Kvaliteta meda od bagrema

master's thesis

• Title (english): Acacia honey quality
• Author: Ivona Kanižanec
• 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: 2007-11-23, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Med kao cjelovita namirnica bitnih nutritivnih i ljekovitih svojstava za čovjeka mora zadovoljavati određene kriterije za kvalitetu. Oni se određuju analizama koje se sastoje od: senzorske analize, fizikalno-kemijske analize i mikrobiološke analize. U ovom rada određeni su fizikalno-kemijski parametri: maseni udjel vode, električna provodnost, kiselost, maseni udjel reducirajućih šećera te maseni udjel saharoze. Svi uzorci su bagremov med (Robinia pseudoacacia L.) sakupljeni na području Republike Hrvatske i čuvani na sobnoj temperaturi. Fizikalno-kemijskim analizama dobiveno je da se maseni udjel vode kretao u rasponu od 14,52 do 21,36%, električna provodnost od 0,00 do 0,25 mS/cm, kiselost od 6,54 do 15,02 mmol/kg, maseni udjel reducirajućih šećera od 65,17 do 76,47% te maseni udjel saharoze 0,00 do 3,77%.

Abstract (english)

Honey as a complete food with important nutritional and therapeutic properties for human has to satisfy certain criteria for quality. They are specified by analysis which are: sensory analysis, physical-chemical analysis and microbiological analysis. The objective of this study was to determine certain physical-chemical parameters; water, electrical conductivity, acidity, reducing sugars and sucrose of 50 honey samples. All samples were acacia honey (Robinia pseudoacacia L.) collected from area of Republika Hrvatska and kept at room temperature. It was found that water content was between 14,52 and 21,36%, electrical conductivity was between 0,00 and 0,25 mS/cm, acidity was between 6,54 and 15,02 mmol/kg, reducing sugars were between 65,17 and 76,47% and sucrose was between 0,00 and 3,77%.

• Keywords: kvaliteta; med od bagrema; fizikalno-kemijski parametri
• Keywords (english): acacia honey; quality; physical-chemical parameters
• Language: croatian
• URN:NBN: urn:nbn:hr:159:585716
• 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: 2017-09-05 13:13:09