Kemijski sastav lješnjaka

undergraduate thesis

• Title (english): Chemical composition of hazelnuts
• Author: Erik Jadrejčić
• Mentor: Nada Vahčić (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: 2018-06-27, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Cilj ovog rada bio je određivanje kemijskog sastava lješnjaka i usporedba dobivenih rezultata s rezultatima istraživanja drugih autora. Analizirani su uzorci 13 različitih sorti lješnjaka. Dobiveni rezultati su sljedeći: udio vode 2,53 - 3,49 %; udio pepela 2,18 - 2,85 %; udio masti 58,56 - 69,55 %; udio proteina 16,88 - 24,50 %; udio ugljikohidrata 5,10 - 10,85 %.

Abstract (english)

The aim of this study was to determine the chemical composition of hazelnut and compare the results obtained with the results of other authors' research. Samples of 13 different varieties of hazelnuts were analyzed. The results were: moisture content 2,53 - 3,49 %; ash content 2,18 - 2,85 %; fat content 58,56 - 69,55 %; protein content 16,88 - 24,50 %; carbohydrate content 5,10 - 10,85 %.

• Keywords: lješnjak; kemijski sastav
• Keywords (english): hazelnut; chemical composition
• Language: croatian
• URN:NBN: urn:nbn:hr:159:855271
• 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: 2018-07-02 12:29:34