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master's thesis
Utjecaj predtretmana na sastav minimalno procesiranog krumpira prije i nakon termičke obrade
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:018634
Jakupec, Dino
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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Jakupec, D. (2019). Utjecaj predtretmana na sastav minimalno procesiranog krumpira prije i nakon termičke obrade (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:018634

Jakupec, Dino. "Utjecaj predtretmana na sastav minimalno procesiranog krumpira prije i nakon termičke obrade." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:018634

Jakupec, Dino. "Utjecaj predtretmana na sastav minimalno procesiranog krumpira prije i nakon termičke obrade." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:018634

Jakupec, D. (2019). 'Utjecaj predtretmana na sastav minimalno procesiranog krumpira prije i nakon termičke obrade', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:018634

Jakupec D. Utjecaj predtretmana na sastav minimalno procesiranog krumpira prije i nakon termičke obrade [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 July 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:018634

D. Jakupec, "Utjecaj predtretmana na sastav minimalno procesiranog krumpira prije i nakon termičke obrade", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:018634

Metadata
TitleUtjecaj predtretmana na sastav minimalno procesiranog krumpira prije i nakon termičke obrade
Title (english)Effect of pretreatment on composition of minimally processed potato before and after heat processing
AuthorDino Jakupec
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 country2019-07-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Zbog ubrzanog načina života sve više raste potražnja za minimalno procesiranim voćem i povrćem spremnim za jednostavnu i brzu konzumaciju ili pripremu. Jedan od takvih proizvoda je i minimalno procesirani krumpir (MPK). Cilj ovog istraživanja bio je odrediti utjecaj predtretmana ozoniranom vodom i otopinom natrijeva askorbata na kemijski sastav MPK sorti Birgit i Lady Claire tijekom 8 dana skladištenja, prije i nakon termičke obrade kuhanjem i prženjem. U sirovim i termički obrađenim uzorcima MPK izuzetih 1., 5. i 8. dan skladištenja HPLC analizom određen je udio fenolnih spojeva (klorogenska kiselina, epikatehin, katehin) i šećera (fruktoza, glukoza, saharoza), dok je u prženim uzorcima određen i udio akrilamida. Svi varirani parametri imali su značajan utjecaj na kemijski sastav. MPK sorte Birgit sadrži veće koncentracije svih analiziranih spojeva osim klorogenske kiseline. Predtretman ozoniranom vodom djeluje na očuvanje fenolnih spojeva kod MPK sorte Birgit uz istovremeno zadržavanje šećera. Kuhanje dovodi do smanjenja koncentracije fenolnih spojeva i šećera u MPK, a prženjem se degradiraju klorogenska kiselina i katehin dok koncentracija epikatehina raste. Dulje skladištenje uzrokuje degradaciju većine fenolnih spojeva te povećanje sadržaja šećera. Prženi MPK sorte Lady Claire sadrži značajno manje akrilamida od sorte Birgit, dok predtretman ozoniranom vodom dodatno snižava koncentracije akrilamida. Vrijednosti koncentracija akrilamida u svim su uzorcima znatno niže od zakonski preporučene maksimalne vrijednosti.
Abstract (english)
Due to fast lifestyle demand for minimally processed fruits and vegetables ready for simple and fast consumption or preparation is rising. One of such products is minimally processed potato (MPP). The aim of this study was to determine effect of ozonated water and sodium ascorbate solution pretreatment on composition of MPP type Birgit and Lady Claire during 8 days of storage, before and after cooking and frying. In raw, cooked and fried MPP samples taken on 1st, 5th and 8th day of storage, phenolic compound (chlorogenic acid, epicatechin, catechin) and sugar (fructose, glucose, sucrose) content was determined using HPLC analysis, while in fried samples acrylamide content was also determined. All of the varied parameters had significant impact on chemical composition of MPP. MPP type Birgit contains higher concentrations of all analyzed compounds except of chlorogenic acid. Ozonated water pretreatment has effect on preservation of phenolic compounds in MPP type Birgit while also retaining sugars. Cooking leads to reduction of phenolic compounds and sugars in MPP while frying causes degradation of chlorogenic acid and catechin and increase in epicatechin content. Longer storage causes degradation of most of fenolic compounds and increase in sugar content. Fried MPP type Lady Claire contains significantly less acrylamide than type Birgit, while ozonated water pretreatment causes additional decrease in acrylamide concentration. Acrylamide concentrations in all samples were significantly lower than maximum values given by law.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:018634
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 on2019-12-05 12:14:34