Određivanje količine glutena u bezglutenskim proizvodima ELISA metodom

master's thesis

• Title (english): Determination of gluten in gluten-free products by ELISA method
• Author: Nita Šarić
• Mentor: Martina Bituh (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Chemistry and Biochemistry); Zagreb
• Defense date and country: 2017-11-06, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

U ovom istraživanju je uz pomoć ELISA (eng. Enzyme – Linked Immunosorbent Assay) testa određen udio glutena u bezglutenskim proizvodima iz različitih ugostiteljskih objekata (slastičarnice, prodavaonice brze hrane, restorani) i prodavaonica u kojima se prodaju bezglutenski proizvodi hrvatskog podrijetla. Među dvadeset i sedam različitih uzoraka iz skupina slastica, složenih jela i pekarskih proizvoda udio glutena prisutan je u rasponu od manje od 5 mgkg-1, odnosno ispod limita kvantifikacije, do 145,91 mgkg-1. Od dvadeset i sedam uzoraka u četiri uzorka udio glutena je iznad 20 mgkg-1, te se kao takvi ne mogu smatrati proizvodima „bez glutena“. Također, proveden je upitnik među kuharima/icama i poslužiteljima/icama u različitim ugostiteljskim objektima kako bi se ispitalo njihovo znanje o glutenu, bezglutenskoj prehrani, kao i o načinu rukovanja bezglutenskim namirnicama i pripremi bezglutenskih proizvoda. Iako je upitnik proveden na malom broju ispitanika, uočena je potreba edukacije zaposlenika ugostiteljskih objekata koji u svojoj ponudi imaju bezglutenske proizvode.

Abstract (english)

In this study, the proportion of gluten in gluten-free products from various catering establishments (pastry shop, fast food, restaurants) and stores selling gluten-free products of Croatian origin was determined by the ELISA (Enzyme – Linked Immunosorbent Assay) test. Among the twenty seven different samples in a group of pastries, compound dishes and bakery products, the gluten content is present in the range of less than 5 mgkg-1, or below the quantification limit up to 145,91 mgkg-1. Out of twenty seven samples, four samples have the gluten content above 20 mgkg-1, and as such they cannot be considered as „gluten – free“ products. Also, a questionnaire was conducted among cooks and servers in various catering establishments to examine their knowledge about gluten, gluten-free diet, as well as how to treat gluten-free foodstuff and prepare gluten-free products. Although the questionnaire was conducted on a small number of examiners, the need to educate the employees of catering establishments that offer gluten-free products is noticed.

• Keywords: gluten; bezglutenska prehrana; bezglutenski proizvodi; kontaminacija; ELISA
• Keywords (english): gluten; gluten – free diet; gluten – free products; contamination; ELISA
• Language: croatian
• URN:NBN: urn:nbn:hr:159:439804
• 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: 2017-11-15 13:39:15