Nutritivno adekvatne bezglutenske zamjene namirnicama koje sadrže gluten na primjeru studentskih jelovnika

master's thesis

• Title (english): Nutritionally adequate gluten-free substitutions for foods that contain gluten - example of student menus
• Author: Antonio Eleršek
• Mentor: Jasenka Gajdoš Kljusurić (mentor)
• Committee member: Martina Bituh (predsjednik povjerenstva)
• Committee member: Ana Jurinjak Tušek (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: 2022-11-02, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Cilj ovog rada bio je pronaći nutritivno adekvatne zamjene za namirnice koje sadrže gluten u jelima iz popisa jela za studentske restorane. U radu je korištena osnovna statistička analiza te su primijenjeni i alati multivarijatne analize odnosno analiza glavnih komponenata i toplinske mape. Rezultati rada ističu važnost mahunarki kao izvora vlakana i proteina u bezglutenskoj prehrani. Na primjerima je pokazano i kako se korištenjem namirnica koje prirodno ne sadrže gluten, umjesto bezglutenskih proizvoda kao zamjena za namirnicama koje sadrže gluten, mogu smanjiti troškovi bezglutenske prehrane i poboljšati njezina nutritivna kvaliteta. Također je primjena multivarijatnih alata pokazala izniman potencijal u brzoj detekciji nutritivne sličnosti i/ili različitosti namirnica/jela koja sadrže gluten i onih bezglutenskih.

Abstract (english)

The aim of this work was to find nutritionally adequate substitutes for foods containing gluten in meals from the menu for student restaurants. Basic statistical analysis was used as well as tools of multivariate analysis, i.e. principal component analysis and heat maps. The results of the work highlight the importance of legumes as a source of fiber and protein in a gluten-free diet. The examples also show how using foods that naturally do not contain gluten, instead of gluten-free products as a substitute for foods that contain gluten, can reduce the costs of a gluten-free diet and improve its nutritional quality. Also, the application of multivariate tools showed an exceptional potential in the rapid detection of nutritional similarity and/or difference between gluten-containing and gluten-free foods/dishes.

• Keywords: celijakija; gluten; studentska prehrana; nutritivne zamjene; javna prehrana
• Keywords (english): celiac disease; gluten; student nutrition; nutritional substitutes; public nutrition
• Language: croatian
• URN:NBN: urn:nbn:hr:159:446171
• 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: 2023-06-16 09:04:11