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master's thesis
Stabilnost ulja tijekom procesa prženja u kućanstvu
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:125188
Lovrek, Lea
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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Lovrek, L. (2017). Stabilnost ulja tijekom procesa prženja u kućanstvu (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:125188

Lovrek, Lea. "Stabilnost ulja tijekom procesa prženja u kućanstvu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:125188

Lovrek, Lea. "Stabilnost ulja tijekom procesa prženja u kućanstvu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:125188

Lovrek, L. (2017). 'Stabilnost ulja tijekom procesa prženja u kućanstvu', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:125188

Lovrek L. Stabilnost ulja tijekom procesa prženja u kućanstvu [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 June 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:125188

L. Lovrek, "Stabilnost ulja tijekom procesa prženja u kućanstvu", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:125188

Metadata
TitleStabilnost ulja tijekom procesa prženja u kućanstvu
Title (english)Stability of frying oils in household
AuthorLea Lovrek
MentorKlara Kraljić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Oil and Fat Technology)
Zagreb
Defense date and country2017-07-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je ispitati oksidacijsku stabilnost najčešće korištenih ulja i masti u kućanstvima RH tijekom višekratnog prženja i tijekom čuvanja između prženja. Krajnji cilj rada bio je odrediti najbolje ulje za prženje u kućanstvu. Za prženje štapića krumpirića korišteno je suncokretovo ulje, suncokretovo ulje za prženje, ekstra djevičansko maslinovo ulje, palmin olein i svinjska mast. Nakon i između prženja su određivani parametri kvalitete – udio slobodnih masnih kiselina, peroksidni broj, anisidinski broj, totox broj, udio ukupnih polarnih spojeva, udio hlapljivih spojeva, sastav masnih kiselina, te je provedena senzorska analiza. Oksidacijska stabilnost korištenih ulja i masti pada u nizu svinjska mast > palmin olein > ekstra djevičansko maslinovo ulje > suncokretovo ulje za prženje > suncokretovo ulje. Iako je pokazala najveću stabilnost, svinjska mast senzorski nije bila prihvatljiva. Stoga se za prženje krumpirića preporučuje korištenje palminog oleina. Suncokretovo ulje je pokazalo najlošiju oksidacijsku stabilnost i ne preporuča se za višekratno prženje.
Abstract (english)
The aim of this study was to investigate the oxidation stability of the oils and fats used in households during repeated frying and during storage between frying. The ultimate goal of the work was to determine the best frying oil for household. Potato strips were fried on sunflower oil, sunflower oil for frying, extra virgin olive oil, palm olein and lard. Free fatty acids, peroxide value, anisidine value, totox value, total polar compounds, volatile compounds, fatty acid content and sensory analysis were determined after and between frying. Oxidation stability of used oils and fats is shown in decreased row: lard > palm olein > extra virgin olive oil > sunflower oil for frying > sunflower oil. Although it showed the highest stability, lard was not sensory acceptable. Therefore, the use of palm olein is recommended for frying potatoes. Sunflower oil showed the lowest oxidative stability and is not recommended for repeated frying.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:125188
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-11-07 11:41:25