prikaz prve stranice dokumenta Primjena ekstrakta trave ive (Teucrium montanum L.) u razvoju formulacija gumenih bombona različitog udjela šećera
  Download
PDF 1.51 MB
undergraduate thesis
Primjena ekstrakta trave ive (Teucrium montanum L.) u razvoju formulacija gumenih bombona različitog udjela šećera
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:211939
Bunić, Magdalena
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products

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

Cite this document

Bunić, M. (2023). Primjena ekstrakta trave ive (Teucrium montanum L.) u razvoju formulacija gumenih bombona različitog udjela šećera (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:211939

Bunić, Magdalena. "Primjena ekstrakta trave ive (Teucrium montanum L.) u razvoju formulacija gumenih bombona različitog udjela šećera." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:211939

Bunić, Magdalena. "Primjena ekstrakta trave ive (Teucrium montanum L.) u razvoju formulacija gumenih bombona različitog udjela šećera." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:211939

Bunić, M. (2023). 'Primjena ekstrakta trave ive (Teucrium montanum L.) u razvoju formulacija gumenih bombona različitog udjela šećera', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:211939

Bunić M. Primjena ekstrakta trave ive (Teucrium montanum L.) u razvoju formulacija gumenih bombona različitog udjela šećera [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2025 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:211939

M. Bunić, "Primjena ekstrakta trave ive (Teucrium montanum L.) u razvoju formulacija gumenih bombona različitog udjela šećera", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:211939

Metadata
TitlePrimjena ekstrakta trave ive (Teucrium montanum L.) u razvoju formulacija gumenih bombona različitog udjela šećera
Title (english)Implementation of mountain germander extract (Teucrium montanum L.) in the development of gummy candy formulations of various sugar content
AuthorMagdalena Bunić
MentorAleksandra Vojvodić Cebin (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products)
Zagreb
Defense date and country2023-07-05, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Prehrambena industrija, prateći zahtjeve i potrebe osviještenih potrošača, sve više teži proizvodnji funkcionalnih prehrambenih proizvoda. Konditorski proizvodi su često pogodni oblici za kreiranje takvih novih proizvoda zbog svog slatkog okusa te različitih aroma, boja i tekstura u kojima su dostupni, što može povećati prihvatljivost i dostupnost funkcionalnih sastojaka. Neki od najčešćih funkcionalnih dodataka u konditorskim proizvodima su biljni ekstrakti, probiotici, prebiotici i polioli.... More Cilj ovoga rada bio je razviti formulacije gumenih bombona različitog udjela šećera primjenom saharoze te poliola ksilitola i maltitola, uz primjenu vodenog ekstrakta trave ive (Teucrium montanum L.) kao tekuće faze za pripremu sirovina u njihovoj izradi. Dodatkom prebiotika inulina, fruktooligosaharida i ksilooligosaharida u formulacije, kreirani su gumeni bomboni potencijalno višestrukih funkcionalnih karakteristika. Pripremljenim bombonima određeni su sljedeći parametri kakvoće: udio suhe tvari, aktivitet vode, pH vrijednost, udio polifenola te senzorska kakvoća. Udio suhe tvari iznosio je 70 - 75 %, aktivitet vode 0,69 - 0,79, a pH vrijednost 3,54 - 3,91. HPLC analizom određena je prisutnost feniletanoidnih glikozida kao dominantnih fenolnih spojeva podrijetlom iz trave ive, izraženih bioaktivnih karakteristika. Senzorskom analizom utvrđena je najveća prihvatljivost formulacija sa saharozom i sa smanjenim udjelom saharoze, bez prebiotika, dok je dodatak inulina najviše utjecao na smanjenje prozirnosti bombona. Uklapanjem u sastav gumenih bombona, postignuta je visoka prihvatljivost konzumacije ekstrakta trave ive koji izvorno ima vrlo izraženu gorčinu. Less
Abstract (english)
Following the demands and needs of health-aware consumers, the food industry is increasingly aiming to produce functional food products. Confectionery products are often suitable forms for creating such new products due to their sweet taste and a variety of presenting aromas, colour and textures which can increase the acceptance and the availability of functional ingredients. Some of the most common functional supplements in confectioneries are plant extracts, probiotics, prebiotics and... More polyols. The aim of this work was to develop gummy candy formulations of various sugar content by combining sucrose, xylitol and maltitol, while based on mountain germander (Teucrium montanum L.) water extract, used as the liquid phase for ingredient preparation in candy production. Alongside mentioned, the addition of prebiotics inulin, fructooligosaccharides and xylooligosaccharides, potentially enabled multiple functional characteristics of the created gummy candy. After production, the gummy candies were evaluated for quality parameters: dry matter content, water activity, pH value, polyphenol content, and sensory acceptance. Dry matter content ranged from 70 to 75 %, water activity from 0,69 to 0,79, and pH value from 3,54 to 3,91. HPLC analysis revealed the presence of phenylethanoid glycosides as the most dominant phenolic compounds arising from the mountain germander herb, characterized by a notable bioactive value. Sensory analysis revealed the highest acceptance of formulations containing sucrose and reduced sucrose content, without prebiotics, while the addition of inulin had the strongest impact on reducing the transparency of the candy. Although originally very bitter, the mountain germander extract was highly acceptable for consumption upon its incorporation into gummy candy formulation. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:211939
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 conditionsOpen access
Terms of useLicence Attribution-NonCommercial 4.0 International (CC BY-NC 4.0) icon
Created on2024-04-23 11:42:42
accessibility

closeAccessibilityrefresh

If you wish to permanently save changes, click on Save, if not - your settings will be reset when you restart the browser.