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Vpliv dodanih amilaz jabolčni kaši na sestavo jabolčnega soka : diplomska naloga = The impact of added amylases to apple mash on apple juice composition : graduation thesis
Plausteiner, Hani
V raziskavah smo poskušali ugotoviti, kako dodatek amilaz jabolčni kaši, pripravljeni z mletjem iz različno zrelih jabolk cv. priolov delišes, vpliva na sestavo jabolčnega soka oz. izplen. Ugotovili ...smo, da dodatek amilaz, jabolčni kaši pred stiskanjem, ni vplival na večji izplen jabolčnega soka, vplival pa je na njegovo sestavo. Prav tako smo ugotovili, da različna fiziološka zrelost jabolk (prisotnost škroba) vpliva na količino suhe snovi v iztisnjenem soku. Jabolčni sok iz manj zrelih jabolk, vsebuje manjšo količino suhe snovi. Dodatek amilaz 3L-HT jabolčni kaši pred stiskanjem, bistveno vpliva na povečanje suhe snovi v soku, v primerjavi z netretirano jabolčno kašo. Te razlike so bile največje pri stiskanju jabolčne kaše iz jabolk s škrobno vrednostjo 4-5, in sicer za 0,85 % suhe snovi, ki je potem padala v odvisnosti z zrelostjo (do 0,1 %) pri škrobni vrednosti 9-10. Pri stiskanju jabolk s škrobno vrednostjo 10 teh razlik ni bilo več. Na vsebnost skupnih kislin, izraženih kot jabolčna kislina, dodatek amilaz ni vplival.
Type of material - undergraduate thesis
; adult, serious
Publication and manufacture - Ljubljana : [H. Plausteiner], 1996
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