Bosnia Project Member Area

Topic 1. „PRODUCTS AND PROCESS DEVELOPMENT BASED ON WILD BERRY FRUITS“
BACHELOR THESIS

Bachelor thesis will be made on the HisT Trondheim, Norway in the frame of project EDUFOOD. More details of bachelor thesis will be done with colleagues from Norway.
1. PROBLEM:

Related to total surface, Bosnia and Herzegovina is covered with 50% forest areas, and agricultural farms are very smal and covered with hedges and shrubs. Because of that Bosnia and Herzegovina is very covered with wild berries. Main species of wild fruits are: wild strawberries, blackberry, blueberry, rose hip, hawthorn, and these days currant and cranberry.
It is estimated that in quantity there are most strawberry, blueberry and pomegranate.
Keeping these product in fresh state is limited. These fruits have a short period of life, even if they are stored in controlled atmosphere. These products, except in daily diet are used in pharmaceutical purposes.
All mentioned types of fruits are very little use for processing on Bosnia and Herzegovina area. Because of that in this project is necessary to define types of product made of these fruits, and for selected product precisely define tehnological procedures, way of managemant proces, control and technological equipment needed for production.
It is important to extract active components of these types of fruit like polyphenols, flavonoids, carotenoids, and vitamine C at rose hip.

2. GOAL AND TASKS:

• Collect literature sources related to chemical composition, processing and existing product based on wild berry fruits.

• To give an overview of existing products made of wild berry fruits with emphasis on the blackberry and rose hip. On selected samples of blackberries preform the process of drying and dehydration on the available methods of freeze-drying, vacuum drying and other processes. Evaluate the possibility of extracting the active components using supercritical CO2 or similar methods.

• To give an overview of products that can be processed with drying and describe the procedures. From the obtained product analyze the presence of active components.

3. PROJECT BENEFICIARIES:

The project beneficiaries would be the following companies: „INTERSENKO“ d.o.o. Gradačac; „FANA“ d.o.o. Srebrenik; „BONY“ d.o.o. Tuzla; „EKOHERB“ d.o.o. Srebrenik; „ZADA Pharmaceuticals“ d.o.o. Lukav

Topic proponent: Prof. Dr. Midhat Jašić
Topic leader: Prof. Dr. Snježana Marić
Candidate: Bašić Azem
Bachelor thesis will be made on the HisT Trondheim, Norway in the frame project EDUFOOD. More details of bachelor thesis will be done with colleagues from Norway.

4. DEFINING THE PRODUCTS AND PROCESS IN LABORATORY CONDITION

It is possible to work only on frozen samples. There are blueberries and blackberries (and probably cultivated strawberries ).

In Table No. 1 Are shown standard products whose technology is well known, and in Table No. 2 Products with added value which technology is less known. You must choose one or two products that would be obtained under laboratory conditions and then perform the appropriate analysis.

Table No. 1 Products based on wild berry fruits
No. Product No. Product
1 Frozen products 12 Jelly
2 Frozen mash 13 Fruit jelly
3 Pasteurized fruit 14 Fruit cheese
4 Pasteurized mash 15 Dried fruit
5 Identification fruit juice 16 Fruit juice powder
6 Fruit juice 17 Mixed fruit products
7 Fruit syrup 18 Products based on extraction of active components
8 Compot 19 Alcoholic drinks
9 Sweet
10 Jam, Marmalade 21

Table No. 2 Products with added value

1. Pasteurized juice of strawberries, blackberries, blueberries
2. Vacuum-dried products 10. Water extracts
3. Extra marmalades and jams 11. Alcoholic extracts
4. Concentrated fruit juice boiled in vacuum 12. Fat extracts
5. Seeds of strawberries, blackberries, blueberries 13. Dehydrated extracts
6. Paste of strawberries, blackberries, blueberries
7. Combination with other products
8. Strawberries, blackberries, blueberries with yogurt or probiotics
9. Strawberries, blackberries, blueberries pigments extracts
5. PROPOSAL FOR PREPARATION PRODUCT OR TWO
It is necessary to pre-define( or consider) an approximate idea of the market, technical and technological aspects of the product.

