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master's thesis
Razvoj funkcionalnih proizvoda na bazi rajčice uz dodatak rubisco proteina i praha masline
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:288513
Grgić, Nikolina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Management, Foreign Languages for Specific Purposes and Physical Education and Health
Laboratory for Sustainable Development

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

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Grgić, N. (2023). Razvoj funkcionalnih proizvoda na bazi rajčice uz dodatak rubisco proteina i praha masline (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:288513

Grgić, Nikolina. "Razvoj funkcionalnih proizvoda na bazi rajčice uz dodatak rubisco proteina i praha masline." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:288513

Grgić, Nikolina. "Razvoj funkcionalnih proizvoda na bazi rajčice uz dodatak rubisco proteina i praha masline." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:288513

Grgić, N. (2023). 'Razvoj funkcionalnih proizvoda na bazi rajčice uz dodatak rubisco proteina i praha masline', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 17 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:288513

Grgić N. Razvoj funkcionalnih proizvoda na bazi rajčice uz dodatak rubisco proteina i praha masline [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 July 17] Available at: https://urn.nsk.hr/urn:nbn:hr:159:288513

N. Grgić, "Razvoj funkcionalnih proizvoda na bazi rajčice uz dodatak rubisco proteina i praha masline", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:288513

Metadata
TitleRazvoj funkcionalnih proizvoda na bazi rajčice uz dodatak rubisco proteina i praha masline
Title (english)Development of functional tomato-based products with the addition of rubisco protein and olive powder
AuthorNikolina Grgić
MentorAnet Režek Jambrak (mentor)
MentorJosipa Dukić (pomoć pri izradi, neposredni voditelj)
Committee memberVerica Dragović-Uzelac (predsjednik povjerenstva)
Committee memberSven Karlović (član povjerenstva)
Committee memberJasenka Gajdoš Kljusurić (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Management, Foreign Languages for Specific Purposes and Physical Education and Health)
(Laboratory for Sustainable Development)
Zagreb
Defense date and country2023-09-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Razvijeni su funkcionalni sok i sos na bazi rajčice uz dodatak RuBisCO proteina i praha masline. Posljedično, funkcionalni dodatci RuBisCO protein i prah masline, dobiveni iz nusproizvoda i otpada prehrambene industrije, povećali su nutritivnu vrijednosti proizvoda. Uzorci soka i sosa bili su tretirani tretmanom ultrazvuka visokog intenziteta (amplituda od 100 %, 3 min), toplinskim tretmanom (60 °C, 3 min) i hot break tretmanom (85 °C, 3 min). Uzorci su analizirani na dan pripreme te nakon 7 dana skladištenja pri +4 °C. Ispitivan je utjecaj provedenih tretmana i vremena skladištenja na fizikalnokemijske parametre i mikrobiološku stabilnost proizvoda. Tretmanom ultrazvuka postignuto je najveće povećanje koncentracije likopena u uzorcima soka (95,8 %) i sosa (55,3 %), klorofila b (87,8 %) u uzorku soka te ukupnih fenola u uzorku sosa (91,2 %). Istodobno, nakon tretmana ultrazvukom ostvarena je veća redukcija TPC-a (log 1,7 CFU/g za sok i log 2,0 CFU/g za sos) u usporedbi s toplinskim tretmanom. Također, vrijeme skladištenja imalo je najveći utjecaj na vrijednost °Brix-a, antioksidacijsku aktivnost te koncentraciju likopena.
Abstract (english)
Functional tomato-based juice and sauce with the addition of RuBisCO protein and tomato powder were developed. Consequently, functional ingredients RuBisCO protein and olive powder, obtained from food industry by-products and waste, increased the nutritional value of the products. Juice and sauce samples were treated with high power ultrasound (100 % amplitude, 3 min), thermal treatment (60 °C, 3 min), and hot break treatment (85 °C, 3 min). Samples were analyzed on the preparation day and after 7 days of storage at +4 °C. The influence of each treatment and storage time on physicochemical parameters and microbiological safety of juice and sauce was investigated. Ultrasound treatment resulted in the highest increase of lycopene in the juice sample (95,8 %) and the sauce sample (55,3 %), chlorophyll b (87,8 %) in the juice sample, and total phenols in the sauce sample (91,2 %). Furthermore, after ultrasound treatment, higher TPC reduction was recorded (log 1,7 CFU/g for juice and log 2,0 CFU/g for sauce) when compared to thermal treatment. Moreover, storage time had the highest effect on °Brix value, antioxidant activity, and lycopene concentration.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:288513
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 on2024-05-23 13:22:05