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master's thesis
Određivanje količine glutena u bezglutenskim proizvodima ELISA metodom
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:439804
Šarić, Nita
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Chemistry and Biochemistry

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

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Šarić, N. (2017). Određivanje količine glutena u bezglutenskim proizvodima ELISA metodom (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:439804

Šarić, Nita. "Određivanje količine glutena u bezglutenskim proizvodima ELISA metodom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:439804

Šarić, Nita. "Određivanje količine glutena u bezglutenskim proizvodima ELISA metodom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:439804

Šarić, N. (2017). 'Određivanje količine glutena u bezglutenskim proizvodima ELISA metodom', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:439804

Šarić N. Određivanje količine glutena u bezglutenskim proizvodima ELISA metodom [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 December 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:439804

N. Šarić, "Određivanje količine glutena u bezglutenskim proizvodima ELISA metodom", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:439804

Metadata
TitleOdređivanje količine glutena u bezglutenskim proizvodima ELISA metodom
Title (english)Determination of gluten in gluten-free products by ELISA method
AuthorNita Šarić
MentorMartina Bituh (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Chemistry and Biochemistry)
Zagreb
Defense date and country2017-11-06, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
U ovom istraživanju je uz pomoć ELISA (eng. Enzyme – Linked Immunosorbent Assay) testa određen udio glutena u bezglutenskim proizvodima iz različitih ugostiteljskih objekata (slastičarnice, prodavaonice brze hrane, restorani) i prodavaonica u kojima se prodaju bezglutenski proizvodi hrvatskog podrijetla. Među dvadeset i sedam različitih uzoraka iz skupina slastica, složenih jela i pekarskih proizvoda udio glutena prisutan je u rasponu od manje od 5 mgkg-1, odnosno ispod limita kvantifikacije, do 145,91 mgkg-1. Od dvadeset i sedam uzoraka u četiri uzorka udio glutena je iznad 20 mgkg-1, te se kao takvi ne mogu smatrati proizvodima „bez glutena“. Također, proveden je upitnik među kuharima/icama i poslužiteljima/icama u različitim ugostiteljskim objektima kako bi se ispitalo njihovo znanje o glutenu, bezglutenskoj prehrani, kao i o načinu rukovanja bezglutenskim namirnicama i pripremi bezglutenskih proizvoda. Iako je upitnik proveden na malom broju ispitanika, uočena je potreba edukacije zaposlenika ugostiteljskih objekata koji u svojoj ponudi imaju bezglutenske proizvode.
Abstract (english)
In this study, the proportion of gluten in gluten-free products from various catering establishments (pastry shop, fast food, restaurants) and stores selling gluten-free products of Croatian origin was determined by the ELISA (Enzyme – Linked Immunosorbent Assay) test. Among the twenty seven different samples in a group of pastries, compound dishes and bakery products, the gluten content is present in the range of less than 5 mgkg-1, or below the quantification limit up to 145,91 mgkg-1. Out of twenty seven samples, four samples have the gluten content above 20 mgkg-1, and as such they cannot be considered as „gluten – free“ products. Also, a questionnaire was conducted among cooks and servers in various catering establishments to examine their knowledge about gluten, gluten-free diet, as well as how to treat gluten-free foodstuff and prepare gluten-free products. Although the questionnaire was conducted on a small number of examiners, the need to educate the employees of catering establishments that offer gluten-free products is noticed.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:439804
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 on2017-11-15 13:39:15