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undergraduate thesis
Kemijski sastav i umami okus samoniklih hrvatskih gljiva
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:680906
Barić, Maja
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Barić, M. (2010). Kemijski sastav i umami okus samoniklih hrvatskih gljiva (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:680906

Barić, Maja. "Kemijski sastav i umami okus samoniklih hrvatskih gljiva." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:680906

Barić, Maja. "Kemijski sastav i umami okus samoniklih hrvatskih gljiva." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:680906

Barić, M. (2010). 'Kemijski sastav i umami okus samoniklih hrvatskih gljiva', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:680906

Barić M. Kemijski sastav i umami okus samoniklih hrvatskih gljiva [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:680906

M. Barić, "Kemijski sastav i umami okus samoniklih hrvatskih gljiva", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:680906

Metadata
TitleKemijski sastav i umami okus samoniklih hrvatskih gljiva
Title (english)Chemical composition and umami taste of croatian wild edible mushrooms
AuthorMaja Barić
MentorSunčica Beluhan (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology)
Zagreb
Defense date and country2010-09-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
U radu su određivani osnovni kemijski sastav (suha tvar, protein i ukupni ugljikohidrati) i nehlapljivi sastojci (aminokiseline i 5’-ribonukleotidi) šest popularnih hrvatskih amoniklih vrsta gljiva (Agaricus campestris, Boletus edulis, Cantharellus cibarius, Flammulina velutipes, Morchella elata, and Pleurotus ostreatus). Sve proučavane gljive pokazale su se kao dobar izvor proteina (27.95–38,89 g/100 g) i ukupnih ugljikohidrata (42,62–64,27 g/100 g). Boletus edulis imao je najveću (19,87 mg/g), a Morchella elata (14.25 mg/g) najmanju koncentraciju esencijalnih aminokiselina. Pronađeno je da su sastojci okusno slični mononatrijevom glutaminatu i okusni 5’-nukleotidi najviše zastupljeni u gljivi vrste Morchella elata (38,29 mg/g i 13,88 mg/g), a najmanje u vrsti Flammulina velutipes (7,63 mg/g i 1,05 mg/g). Ekvivalentne koncentracije umami okusa šest samoniklih hrvatskih gljiva bili su u rasponu od 73,78 do 1186,45 g MSG/100 g s. tv., cime je dokazano da sve istraživane gljive imaju vrlo izražen umami okus.
Abstract (english)
The chemical composition (dry matter, crude protein and total carbohydrates) and nonvolatile components content ( free amino acids and 5’-nucleotides) of six popular Croatian wild edible mushroom species (Agaricus campestris, Boletus edulis, Cantharellus cibarius, Flammulina velutipes, Morchella elata, and Pleurotus ostreatus) were determined. All investigated mushrooms were found to be good sources of proteins and total carbohydrates, with contents varying in the ranges 27.95–38.89, and 42.62–64.27 g/100 g, respectively. Boletus edulis (19.87 mg/g) showed the highest concentration of essential amino acids and Morchella elata (14.25 mg/g) the lowest concentration. Monosodium glutamate-like components and total flavor 5’-nucleotides were the highest in Morchella elata (38.29 mg/g and 13.88 mg/g, respectively), and lowest in Flammulina velutipes (7.63 mg/g and 1.05 mg/g, respectively). Equivalent umami concentration values in six Croatian wild edible mushrooms ranged from 73.78 to 1186.45 g MSG/100 g dry weight, and overall, all these mushrooms possessed highly umami taste.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:680906
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
Type of resourceText
File originBorn digital
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Created on2017-06-02 12:10:26