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undergraduate thesis
Stabilnost minimalno procesiranog krumpira tretiranog eteričnim uljem komorača
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:996774
Šafarić, Dunja
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

Šafarić, D. (2021). Stabilnost minimalno procesiranog krumpira tretiranog eteričnim uljem komorača (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:996774

Šafarić, Dunja. "Stabilnost minimalno procesiranog krumpira tretiranog eteričnim uljem komorača." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:996774

Šafarić, Dunja. "Stabilnost minimalno procesiranog krumpira tretiranog eteričnim uljem komorača." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:996774

Šafarić, D. (2021). 'Stabilnost minimalno procesiranog krumpira tretiranog eteričnim uljem komorača', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:996774

Šafarić D. Stabilnost minimalno procesiranog krumpira tretiranog eteričnim uljem komorača [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 June 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:996774

D. Šafarić, "Stabilnost minimalno procesiranog krumpira tretiranog eteričnim uljem komorača", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:996774

Metadata
TitleStabilnost minimalno procesiranog krumpira tretiranog eteričnim uljem komorača
Title (english)Stability of Minimally Processed Potatoes Treated with Fennel Essential Oil
AuthorDunja Šafarić
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 country2021-07-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Minimalno procesirani krumpir je namirnica koja se sve češće koristi u prehrambenoj industriji. Glavni je izazov kod minimalno procesiranog povrća omogućiti siguran proizvod koji tijekom određenog vremenskog perioda zadržava ista senzorska i nutritivna svojstva kao i sirova namirnica. Cilj ovog rada bio je istražiti utjecaj tretmana eteričnim uljem komorača različite koncentracije na stabilnost minimalno procesiranog krumpira. Koristile su se koncentracije od 25, 125 i 250 mg/L. Krumpir izrezan na ploške bio je uronjen u otopinu 15 minuta te skladišten 6 dana pri 8°C. Pratila se promjena boje sirovog krumpira i provedena je mikrobiološka analiza. Za senzorsku analizu krumpir se dodatno kuhao i pržio. Broj mikroorganizama smanjivao se povećanjem koncentracije eteričnog ulja. S vremenom skladištenja svi uzorci su zadržali potrebnu kvalitetu i sigurnost. Mikrobiološki i senzorski odgovarajući te s najizraženijim mirisom i okusom komorača bio je krumpir tretiram eteričnim uljem komorača koncentracije 250 mg/L bilo sirov ili kuhan, međutim, miris i okus komorača nisu bili prisutni u prženim uzorcima.
Abstract (english)
Minimally processed potato is a type of food that is increasingly used in the food industry. The main challenge is to provide a safe product that contains all the properties as raw food during certain period. The aim of this study was to investigate the effect of fennel essential oil treatment with different concentration on the stability of minimally processed potatoes. Concentrations of 25, 125 and 250 mg/L were used. The sliced potato was immersed in the solution for 15 minutes and stored for 6 days at 8 ᵒC. Determination of color CILAB parameters of raw potatoes and microbiological analysis were conducted. For sensory analysis, potatoes were additonally boiled and fried. The aerobic mesophilic count decreases with increasing concentration of essential oil. With storage time, all samples retained the required quality and safety. Microbiologically and sensory appropriate, and with the most pronounced odor and taste of fennel, was potato treated with 250 mg/L fennel essential oil, either raw or boiled, however the odor and taste were lost in fried samples.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:996774
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) 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 on2021-07-28 09:44:46