prikaz prve stranice dokumenta Utjecaj dodatka šećera i škrobova na stabilnost antocijana soka kupine
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master's thesis
Utjecaj dodatka šećera i škrobova na stabilnost antocijana soka kupine
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. urn:nbn:hr:109:152287
Adamović, Maja
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

Adamović, M. (2011). Utjecaj dodatka šećera i škrobova na stabilnost antocijana soka kupine (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:152287

Adamović, Maja. "Utjecaj dodatka šećera i škrobova na stabilnost antocijana soka kupine." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:152287

Adamović, Maja. "Utjecaj dodatka šećera i škrobova na stabilnost antocijana soka kupine." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:152287

Adamović, M. (2011). 'Utjecaj dodatka šećera i škrobova na stabilnost antocijana soka 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:109:152287

Adamović M. Utjecaj dodatka šećera i škrobova na stabilnost antocijana soka kupine [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:152287

M. Adamović, "Utjecaj dodatka šećera i škrobova na stabilnost antocijana soka kupine", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:152287

Metadata
TitleUtjecaj dodatka šećera i škrobova na stabilnost antocijana soka kupine
Title (english)Influence of sugar and starch addition on anthocyanin stability of blackberry juice
AuthorMaja Adamović
MentorMirela Kopjar (mentor)
Committee memberVlasta Piližota (član povjerenstva)
Committee memberMirela Kopjar (član povjerenstva)
Committee memberJurislav Babić (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 Fruits and Vegetables Technology)
Osijek
Defense date and country2011-11-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Abstract
U ovom radu istraživan je utjecaj dodatka šećera (saharoze, glukoze i trehaloze), modificiranih škrobova (tapioke i voštanog kukuruza) i njihovih kombinacija na sadržaj antocijana, polifenola, postotak polimerne boje i degradacijski indeks u soku kupine tijekom 35 dana skladištenja pri 4 °C. Također je ispitivan i utjecaj navedenih dodataka na termičku degradaciju antocijana, te su iz dobivenih rezultata izračunati brzina kemijske reakcije, vrijeme poluraspada i energija aktivacije. Nakon pripreme uzoraka, sok s dodatkom trehaloze i glukoze imao je veći sadržaj antocijana (80,41 i 81,53 mg/L) u usporedbi s kontrolnim uzorkom (79,28 mg/L). Svi ostali uzorci u većoj ili manjoj mjeri imali su niži sadržaj antocijana (od 71,39 do 78,90 mg/L), s time da je uzorak s dodatkom kombinacije škroba tapioke i saharoze imao najmanji sadržaj antocijana. Tijekom skladištenja došlo je do smanjenja sadržaja antocijana i polifenola. Ispitivanjem termičke degradacije utvrđeno je da je uzorak s dodatkom trehaloze imao najveći sadržaj antocijana. Što se tiče uzoraka s dodatkom škrobova, uzorci s dodatkom škroba tapioke imali su veći sadržaj antocijana.
Abstract (english)
The aim of this work was to investigate influence of addition of sugars (sucrose, glucose and trehalose), modified starches (tapioca and waxy maize) and their combinations on anthocyanin content, total phenol content, percent of polymeric colour and degradation index in blackberry juice during 35 days of storage at 4 °C. Also, influence of mentioned additives on thermal degradation of anthocyanins was investigated and rate constant, half-life and activation energy were calculated. After preparation of samples, sample with addition of trehalose and glucose had higher anthocyanin content (80.41 and 81.53 mg/L) in comparison to control sample (79.28 mg/L). All other samples had lower anthocyanin content (71.39 – 78.90 mg/L). Sample with addition of tapioca starch and sucrose had the lowest anthocyanin content. During storage, degradation of anthocyanns and phenols occurred. Investigation of thermal degradation showed that samples with trehalose addition had the highest anthocyanin content. Comparing results of samples with starch addition, it can be noted that samples with addition of tapioca starch had higher anthocyanin content than samples with addition of waxy maize starch.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:152287
ProjectNumber: 113-1130473-0340
Title: Razvoj procesa proizvodnje visokokvalitetne hrane
Title: Development of processes for high quality foods
Leader: Vlasta Piližota
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-14 15:32:41