Pregled bibliografske jedinice broj: 1080321
Influence of disaccharides type on phenolics and volatiles of blackberry cream fillings
Influence of disaccharides type on phenolics and volatiles of blackberry cream fillings // Book of abstract 18th Ružička days "Today science - tomorrow industry" / Jukić, Ante (ur.).
Zagreb : Osijek: Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI) ; Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 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 18th Ružička days "Today science - tomorrow industry"
/ Jukić, Ante - Zagreb : Osijek : Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI) ; Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2020, 122-122
ISBN
978-953-6894-75-8
Skup
18. Ružičkini dani "Danas znanost - sutra industrija"
Mjesto i datum
Vukovar, Hrvatska, 16.09.2020. - 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:
HRZZ-IP-2019-04-5749 - Formuliranje, priprema i testiranje biopolimernih gelova kao nositelja bioaktivnih i hlapljivih komponenata u inovativnim funkcionalnim proizvodima (bioACTIVEgels) (Kopjar, Mirela, HRZZ ) ( CroRIS)
Ustanove:
Prehrambeno-tehnološki fakultet, Osijek
