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master's thesis
Stabilnost prehrambenih boja u konditorskoj industriji
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2005. urn:nbn:hr:159:410157
Čokor, Goran
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering

Cite this document

Čokor, G. (2005). Stabilnost prehrambenih boja u konditorskoj industriji (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:410157

Čokor, Goran. "Stabilnost prehrambenih boja u konditorskoj industriji." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2005. https://urn.nsk.hr/urn:nbn:hr:159:410157

Čokor, Goran. "Stabilnost prehrambenih boja u konditorskoj industriji." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2005. https://urn.nsk.hr/urn:nbn:hr:159:410157

Čokor, G. (2005). 'Stabilnost prehrambenih boja u konditorskoj industriji', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:410157

Čokor G. Stabilnost prehrambenih boja u konditorskoj industriji [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2005 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:410157

G. Čokor, "Stabilnost prehrambenih boja u konditorskoj industriji", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2005. Available at: https://urn.nsk.hr/urn:nbn:hr:159:410157

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Metadata
TitleStabilnost prehrambenih boja u konditorskoj industriji
Title (english)Stability of food dyes in confectionary industry
AuthorGoran Čokor
MentorDamir Karlović (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
Zagreb
Defense date and country2005-11-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu provedeno je istraživanje stabilnosti i čistoće prirodnih prehrambenih boja (Caramel, Carmin, Biljni ugljen, Bakreni kompleks i ß-karoten) koje se koriste u prehrambenoj industriji. Provjera stabilnosti boja provedena je spektrofotometrijskom metodom, a uzorci su bili pripremljeni u vodenoj, alkoholnoj i puferskoj otopini. Otopina boja u puferskoj otopini pokazale su najbolju stabilnost. Uzorci boja u puferskoj otopini ostali su postojani tijekom trideset dana i apsorpcijska vrijednost im se nije znatnije mijenjala, dok se kod uzoraka boja u vodenoj i alkoholnoj otopini znatno smanjila. Čistoća boja, također, je provedena spektrofotometrijskom metodom. Uzorci su bili otopljeni u vodenim otopinama. Dobiveni rezultati vrijednosti apsorpcija otopina boja uspoređeni su sa otopinama standarda i dobiveni su rezultati koji ukazuju da je čistoća boja odgovarala zahtjevima.
Abstract (english)
This graduate paper investigates the stability and purity of natural food dyes (Caramel, Carmin, Carbo Medicinalis, Cu-chlorophilin and ß-caroten) that are used in confectionary industry. Stability control was conducted by spectrophotometric method and the samples were prepared in water, alcohol and buffer solutions. Dyes in buffer solutions shown the best stability. Samples of dyes in buffer solution remained stable during the thirty days and the absorption value did not significantly changed, while absorption value of dyes in water in alcohol solution has reduced a lot. Dyes purity was also determinate by spectrophotometric method.The samples were dissolved in water solvent. Absorption result values were compared with results of standard dyes solutions. Obtained results indicated that purity of dyes coresponded to the demanded criteria.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:410157
Study programmeTitle: Food Technology; specializations in: Food Engineering
Course: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2017-09-11 11:01:57

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