Naslov
Utjecaj termičkog tretmana kaše, vrste šećera i koncentracije pektina na kvalitetu džema od klementine
(The influence of purée pretreatment, sugar type and pectin concentration on quality of clementine jam)

Autori
Levaj, Branka ; Dragović-Uzelac, Verica ; Dančević, Tina ; Liber, Sonja ; Repajić, Maja ; Bursać Kovačević, Danijela

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

Izvornik
Book of Abstracts International Congress of Technologists for Post-harvest Technology / Stjepan Pliestić - Zagreb : Agronomski fakultet Sveučilišta u Zagrebu, 2008, 112-113

ISBN
978-953-6135-76-9

Skup
Međunarodni kongres tehnologa za posliježetvenu tehnologiju

Mjesto i datum
Stubičke Toplice, Hrvatska, 18.11.2008. - 20.11.2008

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Nije recenziran

Ključne riječi
klementina; čvrstoća džema; senzorika; fenolni spojevi; pektin
(clementine; jam strength; sensory evaluation; phenolic compounds; pectin)

Sažetak
The aim of this research was to investigate the influence of several parameters on quality of Clementine (Citrus clementine) jam. Thermal treated and nontreated Clementine purée, two types of sugar (sucrose, fructose) and three different amount of added pectin were used for the jam producing. Accordingly, twelve jams were prepared and sorted in four groups, two of nontreated purées and two of treated purées, and each one with sucrose and fructose within. The quality of jams was evaluated through gel strength measurement, sensory evaluation and level of polyphenols. The results of gel strength measurement showed that the treated purée jams were less firm than nontreated ones, the jams with sucrose were firmer than ones with fructose and the gel strength of jams increased with amount of added pectin increase. Jams of nontreated purée contained higher level of polyphenols in comparison with jams of treated purée. Regarding to sensory evaluation, the nontreated purée jams were higher rated in comparison to treated ones. Furthermore, jams with fructose were better evaluated than jams with sucrose. Based on obtained results, it is revealing that nontreated purée jam with fructose and 0, 7 % added pectin was the best sensory evaluated sample.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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