Tehnološka svojstva sojinog zrna iz sortnih pokusa

master's thesis

• Title (english): Technological characteristics of soybean from sort experiments
• Author: Tatjana Marković
• Mentor: Desanka Rade (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Oil and Fat Technology); Zagreb
• Defense date and country: 2006-04-06, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Poznavanje tehnoloških svojstava sjemena soje je važno za ocjenu kvalitete i odabir uvjeta prerade. U ovom radu određivano je: masa 1000 zrna, udjel ulja, proteina i vode u sjemenu, te sastav masnih kiselina u ulju. Analizirano je 18 uzoraka iz sortnih pokusa. Masa 1000 zrna varirala je u rasponu od 126 do 170g računato na suhu tvar. Udjel ulja se nije značajno razlikovao i u većini uzoraka je bio oko 20%. Slično je bilo i s proteinima, kojih je u prosjeku bilo oko 34%. Izračunati indeksi kakvoće za srednje, minimalne i maksimalne vrijednosti bili su viši u odnosu na sjeme standardne kakvoće. Ulja iz svih uzoraka imala su, u odnosu na vrijednosti u Pravilniku za sojino ulje, visoki udjel oleinske, dok je udjel linolne i linolenske masne kiseline bio bliži minimalnim vrijednostima navedenim u Pravilniku za sojino ulje.

Abstract (english)

Knowing technological features of soybean is necessary for evaluating quality and choosing terms of technological processing. The objective of this paper was to determine the mass 1000 grains, share of water, oil and protein, and composition of fatty acid in different samples of soybean oil. 18 samples of soybean from sort experiments were analyzed. Mass of 1000 grains had a wide range of values from 126-170g on absolutely dry seed. The composition of oil was not very different between samples, and in the most samples it was around 20%. It was similar with the composition of protein, witch contain was in average around 34%. The calculated quality indexes for average, minimal and maximum values were higher in relation to the standard seed values. Oils from all of the samples had in accordance with the Regulation a high contain of oleic fatty acid, wail the contain of linoleic and linolenic fatty acid was nearer to the minimal values according to the Regulation for soybean oil.

• Keywords: soja; sojino ulje; tehnološka svojstva
• Keywords (english): soybean; soybean oil; technological features
• Language: croatian
• URN:NBN: urn:nbn:hr:159:941785
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-11 08:25:45