Utjecaj jestivih filmova na sastav masnih kiselina u prženom krumpiru

undergraduate thesis

• Title (english): Influence of edible films on fatty acid composition in fried potatoes
• Author: Petra Trojić
• Mentor: Mia Kurek (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Food Packaging); Zagreb
• Defense date and country: 2019-09-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Ovo istraživanje je provedeno na uzorcima ulja ekstrahiranih iz uzoraka prženog krumpira (Solanum tuberosum L.) sorte Lady Claire uzgojenom u Hrvatskoj. Cilj rada je praćenje promjene sastava masnih kiselina kod prženog krumpira ovisno o tretmanu jestivim filmom sa antioksidansima u odnosu na prženi krumpir bez jestivog filma. Sastav masnih kiselina u uzorcima ulja određen je pomoću plinske kromatografije. Rezultati su pokazali da prisutnost premaza na uzorcima ne utječe statistički značajno na promjenu sastava masnih kiselina u odnosu na prženi krumpir bez premaza. Uočava se da udio linolenske kiseline u prženom krumpiru sa premazom i bez njega ostaje značajno manji u odnosu na njezin udio u sirovom krumpiru. U prženom krumpiru pronađene su neke masne kiseline koje izvorno potječu iz suncokretovog ulja korištenog za prženje. To se pripisuje apsorpciji ulja u prženi krumpir. Najefikasnijim premazom pokazala se kombinacija pektina i ekstrakta lista masline.

Abstract (english)

This work is made on samples of oils extracted from French fries (Solanum tuberosum L.), sort Lady Claire cultivated in Croatia. The aim of this study was to determine changes in fatty acid composition of French fries with edible films with antioxidants compared to control sample without coating. Fatty acid composition in oil samples was determined by gas chromatography. Results showed that the presence of coating did not significantly changed fatty acid composition compared to French fries without coating. It was noticed that the content of linolenic acid both with and without coating was significantly lower compared to its content in raw potatoes. In fried potatoes there were some fatty acids found, originally present in sunflower oil used for frying. It was attributed to the oil absorption in fried potatoes. Combination of pectin and olive leaf extract was shown to be the most efficient treatment.

• Keywords: antioksidansi u jestivom premazu; jestivi film; krumpir; masne kiseline; prženje
• Keywords (english): antioxidants in edible coating; edible coating; fatty acids; frying; potato
• Language: croatian
• URN:NBN: urn:nbn:hr:159:192834
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2019-09-23 11:46:56