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undergraduate thesis
Utjecaj vremena blanširanja na fizikalna svojstva i aktivnost polifenol oksidaze biofortificiranog krumpira
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. urn:nbn:hr:109:158994
Blažević, Ante
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Blažević, A. (2019). Utjecaj vremena blanširanja na fizikalna svojstva i aktivnost polifenol oksidaze biofortificiranog krumpira (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:158994

Blažević, Ante. "Utjecaj vremena blanširanja na fizikalna svojstva i aktivnost polifenol oksidaze biofortificiranog krumpira." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:158994

Blažević, Ante. "Utjecaj vremena blanširanja na fizikalna svojstva i aktivnost polifenol oksidaze biofortificiranog krumpira." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:158994

Blažević, A. (2019). 'Utjecaj vremena blanširanja na fizikalna svojstva i aktivnost polifenol oksidaze biofortificiranog krumpira', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 15 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:158994

Blažević A. Utjecaj vremena blanširanja na fizikalna svojstva i aktivnost polifenol oksidaze biofortificiranog krumpira [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2024 May 15] Available at: https://urn.nsk.hr/urn:nbn:hr:109:158994

A. Blažević, "Utjecaj vremena blanširanja na fizikalna svojstva i aktivnost polifenol oksidaze biofortificiranog krumpira", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:158994

Metadata
TitleUtjecaj vremena blanširanja na fizikalna svojstva i aktivnost polifenol oksidaze biofortificiranog krumpira
Title (english)Influence of Blanching Time on Physical Properties and PPO Activity of Biofortified Potato
AuthorAnte Blažević
MentorAnte Lončarić (mentor)
MentorTihomir Kovač (pomoć pri izradi, neposredni voditelj)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2019-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Krumpir (Solanum Tuberosum L.) je višegodišnja zeljasta biljka koja se se sastoji od stabljike s listovima, korijena i gomolja. Sirovi krumpir je podložan enzimskom posmeđivanju već tijekom pripreme. Krumpir je prije svega namirnica bogata proteinima koja je vrlo često konzumirana u ljudskoj prehrani. Primjenom biofortifikacije unosimo potrebne elemente prehrambeni ciklus ljudi. Osim biofortifikacije selenom, značajni su rezultati ostvareni u biofortifikaciji krumpira cinkom i jodom. Rezanjem i guljenjem krumpira se oštećuju stanice i one postaju podložne djelovanju kisika iz zraka. Zbog djelovanja enzima polifenol oksidaze dolazi do oksidacije polifenola u kinone. Daljnjim polimerizacijom nastaju smeđe ili crno obojeni spojevi melanini koji rezultiraju nepoželjnim tamnim obojenjem krumpira. Sprječavanje enzimskog posmeđivanja se uglavnom bazira na inhibiranju i prevenciji djelovanja polifenol oksidaze, a jedan od načina djelovanja na enzim je zagrijavanje sirovine odnosno blanširanje parom i vodom. Cilj ovog rada je odrediti utjecaj vremena blanširanja na aktivnost polifenol oksidaze, promjenu teksture i boje biofortificiranog krumpira prije i nakon blanširanja te usporediti dobivene rezultate s rezultatima kontrolnog uzorka krumpira.
Abstract (english)
Potatoes (Solanum Tuberosum L.) is a perennial herbaceous plant that consists of a stem with leaves, roots and tubers. Raw potatoes are susceptible to enzymatic browning during the process of preparation. Potatoes are a protein-rich food that is very commonly consumed in the human diet. Agronomic biofortification provides an immediate and effective route to enhancing micronutrient concentrations in edible crop products. In addition to selenium biofortification, significant results have been achieved in potato biofortification with zinc and iodine. Cutting and peeling potatoes damage cells and make them susceptible to oxygen from the air. Due to the action of the enzyme polyphenol oxidase, the oxidation of polyphenols into quinones occurs. Further polymerization results in brown or black-colored melanin compounds which result in undesirable dark coloration of the potatoes. Prevention of enzymatic interference is mainly based on the inhibition and prevention of the action of polyphenol oxidase, and one of the ways of acting on the enzyme is to heat the raw material or to blanch it with steam and/or water. The aim of this study is to determine the effect of blanching time on the activity of polyphenol oxidase, the change in texture and color of biofortified potatoes before and after blanching, and to compare the results obtained with those of the control potato sample.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:158994
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2019-10-09 10:01:31