Tehnološka svojstva i sastav masnih kiselina sjemena suncokreta iz sortnog pokusa na oglednom polju Sopot-Vinkovci

master's thesis

• Title (english): Technological properties and fatty acids composition of sunflower seed from sort trial on experimental field Sopot-Vinkovci
• Author: Biserka Nestić
• Mentor: Dubravka Štrucelj (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: 2005-11-07, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U radu se opisuju rezultati ispitivanja hibrida suncokreta iz domaćih sortnih pokusa. Uzorcima sjemena određena su tehnološka svojstva: udjel ljuske i karakter ljuštenja, masa 1000 zrna, frakcije sjemena, čvrstoća sjemena, volumska masa, udjel ulja i vode. U ulju je određivan sastav masnih kiselina, specifične apsorbancije u UV spektru, indeks boje i ukupni klorofili. Ispitivani uzorci sjemena suncokreta su pokazivali različite raspone vrijednosti za sva ispitivana svojstva. Osim razlika između sorti, postojale su razlike između cijelog sjemena, ljuske i jezgre, što je bilo najuočljivije kod udjela vode i ulja. Sastav masnih kiselina iz sjemena suncokreta bio je unutar graničnih vrijednosti propisanih Pravilnikom. Iako su se uzorci međusobno razlikovali po udjelu linolne i oleinske kiseline ispitivanje je pokazalo da su uzorci linolnog tipa, te da niti jedna sorta nema visok udjel oleinske kiseline. Ulje dobiveno iz cijelog sjemena, ljuske i jezgre razlikovalo se po sastavu masnih kiselina.

Abstract (english)

The paper describes the results of investigation of sunflower hybrids from domestic sort trials. For all the samples there were determined tehnological properties: hull and kernel content, characteristics of dehulling, mass of 1000 grains, size fraction of the seed, strength of the seed, volume mass and the content of water and oil. For oils, the fatty acid composition, specific absorbances in UV spectrum, colour index and total chlorophyll content were determined. Analysed samples of sunflower seed shown wide range of values for all determined characteristics. Beside the differences among sorts, the differences were evident for whole seed, kernel and hull, especially in moisture and oil content. The composition of fatty acids from the whole seed was within range defined by the Regulation. Although the samples were different in the content of oleic and linoleic acid, the analysis has shown that all the samples are of linoleic type and no sort has high ratio of oleic acid. The oils obtained from whole seed, kernel and hull differed widely in fatty acid composition.

• Keywords: sjeme suncokreta; sortni pokusi; suncokret; suncokretovo ulje; tehnološka svojstva
• Keywords (english): fatty acids composition; sort trial; sunflower; sunflower oil; sunflower seed
• Language: croatian
• URN:NBN: urn:nbn:hr:159:822539
• 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 10:43:04