Primjena blisko-infracrvene spektroskopije u kvalitativnoj analizi hedonističke i utilitarističke hrane

master's thesis

• Title (english): Application of near-infrared spectroscopy in the qualitative analysis of hedonistic and utilitaristic foods
• Author: Paula Baterl
• Mentor: Jasenka Gajdoš Kljusurić (mentor)
• Committee member: Ana Jurinjak Tušek (predsjednik povjerenstva)
• Committee member: Marija Badanjak Sabolović (član povjerenstva)
• Committee member: Irena Keser (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Process Engineering); (Laboratory for Measurement, Regulation and Automatisation); Zagreb
• Defense date and country: 2024-06-05, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Prilikom odabira hrane, potrošači se mogu voditi hedonističkim i utilitarističkim motivima. Hedonistički pristup podrazumijeva konzumiranje hrane ponajprije radi užitka, a u većoj mjeri zanemaruje energetski status pojedinca, dok se utilitaristički pristup bazira na zadovoljavanju nutritivnih i energetskih potreba. Cilj ovog rada bio je analizirati i usporediti energetsko-nutritivni sastav odabrane hrane iz utilitarističke i hedonističke kategorije te primijeniti blisko-infracrvenu (NIR) spektroskopiju u praćenju kvalitete hrane iz spomenutih kategorija. Kvalitativna analiza obuhvatila je ukupno 38 uzoraka hrane i pića, a u tu svrhu korištena su dva uređaja, laboratorijski i prijenosni NIR uređaj. Uz energiju i kemijski sastav, za kvalitativnu analizu korišteni su i sljedeći parametri: nutritivna (Nutri score) i ekološka klasifikacija (Eco score) te stupanj procesiranja (NOVA) koji su pridruženi snimljenim NIR spektrima. Primijenjeni su alati multivarijatne analize kako bi se ispitao kvalitativni i kvantitativni potencijal oba uređaja. Utvrđene su sličnosti i razlike između uzoraka te su razvijeni modeli koji su pokazali izvrstan kvantitativni potencijal (R2 > 0,9) za laboratorijski NIR uređaj.

Abstract (english)

When choosing food, consumers may be guided by hedonistic and utilitarian motives. The hedonistic approach implies consuming food primarily for pleasure, and largely ignores the individual's energy status, while the utilitarian approach is based on satisfying nutritional and energy needs. The aim of this study was to analyze and compare the energy-nutritional composition of selected food from the utilitarian and hedonic categories and to apply near-infrared (NIR) spectroscopy in monitoring the quality of food from the aforementioned categories. The qualitative analysis included a total of 38 food and beverage samples, and for this purpose two devices were used, a laboratory and a portable NIR device. In addition to energy and chemical composition, the following parameters were used for qualitative analysis: nutritional (Nutri score), ecological classification (Eco score) and level of processing (NOVA), which were then associated with recorded NIR spectra. The tools of multivariate analysis were applied in order to examine the qualitative and quantitative potential of both devices. Similarities and differences between the samples were determined, and models were developed that showed excellent quantitative potential (R2 > 0.9) for a laboratory NIR device.

• Keywords: hedonistička i utilitaristička hrana; Nutri score; Eco score; NIR spektroskopija; kemometrija
• Keywords (english): hedonic and utilitarian food; Nutri score; Eco score; NIR spectroscopy; chemometrics
• Language: croatian
• URN:NBN: urn:nbn:hr:159:395915
• Study programme: Title: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-07-24 10:18:59