prikaz prve stranice dokumenta Utjecaj skladištenja na aromu pasta maline sa dodatkom šećera i hidrokoloida
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master's thesis
Utjecaj skladištenja na aromu pasta maline sa dodatkom šećera i hidrokoloida
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. urn:nbn:hr:109:269153
Čović, Marina
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

Čović, M. (2010). Utjecaj skladištenja na aromu pasta maline sa dodatkom šećera i hidrokoloida (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:269153

Čović, Marina. "Utjecaj skladištenja na aromu pasta maline sa dodatkom šećera i hidrokoloida." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:269153

Čović, Marina. "Utjecaj skladištenja na aromu pasta maline sa dodatkom šećera i hidrokoloida." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:269153

Čović, M. (2010). 'Utjecaj skladištenja na aromu pasta maline sa dodatkom šećera i hidrokoloida', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:269153

Čović M. Utjecaj skladištenja na aromu pasta maline sa dodatkom šećera i hidrokoloida [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:269153

M. Čović, "Utjecaj skladištenja na aromu pasta maline sa dodatkom šećera i hidrokoloida", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:269153

Metadata
TitleUtjecaj skladištenja na aromu pasta maline sa dodatkom šećera i hidrokoloida
Title (english)Influence of storage on aroma of raspberry paste with adding sugars and hydrocolloids
AuthorMarina Čović
MentorAndrija Pozderović (mentor)
Committee memberTihomir Moslavac
Committee memberAndrija Pozderović
Committee memberMirela Kopjar
MBZ: 250632
Committee memberNela Nedić Tiban
MBZ: 232415
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2010-12-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Poznavanje svojstava arome od velike je važnosti kod prerade namirnica u prehrambenoj industriji. Prehrambeni prizvodi na bazi maline dobiju se od kaše koja je poluproizvod u procesu prerade maline. Radi ocjenjivanja organoleptičkih svojstava gotovih proizvoda potrebno je poznavati svojstva arome kaše. Cilj ovog rada je istražiti utjecaj skladištenja na aromu pasta maline s dodatkom šećera i hodrokoloida. U tu svrhu pripravljene su paste maline sa različitim udjelima šećera i hidrokoloida. Pripravljene paste punjene su u staklenke i pasterizirane. Pasterizirane paste skladištene su na tamnom mjestu na sobnoj temperaturi kroz 8 i 16 mjeseci. Udio aromatičnih sastojaka određen je u svježoj kaši maline, pasteriziranoj kaši maline te u pastama prije i nakon skladištenja od 8 i 16 mjeseci. Određivanje kvantitativnog udjela aromatičnih sastojaka pasta maline provedeno je primjenom instrumentalne plinske kromatografije. U pastama maline identificirano je dvadeset i pet aromatičnih sastojaka koji su podijeljeni u pet skupina: hlapljive kiseline, karbonilni spojevi, terpenoidi, laktoni i alkoholi. Najveći dio svih aromatičnih sastojaka prisutan je u svježoj kaši maline, dok je u pasteriziranoj kaši kao i pripravljenim pastama došlo do većih ili manjih gubitaka aromatičnih sastojaka.
Abstract (english)
Knowledge of the aroma properties has great significance for food processing in food industry. Food products on raspberry basis are obtained from puree which is semi – product in the raspberry processing. Due to evaluation of organoleptic properties of final products it is necessary to understand the properties of aroma puree. The objective of this study was to investigate the influence of storage on the aroma of raspberry paste with adding sugars and hydrocolloids. For this purpose, raspberry pastes are made with different contents of sugars and hydrocolloids. These pastes were filled in jars and pasteurized. Pasteurized pastes were stored in dark place at room temperature through period of 8 and 16 months. The content of aromatic properties was determined in fresh raspberry puree, pasteurized raspberry puree and in pastes before and after storage of 8 and 16 months. Determination of quantative content of aromatic properties of raspberry pastes was carried out by implementation of instrumental gas chromatography. In raspberry pastes were identified twenty five aromatic properties which are divided into five groups: volatile acids, carbonile compounds, terpenoids, lactones and alcohols. The greatest part of all aromatic properties was present in fresh raspberry puree while in pasteurized puree and created pastes were noticed major or minor loses of aromatic properties.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:269153
Study programmeTitle: Food Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-11-06 16:24:20