Vsebnost L-askorbinske kisline v izdelkih iz paprike : diplomska naloga = Content of L-ascorbic acid in the pepper products : graduation thesis
Mali, Boštjan
V nalogi smo določevali vsebnost L-askorbinske kisline (L-AK) v različnih kultivarjih paprik. Za poskus smo vzeli papriko kultivarjev Šorok šari, Kurtovska kapija in Kalifornijsko čudo. V ...laboratoriju smo izvedli pilotni poskus izdelave pasterizirane paprike v kisu. Spremljali smo temperaturni režim pasterizacije in hlajenja kozarcev pasterizirane paprike. Ugotavljali smo vpliv tehnoloških postopkov (blanširanje, pasterizacija) na obstojnost L-AK v posameznih fazah predelave. Analizirali smo tudi ajvar in pasterizirano papriko v kisu industrijske izdelave, po skladiščenju pri 10 in 37 °C. Analizo smo izvedli s HPLC metodo. Vsebnost L-AK v sveži papriki kultivarja Šorok šari se je gibala med 118,2 in 213,1 mg L-AK/100 g perikarpa. Po blanširanju je vsebnost L-AK v papriki padla za 3,8 do 13,8 %. V ajvarju se je vsebnost L-AK gibala med 110,0 in 130,1 mg L-AK/100 g ajvarja. Višja temperatura skladiščenja proizvoda (T = 37 °C), bistveno ne vpliva na znižanje L-AK v ajvarju.
Type of material - undergraduate thesis
; adult, serious
Publication and manufacture - Ljubljana : [BF, Oddelek za živilstvo] : [B. Mali], 1999
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