Changes of quality and antioxidative potential by raspberry freezing
Promena kvaliteta i antioksidativnog potencijala pri smrzavanju maline
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Stevanović, SnežanaJanković, Miodrag
Marković, Dragan
Simonović, Vojislav
Kosi, Franc F.
Milovančević, Uroš
Stojković, Milena
Article (Published version)
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More recently the interest for antioxidant properties of food was increased, due to their health-promoting properties. In the analysis of food, in addition to finding the usual quality parameters, one more often determines its antioxidant potential. The present study evaluated the effect of freezing process on raspberry fruits changes. The content of dry matter, total sugars and acids, vitamin C, as well as sensory analysis of quality were determined. Antioxidant potential was measured by DPPH method, testing the ability of DPPH radical neutralization. The results indicate that the freezing caused minor changes in chemical quality parameters. The changes in sensory quality characteristics were higher. The most marked was the loss of consistency, then flavor changes, and the taste of raspberry fruit was some modified.
U novije vreme antioksidativnim svojstvima hrane pridaje se veliki značaj zbog pozitivnog uticaja na zdravlje ljudi. Pri analizi hrane, pored utvrđivanja uobičajenih parametara kvaliteta, sve češće se određuje i njen antioksidativni potencijal. U radu su analizirane promene do kojih dolazi pri smrzavanju maline. Utvrđivan je sadržaj suve materije, ukupnih šećera i kiselina, vitamina C, kao i senzorna analiza kvaliteta. Antioksidativni potencijal meren je metodom DPPH, ispitivanjem sposobnosti neutralizacije DPPH radikala. Dobijeni rezultati ukazuju da pri smrzavanju dolazi do neznatnih promena hemijskih parametara kvaliteta. U senzornim karakteristikama promene su nešto veće. Najupadljiviji je gubitak konzistencije, zatim arome, a donekle je izmenjen i ukus plodova.
Keywords:
freezing / raspberry / quality / antioxidant potential / chemical composition / sensory analysis / smrzavanje / malina / kvalitet / antioksidativni potencijal / hemijski sastav / senzorna analizaSource:
Klimatizacija, grejanje, hlađenje, 2014, 43, 2, 89-92Publisher:
- Savez mašinskih i elektrotehničkih inženjera i tehničara Srbije (SMEITS), Beograd
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Poljoprivredni fakultetTY - JOUR AU - Stevanović, Snežana AU - Janković, Miodrag AU - Marković, Dragan AU - Simonović, Vojislav AU - Kosi, Franc F. AU - Milovančević, Uroš AU - Stojković, Milena PY - 2014 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/3642 AB - More recently the interest for antioxidant properties of food was increased, due to their health-promoting properties. In the analysis of food, in addition to finding the usual quality parameters, one more often determines its antioxidant potential. The present study evaluated the effect of freezing process on raspberry fruits changes. The content of dry matter, total sugars and acids, vitamin C, as well as sensory analysis of quality were determined. Antioxidant potential was measured by DPPH method, testing the ability of DPPH radical neutralization. The results indicate that the freezing caused minor changes in chemical quality parameters. The changes in sensory quality characteristics were higher. The most marked was the loss of consistency, then flavor changes, and the taste of raspberry fruit was some modified. AB - U novije vreme antioksidativnim svojstvima hrane pridaje se veliki značaj zbog pozitivnog uticaja na zdravlje ljudi. Pri analizi hrane, pored utvrđivanja uobičajenih parametara kvaliteta, sve češće se određuje i njen antioksidativni potencijal. U radu su analizirane promene do kojih dolazi pri smrzavanju maline. Utvrđivan je sadržaj suve materije, ukupnih šećera i kiselina, vitamina C, kao i