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undergraduate thesis
Promjena boje džemova od naranči tijekom skladištenja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. urn:nbn:hr:109:566089
Đurkan, Ivana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Đurkan, I. (2010). Promjena boje džemova od naranči tijekom skladištenja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:566089

Đurkan, Ivana. "Promjena boje džemova od naranči tijekom skladištenja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:566089

Đurkan, Ivana. "Promjena boje džemova od naranči tijekom skladištenja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:566089

Đurkan, I. (2010). 'Promjena boje džemova od naranči tijekom skladištenja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:566089

Đurkan I. Promjena boje džemova od naranči tijekom skladištenja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:566089

I. Đurkan, "Promjena boje džemova od naranči tijekom skladištenja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:566089

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Metadata
TitlePromjena boje džemova od naranči tijekom skladištenja
Title (english)Colour change of orange jams during the storage
AuthorIvana Đurkan
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 country2010-10-05, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Abstract
U ovom radu ispitivano je nastajanje hidroksimetil furfurala (HMF) i promjene boje džemova pripremljenih od gorke i slatke naranče. Uzorci su pripremani tretiranjem naranči bez i sa dodatkom askorbinske kiseline kako bi se pratio utjecaj askorbinske kiseline na sprječavanje posmeđivanja u tim uzorcima. Uzorci su skladišteni godinu dana na 4 °C i na sobnoj temperaturi kako bi se pratio utjecaj temperature na nastajanje HMF-a i promjenu boje. Nakon pripreme džemovi od gorkih naranči imali su veći sadržaj HMF-a u odnosu na džemove od slatkih naranči (230,98 mg/kg i 58,27 mg/kg). Tretiranjem naranči s askorbinskom kiselinom došlo je do povećanja sadržaja HMF-a (260,51 mg/kg i 95,04 mg/kg za džemove od gorkih i slatkih naranči). Tijekom skladištenja uočena je ista tendencija. Također je uočena razlika u boji između džemova od gorkih i slatkih naranči. Najveća promjena u boji uočena je u džemovima od gorkih naranči s askorbinskom kiselinom (5,66). U ovom radu istaknuta je važnost pH sustava i temperature skladištenja na nastajanje HMF i boju džemova od naranči.
Abstract (english)
In this work influence of preparation on 5-hydroxymethylfurfural and colour change of bitter orange jams and sweet orange jams was investigated. Samples were prepared without and with treatment of oranges with ascorbic acid in order to see if there was influence on prevention of browning in those samples. Samples were stored for 365 days at +4 °C and at room temperature in order to investigate influence of temperature on formation of HMF and colour change during storage. Bitter orange jams had higher HMF content than sweet orange jams, after preparation (230.98 mg/kg and 58.27 mg/kg, respectively). Treatment of oranges with ascorbic acid increased formation of HMF during preparation of jams (260.51 mg/kg and 95.04 mg/kg for bitter and sweet orange jams). During storage the same tendency was observed. Also, difference in colour between sweet and bitter orange jams was observed. The highest colour change (5.66) was observed in bitter orange jams with addition of ascorbic acid. In this work the importance of pH value and temperature for HMF formation and colour was emphasised.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:566089
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 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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2015-10-20 12:32:11

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