Procjena kvalitete bagremovog meda različitog geografskog podrijetla

master's thesis

• Title (english): Quality assesment of acacia honey of different geographical origin
• Author: Dina Vuglec-Dmitrašinović
• Mentor: Ksenija Marković (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Quality Control); Zagreb
• Defense date and country: 2012-07-06, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Tijekom ovog istraživanja analizirano je 95 uzoraka bagremovog meda (Robinia pseudoacacia L.) prikupljenih iz 5 županija Republike Hrvatske, odnosno iz Varaždinske, Bjelovarsko-bilogorske, Krapinsko-zagorske, Istarske i Osječko-baranjske županije, u svrhu određivanja fizikalno-kemijskih parametara. Određeni fizikalno-kemijski parametri uključivali su maseni udio vode, kiselost, električnu provodnost, maseni udio reducirajućih šećera, maseni udio saharoze te specifični kut rotacije. Analiza uzoraka je pokazala kako se maseni udio vode kretao u rasponu od 14,24% do 21,04%, kiselost od 7,96 mEq/kg do 32,54 mEq/kg, električna provodnost od 0,1006 mS/cm do 0,505 mS/cm, reducirajući šećeri od 61,57 g/100g do 73,59 g/100g, udio saharoze od 0,00 g/100g do 3,62 g/100g te specifični kut rotacije od -6,94° do -14,48°.

Abstract (english)

During this research 95 samples of acacia (Robinia pseudoacacia L.) honey collected from 5 Croatian counties, Varaždin, Bjelovar-Bilogora, Krapina-Zagorje, Istria and Osijek-Baranja, were analyzed to determine physical and chemical parameters. Determined physical and chemical parameters were moisture, free acidity, electrical conductivity, reducing sugars, sucrose content and specific rotation. Sample analysis showed moisture range from 14,24% to 21,04%, free acidity range from 7,96 mEq/kg to 32,54 mEq/kg, electrical conductivity range from 0,1006 mS/cm to 0,505 mS/cm, reducing sugars range from 61,57 g/100g to 73,59 g/100g, sucrose content range from 0,00 g/100g to 3,62 g/100g and specific rotation range from -6,94° to -14,48°.

• Keywords: bagremov med; fizikalno-kemijski parametri; kvaliteta meda; sastav meda
• Keywords (english): acacia honey; physical and chemical parameters; honey quality; honey composition
• Language: croatian
• URN:NBN: urn:nbn:hr:159:055513
• Study programme: Title: Food Technology; specializations in: Nutrition; Course: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-17 09:51:39