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undergraduate thesis
Analiza tehničko-tehnoloških parametara sjemena, ulja i pogače konoplje sa hrvatskog tržišta
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:691024
Žgela, Marina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Oil and Fat Technology

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

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Žgela, M. (2017). Analiza tehničko-tehnoloških parametara sjemena, ulja i pogače konoplje sa hrvatskog tržišta (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:691024

Žgela, Marina. "Analiza tehničko-tehnoloških parametara sjemena, ulja i pogače konoplje sa hrvatskog tržišta." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:691024

Žgela, Marina. "Analiza tehničko-tehnoloških parametara sjemena, ulja i pogače konoplje sa hrvatskog tržišta." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:691024

Žgela, M. (2017). 'Analiza tehničko-tehnoloških parametara sjemena, ulja i pogače konoplje sa hrvatskog tržišta', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:691024

Žgela M. Analiza tehničko-tehnoloških parametara sjemena, ulja i pogače konoplje sa hrvatskog tržišta [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2025 January 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:691024

M. Žgela, "Analiza tehničko-tehnoloških parametara sjemena, ulja i pogače konoplje sa hrvatskog tržišta", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:691024

Metadata
TitleAnaliza tehničko-tehnoloških parametara sjemena, ulja i pogače konoplje sa hrvatskog tržišta
Title (english)Analysis of technico-technological characteristics of seeds, oil and cake hemps from the Croatian market
AuthorMarina Žgela
MentorDubravka Škevin (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Oil and Fat Technology)
Zagreb
Defense date and country2017-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U posljednjih nekoliko godina na hrvatskom tržištu ponovno oživljava uzgoj i proizvodnja ulja industrijske konoplje koje odskače od drugih sličnih proizvoda po specifičnom sastavu masnih kiselina. Cilj ovog rada bio je odrediti tehničko–tehnološka svojstva sjemena i sastav masnih kiselina različitih uzoraka konoplje. Analize su provedene na sjemenu, pogači te ulju konoplje proizvedenom hladnim prešanjem iz sjemena uzgojenog 2016. godine na području Republike Hrvatske od domaćih proizvođača. Prema dobivenim podacima u analiziranim uzorcima konoplje najzastupljenije su linolna (56,1 – 56,3 %), oleinska (13,7 - 16,0 %) te α-linolenska masna kiselina (13,3 - 16,3 %), a udio ulja u analiziranom sjemenu kretao se od 31,7 do 35,3 %. Udio ulja koji je zaostao u analiziranoj pogači iznosio je 14,3 %. Analize su pokazale da je udio slobodnih masnih kiselina za analizirane uzorke ulja bio u skladu sa Pravilnikom (2012b), dok je vrijednost peroksidnog broja za jedan uzorak ulja bila viša od vrijednosti propisane Pravilnikom (2012b).
Abstract (english)
Over the last few years, the Croatian market has resumed cultivation and production of industrial hemp oil, which differs from other similar products with the specific composition of fatty acids. The aim of this paper was to determine the quality parameters of seeds and fatty acid composition of different hemp oils. Analysis were conducted on seeds, cake and cold-pressed hemp oil from seed produced in 2016 in the Croatia from domestic producers. According to the data obtained in the analyzed samples the most common are linoleic (56,1 - 56,3 %), oleic (13,7 - 16,0 %) and α-linolenic fatty acid (13,3 - 16,3 %) and the yield of oil in the analyzed seed ranged from 31,7 to 35,3 %. The percentage of residual oil in cake was 14,3 %. The analysis showed that the proportion of free fatty acids for analyzed oil samples was in accordance with the Protocol (2012b), while the peroxide value for one oil sample was higher than the values prescribed by the Protocol (2012b).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:691024
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2017-09-20 08:25:07