WORK CONTENT AS GUIDELINE FOR WRITING BACHELOR THESIS

1.INTRODUCTION
2.BLACKBERRY AND BLUEBERRY PRODUCTS
2.1. Standard products
2.2. Potential products
3.METODOLOGY
3.1. Samples
3.2.Work methods
4.RESULTS AND DISCUSSION OF RESULTS
5.CONCLUSIONS
References
ATTACHMENTS
Complete reference sources in the e version
Pictures
Processes and procedures

Topic 2.: „PRODUCT AND PROCESS DEVELOPMENT BASED ON FRESH AND DRIED PLUM“
Bachelor thesis project
Candidate : Subašić Senida, Faculty of technology from Tuzla Bosnia and Herzegovina

1. PROBLEM

In Bosnia anad Herzegovina, annually produced 140-150 thousand tones of plums, of wich 20-30% fail because it is not processed and exported. Most important sort of plums are: Požegača( Mađarica) and Stanley. In use are different varitets obtained by biological crossing especially with Požegača. The most important tradicionally products of plums are: prune, jam of plums and alcoholic drink.
Tradicionally plum is used for preparation compote consumed in fresh condition. As tradicionally product, it is used with nuts and honey as it is celebrated in songs, which indicate a guaranteed traditional specialities.
The chemical composition of plum, wich grows in Bosnia and Herzegovina, because of phenotyping due to enviromental conditions can be different from plums from other areas.
Prune is good known in world for her good properties, because prune regulates digestion, peristalsis and constipation.
It is good known that plum is used as functional food and this fruit is used to make functional products. Prune has high antioxidant capacity.
The chemical compositon of prune was studied, but it is still insufficiently studied for genotypes which manages in Bosnia and Herzegovina, so it would be necessary to analise most important chemical constituents, particulary crude fiber, sorbitol and other compounds that may effect on diggestion, peristalsis and constipation.
For selected products precisaly define technological process, way of managemant process, way of control and technological equipment needed for production

2. GOAL AND TASKS

• To collect literature sources related to chemical composition, processing and existing products based on plum and prune.
• To give an overview of existing products from plum and prune
• From overview of products by the market, technical - technological and cost criteria to separate products that can be validated oin Bosnia and Herzegovina.
• To evaluate the quality of the product obtained by sensory analysis and the chemical analysis of main active component

3. PROJECT BENEFICIARIES:

The project beneficiaries would be the following companies: „EKOHERB“ d.o.o. Srebrenik; „FANA“ d.o.o. Srebrenik; „ZADA Pharmaceuticals“ d.o.o. Lukavac; „VOĆNI RASADNIK“ d.o.o. Srebrenik

Topic proponent: Prof. Dr. Midhat Jašić
Topic leader: Prof. Dr. Amra Odobašić
Candidate: Senida Subašić
Bachelor thesis will be made on the HisT Trondheim, Norway in the frame of EDUFOOD. More details of bachelor thesis will be done with colleagues from Norwa

4. WORK CONTENT ( writing)
proposal

1.INTRODUCTION
2.DRIED PLUM PRODUCTS
2.1. Standard products
2.2. Potential products
3.METODOLOGY
3.1. Samples
3.2.Work methods
4.RESULTS AND DISCUSSION OF RESULTS
5.CONCLUSIONS
References
ATTACHMENTS
Complete reference sources in the e version
Pictures
Processes and procedures

The sample is dried plum from two varieties: Požegača and Stanley. On the raw material, it is necessary to perform the following analysis: water content, total dry matter, color, meat texture, electro conductivity, to determine total phenols, inulin and sorbitol.

5. ACTIVITY PLAN

1. 15.-20.4. Adaptation, Introducing a new enviroment and colleagues from Trondheim
2. 20.4.-22.4. To provide better orientation in the labaratory
3. 24.4.-25.4. Preform necessary analysis on raw material for the product Start of thesis
4. 25.4.-2.5. Development ( to make) of product
5. 2.5.-16.5. Analysis of the productCorrectness score obtained product
6. 16.5.-23.5. Writing results Summarizing all informations

SRS 2.0, PELE 1.5, Eval 1.0 and iLike 1.0 are available for use.