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undergraduate thesis
Udio kuhinjske soli u kruhu
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:583701
Delaš Aždajić, Marija
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

Cite this document

Delaš Aždajić, M. (2017). Udio kuhinjske soli u kruhu (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:583701

Delaš Aždajić, Marija. "Udio kuhinjske soli u kruhu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:583701

Delaš Aždajić, Marija. "Udio kuhinjske soli u kruhu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:583701

Delaš Aždajić, M. (2017). 'Udio kuhinjske soli u kruhu', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 01 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:583701

Delaš Aždajić M. Udio kuhinjske soli u kruhu [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 December 01] Available at: https://urn.nsk.hr/urn:nbn:hr:159:583701

M. Delaš Aždajić, "Udio kuhinjske soli u kruhu", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:583701

Metadata
TitleUdio kuhinjske soli u kruhu
Title (english)Amount of sodium chloride in bread
AuthorMarija Delaš Aždajić
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 country2017-09-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Cilj ovog rada bio je analizirati udio kuhinjske soli u kruhu iz pekarnica s područja Grada Zagreba i vodećih hrvatskih proizvođača pekarskih proizvoda. Kuhinjska sol ili natrijev klorid jedan je od najzastupljenijih spojeva na Zemlji, neophodan za rad ljudskog organizma. Svjetska zdravstvena organizacija preporuča dnevni unos do 5 grama kuhinjske soli, dok je u brojnim zemljama svijeta unos višestruko veći od preporučenog predstavljajući time globalni javnozdravstveni problem. Glavni izvori natrijeva klorida u hrani su: pekarski proizvodi, a slijede mesni i mliječni proizvodi te dosoljavanje prilikom pripreme i konzumiranja hrane. Udio kuhinjske soli u kruhu utvrđen je titracijskom metodom po Mohru kojom se određuju ioni Cl- i Br- korištenjem standardne otopine AgNO3 u neutralnom mediju. Rezultati dobiveni ovim istraživanjem pokazuju kako prosječni udio kuhinjske soli u analiziranom kruhu iznosi 2,24 %, što je gotovo dvostruko više od vrijednosti predviđenih Pravilnikom o žitaricama i proizvodima od žitarica (1,4 %).
Abstract (english)
The aim of this study was to determine the amount of sodium chloride in bread from local bakeries in Zagreb and leading bakery manufacturers. Kitchen salt or sodium chloride is one of the most predominant compounds on Earth, essential for normal functioning of the human body. World Health Organization recommends a daily intake of up to 5 grams, but in most countries the salt intake is higher than recommended. The main contributors to dietary salt intake are: bakery, meat and dairy products, and adding salt during food preparation and consumption. The amount of sodium chloride has been determined by titration method according to Mohr, which defines Cl- and Br- ions using standard solution of AgNO3 in neutral media. This study has shown that average amount of sodium chloride in analyzed bread samples is 2.24 %, which is almost twice of the value recommended by Croatian national regulation on cereals and cereal products (1.4 %).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:583701
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-09-08 06:28:18