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master's thesis
Kemijski sastav lješnjaka različitih sorti u Hrvatskoj
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:712997
Mitar, Gabriela
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

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

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Mitar, G. (2016). Kemijski sastav lješnjaka različitih sorti u Hrvatskoj (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:712997

Mitar, Gabriela. "Kemijski sastav lješnjaka različitih sorti u Hrvatskoj." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:712997

Mitar, Gabriela. "Kemijski sastav lješnjaka različitih sorti u Hrvatskoj." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:712997

Mitar, G. (2016). 'Kemijski sastav lješnjaka različitih sorti u Hrvatskoj', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 15 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:712997

Mitar G. Kemijski sastav lješnjaka različitih sorti u Hrvatskoj [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 May 15] Available at: https://urn.nsk.hr/urn:nbn:hr:159:712997

G. Mitar, "Kemijski sastav lješnjaka različitih sorti u Hrvatskoj", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:712997

Metadata
TitleKemijski sastav lješnjaka različitih sorti u Hrvatskoj
Title (english)Chemical composition of hazelnuts from Croatia
AuthorGabriela Mitar
MentorNada Vahčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2016-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog istraživanja bio je određivanje kemijskog sastava lješnjaka te usporedba dobivenih rezultata o njihovom kemijskom sastavu sa rezultatima iz različitih literaturnih izvora. U ovom radu analizirano je 19 uzoraka lješnjaka uzgajanih u Hrvatskoj. Dobiveni rezultati su: maseni udio vode 3,22 – 4,71 %, maseni udio masti kretao se od 52,49 do 70,15 %, maseni udio proteina od 15,42 do 25,90 %, maseni udio pepela od 2,34 do 3,37 % te maseni udio ugljikohidrata koji se kretao 8,59 - 18,27 %. Analiziran je i sastav masnih kiselina prisutnih u uzorcima lješnjaka, pronađeno je 14 masnih kiselina, među kojima je najdominantnija bila oleinska kiselina.
Abstract (english)
The aim of this study was to determine the chemical composition of hazelnut and comparison of the results of their chemical composition with the results from the different literature sources. In this paper we analyzed 19 samples of hazelnuts grown in Croatia. The results were: moisture content from 3.22 to 4.71 %, a fat content ranged from 52.49 to 70.15 %, protein content ranged from 15.42 to 25.90 %, ash content ranged from 2.34 to 3.37 %, carbohydrate ranged from 8.59 - 18.27 %. Also we analyzed the composition of fatty acids present in hazelnuts, 14 fatty acids was determined, including oleic acid which was the most dominant.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:712997
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2017-04-24 12:46:50