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undergraduate thesis
Utjecaj dodatka disaharida na udio fenola i antocijana u liofiliziranim kašama višnje
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. urn:nbn:hr:109:458279
Trtinjak, Ivona
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

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Trtinjak, I. (2015). Utjecaj dodatka disaharida na udio fenola i antocijana u liofiliziranim kašama višnje (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:458279

Trtinjak, Ivona. "Utjecaj dodatka disaharida na udio fenola i antocijana u liofiliziranim kašama višnje." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:458279

Trtinjak, Ivona. "Utjecaj dodatka disaharida na udio fenola i antocijana u liofiliziranim kašama višnje." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:458279

Trtinjak, I. (2015). 'Utjecaj dodatka disaharida na udio fenola i antocijana u liofiliziranim kašama višnje', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:458279

Trtinjak I. Utjecaj dodatka disaharida na udio fenola i antocijana u liofiliziranim kašama višnje [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2024 April 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:458279

I. Trtinjak, "Utjecaj dodatka disaharida na udio fenola i antocijana u liofiliziranim kašama višnje", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:458279

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TitleUtjecaj dodatka disaharida na udio fenola i antocijana u liofiliziranim kašama višnje
Title (english)Influence of disaccharides addition on phenolic and anthocyanin content of freeze-dried sour cherry puree
AuthorIvona Trtinjak
MentorMirela Kopjar (mentor)
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 country2015-10-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Abstract
U ovom radu ispitivan je utjecaj dodatka različitih količina (5, 10 ili 20%) disaharida (saharoza, maltoza ili trehaloza) na udio fenola, antocijana i antioksidativnu aktivnost liofiliziranih kaša od višanja. Rezultati su uspoređivani s rezultatima za kontrolni uzorak odnosno s liofiliziranom kašom od višanja bez dodatka šećera. Najveći udio antocijana imao je kontrolni uzorak. S povećanjem udjela šećera došlo je do smanjenja udjela antocijana, osim u uzorku s dodatkom 20% maltoze koji je imao najveći udio antocijana od svih uzoraka s dodanim šećerom. Udio fenola je također bio najveći u kontrolnom uzorku a najmanji u uzorku s dodatkom 20% trehaloze. Antioksidativna aktivnost je određena primjenom ABTS, DPPH i FRAP metode. Vrijednosti dobivene primjenom ABTS metode su niže od vrijednosti dobivenih DPPH i FRAP metodama. Najveću antioksidativnu aktivnost primjenom navedenih metoda imao je uzorak s dodatkom 20% maltoze. Rezultati ovog istraživanja pokazuju da interakcije unutar kompleksnog matriksa proizvoda utječu na udio fenolnih tvari i antioksidativnu aktivnost proizvoda.
Abstract (english)
The aim of this research was investigation of the influence of different amounts (5, 10 or 20%) of dissacharides (sucrose, maltose or trehalose) on phenolics, anthocyanins and antioxidant activity of freeze-dried sour cherry puree. Results were compared with control sample, freeze-dried sour cherry puree without addition of sugars. The highest anthocyanin content had control sample. With increase of sugar addition, increase of anthocyanin content was observed except in the case of addition of 20% of maltose. That sample had the highest anthocyanin content among samples with sugar addition. The highest phenol content was also determined in control sample, while the sample with 20% of trehalose addition had the lowest content. Antioxidant activity was determined by ABTS, DPPH I FRAP methods. Values of antioxidant activity determined by ABTS were lower in comparison to values obtained by FRAP and DPPH method. The highest antioxidant activity (determined with all methods) had sample with addition of 20% of maltose. Results of this research showed that interactions among food component play important part on phenolics and antioxidant activity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:458279
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 Osijek
Created on2015-12-08 13:18:31

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