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undergraduate thesis
Udio ulja u hrvatskim sortama uljnog maka s različitih lokacija
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:447031
Mustapić, Ksenija
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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Mustapić, K. (2019). Udio ulja u hrvatskim sortama uljnog maka s različitih lokacija (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:447031

Mustapić, Ksenija. "Udio ulja u hrvatskim sortama uljnog maka s različitih lokacija." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:447031

Mustapić, Ksenija. "Udio ulja u hrvatskim sortama uljnog maka s različitih lokacija." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:447031

Mustapić, K. (2019). 'Udio ulja u hrvatskim sortama uljnog maka s različitih lokacija', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:447031

Mustapić K. Udio ulja u hrvatskim sortama uljnog maka s različitih lokacija [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 September 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:447031

K. Mustapić, "Udio ulja u hrvatskim sortama uljnog maka s različitih lokacija", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:447031

Metadata
TitleUdio ulja u hrvatskim sortama uljnog maka s različitih lokacija
Title (english)The oil content in Croatian varieties of poppy oilseed from different locations
AuthorKsenija Mustapić
MentorMarko Obranović (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Oil and Fat Technology)
Zagreb
Defense date and country2019-07-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Mak, latinskog naziva Papaver somniferum L., vrlo je važna ljekovita i uljarska kultura, a uzgaja se i kao ukrasna biljka. Cilj ovoga rada bilo je odrediti osnovne parametre kvalitete 3 sorte plavog i 1 sorte bijelog maka uzgojene na različitim lokacijama Zagreba i Križevaca. Parametri koji su se određivali su udio vode i udio ulja. Udio ulja (39,5 – 45,0 %) je manji od podataka navedenih u literaturi dok je udio vode (5,8 – 7,9 %) bio veći u usporedbi s podacima navedenim u literaturi. Uzorci bijelog sjemenja maka pokazuju nešto veći udio ulja (42,8%) nego uzorci plavog sjemenja maka (41,7%). Sorta koja se ističe po rasponu udjelu ulja je sorta bijelog maka IND00044 (43,7 – 44,6 %) uzgajane na području Križevaca. Sorta koja pokazuje najmanji raspon udjela ulja je sorta plavoga maka IND00043 (39,5 – 41,8 %) uzgajane na području Zagreba.
Abstract (english)
Poppy, Latin name Papaver somniferum L., is a very important medical and oil crop, which is also cultivated as a decorative plant. The aim of this study was to determine the basic quality parameters of 3 varieties of blue poppy seeds and 1 variety of white poppy seeds which were grown on different locations in Zagreb and Križevci. The basic quality parameters that were determined were moisture content and oil content. The oil contents (39,5 – 45,0 %) were lower than the data from the literature, the moisture contents (5,8 – 7,9 %) were higher than the data referred to in the literature. The white poppy seed varieties show slightly higher oil content (42,8%) than the varieties of blue poppy seed (41,7%). The variety with the highest oil content is the variety of white poppy seeds IND00044 (43,7 – 44,6 %) grown in Križevci. The variety that shows the lowest oil content is the variety of blue poppy seeds IND00043 (39,5 – 41,8 %) grown in Zagreb.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:447031
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 on2019-07-16 11:34:33