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master's thesis
Primjena jestivih filmova obogaćenih ekstraktima lišća masline i koprive za prženje krumpira
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:075374
Radošević, Lea
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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Radošević, L. (2020). Primjena jestivih filmova obogaćenih ekstraktima lišća masline i koprive za prženje krumpira (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:075374

Radošević, Lea. "Primjena jestivih filmova obogaćenih ekstraktima lišća masline i koprive za prženje krumpira." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:075374

Radošević, Lea. "Primjena jestivih filmova obogaćenih ekstraktima lišća masline i koprive za prženje krumpira." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:075374

Radošević, L. (2020). 'Primjena jestivih filmova obogaćenih ekstraktima lišća masline i koprive za prženje krumpira', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:075374

Radošević L. Primjena jestivih filmova obogaćenih ekstraktima lišća masline i koprive za prženje krumpira [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 June 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:075374

L. Radošević, "Primjena jestivih filmova obogaćenih ekstraktima lišća masline i koprive za prženje krumpira", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:075374

Metadata
TitlePrimjena jestivih filmova obogaćenih ekstraktima lišća masline i koprive za prženje krumpira
Title (english)Application of edible coatings enriched with extracts from olive and nettle leaves for potato frying
AuthorLea Radošević
MentorMia Kurek (mentor)
Committee memberKata Galić (predsjednik povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Packaging)
Zagreb
Defense date and country2020-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Cilj ovog istraživanja bio je ispitati utjecaj jestivih filmova od karboksimetil celuloze ili gume arabike obogaćenih s ekstraktima lišća masline ili koprive [u koncenteracijama od 0,5 i 1,5 % (m/v)] na senzorska svojstva (prije i nakon prženja), te smanjenje udjela masti u prženom krumpiru. Vrsta polimera značajano je utjecala na boju sirovih krumpira, dok primjenom ekstrakata dolazi do značajnijeg posmeđivanja i sirovog i prženog krumpira. Korištenjem premaza neovisno o sastavu dolazi do promjene mirisa i okusa, dok se pri višim koncentracijama ekstrakta primjećuje niža razina zauljenosti. Udio ukupnih fenola viši je u uzorcima s ekstraktom lista masline u odnosu na uzorke s ekstraktom lista koprive. Iako se udio masti smanjio u premazanim uzorcima, značajnije razlike obzirom na vrstu ekstrakta nije bilo, ukazujući da ekstrakti lista koprive ili masline u primjenjenim koncentracijama nemaju ulogu u redukciji masti u odnosu na premaze bez ekstrakta. Ovo istraživanje ukazuje kako korištenje premaza može biti djelotvoran način smanjenja apsorpcije masti u krumpirima prženim u ulju.
Abstract (english)
The aim of this work was to investigate application of edible coatings made from carboxymethyl cellulose or gum arabic enriched with extract of olive or nettle leaves [in concentrations of 0,5 and 1,5 % (w/v)] on sensory properties (before and after frying) and oil content in fried potatoes. Type of polymers significantly influenced colour of raw samples, while used extracts had a significant impact on the browning of raw and fried potatoes. Independently of the formulations, coatings had an impact on odour and taste, while oiliness was reduced in samples with extracts. Total phenolic content was higher in olive leaves extract samples when compared to samples with nettle leaves extract. Even though the content of oil was reduced in coated samples, there was no significant difference between extracts used, indicating that olive or nettle leaves extracts used in applied concentrations did not have a significant impact on oil reduction in comparison with samples without extracts. This work shows that using edible coatings might be a useful and alternative way in fat reduction in deep fat fried potatoes.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:075374
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-01-21 14:40:53