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undergraduate thesis
Određivanje udjela proteina u visokoproteinskim pločicama
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:606675
Birovčec, Ivana
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

Birovčec, I. (2018). Određivanje udjela proteina u visokoproteinskim pločicama (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:606675

Birovčec, Ivana. "Određivanje udjela proteina u visokoproteinskim pločicama." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:606675

Birovčec, Ivana. "Određivanje udjela proteina u visokoproteinskim pločicama." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:606675

Birovčec, I. (2018). 'Određivanje udjela proteina u visokoproteinskim pločicama', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:606675

Birovčec I. Određivanje udjela proteina u visokoproteinskim pločicama [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 June 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:606675

I. Birovčec, "Određivanje udjela proteina u visokoproteinskim pločicama", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:606675

Metadata
TitleOdređivanje udjela proteina u visokoproteinskim pločicama
Title (english)Determination of the protein fraction in highprotein bars
AuthorIvana Birovčec
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 country2018-06-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U današnje vrijeme zanimanje za proteinskim dodacima u prehrani sportaša i tjelesno aktivnih osoba u stalnom je porastu. Oni ih koriste u više svrha pa tako i za povećanje mišićne mase ili na primjer preoblikovanje tijela, no često nisu dovoljno informirani o njima. Naime, sastav na nutritivnoj deklaraciji proizvoda nije uvijek u skladu sa stvarnim sastavom čime se ugrožavaju potošači i kvaliteta samog prizvoda. Stoga je cilj ovog rada bio odrediti udjel proteina u visokoproteinskim pločicama i usporediti ga s prehrambenim deklaracijama proizvoda. Udio proteina određen je u 10 uzoraka visokoproteinskih pločica, a za određivanje je korištena metoda po Kjeldahlu. Svi analizirani uzorci s obzirom na %-tak proteina u skladu su s Uredbom (EZ) br. 1924/2006 o prehrambenim i zdravstvenim tvrdnjama koje se navode na hrani te time spadaju u visokoproteinske proizvode. Utvrđena odstupanja deklaracije proizvoda nalaze se unutar dopuštene granice koju je odredila Hrvatska agencija za hranu.
Abstract (english)
Nowadays, interest in protein supplements diet for athletes and physically active people is steadily increasing. They use them for multiple purposes, as well as for increasing muscle mass or for example body transforming, but are often not sufficiently informed about them. Namely, the composition on the nutrition declaration of the product is not always in accordance with the actual composition, thus endangering consumers and the quality of the product itself. Therefore, the aim of this paper was to determine the protein fraction in high protein bars and compare it to the food labeling of the product. Protein content was determined in 10 samples of high protein bars. Kjeldahl method was used to determine it. All the analyzed samples considering the percentage of proteins are in accordance with national statue 1924/2006 and thus belong to high protein products. The established deviations of product declaration are within permitted limit set by the Croatian Food Agency.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:606675
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
Terms of useLicence In copyright icon
Created on2018-06-24 14:38:58