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undergraduate thesis
Bioaktivni sastav, antioksidacijski kapacitet i senzorska svojstva napitaka na bazi rogača (Ceratonia siliqua L.)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:332525
Danček, Mirna
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

Danček, M. (2014). Bioaktivni sastav, antioksidacijski kapacitet i senzorska svojstva napitaka na bazi rogača (Ceratonia siliqua L.) (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:332525

Danček, Mirna. "Bioaktivni sastav, antioksidacijski kapacitet i senzorska svojstva napitaka na bazi rogača (Ceratonia siliqua L.)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:332525

Danček, Mirna. "Bioaktivni sastav, antioksidacijski kapacitet i senzorska svojstva napitaka na bazi rogača (Ceratonia siliqua L.)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:332525

Danček, M. (2014). 'Bioaktivni sastav, antioksidacijski kapacitet i senzorska svojstva napitaka na bazi rogača (Ceratonia siliqua L.)', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:332525

Danček M. Bioaktivni sastav, antioksidacijski kapacitet i senzorska svojstva napitaka na bazi rogača (Ceratonia siliqua L.) [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:159:332525

M. Danček, "Bioaktivni sastav, antioksidacijski kapacitet i senzorska svojstva napitaka na bazi rogača (Ceratonia siliqua L.)", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:332525

Metadata
TitleBioaktivni sastav, antioksidacijski kapacitet i senzorska svojstva napitaka na bazi rogača (Ceratonia siliqua L.)
Title (english)Bioactive composition, antioxidant capacity and sensory properties of beverages based on carob (Ceratonia siliqua L.)
AuthorMirna Danček
MentorDraženka Komes (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 country2014-09-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Rogač (Ceratonia siliqua L.) samoniklo je drvo ili grm iz porodice mahunarki (Leguminosae). U prehrambenoj industriji koristi se kao zgušnjivač, stabilizator i zamjena za kakaov prah, a u medicinskoj dijetetici kao niskokalorična hrana. Rogač je bogat taninima pa se često preporučuje za liječenje dijareje. Cilj ovoga rada bio je definirati recepture napitaka na bazi rogača uz dodatak različitih začina (đumbir, menta, kim, cimet, papar, ružmarin i klinčić) i narančine kore. U napitcima je određen udjel ukupnih polifenola, flavonoida, tanina i antioksidacijski kapacitet (spektrofotometrijske metode). Senzorsko ocjenjivanje napitaka provedeno je kvantitativnom deskriptivnom analizom. Rezultati analize tih napitaka uspoređivani su s rezultatima analize napitaka na bazi rogača i kakaovog praha (miješani u različitim omjerima). Dodatak mente i kima, kao i klinčića i cimeta rezultirao je poboljšanjem senzorskih karakteristika napitaka na bazi rogača, ali i njihovim bioaktivnim sastavom.
Abstract (english)
Carob (Ceratonia siliqua L.) is a self-grown tree or shrub of the legume family (Leguminosae). In the food industry it is used as a thickener, stabilizer and a replacement for cocoa powder, and in medical Dietetics as a low-calorie food. Carob is rich in tannins, so it is often recommended for the treatment of diarrhea. The aim of this research paper was to define recipes for the beverages based on carob with the addition of various spices (ginger, mint, cumin, cinnamon, pepper, rosemary and cloves) and orange peel. The proportion of total polyphenols, flavonoids, tannins and antioxidant capacity (spectrophotometric methods) were identified in these beverages. Sensory evaluation of the beverages was conducted using quantitative descriptive analysis. The results of the analysis of these beverages were compared to the results of the analysis of the beverages based on carob and cocoa powder (mixed in different proportions). The addition of mint and carraway, as well as of cloves and cinnamon, resulted in the enhancement of the sensory features of the beverages based on carob, but in their bioactive composition, too.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:332525
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
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Created on2017-04-27 11:25:12