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master's thesis
Utjecaj sorte i procesa proizvodnje na parametre kvalitete i biološki aktivne spojeve soka višnje
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:351716
Kušt, Josipa
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Fruits and Vegetables Preservation and Processing

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

Cite this document

Kušt, J. (2014). Utjecaj sorte i procesa proizvodnje na parametre kvalitete i biološki aktivne spojeve soka višnje (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:351716

Kušt, Josipa. "Utjecaj sorte i procesa proizvodnje na parametre kvalitete i biološki aktivne spojeve soka višnje." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:351716

Kušt, Josipa. "Utjecaj sorte i procesa proizvodnje na parametre kvalitete i biološki aktivne spojeve soka višnje." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:351716

Kušt, J. (2014). 'Utjecaj sorte i procesa proizvodnje na parametre kvalitete i biološki aktivne spojeve soka višnje', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 01 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:351716

Kušt J. Utjecaj sorte i procesa proizvodnje na parametre kvalitete i biološki aktivne spojeve soka višnje [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 September 01] Available at: https://urn.nsk.hr/urn:nbn:hr:159:351716

J. Kušt, "Utjecaj sorte i procesa proizvodnje na parametre kvalitete i biološki aktivne spojeve soka višnje", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:351716

Metadata
TitleUtjecaj sorte i procesa proizvodnje na parametre kvalitete i biološki aktivne spojeve soka višnje
Title (english)Effect of cultivar and processing on quality parameters and biologically active compounds in sour cherry juice
AuthorJosipa Kušt
MentorBranka Levaj (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology of Fruits and Vegetables Preservation and Processing)
Zagreb
Defense date and country2014-07-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je odrediti utjecaj procesa proizvodnje koncentriranog soka na parametre kvalitete (topljiva suha tvar, pH vrijednost i ukupna kiselost), boju te biološki aktivne spojeve višnje. Utjecaj se pratio na 2 sorte, Maraska i Oblačinska, a uzorci koji su izuzimani iz procesa proizvodnje iz industrije bili su plodovi na početku, sokovi nakon preše, sokovi nakon filtracije i koncentrirani sokovi. Provedena je i senzorska analiza koncentriranih sokova. Prema rezultatima izraţenim na svježi uzorak, vrijednosti za koncentracije fenola i antocijana kao i za antioksidacijski kapacitet rastu slijedom: plod, sok nakon preše, sok nakon filtracije te koncentrirani sok, za uzorke Maraske i Oblačinske. Prema rezultatima izraženim na suhu tvar, za sve parametre trend je isti osim za antocijane koji se tijekom koncentriranja smanjuju i to nešto manje u soku Maraske u odnosu na sok Oblačinske. Obzirom na sortu, svi uzorci Maraske imali su više suhe tvari i sadrže više ukupnih fenola, ukupnih i pojedinačnih antocijana te imaju veću antioksidacijsku aktivnost.
Abstract (english)
The aim of this study was to determine the effects of processing of sour cherry juices on quality parameters (soluble dry matter, pH value, total acidity), color parameters and biologically active compounds. From industrial juice production factory, fresh fruit at the beginning, juices after presses, juices after filtration and concentrated juices were sampled during the processing. Two varieties, Maraska and Oblaĉinska, were investigated. Sensory analysis of concentrated juices was also conducted. According to results expressed on fresh sample values, concentrations of phenols and anthocyanins as well as antioxidant capacity, increased in order: fruit, juice after presses, juice after filtration and concentrated juice, for both Maraska and Oblaĉinska. When expressed on a dry weight, the trend is the same for all parameters, except for anthocyanins which reduced during concentration. Reduction of anthocyanins was lesser in Marasca juice in relation to Oblaĉinska juice. Given the variety, all samples of Maraska had more soluble dry matter and contained more total phenols, total and individual anthocyanins and had higher antioxidant capacity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:351716
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-02 09:28:22