Udio kuhinjske soli u kruhu

undergraduate thesis

• Title (english): Amount of sodium chloride in bread
• Author: Marija Delaš Aždajić
• Mentor: Nada Vahčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Quality Control); Zagreb
• Defense date and country: 2017-09-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Cilj ovog rada bio je analizirati udio kuhinjske soli u kruhu iz pekarnica s područja Grada Zagreba i vodećih hrvatskih proizvođača pekarskih proizvoda. Kuhinjska sol ili natrijev klorid jedan je od najzastupljenijih spojeva na Zemlji, neophodan za rad ljudskog organizma. Svjetska zdravstvena organizacija preporuča dnevni unos do 5 grama kuhinjske soli, dok je u brojnim zemljama svijeta unos višestruko veći od preporučenog predstavljajući time globalni javnozdravstveni problem. Glavni izvori natrijeva klorida u hrani su: pekarski proizvodi, a slijede mesni i mliječni proizvodi te dosoljavanje prilikom pripreme i konzumiranja hrane. Udio kuhinjske soli u kruhu utvrđen je titracijskom metodom po Mohru kojom se određuju ioni Cl- i Br- korištenjem standardne otopine AgNO3 u neutralnom mediju. Rezultati dobiveni ovim istraživanjem pokazuju kako prosječni udio kuhinjske soli u analiziranom kruhu iznosi 2,24 %, što je gotovo dvostruko više od vrijednosti predviđenih Pravilnikom o žitaricama i proizvodima od žitarica (1,4 %).

Abstract (english)

The aim of this study was to determine the amount of sodium chloride in bread from local bakeries in Zagreb and leading bakery manufacturers. Kitchen salt or sodium chloride is one of the most predominant compounds on Earth, essential for normal functioning of the human body. World Health Organization recommends a daily intake of up to 5 grams, but in most countries the salt intake is higher than recommended. The main contributors to dietary salt intake are: bakery, meat and dairy products, and adding salt during food preparation and consumption. The amount of sodium chloride has been determined by titration method according to Mohr, which defines Cl- and Br- ions using standard solution of AgNO3 in neutral media. This study has shown that average amount of sodium chloride in analyzed bread samples is 2.24 %, which is almost twice of the value recommended by Croatian national regulation on cereals and cereal products (1.4 %).

• Keywords: nezarazne bolesti; kruh; kuhinjska sol; natrijev klorid; prevencija
• Keywords (english): chronical non-infectious diseases; bread; salt; sodium chloride; prevention
• Language: croatian
• URN:NBN: urn:nbn:hr:159:583701
• 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: 2017-09-08 06:28:18