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master's thesis
Utjecaj temperature i pH na stabilnost prirodnih prehrambenih bojila
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:979819
Vaško, Marija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

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

Cite this document

Vaško, M. (2015). Utjecaj temperature i pH na stabilnost prirodnih prehrambenih bojila (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:979819

Vaško, Marija. "Utjecaj temperature i pH na stabilnost prirodnih prehrambenih bojila." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:979819

Vaško, Marija. "Utjecaj temperature i pH na stabilnost prirodnih prehrambenih bojila." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:979819

Vaško, M. (2015). 'Utjecaj temperature i pH na stabilnost prirodnih prehrambenih bojila', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 08 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:979819

Vaško M. Utjecaj temperature i pH na stabilnost prirodnih prehrambenih bojila [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 June 08] Available at: https://urn.nsk.hr/urn:nbn:hr:159:979819

M. Vaško, "Utjecaj temperature i pH na stabilnost prirodnih prehrambenih bojila", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:979819

Metadata
TitleUtjecaj temperature i pH na stabilnost prirodnih prehrambenih bojila
Title (english)Influence of temperature and pH on stability of food natural colorants
AuthorMarija Vaško
MentorSuzana Rimac Brnčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Processes Engineering)
Zagreb
Defense date and country2015-09-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Cilj ovog rada bio je odrediti utjecaj pH vrijednosti (pH 5 i pH 7) i temperature (50 i 70 C) na stabilnost prirodnih prehrambenih bojila ljubičaste, narančaste i plave boje kroz 180 min. Rezultati istraživanja pokazali su kako stabilnost ispitivanih prirodnih prehrambenih bojila ovisi o primijenjenoj temperaturi, duljini zagrijavanja i pH vrijednosti medija. Sva tri ispitivana prirodna prehrambena bojila pokazala su veću stabilnost pri nižim temperaturama zagrijavanja te pri nižoj pH vrijednosti. Kao najstabilnije ispitivano bojilo pokazalo se prirodno prehrambeno bojilo narančaste boje kod kojeg je ostatak apsorbancije nakon zagrijavanja kroz 180 min pri 50 ˚C i pri pH 5 iznosio 97,57 %. Najmanja stabilnost utvrđena je kod plavog prehrambenog bojila pri 70 ˚C i pH 7, a ostatak apsorbancije nakon 180 min iznosio je 15,42 %.
Abstract (english)
The aim of this study was to determine the influence of pH value (pH 5 and pH 7) and temperature (50 ˚C and 70 ˚C) on the stability of purple, orange and blue natural food colourants, through period of 180 minutes. Obtained results showed that the stability of the tested natural food colourants depends on the temperature, the heating duration and pH value of media. All three investigated natural food colorants showed higher stability at lower temperatures and lower pH values. The most stable colorant was the orange colored natural food colorant, with the remaining absorbance 97,57 %; after heating at 50 ˚C, during 180 minutes and pH value 5. Minimum stability was found in blue food colorant, at 70 °C and pH 7 and remaining absorbance was15,42 % after 180 minutes.
Keywords
Languagecroatian
URN:NBNurn:nbn:hr:159:979819
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-03 09:42:30