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master's thesis
Utjecaj dodatka šećera i pH na stabilnost pigmenata u kaši cikle prije i nakon liofilizacije
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. urn:nbn:hr:109:409178
Marić, Martina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Marić, M. (2009). Utjecaj dodatka šećera i pH na stabilnost pigmenata u kaši cikle prije i nakon liofilizacije (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:409178

Marić, Martina. "Utjecaj dodatka šećera i pH na stabilnost pigmenata u kaši cikle prije i nakon liofilizacije." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:409178

Marić, Martina. "Utjecaj dodatka šećera i pH na stabilnost pigmenata u kaši cikle prije i nakon liofilizacije." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:409178

Marić, M. (2009). 'Utjecaj dodatka šećera i pH na stabilnost pigmenata u kaši cikle prije i nakon liofilizacije', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:409178

Marić M. Utjecaj dodatka šećera i pH na stabilnost pigmenata u kaši cikle prije i nakon liofilizacije [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:409178

M. Marić, "Utjecaj dodatka šećera i pH na stabilnost pigmenata u kaši cikle prije i nakon liofilizacije", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:409178

Metadata
TitleUtjecaj dodatka šećera i pH na stabilnost pigmenata u kaši cikle prije i nakon liofilizacije
Title (english)Influence of sugar addition and pH on pigment stability in red beet puree before and after freeze drying
AuthorMartina Marić
MentorNela Nedić Tiban (mentor)
Committee memberVlasta Piližota (predsjednik povjerenstva)
MBZ: 90114
Committee memberNela Nedić Tiban (član povjerenstva)
Committee memberDrago Šubarić (član povjerenstva)
Committee memberMirela Kopjar (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Fruits and Vegetables Technology)
Osijek
Defense date and country2009-03-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Betalaini su stoljećima upotrebljavani kao prirodna bojila a jedan od najvažnijih komercijalnih izvora danas su koncentrat soka cikle i prah cikle. Cikla je relativno jeftin i bogat izvor crvenih pigmenata betacijana, među kojima je najzastupljeniji betanin. Na stabilnost pigmenata cikle tijekom pripreme, procesiranja i skladištenja utječe nekoliko čimbenika. Neki od njih su pH, toplina, aktivitet vode, kisik, svjetlost, metali i druge tvari. Cilj ovog istraživanja bio je utvrditi utjecaj pH (3 i 5) dodatkom askorbinske (AA) i limunske kiseline (LK) i različitih šećera (glukoze, fruktoze i saharoze) na stabilnost pigmenata u soku i kaši cikle. Ispitivan je i utjecaj spomenutih dodataka na stabilnost betacijana u kaši cikle nakon liofilizacije te rehidratacije. Dobiveni rezultati nisu pokazali značajniju degradaciju betacijana, odnosno boje u ispitivanim uzorcima cikle, u uvjetima u kojima je provedeno istraživanje. Koncentracija betacijana u soku cikle dodatkom LK (pH 3 i 5) nije se značajno promijenila u odnosu na sok bez dodataka, dok se dodatkom AA koncentracija betacijana u soku smanjila, posebno u soku zakiseljenom na pH 3. U uzorcima soka i kaše cikle je dodatkom šećera došlo do neznatnog smanjenja koncentracije betacijana, s izuzetkom liofiliziranih i rehidratiranih uzoraka kaše sa dodatkom fruktoze. Također je praćena promjena boje kaše cikle prije i nakon liofilizacije. Najmanju ukupnu promjenu boje ( E) nakon liofilizacije imali su uzorci kaše sa dodatkom glukoze (11.79-12.09), a najveću uzorak kaše zakiseljen s LK na pH 3 (18.73).
Abstract (english)
Betalains have been widely used as natural colorants for many centuries. The main commercial sources of betalains are concentrates and powders of red beet. Red beet is cheep and excellent source of red pigments betacyanins, among which the most important one is betanin. Several factors including pH, heat, water activity, oxygen, light, metals and other chemicals, affect the stability of beet pigments during preparation, processing, and storage. In this work, the influence of pH with addition of ascorbic and citric acid and different sugars (glucose, fructose and sucrose) on pigment stability of red beet juice and puree was investigated. Also, influence of mentioned additives on betacyanin stability of red beet puree after freeze drying and rehydration was observed. The results did not show significant degradation of pigments and colour in investigated conditions. Betacyanin concentration in red beet juice with addition of citric acid (pH 3 and 5) did not significantly change in comparison with red beet juice, while addition of ascorbic acid caused decrease of betacyanin content, especially at pH 3. Sugar addition caused decrease of betacyanin content in red beet juice and puree with exception of freeze dried and rehydrated purees with addition of fructose. Colour change of puree before and after freeze drying was also observed. The lowest colour change after freeze drying had samples with glucose addition (11.79-12.09), while the highest colour change was in samples with citric acid at pH 3 (18.73).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:409178
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 on2015-12-04 15:59:47