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Pregled bibliografske jedinice broj: 1080303

Influence of sucrose and trehalose amount on flavour profile of blackberry cream fillings during storage


Pichler, Anita; Ivić, Ivana; Vukoja, Josipa; Horvatić, Iva; Šimunović, Josip; Kopjar, Mirela
Influence of sucrose and trehalose amount on flavour profile of blackberry cream fillings during storage // Book of abstract of International conference 18th Ružička days "Today science - tomorrow industry", September 16th-18th 2020
Vukovar, Hrvatska, 2020. str. 17-17 (predavanje, međunarodna recenzija, sažetak, znanstveni)


CROSBI ID: 1080303 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Influence of sucrose and trehalose amount on flavour profile of blackberry cream fillings during storage

Autori
Pichler, Anita ; Ivić, Ivana ; Vukoja, Josipa ; Horvatić, Iva ; Šimunović, Josip ; Kopjar, Mirela

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstract of International conference 18th Ružička days "Today science - tomorrow industry", September 16th-18th 2020 / - , 2020, 17-17

Skup
International conference 18th Ružička days "Today science - tomorrow industry"

Mjesto i datum
Vukovar, Hrvatska, 16-18.09.2020

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
blackberry cream fillings, sucrose, trehalose, volatiles, storage

Sažetak
Blackberry cream fillings were prepared from blackberry juice, citrus fiber and disaccharides. Two disaccharides, sucrose and trehalose, were used in amount of 10% and 20% in order to investigate influence of disaccharides amount on retention of blackberry volatiles during preparation of cream fillings as well as during 4 months of storage. GC-MS analyses were conducted for evaluation of volatile compounds amount. Overall, 29 volatiles were detected in samples and they were divided into 4 groups ; alcohols, acids, terpenes and aldehydes and ketones. After preparation, there was no difference in volatiles amount between samples with 10% and 20% of trehalose addition. In the case of sucrose addition, alcohols and terpenes were detected in higher amount when 20% of disaccharide was used for preparation of samples while amount of other two volatile groups did not depend on sucrose amount. During storage, amount of majority volatiles decreased but there were some exceptions in aldehydes and ketones probably due to their formation during storage. Terpenes as volatiles that highly influence flavour profile of fruits, had the highest retention in samples with 10% of trehalose addition and 20% of sucrose addition (in both cases 60%).

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekti:
IP-2019-04-5749 - Formuliranje, priprema i testiranje biopolimernih gelova kao nositelja bioaktivnih i hlapljivih komponenata u inovativnim funkcionalnim proizvodima (bioACTIVEgels) (Kopjar, Mirela, HRZZ - 2019-04) ( POIROT)

Ustanove:
Prehrambeno-tehnološki fakultet, Osijek

Profili:

Avatar Url Ivana Ivić (autor)

Avatar Url Mirela Kopjar (autor)

Avatar Url Josip Šimunović (autor)

Avatar Url Anita Pichler (autor)


Citiraj ovu publikaciju

Pichler, Anita; Ivić, Ivana; Vukoja, Josipa; Horvatić, Iva; Šimunović, Josip; Kopjar, Mirela
Influence of sucrose and trehalose amount on flavour profile of blackberry cream fillings during storage // Book of abstract of International conference 18th Ružička days "Today science - tomorrow industry", September 16th-18th 2020
Vukovar, Hrvatska, 2020. str. 17-17 (predavanje, međunarodna recenzija, sažetak, znanstveni)
Pichler, A., Ivić, I., Vukoja, J., Horvatić, I., Šimunović, J. & Kopjar, M. (2020) Influence of sucrose and trehalose amount on flavour profile of blackberry cream fillings during storage. U: Book of abstract of International conference 18th Ružička days "Today science - tomorrow industry", September 16th-18th 2020.
@article{article, year = {2020}, pages = {17-17}, keywords = {blackberry cream fillings, sucrose, trehalose, volatiles, storage}, title = {Influence of sucrose and trehalose amount on flavour profile of blackberry cream fillings during storage}, keyword = {blackberry cream fillings, sucrose, trehalose, volatiles, storage}, publisherplace = {Vukovar, Hrvatska} }
@article{article, year = {2020}, pages = {17-17}, keywords = {blackberry cream fillings, sucrose, trehalose, volatiles, storage}, title = {Influence of sucrose and trehalose amount on flavour profile of blackberry cream fillings during storage}, keyword = {blackberry cream fillings, sucrose, trehalose, volatiles, storage}, publisherplace = {Vukovar, Hrvatska} }




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