senzorna analiza kvaliteta. Antioksidativni potencijal meren je metodom DPPH, ispitivanjem sposobnosti neutralizacije DPPH radikala. Dobijeni rezultati ukazuju da pri smrzavanju dolazi do neznatnih promena hemijskih parametara kvaliteta. U senzornim karakteristikama promene su nešto veće. Najupadljiviji je gubitak konzistencije, zatim arome, a donekle je izmenjen i ukus plodova. PB - Savez mašinskih i elektrotehničkih inženjera i tehničara Srbije (SMEITS), Beograd T2 - Klimatizacija, grejanje, hlađenje T1 - Changes of quality and antioxidative potential by raspberry freezing T1 - Promena kvaliteta i antioksidativnog potencijala pri smrzavanju maline EP - 92 IS - 2 SP - 89 VL - 43 UR - https://hdl.handle.net/21.15107/rcub_agrospace_3642 ER -
@article{ author = "Stevanović, Snežana and Janković, Miodrag and Marković, Dragan and Simonović, Vojislav and Kosi, Franc F. and Milovančević, Uroš and Stojković, Milena", year = "2014", abstract = "More recently the interest for antioxidant properties of food was increased, due to their health-promoting properties. In the analysis of food, in addition to finding the usual quality parameters, one more often determines its antioxidant potential. The present study evaluated the effect of freezing process on raspberry fruits changes. The content of dry matter, total sugars and acids, vitamin C, as well as sensory analysis of quality were determined. Antioxidant potential was measured by DPPH method, testing the ability of DPPH radical neutralization. The results indicate that the freezing caused minor changes in chemical quality parameters. The changes in sensory quality characteristics were higher. The most marked was the loss of consistency, then flavor changes, and the taste of raspberry fruit was some modified., U novije vreme antioksidativnim svojstvima hrane pridaje se veliki značaj zbog pozitivnog uticaja na zdravlje ljudi. Pri analizi hrane, pored utvrđivanja uobičajenih parametara kvaliteta, sve češće se određuje i njen antioksidativni potencijal. U radu su analizirane promene do kojih dolazi pri smrzavanju maline. Utvrđivan je sadržaj suve materije, ukupnih šećera i kiselina, vitamina C, kao i senzorna analiza kvaliteta. Antioksidativni potencijal meren je metodom DPPH, ispitivanjem sposobnosti neutralizacije DPPH radikala. Dobijeni rezultati ukazuju da pri smrzavanju dolazi do neznatnih promena hemijskih parametara kvaliteta. U senzornim karakteristikama promene su nešto veće. Najupadljiviji je gubitak konzistencije, zatim arome, a donekle je izmenjen i ukus plodova.", publisher = "Savez mašinskih i elektrotehničkih inženjera i tehničara Srbije (SMEITS), Beograd", journal = "Klimatizacija, grejanje, hlađenje", title = "Changes of quality and antioxidative potential by raspberry freezing, Promena kvaliteta i antioksidativnog potencijala pri smrzavanju maline", pages = "92-89", number = "2", volume = "43", url = "https://hdl.handle.net/21.15107/rcub_agrospace_3642" }
Stevanović, S., Janković, M., Marković, D., Simonović, V., Kosi, F. F., Milovančević, U.,& Stojković, M.. (2014). Changes of quality and antioxidative potential by raspberry freezing. in Klimatizacija, grejanje, hlađenje Savez mašinskih i elektrotehničkih inženjera i tehničara Srbije (SMEITS), Beograd., 43(2), 89-92. https://hdl.handle.net/21.15107/rcub_agrospace_3642
Stevanović S, Janković M, Marković D, Simonović V, Kosi FF, Milovančević U, Stojković M. Changes of quality and antioxidative potential by raspberry freezing. in Klimatizacija, grejanje, hlađenje. 2014;43(2):89-92. https://hdl.handle.net/21.15107/rcub_agrospace_3642 .
Stevanović, Snežana, Janković, Miodrag, Marković, Dragan, Simonović, Vojislav, Kosi, Franc F., Milovančević, Uroš, Stojković, Milena, "Changes of quality and antioxidative potential by raspberry freezing" in Klimatizacija, grejanje, hlađenje, 43, no. 2 (2014):89-92, https://hdl.handle.net/21.15107/rcub_agrospace_3642 .