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master's thesis
Razvoj funkcionalnih proizvoda na bazi rajčice uz dodatak praha komine masline
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:618858
Marinčić, Ivona
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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Marinčić, I. (2023). Razvoj funkcionalnih proizvoda na bazi rajčice uz dodatak praha komine masline (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:618858

Marinčić, Ivona. "Razvoj funkcionalnih proizvoda na bazi rajčice uz dodatak praha komine masline." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:618858

Marinčić, Ivona. "Razvoj funkcionalnih proizvoda na bazi rajčice uz dodatak praha komine masline." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:618858

Marinčić, I. (2023). 'Razvoj funkcionalnih proizvoda na bazi rajčice uz dodatak praha komine masline', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:618858

Marinčić I. Razvoj funkcionalnih proizvoda na bazi rajčice uz dodatak praha komine masline [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:618858

I. Marinčić, "Razvoj funkcionalnih proizvoda na bazi rajčice uz dodatak praha komine masline", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:618858

Metadata
TitleRazvoj funkcionalnih proizvoda na bazi rajčice uz dodatak praha komine masline
Title (english)Development of functional tomato-based products with the addition of olive pomace powder
AuthorIvona Marinčić
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 country2023-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj istraživanja bio je razviti funkcionalni sok i sos od rajčice uz dodatak praha komine masline čime se poboljšala nutritivna vrijednost proizvoda. Uzorci funkcionalnih proizvoda bili su tretirani ultrazvukom visokog intenziteta (amplituda od 100 %, 3 minute), hot break tretmanom (85 °C, 3 minute) i toplinskim tretmanom (60 °C, 3 minute). Analiza uzoraka je provedena na dan pripreme uzoraka (0. dan) te nakon 7 dana skladištenja pri temperaturi od + 4 °C. Ispitivan je utjecaj provedenih tretmana i vremena skladištenja na fizikalno-kemijske parametre i mikrobiološku stabilnost proizvoda. Tretmanom ultrazvuka postignuto je najveće povećanje koncentracije ukupnih fenola (10,8 %), likopena (101,7 %) i klorofila b (80,6 %) u uzorku funkcionalnog soka od rajčice te najveće povećanje koncentracije klorofila b (7,2 %) u uzorku funkcionalnog sosa od rajčice. Također, vrijeme skladištenja je imalo značajan utjecaj vrijednost antioksidacijske aktivnosti u uzorcima soka te na koncentraciju klorofila b u uzorcima sosa. Međutim, tretman ultrazvukom visokog intenziteta je imao najmanji utjecaj na redukciju aerobnih mezofilnih bakterija (0,10 log CFU/g) i plijesni (1,05 log CFU/g) u uzorcima fukcionalnog sosa od rajčice.
Abstract (english)
The aim of the research was to develop functional tomato-based juices and sauces with the addition of olive powder, which improved the nutritional value of the product. Juice and sauce samples were treated with high power ultrasound (100 % amplitude, 3 min), hot break treatment (85 °C, 3 min) and thermal treatment (60 °C, 3 min). Sample were analzed on the day of preparation (0.day) and after 7 days of storage at the temperature od +4 °C. The influence of individual treatments and storage times on physicochemical parameters and microbiological safety of juices and sauces were investigated. Ultrasonic treatment caused the greatest increase in the concentration of total phenols (10.8%), lycopene (101.7 %) and chlorophyll b (80.6 %) in the functional tomato juice sample and the greatest increase in the concentration of chlorophyll b (7.2 %) in a functional tomato sauce sample. In addition, the storage time had a significant effect on the value of antioxidant activity in the juice samples and on the concentration of chlorophyll b in the sauce samples. However, high-intensity ultrasound treatment had the lowest impact on the reduction of aerobic mesophilic bacteria (0.10 log CFU/g) and mold (1.05 log CFU/g) in functional tomato sauce samples.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:618858
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 on2024-07-02 09:26:03