Dobivanje i karakterizacija ulja sjemenki hrvatskih sorti paprike Capsicum annuum l. te njegova primjena u prehrambenoj industriji i gastronomiji
| Autor: | Cvetković, Tanja |
|---|---|
| Přispěvatelé: | Ranilović, Jasmina, Jokić, Stela |
| Jazyk: | chorvatština |
| Rok vydání: | 2023 |
| Předmět: |
Capsicum annuum
biootpad senzorske analize bioactive compounds gastronomija pepper seed oil gastronomy udc:665(043.3) BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija. Inženjerstvo Oils. Fats. Waxes. Adhesives. Gums. Resins bioaktivne komponente by-product senzoric analysis Ulja. Masti. Voskovi. Ljepila. Gume. Smole BIOTECHNICAL SCIENCES. Food Technology. Engineering ulje sjemenke paprike |
| Popis: | Cilj ovog istraživanja je bio po prvi puta opisati dobivanje ulja sjemenki paprika sorti Podravka i Slavonka tijekom dvije sezone berbi (2020., 2021.), te istražiti njegova fizikalno-kemijska, nutritivna i senzorska svojstva, primjenu u kulinarstvu i u razvoju novih prehrambenih proizvoda. Izdvojene sjemenke paprike (ručno, sezona 2020., mehanički, sezona 2021.) osušene su na ispod 10 % vlage. Ulje sjemenki paprike proizvedeno je hladnim prešanjem. U usporedbi s drugim jestivim biljnim uljima, rezultati su pokazali, da je ulje sjemenki paprike bogato linolnom kiselinom (74,30-74,99 %), γ-tokoferolom (53,53-57,44 %), polifenolima (11,83-13,33 mg/100 g ulja), ima relativno visoku točku dimljenja (217,33-230,17 °C), a prema senzorskim osobinama, visoko je ocijenjeno od strane potrošača (ukupni dojam 7,93/9,00). Visoka točka dimljenja daje naznaku mogućnosti primjene ulja sjemenki paprike u toplim postupcima kulinarske primjene. To su pokazali i rezultati usporednog prženja krumpirića u ulju sjemenki paprike i palminom ulju (temp. 175 °C/9 min). Od dvanaest ispitivanih organoleptičkih karakteristika, statistički značajna razlika je utvrđena jedino u svojstvu boje i naknadnog okusa krumpirića prženih u ulju sjemenki paprike (p < 0,05). Prihvatljivost primjene ulja kao sastojka u umaku na bazi povrća također je potvrđena od strane potrošača, koji su proizvod ocijenili visokom prosječnom ocjenom (7,40/9,00). Rezultati su pokazali da je ulje sjemenki paprike, doprinijelo boljem nutritivnom sastavu umaka od povrća (sadržaj linolne kiseline 71,79 %, γ-tokoferola 4,16 mg/100 g umaka, vitamina C 2,58 mg/100 g, ukupnih sterola 555,33 mg/100 g, osobito delta-5-avenasterol 15,43 % i kampesterol 14,83 %, te antioksidativne snage 21,00 AU). Po prvi puta je ulju sjemenki paprike utvrđen UV faktor od 7,05-7,10, što otvara mogućnosti za njegovu primjenu i u kozmetičkoj industriji. Ovo istraživanje značajno doprinosi karakterizaciji ulja sjemenki paprike hrvatskih sorti Podravka i Slavonka, te općenito potencijalu njegove primjene u gastronomiji, prehrambenoj, kozmetičkoj i/ili farmaceutskoj industriji. The aim of this research was to describe for the first time the oil obtained from the seeds of peppers of the Podravka and Slavonka varieties during two harvest seasons (2020, 2021), and to investigate its physicochemical, nutritional and sensory properties, its application in cooking and in the development of new food products. Separated pepper seeds (manually, season 2020, mechanically, season 2021) were dried up to 10 % moisture. Pepper seed oil was produced by cold pressing. Compared to other edible vegetable oils, the results showed that pepper seed oil is rich in linoleic acid (74.30-74.99 %), γ-tocopherol (53.53-57.44 %), polyphenols (11.83-13.33 mg/100 g oil), has a relatively high smoke point (217.33-230.17 °C), and according to sensory properties, it is highly rated by consumers (overall impression 7.93/9.00). A high smoke point gives an indication of the possibility of using pepper seed oil in hot culinary applications. This was also confirmed by the results of comparative frying of french fries in paprika seed oil and palm oil (temp. 175 °C/9 min). Among twelve examined organoleptic characteristics, a statistically significant difference was found only in the color and aftertaste of fries fried in pepper seed oil (p < 0.05). Acceptability of oil as an ingredient in vegetable sauce was also confirmed by consumers, who rated the product as highly average (7.40/9.00). The results showed that pepper seed oil contributed to a better nutritional composition of the vegetable based sauce (linoleic acid content 71.79 %, γ-tocopherol 4.16 mg/100 g, vitamin C 2.58 mg/100 g, total sterols 555.33 mg/100 g, especially delta-5-avenasterol 15.43 % and campesterol 14.83 %, and antioxidant power 21.00 AU). For the first time, the results of pepper seed oil has shown UV factor of 7.05-7.10, which opens up possibilities for its use in the cosmetic industry as well. This research significantly contributes to the characterization of pepper seed oil of the Croatian varieties Podravka and Slavonka, and in general, the potential of its application in the gastronomy, food, cosmetic and/or pharmaceutical industries. |
| Databáze: | OpenAIRE |
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