Utjecaj ultrazvuka visokog intenziteta na masne kiseline i vlakna bučine pogače, prosa i heljde

master's thesis

• Title (english): Influence of high intensity ultrasound treatment on fatty acids and fiber of pumpkin seed cake, millet and buckwheat
• Author: Jana Novak
• Mentor: Nikolina Čukelj (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Cereal Chemistry and Technology); Zagreb
• Defense date and country: 2017-09-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

U ovom radu ispitan je utjecaj tretmana ultrazvukom visokog intenziteta na udio nezasićenih masnih kiselina te topljivih i netopljivih prehrambenih vlakana bučine pogače, prosa i heljde. Tretman je proveden izravnim uranjanjem ultrazvučne sonde (promjera 22 mm, 400 W, 24 kHZ) u uzorak pri 100 % amplitude u trajanju od 5, 10 i 20 min. Tretirani uzorak odmašćen je metodom po Soxhletu te je ulje korišteno za određivanje udjela nezasićenih masnih kiselina, a odmašćeni kruti uzorak za analizu vlakana. Rezultati pokazuju da ultrazvuk visokog intenziteta uglavnom nema utjecaj na udio i sastav nezasićenih masnih kiselina, među kojima je u svim uzorcima dominirala polinezasićena omega-6 linolna masna kiselina. Statistički značajna razlika uočena je samo u udjelu netopljivih vlakana heljde čiji se udio povećao sa 4,10 % na 6,66 %, dok promjene na topljivim vlakanima nisu zabilježene. Dodatno, među ispitivanim uzorcima, kao potencijalnim sirovinama za izradu funkcionalne hrane, bučina pogača pokazala se kao najbogatiji izvor proteina, prehrambenih vlakana, masnih kiselina i pepela.

Abstract (english)

This study explored the effect of high intensity ultrasound treatment on pumpkin seed cake, millet and buckwheat flour, on their unsaturated fatty acids composition, as well as insoluble and soluble dietary fibre content. The treatment was preformed by direct immersion of an ultrasonic probe (400 W) into the sample, at 100 % amplitude, during 5, 10 and 20 minutes. The treated sample was defatted using Soxhlet method and the extracted oil was used to determine the content of unsaturated fatty acids, while the defatted solid sample was used for dietary fiber analysis. Results show that high intensity ultrasound, in general, doesnˈt have any effect on unsaturated fatty acid content, among which polyunsaturated omega-6 linoleic acid dominated. Statistically significant difference was observed only in the content of insolube dietary fibre in buckwheat which increased from 4,10 % to 6,66 %, while changes in soluble dietary fiber were not recorded. Additionally, among the investigated material suitable for functional food production, pumpkin seed cake has proven to be the richest source of protein, dietary fiber, fatty acids and ashes.

• Keywords: ultrazvuk visokog intenziteta; nezasićene masne kiseline; prehrambena vlakna; bučina pogača; proso; heljda
• Keywords (english): high intensity ultrasound; unsaturated fatty acids; dietary fiber; pumpkin seed cake; millet; buckwheat
• Language: croatian
• URN:NBN: urn:nbn:hr:159:132424
• Study programme: Title: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-11-09 14:49:51