Utjecaj temperature prženja bučinih koštica na iskorištenje procesa proizvodnje nerafiniranog bučinog ulja

undergraduate thesis

• Title (english): Influence of seed roasting temperature on the oil yield of virgin pumpkin seed oil production
• Author: Ivona Vitko
• Mentor: Klara Kraljić (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: 2017-09-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Bučino ulje je specifično ulje koje se na tržištu najčešće prodaje kao nerafinirano. Jedna od najkritičnijih faza u proizvodnji nerafiniranog bučinog ulja, s kvalitativne i kvantitativne strane, je proces prženja bučinih sjemenki. U procesu prženja koriste se visoke temperature kako bi se olakšalo izdvajanje ulja ali i razvila karakteristična aroma ulja. Cilj rada je bilo vidjeti kako temperatura prženja (120, 130 i 140 °C) utječe na iskorištenje procesa proizvodnje nerafiniranog bučinog ulja. U tu svrhu određeni su onovni parametri kvalitete sjemena i osnovni parametri kvalitete pogače proizvedene u 3 različite uljare na području sjeverozapadne Hrvatske. Zaključeno je kako se najbolje iskorištenje procesa postiže prženjem sjemenki na temperaturi od 130 ºC.

Abstract (english)

Pumpkin seed oil is specific oil that is most often sold on the market as virgin. The crucial phase of the virgin pumpkin seed oil production, from the qualitative and quantitative point of view, is the seeds roasting. High temperatures are used during the roasting process in order to facilitate oil extraction and to develop a characteristic aroma of oil. The aim of this research was to determine impact of roasting temperature (120, 130 and 140 °C) on the oil yield during virgin pumpkin seed oil production. For this purpose, the quality parameters of the seeds and cakes from 3 different oil facilities in the northwestern Croatia (Međimurje county), were determined. It is concluded that the best oil yield is achieved with roasting the pumpkin seeds at 130 ºC.

• Keywords: bučine koštice; bučino ulje; nerafinirano ulje; prženje koštica
• Keywords (english): pumpkin seed; pumpkin seed oil; roasting of seeds; virgin oil
• Language: croatian
• URN:NBN: urn:nbn:hr:159:103090
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-09-20 07:59:38