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undergraduate thesis
Usporedba metoda određivanja hranjive vrijednosti slastica
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:694687
Štrkalj, Lucija
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

Štrkalj, L. (2017). Usporedba metoda određivanja hranjive vrijednosti slastica (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:694687

Štrkalj, Lucija. "Usporedba metoda određivanja hranjive vrijednosti slastica." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:694687

Štrkalj, Lucija. "Usporedba metoda određivanja hranjive vrijednosti slastica." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:694687

Štrkalj, L. (2017). 'Usporedba metoda određivanja hranjive vrijednosti slastica', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:694687

Štrkalj L. Usporedba metoda određivanja hranjive vrijednosti slastica [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 November 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:694687

L. Štrkalj, "Usporedba metoda određivanja hranjive vrijednosti slastica", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:694687

Metadata
TitleUsporedba metoda određivanja hranjive vrijednosti slastica
Title (english)Comparison of the methods for determination of nutritive value of confectionary products
AuthorLucija Štrkalj
MentorMarina Krpan (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2017-09-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Potrošači žele biti sigurni da konzumiraju hranu koja je adekvatna za njihovu prehranu i zbog toga najčešće biraju tradicionalno napravljene slastice. Također, žele biti sigurni da ono što konzumiraju odgovara opisu onoga što smatraju da kupuju, što znači da deklaracija mora odgovarati stvarnome proizvodu. Cilj ovog rada bio je usporediti eksperimentalno dobivene vrijednosti nutrijenata u 10 uzoraka kolača i torti s hrvatskog tržišta s teorijskim izračunom prema dobivenoj recepturi. Određivani su udjeli vode (sušenjem), mineralnog ostatka (pepela) (karbonizacijom), masti (Grossfeldovom metodom), proteina (Kjeldahlovom metodom) i ugljikohidrata (pomoću izračuna) te je izračunata energetska vrijednost. Izračunata su odstupanja, od kojih 7 (3 se odnose na masti, 3 na proteine, 1 na ugljikohidrate) prelaze dopuštenu granicu koju je odredila Hrvatska agencija za hranu.
Abstract (english)
Consumers want to be sure they consume food that is adequate for their needs, therefore they'll usually choose sweets that are made traditionally. Also, they want to be sure that the food they consume is, in fact, the food it says on nutritional label, which means that the real product has to be the one that is presented on the package. The aim of this work was to compare experimentally determined nutritional values in 10 samples of confectionery from Croatian market with values calculated from recipes. Content of water (measured by drying method), ash (measured by carbonization), proteins (Kjeldahl's method), fat (Grossfeld's method) and carbohydrates (calculated) was determined and energy was calculated. The deviation was calaculated and there were 7 of them (3 for fats, 3 for proteins, 1 for carbohydrates) which exceeded the values which were determined by Croatian Food Agency.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:694687
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 on2017-09-19 10:14:35