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master's thesis
Utjecaj ultrazvuka visokog intenziteta na masne kiseline i vlakna bučine pogače, prosa i heljde
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:132424
Novak, Jana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Cereal Chemistry and Technology

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

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Novak, J. (2017). Utjecaj ultrazvuka visokog intenziteta na masne kiseline i vlakna bučine pogače, prosa i heljde (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:132424

Novak, Jana. "Utjecaj ultrazvuka visokog intenziteta na masne kiseline i vlakna bučine pogače, prosa i heljde." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:132424

Novak, Jana. "Utjecaj ultrazvuka visokog intenziteta na masne kiseline i vlakna bučine pogače, prosa i heljde." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:132424

Novak, J. (2017). 'Utjecaj ultrazvuka visokog intenziteta na masne kiseline i vlakna bučine pogače, prosa i heljde', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:132424

Novak J. Utjecaj ultrazvuka visokog intenziteta na masne kiseline i vlakna bučine pogače, prosa i heljde [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 May 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:132424

J. Novak, "Utjecaj ultrazvuka visokog intenziteta na masne kiseline i vlakna bučine pogače, prosa i heljde", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:132424

Metadata
TitleUtjecaj ultrazvuka visokog intenziteta na masne kiseline i vlakna bučine pogače, prosa i heljde
Title (english)Influence of high intensity ultrasound treatment on fatty acids and fiber of pumpkin seed cake, millet and buckwheat
AuthorJana Novak
MentorNikolina Čukelj (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Cereal Chemistry and Technology)
Zagreb
Defense date and country2017-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
U ovom radu ispitan je utjecaj tretmana ultrazvukom visokog intenziteta na udio nezasićenih masnih kiselina te topljivih i netopljivih prehrambenih vlakana bučine pogače, prosa i heljde. Tretman je proveden izravnim uranjanjem ultrazvučne sonde (promjera 22 mm, 400 W, 24 kHZ) u uzorak pri 100 % amplitude u trajanju od 5, 10 i 20 min. Tretirani uzorak odmašćen je metodom po Soxhletu te je ulje korišteno za određivanje udjela nezasićenih masnih kiselina, a odmašćeni kruti uzorak za analizu vlakana. Rezultati pokazuju da ultrazvuk visokog intenziteta uglavnom nema utjecaj na udio i sastav nezasićenih masnih kiselina, među kojima je u svim uzorcima dominirala polinezasićena omega-6 linolna masna kiselina. Statistički značajna razlika uočena je samo u udjelu netopljivih vlakana heljde čiji se udio povećao sa 4,10 % na 6,66 %, dok promjene na topljivim vlakanima nisu zabilježene. Dodatno, među ispitivanim uzorcima, kao potencijalnim sirovinama za izradu funkcionalne hrane, bučina pogača pokazala se kao najbogatiji izvor proteina, prehrambenih vlakana, masnih kiselina i pepela.
Abstract (english)
This study explored the effect of high intensity ultrasound treatment on pumpkin seed cake, millet and buckwheat flour, on their unsaturated fatty acids composition, as well as insoluble and soluble dietary fibre content. The treatment was preformed by direct immersion of an ultrasonic probe (400 W) into the sample, at 100 % amplitude, during 5, 10 and 20 minutes. The treated sample was defatted using Soxhlet method and the extracted oil was used to determine the content of unsaturated fatty acids, while the defatted solid sample was used for dietary fiber analysis. Results show that high intensity ultrasound, in general, doesnˈt have any effect on unsaturated fatty acid content, among which polyunsaturated omega-6 linoleic acid dominated. Statistically significant difference was observed only in the content of insolube dietary fibre in buckwheat which increased from 4,10 % to 6,66 %, while changes in soluble dietary fiber were not recorded. Additionally, among the investigated material suitable for functional food production, pumpkin seed cake has proven to be the richest source of protein, dietary fiber, fatty acids and ashes.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:132424
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-11-09 14:49:51