Utjecaj kriomljevenja na udio prehrambenih vlakana, masnih kiselina i ciklolinopeptida pogače lana

master's thesis

• Title (english): Impact of cryomilling on fibers, fatty acids and cyclolinopeptides content of flaxseed cake
• Author: Martina Herceg
• Mentor: Marko Obranović (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Oil and Fat Technology); Zagreb
• Defense date and country: 2019-07-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Pogača lana je privukla veliku pozornost prehrambene industrije zbog specifičnog sadržaja masnih kiselina, proteina, vlakana te ciklolinopeptida. Iako sadrži veliki udio antinutritivnih komponenti te se zbog toga koristi isključivo kao stočna hrana, navedene nutritivne komponente predstavljaju jedan od važnijih razloga zašto se u posljednjih nekoliko desetljeća sve više spominje moguće iskorištenje iste i implementiranje u prehranu ljudi. Cilj ovog rada je bio istražiti te ispitati djeluje li kriogeno mljevenje (bez i s hlađenjem uz pomoć tekućeg dušika) na povećanje nutritivne vrijednosti lanene pogače. Rezultati mljevenja su pokazali statistički značajan učinak kriogenog mljevenja na udio ciklolinopeptida CL_A, CL_B, CL_E i CL_OKSID. Kriogeno mljevenje imalo je statistički značajan utjecaj na udio zasićenih masnih kiselina: miristinske (C14:0), stearinske (C18:0), behenske (C22:0) i lignocerinske (C24:0). Nasuprot tome, provedena metoda uz pomoć kriogenog mljevenja nije pokazala statistički značajan utjecaj na udio vlakana, proteina i mineralnih tvari.

Abstract (english)

Flaxseed meal has attracted great deal of attention of the food industry due to the specific content of fatty acids, proteins, fibers and cyclolinopeptides. Although it contains a large amount of antinutritive components and therefore is only used as feed, these nutritional components represent one of the most important reasons why it has been mentioned frequently over the past few decades for possible utilization and implementation in the diet of humans. The aim of this thesis was to determine whether or not cryogenic milling (without and with cryocooling) affects the increase in nutritional value of flaxseed cake. The milling results showed a significant effect of cryogenic grinding on cyclolinopeptides CL_A, CL_B, CL_E and CL_OXID. Cryogenic milling also affected saturated fatty acids: myristic (C14:0), stearic (C18:0), behenic (C22:0) and lignoceric (C24:0). In spite of that, the cryogenic grinding method did not show any major changes in the proportion of fibers, proteins and minerals.

• Keywords: pogača lana; kriogeno mljevenje; vlakna; ciklolinopeptidi; masne kiseline
• Keywords (english): flaxseed meal; cryomill; fibers; cyclolinopeptides; proteins; fatty acids
• Language: croatian
• URN:NBN: urn:nbn:hr:159:761698
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2019-12-06 10:29:09