Kemijski sastav kestena istočne Hrvatske

master's thesis

• Title (english): Chemical composition of chestnuts from eastern Croatia
• Author: Antonela Belančić
• 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: 2017-09-26, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu su analizirani uzorci kestena sa 3 različita prirodna staništa u Hrvatskoj. Prikupljeno je 30 uzoraka sa područja: Moslavačka gora, Krndija i Psunj. Određen je osnovni kemijski sastav kestena: udio suhe tvari, udio vode, udio pepela, udio sirove masti, udio sirovih proteina, udio škroba, udio reducirajućih šećera te udio saharoze. Dobiveni rezultati su pokazali da se prosječni udio vode kretao od 51,80 do 54,31 %, prosječni udio pepela od 1,10 do 1,31 %, prosječni udio sirove masti... More od 1,37 do 1,58 %, prosječni udio sirovih proteina od 2,69 do 2,92 %, prosječni udio škroba od 29,27 do 32,03 %, prosječni udio reducirajućih šećera od 0,70 do 0,78 %, dok se prosječni udio saharoze kretao od 7,10 do 9,01 %. Analiza varijance (ANOVA) je pokazala da postoji statistički značajna razlika između prirodnih staništa kestena po svim analiziranim parametrima, dok unutar samih staništa između uzoraka ne postoje statistički značajne razlike. Less

Abstract (english)

In this paper are analyzed samples of chestnut from three different natural habitats in Croatia. It was collected 30 samples from these areas: Moslavačka gora, Krndija and Psunj. Basic chemical composition of chestnut was determined: dry matter content, water content, ash content, crude fat content, crude protein content, starch content, reducing sugars content and sucrose content. Received results have shown that average water content ranged from 51,80 to 54,31 %, average ash content from... More 1,10 to 1,31 %, average crude fat content from 1,37 to 1,58 %, average crude protein content from 2,69 to 2,92 %, average starch content from 29,27 to 32,03 %, average reducing sugars content from 0,70 to 0,78, while average sucrose content ranged from 7,10 to 9,01 %. ANOVA showed statistically significant differences between natural habitats of chestnut according to all analyzed parameters, while within each habitat between samples does not exist statistically significant differences. Less

• Keywords: kesten; kemijski sastav; škrob
• Keywords (english): chestnut; chemical composition; starch
• Language: croatian
• URN:NBN: urn:nbn:hr:159:983334
• 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: 2017-11-16 10:14:54