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Pregled bibliografske jedinice broj: 1080321

Influence of disaccharides type on phenolics and volatiles of blackberry cream fillings


Vukoja, Josipa; Dundović, Ana-Marija; Ivić, Ivana; Šimunović, Josip; Pichler, Anita; Kopjar, Mirela
Influence of disaccharides type on phenolics and volatiles of blackberry cream fillings // Book of abstract of International conference 18th Ružička days "Today science - tomorrow industry", September 16th-18th 2020
Vukovar, Hrvatska, 2020. str. 122-122 (poster, međunarodna recenzija, sažetak, znanstveni)


CROSBI ID: 1080321 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Influence of disaccharides type on phenolics and volatiles of blackberry cream fillings

Autori
Vukoja, Josipa ; Dundović, Ana-Marija ; Ivić, Ivana ; Šimunović, Josip ; Pichler, Anita ; 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, 122-122

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

Mjesto i datum
Vukovar, Hrvatska, 16-18.09.2020

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
blackberry cream fillings, sucrose, trehalose, maltose, phenolics, volatiles

Sažetak
Blackberry cream fillings were prepared with blackberry juice, citrus fiber (5%) and disaccharides (50%). Three disaccharides were used. Sucrose as commonly used sugar, and trehalose and maltose, disaccharides that are less sweet than sucrose. Amount of phenolic compounds, proantocyanidins and antioxidant activity were evaluated as well as amount of volatile compounds. Type of disaccharides had an effect on phenolics and proantocyanidins, but there were no difference between samples in antioxidant activity (regardless of used method – DPPH, ABTS, FRAP and CUPRAC). The highest amounts of phenolics were detected in samples with trehalose addition while samples with maltose had the highest amount of proantocyanidins. Overall, 29 volatiles were detected in samples. The most abundant groups were terpenes and aldehydes and ketones. The highest amounts of terpenes were detected in samples with trehalose addition while sucrose samples had the lowest amount of these compounds. Aldehydes and ketones were detected in the highest amount in samples with sucrose addition while samples with maltose had the lowest amount of these volatiles. These results indicate that selection of adequate disaccharide is very important since it can influence on final quality of the product.

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 Anita Pichler (autor)

Avatar Url Josip Šimunović (autor)


Citiraj ovu publikaciju

Vukoja, Josipa; Dundović, Ana-Marija; Ivić, Ivana; Šimunović, Josip; Pichler, Anita; Kopjar, Mirela
Influence of disaccharides type on phenolics and volatiles of blackberry cream fillings // Book of abstract of International conference 18th Ružička days "Today science - tomorrow industry", September 16th-18th 2020
Vukovar, Hrvatska, 2020. str. 122-122 (poster, međunarodna recenzija, sažetak, znanstveni)
Vukoja, J., Dundović, A., Ivić, I., Šimunović, J., Pichler, A. & Kopjar, M. (2020) Influence of disaccharides type on phenolics and volatiles of blackberry cream fillings. U: Book of abstract of International conference 18th Ružička days "Today science - tomorrow industry", September 16th-18th 2020.
@article{article, year = {2020}, pages = {122-122}, keywords = {blackberry cream fillings, sucrose, trehalose, maltose, phenolics, volatiles}, title = {Influence of disaccharides type on phenolics and volatiles of blackberry cream fillings}, keyword = {blackberry cream fillings, sucrose, trehalose, maltose, phenolics, volatiles}, publisherplace = {Vukovar, Hrvatska} }
@article{article, year = {2020}, pages = {122-122}, keywords = {blackberry cream fillings, sucrose, trehalose, maltose, phenolics, volatiles}, title = {Influence of disaccharides type on phenolics and volatiles of blackberry cream fillings}, keyword = {blackberry cream fillings, sucrose, trehalose, maltose, phenolics, volatiles}, publisherplace = {Vukovar, Hrvatska} }




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