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master's thesis
Odabir i utjecaj aktivnih jestivih filmova na stabilnost minimalno procesiranog krumpira
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:468070
Marić, Martina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Packaging

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

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Marić, M. (2019). Odabir i utjecaj aktivnih jestivih filmova na stabilnost minimalno procesiranog krumpira (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:468070

Marić, Martina. "Odabir i utjecaj aktivnih jestivih filmova na stabilnost minimalno procesiranog krumpira." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:468070

Marić, Martina. "Odabir i utjecaj aktivnih jestivih filmova na stabilnost minimalno procesiranog krumpira." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:468070

Marić, M. (2019). 'Odabir i utjecaj aktivnih jestivih filmova na stabilnost minimalno procesiranog krumpira', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:468070

Marić M. Odabir i utjecaj aktivnih jestivih filmova na stabilnost minimalno procesiranog krumpira [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 July 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:468070

M. Marić, "Odabir i utjecaj aktivnih jestivih filmova na stabilnost minimalno procesiranog krumpira", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:468070

Metadata
TitleOdabir i utjecaj aktivnih jestivih filmova na stabilnost minimalno procesiranog krumpira
Title (english)Screening and influence of active edible films on the stability of minimally processed potato
AuthorMartina Marić
MentorMia Kurek (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Packaging)
Zagreb
Defense date and country2019-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Minimalnim procesiranjem krumpira skraćuje se rok trajnosti upakiranog proizvoda. Cilj ovog istraživanja bio je ispitati utjecaj jestivih premaza sa ili bez ekstrakta lista masline na trajnost minimalno procesiranog krumpira te na smanjenje udjela masti tijekom prženja. Uzorci krumpira skladišteni su 7 dana na temperaturi od 10±1˚C, a pratila se promjena boje, pH vrijednost, udio vode, gubitak mase krumpira uronjenog u otopine kitozana, karboksimetil celuloze, pektina i gume arabike te udio masti u prženom krumpiru. Uranjanje narezanog krumpira u jestive filmove rezultira svjetlijom bojom u odnosu na kontrolni uzorak bez premaza. Dodatkom ekstrakta lista masline dolazi do povećanja indeksa bjeline (WI), parametara boje L*, a* i ΔE*, dok pH vrijednost opada. Udio masti kod svih uzoraka prženih krumpira s premazom i s dodatkom antioksidansa se značajno smanjuje u odnosu na prženi krumpir bez premaza, a povećanjem vremena skladištenja razlike su značajnije.
Abstract (english)
Minimally processed potato products have shorter shelf-life. The aim of this study was to investigate the influence of edible films with or without olive leaf extract on the shelf-life of minimally processed potato and on the decrease of fat uptake during deep fat frying. Potato samples were stored during 7 days at 10±1˚C, and colour changes, pH value, water content, changes in weight of potato samples coated with chitosan, carboxymethyl cellulose, pectin and Arabic gum were determined, as well as fat content in fried potatoes. Coating with edible films resulted in brighter films compared to control sample without coating. The addition of olive leaf extract led to increase of whiteness index (WI), colour parameters L*,a* and ΔE*, while pH value decreased. The fat content in all fried samples with coating and with antioxidants significantly decreased in comparison to fried potato without coating, and it was intensified during storage.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:468070
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 Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-01-29 13:44:21