Potencijal nusproizvoda iz proizvodnje kave kao temelj održive proizvodnje

master's thesis

• Title (english): Potential of coffee production by-product as the foundation for sustainable production
• Author: Angela Božić
• Mentor: Anet Režek Jambrak (mentor)
• Committee member: Mojca Čakić Semenčić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Management, Foreign Languages for Specific Purposes and Physical Education and Health); (Laboratory for Sustainable Development); Zagreb
• Defense date and country: 2021-09-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Zbog povećanja broja stanovništva na Zemlji i povećane potrebe za proizvodnjom hrane, povećava se i prehrambeni otpad i količina nusproizvoda iz prehrambene industrije. Iz tog razloga prehrambena industrija se postepeno okreće održivom razvoju i održivoj proizvodnji, a temelj održive proizvodnje jest upravo iskorištavanje nusproizvoda i stvaranje kružne proizvodnje u kojoj će se nusproizvod moći u potpunosti iskoristiti. Svrha ovog diplomskog rada bila je ispitati svojstva nusproizvoda koji zaostaje nakon prženja kave – pokožica kave, te odrediti količinu minerala i sirovih vlakana u pokožici kave. Rezultati su pokazali da pokožica kave ne sadrži pesticide i teške metale u količinama koje bi štetno utjecale na ljudsko zdravlje, a utvrđene su i znatne količine makrominerala, minerala u tragovima i vlakana koji su od iznimne važnosti za ljudski organizam. Na temelju rezultata moglo se zaključiti da pokožica kave ne sadrži kontaminante i nutritivno je bogat proizvod koji može služiti kao odličan izvor vlakana i minerala i koji bi se mogao iskoristiti u proizvodnji novih prehrambenih proizvoda, za obogaćivanje novih ili već postojećih prehrambenih proizvoda i/ili kao dodatak prehrani.

Abstract (english)

Due to the population increase of Earth and the increasing need for food production, the amount of food by-products and food waste has been increasing as well. That is why the food industry has slowly been turning towards sustainable development and sustainable production, whose base is the utilization of by-products and creation of cycle production in which by-products can be fully utilized. The aim of this graduate thesis was to analyze properties of coffee silverskin - the coffee roasting by-product, and to determine the amounts of minerals and crude fiber in coffee silverskin. The results have shown that coffee silverskin does not contain any pesticides or heavy metals in amounts that would affect the human health. Instead, significant quantities of macrominerals, traces of minerals, and crude fiber have been detected that are of utmost importance for the human organism. Based on the results one can conclude that coffee silverskin does not contain contaminants and is a nutritionally rich product which can be used as a great source of fiber and minerals. It can also be utilized for the production of new food products, as well as for enriching new or already existing food products and/or as a food supplement.

• Keywords: pokožica kave; pesticidi; teški metali; vlakna; održivi razvoj
• Keywords (english): coffee silverskin; pesticides; heavy metals; fiber; sustainable development
• Language: croatian
• URN:NBN: urn:nbn:hr:159:070547
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2021-10-18 10:48:02