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undergraduate thesis
Utjecaj tipa i udjela maslina na kvalitetu sirnog namaza s maslinama
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:223018
Grudenić, Anamarija
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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Grudenić, A. (2019). Utjecaj tipa i udjela maslina na kvalitetu sirnog namaza s maslinama (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:223018

Grudenić, Anamarija. "Utjecaj tipa i udjela maslina na kvalitetu sirnog namaza s maslinama." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:223018

Grudenić, Anamarija. "Utjecaj tipa i udjela maslina na kvalitetu sirnog namaza s maslinama." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:223018

Grudenić, A. (2019). 'Utjecaj tipa i udjela maslina na kvalitetu sirnog namaza s maslinama', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:223018

Grudenić A. Utjecaj tipa i udjela maslina na kvalitetu sirnog namaza s maslinama [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 November 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:223018

A. Grudenić, "Utjecaj tipa i udjela maslina na kvalitetu sirnog namaza s maslinama", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:223018

Metadata
TitleUtjecaj tipa i udjela maslina na kvalitetu sirnog namaza s maslinama
Title (english)Influence of olives type and content on the quality of cheese spread with olives
AuthorAnamarija Grudenić
MentorMaja Repajić (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 country2019-09-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je ispitati utjecaj dodatka crnih i zelenih maslina na sastav i svojstva sirnog namaza. Uzorci sirnog namaza pripremljeni su dodatkom različitih udjela usitnjenih maslina u svježi sir. U svim uzorcima određena je ukupna suha tvar, pH vrijednost, boja (CIELab metodom), koncentracija ukupnih fenola (Folin Ciocalteu metoda), antioksidacijski kapacitet (FRAP metoda) te su ocijenjena senzorska svojstva. Dodatkom maslina povećala se ukupna suha tvar, koncetracija ukupnih fenola i antioksidacijski kapacitet, dok se pH vrijednost sirnog namaza s dodatkom crne masline povećala, a dodatkom zelene masline smanjila. Nadalje, dodatkom maslina smanjila se L* vrijednost sirnih namaza neovisno o tipu masline. Također, dodatkom maslina povećao se gorki i slani okus, intezitet arome na sir se smanjio, dok je istovremeno intezitet arome na maslinu porastao. Uzorci su s najvećim dodatkom maslina su najbolje senzorski ocijenjeni.
Abstract (english)
The aim of this study was to examine the influence of black and green olives addition on the composition and properties of cheese spread. Cheese spread samples were prepared by addition of various portions of chopped olives into fresh cheese. In all samples total dry matter, pH value, color (CIELab method), total phenols (Folin Ciocalteu method), antioxidant capacity (FRAP method) were determined and sensory properties were evaluated. Total dry matter, total phenols and antioxidant capacity increased with the addition of olives, while pH value of cheese spread enriched with black olives increased and in ones with green olives it decreased. Furthermore, L* value of the cheeses spreads decreased with the addition of olives regardless of the olive type. Moreover, with the addition of olives bitter and salty taste increased, cheese aroma intensity decreased, while olive aroma intensity increased. Samples with the highest portion of olives were sensorially best graded.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:223018
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2019-09-24 09:33:17