Ispitivanje kakvoće meda od bagrema i kestena fizikalno-kemijskim analizama sezona 2023

master's thesis

• Title (english): Assessing the quality of acacia and chestnut honey through physicochemical analysis season 2023
• Author: Ana Tudjina
• Mentor: Marina Krpan (mentor)
• Mentor: Nada Vahcic (pomoć pri izradi, neposredni voditelj)
• Mentor: Renata Petrović (pomoć pri izradi, neposredni voditelj)
• Mentor: Valentina Hohnjec (pomoć pri izradi, neposredni voditelj)
• Committee member: Ksenija Marković (predsjednik povjerenstva)
• Committee member: Ines Panjkota-Krbavčić (član povjerenstva)
• Committee member: Ivana Rumora Samarin (član povjerenstva)
• 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: 2024-12-18, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Ovaj diplomski rad bavi se fizikalno-kemijskom analizom meda od bagrema (Robinia pseudoacacia) i kestena (Castanea sativa) prikupljenih tijekom natjecanja "Zzzagimed 2023" u organizaciji Pčelarskog društva Zagreb i Prehrambeno-biotehnološkog fakulteta. Med je široko rasprostranjena namirnica što ga medonosne pčele (Apis mellifera) proizvode od nektara biljaka, biljnih sekreta ili izlučevina kukaca koji se hrane biljkama. Cilj rada bio je odrediti ključne fizikalno-kemijske parametre meda od bagrema i kestena, kao što su sadržaj vode, kiselost, električna provodnost, udio reducirajućih šećera i saharoze te razina HMF-a (hidroksimetilfurfurala). Analizirano je 37 uzoraka meda od bagrema i 10 uzoraka meda od kestena. Rezultati rada doprinose razumijevanju specifičnih karakteristika ovih vrsta meda, pružajući bolji uvid u njihovu kvalitetu i autentičnost.

Abstract (english)

This thesis focuses on the physicochemical analysis of acacia (Robinia pseudoacacia) and chestnut (Castanea sativa) honey collected during the "Zzzagimed 2023" competition organized by the Zagreb Beekeeping Society and the Faculty of Food Technology and Biotechnology. Honey is a widely consumed food produced by honeybees (Apis mellifera) from plant nectar, plant secretions, or insect excretions derived from plants. The aim of this research was to determine key physicochemical parameters of acacia and chestnut honey, such as water content, acidity, electrical conductivity, levels of reducing sugars and sucrose, and HMF (hydroxymethylfurfural) content. A total of 37 samples of acacia honey and 10 samples of chestnut honey were analyzed. The results contribute to the understanding of the specific characteristics of these types of honey, providing greater insight into their quality and authenticity.

• Keywords: med od bagrema; med od kestena; fizikalno-kemijska svojstva
• Keywords (english): acacia honey; chestnut honey; physicochemical properties
• Language: croatian
• URN:NBN: urn:nbn:hr:159:593658
• 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: 2025-01-09 12:27:29