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undergraduate thesis
Razvoj formulacija i karakterizacija inovativnih čokolada obogaćenih kavom
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:763622
Knežić, Luka
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

Knežić, L. (2024). Razvoj formulacija i karakterizacija inovativnih čokolada obogaćenih kavom (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:763622

Knežić, Luka. "Razvoj formulacija i karakterizacija inovativnih čokolada obogaćenih kavom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:763622

Knežić, Luka. "Razvoj formulacija i karakterizacija inovativnih čokolada obogaćenih kavom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:763622

Knežić, L. (2024). 'Razvoj formulacija i karakterizacija inovativnih čokolada obogaćenih kavom', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:763622

Knežić L. Razvoj formulacija i karakterizacija inovativnih čokolada obogaćenih kavom [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2024 November 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:763622

L. Knežić, "Razvoj formulacija i karakterizacija inovativnih čokolada obogaćenih kavom", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:763622

Metadata
TitleRazvoj formulacija i karakterizacija inovativnih čokolada obogaćenih kavom
Title (english)Development of formulations and characterization of innovative coffee-enriched chocolates
AuthorLuka Knežić
MentorDraženka Komes (mentor)
MentorDanijela Šeremet (pomoć pri izradi, neposredni voditelj)
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 country2024-09-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je bioaktivna karakterizacija zelenih zrna Arabika i Robusta kava (određivanje udjela ukupnih polifenola i antioksidacijskog kapaciteta spektrofotometrijskim metodama te udjela pojedinačnih bioaktivnih spojeva HPLC-PDA metodom) i njihov dodatak u formulacije bijelih čokolada (3,5 i 7 %), kojima su također određena bioaktivna i senzorska svojstva te profil taljenja DSC analizom. Zelena zrna Robusta kave sadržavale su veći udjel ukupnih polifenola (55,25 mg EGK g⁻¹ s.tv.) u odnosu na zrna Arabika kave (43,23 mg EGK g⁻¹ s.tv.), ali i veći udjel kafeina i klorogenskih kiselina. Udjel ukupnih polifenola u čokoladi bez dodatka zelenih zrna kave iznosio je 0,85 mg EGK g⁻¹ te je dodatak od 7 % zrna Robusta kave rezultirao najvećim povećanjem udjela ukupnih polifenola (2,81 mg EGK g⁻¹), kao i udjela klorogenskih kiselina i kafeina. Najveću ocjenu opće prihvatljivosti dobila je čokolada s dodatkom 7 % zrna Arabika kave, a najmanju čokolada bez dodatka zelenih zrna kave.
Abstract (english)
The aim of the present study was the bioactive characterization of green Arabica and Robusta coffee beans (determination of the total phenolic content and antioxidant capacity by spectrophotometric meth ods and the content of individual bioactive compounds by the HPLC-PDA methodology and their incor poration into white chocolate formulations (3,5 % and 7 %), whose bioactive composition, melting profile by DSC and analysis of sensory parameters were also determined. Green Robusta coffee beans con tained higher level of total polyphenols (55.25 mg GAE g⁻¹ dmb) compared to Arabica coffee beans (43.23 mg GAE g⁻¹ dmb), but also a higher content of caffeine and chlorogenic acids. The content of total polyphenols in the chocolate prepared without the addition of green coffee beans was 0.85 mg GAE g⁻¹ dmb, while the addition of green Robusta coffee beans, in content of 7 %, resulted in the highest increase in total polyphenols to 2.81 mg GAE g⁻¹ dmb, as well as an increase in chlorogenic acids and caffeine content. The highest score for overall acceptability was given to the sample prepared with 7 % of Arabica coffee beans, and the lowest for the sample prepared without the addition of green coffee beans.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:763622
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-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-09-23 09:20:59