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undergraduate thesis
Određivanje vitamina C u soku od jabuke
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:033341
Čunčić, Kristina
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

Čunčić, K. (2014). Određivanje vitamina C u soku od jabuke (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:033341

Čunčić, Kristina. "Određivanje vitamina C u soku od jabuke." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:033341

Čunčić, Kristina. "Određivanje vitamina C u soku od jabuke." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:033341

Čunčić, K. (2014). 'Određivanje vitamina C u soku od jabuke', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:033341

Čunčić K. Određivanje vitamina C u soku od jabuke [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:033341

K. Čunčić, "Određivanje vitamina C u soku od jabuke", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:033341

Metadata
TitleOdređivanje vitamina C u soku od jabuke
Title (english)Determination of vitamin C in apple juice
AuthorKristina Čunčić
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 country2014-06-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj istraživanja bio je odrediti i usporediti fizikalno- kemijska svojstva, udjele vitamina C te senzorska svojstva u osam industrijski proizvedenih sokova jabuke: Fructal, Cappy, Fructal 100% bio jabolko, Rauch, Juicy, Fructal Superior, Velis jabuka, Eko zona. Vitamin C određen je tekućinskom kromatografijom visoke djelotvornosti (HPLC) uz UV PDA detekciju, a senzorska određivanja provedena su hedonističkom skalom. Rezultati provedenih analiza pokazali su da je udio vitamina C u industrijskim sokovima značajno varirao u ovisnosti o proizvođaču te je najmanja koncentracija od 0,03 mg/g soka određena u soku Cappy te najviša 42,38 mg/g u soku Fructal superior – 100% jabuka sok. Senzorska svojstva svih ocjenjivanih sokova bila su dobro ocjenjena s tim da je senzorski najprihvatljiviji i najharmoničniji bio sok Juicy (proizvođač Jamnica).
Abstract (english)
The objective of this work was to determine and compare physical and chemical properties, the quantity of vitamin C and sensory attributes in eight industrially manufactured samples of apple juice: Fructal, Cappy, Fructal 100% bio jabolko, Rauch, Juicy, Fructal Superior, Velis jabuka, Eko zona. Vitamin C was determined with high performance liquid chromatography (HPLC) with UV PDA detection and sensory analysis was conducted with hedonistic scale. The obtained results show that the concentration of vitamin C in industrial juices varied significantly depending on the manufacturer. The lowest concentration was determined in Cappy juice (0,03 mg/g) and the highest (42,38 mg/g) in Fructal superior – 100% apple juice. According to sensory analysis of all juices were acceptable, and the most acceptable and most harmonious was Juicy juice (producer Jamnica).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:033341
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-04-26 11:28:26