Fizikalno-kemijske i senzorske značajke te njihov utjecaj na profil okusa majčinog mlijeka i hrane za dojenčad

doctoral thesis

• Title (english): Physico-chemical and sensory properties and their impact on flavour profile of human milk and infant formulas
• Author: Marina Krpan; MBZ: 249973
• Mentor: Mirjana Hruškar (mentor); MBZ: 190205
• Committee member: Nada Vahčić (predsjednik povjerenstva); MBZ: 125475
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; Zagreb
• Defense date and country: 2011-07-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology
• Universal decimal classification (UDC): 613 - Hygiene. Personal health and hygiene. Dietetics. Occupational diseases. Addictions. Sexual hygiene

Abstract

Cilj ovog istraživanja bio je usporediti fizikalno-kemijske i senzorske značajke majčina mlijeka i hrane za dojenčad te utjecaj prehrane na sastav i senzorske značajke majčina mlijeka. Rezultati su pokazali da se majčino mlijeko i hrana za dojenčad statistički značajno ne razlikuju s obzirom na koncentraciju laktoze dok su značajne razlike utvrđene za udjele pojedinačnih masnih kiselina i nutritivnu gustoću. Udjel trans-masnih kiselina (TFA) je bio značajno veći u majčinu mlijeku u odnosu na hranu za dojenčad (0,75 vs. 0,07 %, p>0,05) te je statistički značajno korelirao s količinom kolesterola (r=0,49) i natrija (r=0,55) u prehrani dojilja. Odzivi senzora elektronskog jezika ukazuju na značajno razlikovanje uzoraka majčina mlijeka i hrane za dojenčad. Modeli neuronskih mreža su pokazali da elektronski jezik ima potencijal kao dosad nekorištena metoda za karakterizaciju uzoraka majčina mlijeka.

Abstract (english)

The aim of this study was to compare physico-chemical and sensory characteristics of human milk and infant formulas and the influence of diet on composition and sensory properties of human milk. The results showed that the human milk and infant formulas did not significantly differ with respect to the concentration of lactose, while there were significant differences found for the percentage of individual fatty acids and nutritional density. The content of trans-fatty acids (TFA) was significantly higher in human milk in relation to infant formulas (0,75 vs. 0,07%, p>0,05) and was significantly correlated with cholesterol (r=0,49) and sodium (r=0,55) intake in the lactating women. Electronic tongue sensor outputs indicate a significant differentiation of samples of human milk and infant formulas. Models of neural networks have shown that the electronic tongue has the potential, as a previously unused method, for characterization of human milk samples.

• Keywords: elektronski jezik; GC; HPLC; hrana za dojenčad; majčino mlijeko; masne kiseline; prehrana; šećeri
• Keywords (english): diet; electronic tongue; fatty acids; GC; HPLC; human milk; infant formulae; sugars
• Language: croatian
• URN:NBN: urn:nbn:hr:159:638592
• Promotion: 2012-07-01
• Study programme: Title: Nutrition; Study programme type: university; Study level: postgraduate; Academic / professional title: doktor znanosti/doktorica znanosti (doktor znanosti/doktorica znanosti)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2018-05-16 08:29:26