Proizvodnja džema od borovnica

Bakač, Maja

undergraduate thesis

Proizvodnja džema od borovnica

Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2023. urn:nbn:hr:151:905449

Bakač, Maja

Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek

Institutional repository: Repository of the Faculty of Agrobiotechnical Sciences Osijek

Cite this document

APA 6th Edition

Bakač, M. (2023). Proizvodnja džema od borovnica (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:905449

MLA 8th Edition

Bakač, Maja. "Proizvodnja džema od borovnica." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2023. https://urn.nsk.hr/urn:nbn:hr:151:905449

Chicago 17th Edition

Harvard

Bakač, M. (2023). 'Proizvodnja džema od borovnica', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 15 July 2024, https://urn.nsk.hr/urn:nbn:hr:151:905449

Vancouver

Bakač M. Proizvodnja džema od borovnica [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2023 [cited 2024 July 15] Available at: https://urn.nsk.hr/urn:nbn:hr:151:905449

IEEE

M. Bakač, "Proizvodnja džema od borovnica", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:151:905449

Cite this item: https://urn.nsk.hr/urn:nbn:hr:151:905449

Metadata

Title	Proizvodnja džema od borovnica
Title (english)	Blueberry jam production
Author	Maja Bakač
Mentor	Valentina Obradović (mentor)
Committee member	Josip Mesić (predsjednik povjerenstva)
Committee member	Tomislav Soldo (član povjerenstva)
Granter	Josip Juraj Strossmayer University of Osijek Faculty of Agrobiotechnical Sciences Osijek Osijek
Defense date and country	2023-07-12, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Agronomy Viticulture and Enology
Abstract	Plodovi borovnice (Vaccinium corymbosum L.) voće su visoke nutritivne vrijednosti. Proizvodnja ovog voća u svijetu napreduje, a količine plodova koji se stavljaju na tržište značajno rastu. Plodove borovnice je najbolje konzumirati svježe, ali mogu se konzumirati i u prerađenom obliku. Prerada borovnica u džem jedan je od načina prerade. Preradom borovnica u džem ne gube se antioksidativna svojstva ploda. Kvalitativna svojstva džemova namijenjenih tržištu propisana su na nivou Europske unije. Šećer, pektin i kiselina u uzajamnom djelovanju određuju konzistenciju džema, ali i druge kvalitativne karakteristike. U ovom radu istražuje se utjecaj različitih pektina u kombinaciji s različitim količinama dodanog šećera na osnovne karakteristike džemova. Borovnice prirodno sadrže dovoljno pektina da uz dovoljno dodanog šećera formiraju gel. Dodavanjem određenih pektinskih preparata moguće utjecati na konzistenciju džema, skratiti vrijeme pripreme, smanjiti udio dodanog šećera te povećati količinu gotovog proizvoda.
Abstract (english)	Blueberry fruits (Vaccinium corymbosum L.) are fruits of high nutritional value. The production of this fruit in the world is thriving, and the quantities of blueberries placed on the market are growing significantly. Blueberries are best consumed fresh but are also available for consumption in processed form. Processing blueberries into jam is one of the methods of processing. The qualitative properties of jams intended for the market are regulated at the level of the European Union. Sugar, pectin and acid in mutual interaction determine the consistency of jam, but also other qualitative characteristics. This paper investigates how different pectin in combination with different amounts of added sugar influence the basic characteristics of jams. Blueberries naturally contain enough pectin to form a gel with enough added sugar. By adding certain pectin preparations, it is possible to affect the consistency of jam, shorten the preparation time, reduce the content of sugar added and increase the quantity of the finished product.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:151:905449
Study programme	Title: BACHELOR OF PROFESSIONAL GRADUATE (BACCALAUREUS) ENGINEER OF VITICULTURE-WINEMAKING-FRUIT GROWING Study programme type: professional Study level: undergraduate Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka vinogradarstva- vinarstva- voćarstva (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka vinogradarstva- vinarstva- voćarstva)
Type of resource	Text
File origin	Born digital
Access conditions	Open access
Terms of use
Public note	završni rad
Created on	2023-11-21 10:24:10

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