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undergraduate thesis
Proizvodnja džema od borovnica
2023. urn:nbn:hr:151:905449
Bakač, Maja
Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek

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Bakač, M. (2023). Proizvodnja džema od borovnica (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:905449

Bakač, Maja. "Proizvodnja džema od borovnica." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2023. https://urn.nsk.hr/urn:nbn:hr:151:905449

Bakač, Maja. "Proizvodnja džema od borovnica." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2023. https://urn.nsk.hr/urn:nbn:hr:151:905449

Bakač, M. (2023). 'Proizvodnja džema od borovnica', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:151:905449

Bakač M. Proizvodnja džema od borovnica [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2023 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:151:905449

M. Bakač, "Proizvodnja džema od borovnica", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:151:905449

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Metadata
TitleProizvodnja džema od borovnica
Title (english)Blueberry jam production
AuthorMaja Bakač
MentorValentina Obradović (mentor)
Committee memberJosip Mesić (predsjednik povjerenstva)
Committee memberTomislav Soldo (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
Osijek
Defense date and country2023-07-12, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Viticulture and Enology
Abstract
Plodovi borovnice (Vaccinium corymbosum L.) voće su visoke nutritivne vrijednosti. Proizvodnja ovog voća u svijetu napreduje, a količine plodova koji se stavljaju na tržište značajno rastu. Plodove borovnice je najbolje konzumirati svježe, ali mogu se konzumirati i u prerađenom obliku. Prerada borovnica u džem jedan je od načina prerade. Preradom borovnica u džem ne gube se antioksidativna svojstva ploda. Kvalitativna svojstva džemova namijenjenih tržištu propisana su na nivou Europske unije. Šećer, pektin i kiselina u uzajamnom djelovanju određuju konzistenciju džema, ali i druge kvalitativne karakteristike. U ovom radu istražuje se utjecaj različitih pektina u kombinaciji s različitim količinama dodanog šećera na osnovne karakteristike džemova. Borovnice prirodno sadrže dovoljno pektina da uz dovoljno dodanog šećera formiraju gel. Dodavanjem određenih pektinskih preparata moguće utjecati na konzistenciju džema, skratiti vrijeme pripreme, smanjiti udio dodanog šećera te povećati količinu gotovog proizvoda.
Abstract (english)
Blueberry fruits (Vaccinium corymbosum L.) are fruits of high nutritional value. The production of this fruit in the world is thriving, and the quantities of blueberries placed on the market are growing significantly. Blueberries are best consumed fresh but are also available for consumption in processed form. Processing blueberries into jam is one of the methods of processing. The qualitative properties of jams intended for the market are regulated at the level of the European Union. Sugar, pectin and acid in mutual interaction determine the consistency of jam, but also other qualitative characteristics. This paper investigates how different pectin in combination with different amounts of added sugar influence the basic characteristics of jams. Blueberries naturally contain enough pectin to form a gel with enough added sugar. By adding certain pectin preparations, it is possible to affect the consistency of jam, shorten the preparation time, reduce the content of sugar added and increase the quantity of the finished product.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:905449
Study programmeTitle: BACHELOR OF PROFESSIONAL GRADUATE (BACCALAUREUS) ENGINEER OF VITICULTURE-WINEMAKING-FRUIT GROWING
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka vinogradarstva- vinarstva- voćarstva (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka vinogradarstva- vinarstva- voćarstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Public notezavršni rad
Created on2023-11-21 10:24:10