogućnost primjene biljnih ekstrakata cvijeta i lista trnine i gloga te lista masline u proizvodnji funkcionalnih napitaka. Biljni ekstrakti su dobiveni konvencionalnim postupkom ekstrakcije, a u koncentracijama 0,5%, 1%, 1,5%, 2% i 2,5% ekstrakt svake pojedine biljke dodavan je u sok jabuke. U svim ekstraktima i funkcionalnim napitcima određivana je topljiva suha tvar, pH vrijednost, senzorska svojstva (boja, aroma, miris, okus i opći dojam) te koncentracija ukupnih fenola. Topljiva suha tvar i pH vrijednost su bile podjednake u gotovo svim uzorcima. Dodatak biljnih ekstrakata u sok jabuke značajno je utjecao na senzorska svojstva, a funkcionalni napitci koji su sadržavali 2% biljnog ekstrakta su pokazali bolju opću prihvatljivost kod ocjenjivača. Najviše izražena senzorska svojstva u pripremljenim napitcima su bila intenzivna žuta boja, aroma, okus i miris po jabuci, te slatki okus. Najveći udio ukupnih fenola određen je u ekstraktu trnine, dok je kod obogaćenih sokova jabuke najveći udio ukupnih fenola određen u soku jabuke obogaćen ekstraktom gloga u koncentraciji od 2%.
Abstract (english)
In this research, the possibility of using flower and leaf extracts of blackthorn and hawthorn as well as olive leaf extracts in the production of functional beverages was examined. Herbal extracts were obtained by conventional extraction procedure, and extract of each herb in concentrations of 0.5%, 1%, 1.5%, 2% and 2.5% was added in apple juice. In all extracts and functional beverages, the following parameters were determined: soluble dry matter, pH value, sensory properties (colour, aroma, scent, flavour and general impression) and concentration of total phenols. The soluble dry matter and pH value were uniform in almost all samples. The addition of herbal extracts in apple juice significantly affected the sensory properties. Beverages containing 2% herbal extract resulted in the best sensory properties. The most pronounced sensory properties in prepared beverages were: intense yellow color, aroma, taste and scent of apples and sweet taste. The highest content of total phenols was determined in blackthorn extract, while in enriched apple juices the highest content of total phenols was determined in apple juice enriched with a 2% concentration of hawthorn extract.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:551505
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-11-13 14:09:59