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undergraduate thesis
Fizikalno-kemijska i senzorska svojstva napitka od lista masline s dodatkom soka naranče
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:914489
Ekić, Sara
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Fruits and Vegetables Preservation and Processing

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Ekić, S. (2018). Fizikalno-kemijska i senzorska svojstva napitka od lista masline s dodatkom soka naranče (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:914489

Ekić, Sara. "Fizikalno-kemijska i senzorska svojstva napitka od lista masline s dodatkom soka naranče." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:914489

Ekić, Sara. "Fizikalno-kemijska i senzorska svojstva napitka od lista masline s dodatkom soka naranče." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:914489

Ekić, S. (2018). 'Fizikalno-kemijska i senzorska svojstva napitka od lista masline s dodatkom soka naranče', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:914489

Ekić S. Fizikalno-kemijska i senzorska svojstva napitka od lista masline s dodatkom soka naranče [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:914489

S. Ekić, "Fizikalno-kemijska i senzorska svojstva napitka od lista masline s dodatkom soka naranče", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:914489

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Metadata
TitleFizikalno-kemijska i senzorska svojstva napitka od lista masline s dodatkom soka naranče
Title (english)Physico-chemical and sensory properties of olive leaf beverage with the addition of orange juice
AuthorSara Ekić
MentorMaja Repajić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology of Fruits and Vegetables Preservation and Processing)
Zagreb
Defense date and country2018-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu ispitana je senzorska prihvatljivost kao i svojstva napitka od lista masline s koncentriranim sokom naranče sa i bez dodanog šećera kao potencijalnog funkcionalnog napitaka. Koncentrirani sok naranče dodavan je ovisno o dodanom šećeru u različitim volumenima i to 2, 4, 6, 8 mL za 100 mL napitka lista masline bez dodanog šećera te 1, 2, 3, 4 mL u napitcima s dodanim šećerom. U svim pripremljenim napitcima određena su fizikalno kemijska svojstva (topljiva suha tvar, pH vrijednost, boja), senzorska svojstva, te udio ukupnih fenola i antioksidacijski kapacitet. Uslijed dodatka koncentriranog soka naranče u napitak lista masline došlo je do povećanja topljive suhe tvari, a smanjenja pH vrijednost pripremljenih napitaka. Koncentracija ukupnih fenola i antioksidacijski kapacitet povećavaju se s povećanjem volumena dodanog koncentriranog sok naranče u bazični napitak. Kao najharmoničniji napitak pokazao se onaj u koji je dodan najveći volumen koncentriranog soka naranče i najveća količina saharoze.
Abstract (english)
This paper examines sensory acceptability and properties of olive leaf extract with concentrated orange juice with and without added sugar as a potential functional beverage. Concentrated orange juice was added depending on the added sugar in different volumes of 2, 4, 6, 8 mL for 100 mL of olive leaf extracts without added sugar and 1, 2, 3, 4 mL with added sugar. In all prepared beverages, physicochemical properties (soluble solids, pH value, color), sensory properties, total phenols and antioxidant capacity were determined. Due to addition of concentrated orange juice to olive leaf extract, soluble solids increased and the pH value of the prepared drinks decreased. Concentrations of total phenols and antioxidant capacity increased with the increasing of added volume of concentrated orange juice to basic beverage. The most harmonious drink was the one with the highest volume of concentrated orange juice and the highest sucrose quantity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:914489
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 conditionsOpen access
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2018-09-24 09:16:45

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