Tehnološka svojstva sjemena suncokreta iz sortnih pokusa

master's thesis

• Title (english): Tehnological characteristics of sort experiments on the sunflower seeds
• Author: Tomislav Horvatiček
• 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: 2005-02-04, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu su provedena ispitivanja na uzorcima sjemena suncokreta različitih sorti. Svrha istraživanja je bila upoznati svojstva novih hibrida važna za tehnološki proces prerade sjemena. Za ispitivanje su korišteni uzorci uljnih i proteinskih tipova sjemena suncokreta iz sortnih pokusa. Uzorcima sjemena određen je : udjel nečistoća, masa 1000 zrna, volumska masa, udjel ljuske i jezgre u sjemenu, udjel ulja i vode u sjemenu. Ulju dobivenom iz uzoraka određen je sastav masnih kiselina, indeks boje i specifične apsorbancije. Ispitivani uljni tipovi sjemena imali su širok raspon vrijednosti za sva ispitivana svojstva (masa 1000 zrna, volumska masa, udjel ljuske i jezgre, udjel ulja i dr.), a te razlike su bile još veće u odnosu na proteinski suncokret. Sastav masnih kiselina ulja dobivenog iz uzoraka je bio unutar graničnih vrijednosti navedenih u Pravilniku, iako su se uzorci međusobno najviše razlikovali po omjeru oleinske i linolne kiseline. Ulja iz jezgre i ljuske razlikovala su se i po odnosu nezasićenih i zasićenih masnih kiselina. Osim što su se znatno razlikovali od uzoraka uljnih tipova sjemena, uzorci proteinskog tipa su se i međusobno razlikovali. Tako je prema rezultatima ispitivanja jedan od uzoraka (24) po svojim svojstvima bio sličniji uzorcima uljnog tipa sjemena. Udjel klorofila se ni u jednom uzorku nije mogao odrediti, dok je indeks boje bio najviši u uzorku proteinskog sjemena (23).

Abstract (english)

In this paper the research of the samples of different sorts of sunflower seeds was carried out. The purpose of this research was to learn about the characteristics of the new hybrids which are important for the tehnological processing of the sunflower seeds. The samples of oil and protein types of sunflower seed from sort experiments were used in this research. We have determined : share of impurity, mass of 1000 grains, volume mass, share of hull and kernel in the seed, shere of oil and water in the seed. Also we have determined the composition of fatty acids, index of colour and specific apsorbances of the oil that we have got from the samples. Investigated oil types of seed had wide range for all investigated characteristics (mass of 1000 grains, volume mass, share of hull and kernel, share of oil in seed and other) and those differences were even greater in comparation with the protein types of seeds. The composition of fatty acids in oil obtained from the samples was in accordance with the Regulation. The samples had differed in ratio of oleic and linoleic acid. The oils from hull were different from the oils obtained from kernel in ratio of saturated and unsaturated fatty acids. Besides the huge differences between the samples of oil seed type, samples of protein types were different between themselves. Therefore, by the results of the research, one of the samples (24) was more similar, by characteristics, to the oil types of seeds. The share of chlorophile could not be determined in any sample,while the colour index was the highest in the sample of protein seed (23).

• Keywords: suncokret; suncokretovo ulje; tehnološka svojstva
• Keywords (english): sunflower; sunflower oil; tehnological svojstva
• Language: croatian
• URN:NBN: urn:nbn:hr:159:495058
• 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: 2017-09-13 08:03:33