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master's thesis
Utjecaj dodatka šećera i modificiranih škrobova na tvari arome kaše od kupine
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. urn:nbn:hr:109:802575
Živanović, Dalibor
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Živanović, D. (2019). Utjecaj dodatka šećera i modificiranih škrobova na tvari arome kaše od kupine (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:802575

Živanović, Dalibor. "Utjecaj dodatka šećera i modificiranih škrobova na tvari arome kaše od kupine." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:802575

Živanović, Dalibor. "Utjecaj dodatka šećera i modificiranih škrobova na tvari arome kaše od kupine." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:802575

Živanović, D. (2019). 'Utjecaj dodatka šećera i modificiranih škrobova na tvari arome kaše od kupine', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:802575

Živanović D. Utjecaj dodatka šećera i modificiranih škrobova na tvari arome kaše od kupine [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:802575

D. Živanović, "Utjecaj dodatka šećera i modificiranih škrobova na tvari arome kaše od kupine", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:802575

Metadata
TitleUtjecaj dodatka šećera i modificiranih škrobova na tvari arome kaše od kupine
Title (english)Influence of sugars and modified starches addition on aroma compoundsin blackberry cream fillings
AuthorDalibor Živanović
MentorAnita Pichler (mentor)
Committee memberMirela Kopjar (predsjednik povjerenstva)
Committee memberAnita Pichler (član povjerenstva)
Committee memberAnte Lončarić (član povjerenstva)
Committee memberNela Nedić Tiban (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2019-06-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Kaša kupine je poluproizvod koji je osnova za proizvodnju mnogih drugih proizvoda na bazi kupine. Poznavanje svojstava arome od velike je važnosti kod prerade namirnica u prehrambenoj industriji. Cilj ovoga rada bio je ispitati utjecaj dodatka šećera i modificiranih škrobova na zadržavanje tvari arome u pasteriziranim kašama kupine. U tu svrhu pripravljene su kaše od kupine s različitim udjelima šećera fruktoza, saharoza, trehalozate modificiranih škrobova tapioke i voštanog kukuruza. Rezultati su pokazali da dodatak modificiranih škrobova značajno utječe na zadržavanje i očuvanje aromatičnih spojeva u odnosu na kaše kupine s dodatkom šećera. Dodatak trehaloze u kombinaciji s modificiranim škrobovima imao je najveći utjecaj na zadržavanje estera, alkohola, C6 spojeva, terpenoida, norizoprenoida i ostalih tvari arome.
Abstract (english)
The blackberry puree is a semi-finished product that makes the basis for the production of many other blackberry based products. Knowledge of flavor properties is of great importance for foodstuffs processing in the food industry. The aim of this paper was to examine the influence of added sugars and modified starches on the flavoring substance in pasteurized blackberry cream fillings. For this purpose, blackberry purees with different proportions of fructose, sucrose, trehalose and modified tapioca starch and wax maize were prepared. The results showed that the addition of modified starch significantly influenced the retention and preservation of aromatic compounds in comparison to the blackberry puree with added sugar. The addition of trehalose in combination with modified starches had the greatest influence on the retention of esters, alcohols, C6 compounds, terpenoids, norizoprenoids and other aromatic substances.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:802575
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 conditionsOpen access
Terms of useLicence Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2019-08-29 07:32:33