Kemijski sastav lješnjaka različitih sorti u Hrvatskoj

master's thesis

• Title (english): Chemical composition of hazelnuts from Croatia
• Author: Gabriela Mitar
• Mentor: Nada Vahčić (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: 2016-09-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog istraživanja bio je određivanje kemijskog sastava lješnjaka te usporedba dobivenih rezultata o njihovom kemijskom sastavu sa rezultatima iz različitih literaturnih izvora. U ovom radu analizirano je 19 uzoraka lješnjaka uzgajanih u Hrvatskoj. Dobiveni rezultati su: maseni udio vode 3,22 – 4,71 %, maseni udio masti kretao se od 52,49 do 70,15 %, maseni udio proteina od 15,42 do 25,90 %, maseni udio pepela od 2,34 do 3,37 % te maseni udio ugljikohidrata koji se kretao 8,59 - 18,27 %. Analiziran je i sastav masnih kiselina prisutnih u uzorcima lješnjaka, pronađeno je 14 masnih kiselina, među kojima je najdominantnija bila oleinska kiselina.

Abstract (english)

The aim of this study was to determine the chemical composition of hazelnut and comparison of the results of their chemical composition with the results from the different literature sources. In this paper we analyzed 19 samples of hazelnuts grown in Croatia. The results were: moisture content from 3.22 to 4.71 %, a fat content ranged from 52.49 to 70.15 %, protein content ranged from 15.42 to 25.90 %, ash content ranged from 2.34 to 3.37 %, carbohydrate ranged from 8.59 - 18.27 %. Also we analyzed the composition of fatty acids present in hazelnuts, 14 fatty acids was determined, including oleic acid which was the most dominant.

• Keywords: lješnjak; kemijski sastav; masne kiseline; oleinska kiselina
• Keywords (english): hazelnut; chemical composition; fatty acid; oleic acid
• Language: croatian
• URN:NBN: urn:nbn:hr:159:712997
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-04-24 12:46:50