Usporedba maslaca i margarina

undergraduate thesis

• Title (english): Comparison of butter and margarine
• Author: Marija Magdalena Vapnar
• Mentor: Rajka Božanić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Milk and Milk Products); Zagreb
• Defense date and country: 2023-07-05, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Maslac i margarin proizvodi su sličnih karakteristika i primjene, a samim time i konkurencija jedan drugome na tržištu. Međutim, razlike između ova dva proizvoda jasno su vidljive na području njihova podrijetla, proizvodnje i nutritivnog sastava. Maslac je namirnica sa stoljetnom tradicijom, a proizvodi se od mlijeka. Margarin je nastao kao jeftinija zamjena za maslac na biljnoj bazi. Danas se maslac i margarin proizvode za tržište različitim strogo kontroliranim tehnološkim postupcima. U nutritivnom sastavu maslaca i margarina prevladavaju masti. Maslac je bogat zasićenim masnim kiselinama, a margarin nezasićenima. Različit sastav omogućuje im i različit utjecaj na zdravlje što čini jednu od glavnih karakteristika koje su u interesu potrošača kod odabira proizvoda. U prodaji se maslac i margarin nalaze u obliku različitih proizvoda uključujući i one koji su njihova mješavina. I jedan i drugi proizvod imaju svoje prednosti i nedostatke na svim navedenim područjima stoga je teško odabrati onaj bolji.

Abstract (english)

Butter and margarine are products with similar characteristics and usage, and therefore eachother's competition on the market. However, the differences between these two products are clearly visible in terms of their origin, production and nutritional composition. Butter is a foodstuff with a centuries-old tradition and it is made from milk. Margarine was created as a cheap plant based substitute for butter. Today, butter and margarine are produced for the market using various strictly controlled processing technologies. The nutritional composition of butter and margarine is dominated by fats. Butter is rich in saturated fatty acids, while margarine is rich in unsaturated ones. The different composition allows them to have a different impact on health, which is one of the main characteristics in interest of consumers when choosing a product. Butter and margarine are sold in form of various products, including the ones that are a mixture of them. Both products have advantages and disadvantages in all the mentioned areas, therefore it is difficult to choose a better one.

• Keywords: maslac; margarin; nutritivna vrijednosi
• Keywords (english): butter; margarine; nutritional value
• Language: croatian
• URN:NBN: urn:nbn:hr:159:880358
• 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: Open access
• Created on: 2024-05-06 08:27:58