Određivanje hranjive vrijednosti slastica kemijskom analizom i metodom izračuna iz tablica kemijskog sastava

undergraduate thesis

• Title (english): Determination of nutritive value of confectionary products by chemical analysis and by calculation from food composition table
• Author: Lucija Bušić
• Mentor: Marina Krpan (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: 2017-09-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Kolači su jedan od najprofitabilnijih i najskupljih pekarskih proizvoda. Njihovo svjetsko tržište godišnje raste. Na kvalitetu finalnog proizvoda utječu sirovine, proizvodni proces, ali i uređaji u kojima se provodi pečenje. Sredinom 20.og stoljeća dolazi do industrijalizacije prehrambenog sektora što je rezultiralo redukcijom broja lokalnih poljoprivrednika te povećanjem brojem tvornica. U ovom radu eksperimentalno su određeni udjeli pojedinih nutrijenata uzoraka domaćih kolača kao što su voda, pepeo, proteini, masti i ugljikohidrati te su analitički određene vrijednosti uspoređivane s teorijskim vrijednostima dobivenim metodom izračuna pomoću danskih tablica, a korištenjem ustupljenih normativa. Od svih ispitivanih uzoraka samo su 4 uzorka pokazala neprihvatljiva odstupanja.

Abstract (english)

Cakes are one of the most profitable and most expensive bakery products. Their world market is growing annually. The final product quality is influenced by the ingredients, the production process, and the devices in which the baking is carried out. In the mid-20th century, industrialization of the food sector came about, resulting in a reduction in the number of local farmers and an increase in the number of factories. In this paper we experimentally determined the share of nutrients of domestic cakes such as water, ashes, proteins, fats and carbohydrates and later compared to the theoretical values calculated through Danish tables. Only 4 samples showed unacceptable deviations.

• Keywords: industrijalizacija; kolači; nutrijenti; odstupanja
• Keywords (english): confectionery products; deviation; industrialization; nutrients
• Language: croatian
• URN:NBN: urn:nbn:hr:159:201252
• 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: 2017-10-03 12:21:14