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undergraduate thesis
Utjecaj dodatka ekstrakta ružmarina i koprive na bioaktivna i senzorska svojstva čokolade
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:662354
Kolonić, Lana
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

Kolonić, L. (2024). Utjecaj dodatka ekstrakta ružmarina i koprive na bioaktivna i senzorska svojstva čokolade (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:662354

Kolonić, Lana. "Utjecaj dodatka ekstrakta ružmarina i koprive na bioaktivna i senzorska svojstva čokolade." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:662354

Kolonić, Lana. "Utjecaj dodatka ekstrakta ružmarina i koprive na bioaktivna i senzorska svojstva čokolade." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:662354

Kolonić, L. (2024). 'Utjecaj dodatka ekstrakta ružmarina i koprive na bioaktivna i senzorska svojstva čokolade', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 April 2025, https://urn.nsk.hr/urn:nbn:hr:159:662354

Kolonić L. Utjecaj dodatka ekstrakta ružmarina i koprive na bioaktivna i senzorska svojstva čokolade [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2025 April 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:662354

L. Kolonić, "Utjecaj dodatka ekstrakta ružmarina i koprive na bioaktivna i senzorska svojstva čokolade", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:662354

Metadata
TitleUtjecaj dodatka ekstrakta ružmarina i koprive na bioaktivna i senzorska svojstva čokolade
Title (english)Effect of the addition of rosemary and nettle extracts on the bioactive and sensory attributes of chocolate
AuthorLana Kolonić
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 country2024-07-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U posljednje vrijeme na svjetskom tržištu uočava se povećani interes za prehrambenim proizvodima s dodanom vrijednosti. Razvoj takvih proizvoda izazovan je za znanstvenu zajednicu i za industriju jer se nastoje pronaći sastojci s pozitivnim zdravstvenim učincima, a ujedno i prihvatljivih senzorskih svojstava. Cilj ovog rada bio je analizirati polifenolni sastav 2 uzorka ružmarina i 2 uzorka koprive podrijetlom iz Hrvatske i Kine te ekstrakte istih primijeniti u proizvodnji bijele čokolade. Za... More karakterizaciju polifenolnog sastava uzoraka i antioksidacijskog kapaciteta ekstrakata korištene su spektrofotometrijske metode i metoda tekućinske kromatografije visoke djelotvornosti (HPLC-PDA). Nakon bioaktivne karakterizacije biljnih ekstrakata provedena je senzorska analiza istih te su najbolje ocijenjeni ekstrakti primijenjeni u proizvodnji bijele čokolade. Uzorci ružmarina bogatiji su izvori polifenolnih spojeva u odnosu na koprivu i kao takvi imaju velik potencijal za širu primjenu i istraživanje u prehrambenoj industriji. Senzorskom analizom utvrđeno je kako čokolada s dodatkom hrvatske koprive ima najbolju opću prihvatljivost. Less
Abstract (english)
Recently, there has been an increased interest in food products with added value on the world market. The development of such products is challenging for the scientific community and for the industry as they strive to find ingredients with positive health effects and, at the same time, acceptable sensory properties. The aim of this work was to analyse the polyphenolic composition of 2 samples of rosemary and 2 samples of nettle originating from Croatia and China and to apply their extracts... More in the production of white chocolate. Spectrophotometric and highperformance liquid chromatography (HPLC-PDA) methods were used to characterize the polyphenolic composition and the antioxidant capacity of the samples. After the bioactive characterization of the plant extracts, a sensory analysis was carried out and the best rated extracts were used in the production of white chocolate. Rosemary samples were richer sources of polyphenolic compounds compared to nettle and as such have great potential for wider application and research in the food industry. Sensory analysis determined that chocolate with the addition of Croatian nettle had the best overall acceptability. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:662354
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 on2024-11-13 10:27:48
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