prikaz prve stranice dokumenta Utjecaj jestivih filmova na sastav masnih kiselina u prženom krumpiru
  Download
PDF 1.06 MB
undergraduate thesis
Utjecaj jestivih filmova na sastav masnih kiselina u prženom krumpiru
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:192834
Trojić, Petra
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Packaging

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

Cite this document

Trojić, P. (2019). Utjecaj jestivih filmova na sastav masnih kiselina u prženom krumpiru (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:192834

Trojić, Petra. "Utjecaj jestivih filmova na sastav masnih kiselina u prženom krumpiru." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:192834

Trojić, Petra. "Utjecaj jestivih filmova na sastav masnih kiselina u prženom krumpiru." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:192834

Trojić, P. (2019). 'Utjecaj jestivih filmova na sastav masnih kiselina u prženom krumpiru', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:192834

Trojić P. Utjecaj jestivih filmova na sastav masnih kiselina u prženom krumpiru [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2025 January 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:192834

P. Trojić, "Utjecaj jestivih filmova na sastav masnih kiselina u prženom krumpiru", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:192834

Metadata
TitleUtjecaj jestivih filmova na sastav masnih kiselina u prženom krumpiru
Title (english)Influence of edible films on fatty acid composition in fried potatoes
AuthorPetra Trojić
MentorMia Kurek (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Packaging)
Zagreb
Defense date and country2019-09-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Ovo istraživanje je provedeno na uzorcima ulja ekstrahiranih iz uzoraka prženog krumpira (Solanum tuberosum L.) sorte Lady Claire uzgojenom u Hrvatskoj. Cilj rada je praćenje promjene sastava masnih kiselina kod prženog krumpira ovisno o tretmanu jestivim filmom sa antioksidansima u odnosu na prženi krumpir bez jestivog filma. Sastav masnih kiselina u uzorcima ulja određen je pomoću plinske kromatografije. Rezultati su pokazali da prisutnost premaza na uzorcima ne utječe statistički značajno na promjenu sastava masnih kiselina u odnosu na prženi krumpir bez premaza. Uočava se da udio linolenske kiseline u prženom krumpiru sa premazom i bez njega ostaje značajno manji u odnosu na njezin udio u sirovom krumpiru. U prženom krumpiru pronađene su neke masne kiseline koje izvorno potječu iz suncokretovog ulja korištenog za prženje. To se pripisuje apsorpciji ulja u prženi krumpir. Najefikasnijim premazom pokazala se kombinacija pektina i ekstrakta lista masline.
Abstract (english)
This work is made on samples of oils extracted from French fries (Solanum tuberosum L.), sort Lady Claire cultivated in Croatia. The aim of this study was to determine changes in fatty acid composition of French fries with edible films with antioxidants compared to control sample without coating. Fatty acid composition in oil samples was determined by gas chromatography. Results showed that the presence of coating did not significantly changed fatty acid composition compared to French fries without coating. It was noticed that the content of linolenic acid both with and without coating was significantly lower compared to its content in raw potatoes. In fried potatoes there were some fatty acids found, originally present in sunflower oil used for frying. It was attributed to the oil absorption in fried potatoes. Combination of pectin and olive leaf extract was shown to be the most efficient treatment.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:192834
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2019-09-23 11:46:56