Funkcionalna svojstva chia sjemenki

undergraduate thesis

• Title (english): Functional properties of chia seeds
• Author: Ivona Kuraica
• Mentor: Suzana Rimac Brnčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Food Processes Engineering); Zagreb
• Defense date and country: 2017-07-07, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Chia sjemenke (Salvia hispanica L.) nekada su bile tradicionalna namirnica u prehrani Maja i Asteka, a danas su prepoznate kao izvor visokovrijednih hranjivih tvari s velikim potencijalom za razvoj novih funkcionalnih proizvoda na svjetskom tržištu. Chia sjemenke su prirodni izvor α-linolenske kiseline, prehrambenih vlakana, proteina, a uz to dobar su izvor vitamina (niacina, vitamina C, vitamina A), minerala (kalcija, fosfora, kalija i magnezija) i polifenolnih spojeva (klorogenska i kava kiselina, miricetina, kvercetina i kemferola). Zbog svojih dobrih fizikalno-kemijskih svojstava kao što su sposobnost stvaranja stabilne emulzije i gelova sve više se koriste u prehrambenoj industriji u razvoju novih proizvoda. Chia sjemenke predstavljaju i novu funkcionalnu hranu zbog njihovog pozitivnog utjecaja na zdravlje ljudi, prvenstveno na prevenciju bolesti krvožilnog sustava, smanjenje krvnog tlaka i kontrolu razine glukoze u krvi. Cilj ovog rada je na temelju znanstvenih rezultata prikazati potencijalnu uporabu chia sjemenki u prehrambenoj industriji te njihov utjecaj na zdravlje ljudi.

Abstract (english)

Chia seeds (Salvia hispanica L.) were used as a traditional food in the diet of Aztecs and Mayas and today they are recognized as a source of a high-quality nutrients with a great potential in development of new functional products wordlwide. Chia seeds represent a natural source of α-linolenic acid, dietary fibers, proteins and they are also a good source of vitamins (niacin, vitamin C, vitamin A), minerals (calcium, phosphorus, potassium and magnesium) and polyphenolic compounds (chlorogenic and caffeic acid, myricetin, quercetin and kaempferol). They are being used in the food industry in the development of new functional products because of their good physical and chemical properties, like the ability to create stable emulsion and gels. Chia seeds represent a new functional food because they have a positive impact on human health, primarly on preventing cardiovascular diseases, lowering blood pressure and regulating blood glucose levels. The objective of this paperwork is to present the potential use of chia seeds in the food industry and their impact on human health based on scientific results.

• Keywords: α-linolenska kiselina; prehrambena vlakna; nova hrana; funkcionalna hrana
• Keywords (english): α-linolenic acid; dietary fibers; novel food; functional food
• Language: croatian
• URN:NBN: urn:nbn:hr:159:131281
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-07-06 06:34:45