prikaz prve stranice dokumenta Utjecaj kriomljevenja na udio sterola i prehrambenih vlakana pogače uljane repice
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master's thesis
Utjecaj kriomljevenja na udio sterola i prehrambenih vlakana pogače uljane repice
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:724011
Mamilović, Karla
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

Cite this document

Mamilović, K. (2018). Utjecaj kriomljevenja na udio sterola i prehrambenih vlakana pogače uljane repice (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:724011

Mamilović, Karla. "Utjecaj kriomljevenja na udio sterola i prehrambenih vlakana pogače uljane repice." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:724011

Mamilović, Karla. "Utjecaj kriomljevenja na udio sterola i prehrambenih vlakana pogače uljane repice." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:724011

Mamilović, K. (2018). 'Utjecaj kriomljevenja na udio sterola i prehrambenih vlakana pogače uljane repice', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:724011

Mamilović K. Utjecaj kriomljevenja na udio sterola i prehrambenih vlakana pogače uljane repice [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:724011

K. Mamilović, "Utjecaj kriomljevenja na udio sterola i prehrambenih vlakana pogače uljane repice", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:724011

Metadata
TitleUtjecaj kriomljevenja na udio sterola i prehrambenih vlakana pogače uljane repice
Title (english)Impact of cryomilling on sterols and dietary fibres of rapeseed cake
AuthorKarla Mamilović
MentorKlara Kraljić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Oil and Fat Technology)
Zagreb
Defense date and country2018-11-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Pogača uljane repice sadrži visoko vrijedne proteine i povoljan sastav masnih kiselina, no unatoč tome, jedino se koristi kao dodatak stočnoj hrani i to zbog prisutnih antinutritivnih sastojaka. Danas se razvijaju tehnologije kojima je cilj povećanje bioraspoloživosti nutritivnih sastojaka pogače te smanjenje ili uklanjanje antinutritivnih sastojaka. Jedan od takvih procesa je i kriomljevenje. Cilj ovog rada je bio odrediti utjecaj kriogenog mljevenja na sastav i koncentraciju sterola i prehrambenih vlakana pomoću kromatografskih metoda. Rezultati su pokazali da način mljevenja (kriogeno u odnosu na klasično) ima značajan utjecaj na koncentraciju kampestanola, stigmasterola, β-sitosterola i Δ-5,24-stigmastadienola, dok ostali steroli nisu pokazali promjenu u odnosu na kontrolni uzorak pogače. Također, ukupni udio sterola se znatno povećao kod uzorka tretiranim 12 minuta uz upotrebu kriohlađenja. Mljevenjem uz hlađenje udio topljivih vlakana velikih i malih molekulskih masa se znatno povećao. Nasuprot tome, udio netopljivih vlakana nije ovisio o načinu i duljini mjevenja.
Abstract (english)
The rapeseed cake contains highly valuable proteins and a favorable composition of fatty acids, but it is only used as a compound of animal feed due to the presence of antinutritive constituents. Technologies are now being developed to increase the bioavailability of nutrient constituents and to reduce or eliminate antinutritive constituents. One of these processes is cryomilling. The aim of this paper was to determine the effect of cryomilling on the composition and concentration of sterols and dietary fiber by chromatographic methods. The results showed that the method of milling (cryogenic compared to the classical) had a significant effect on the concentration of campestanol, stigmasterol, β-sitosterol and Δ-5,24-stigmastadiene while the other sterols did not show any change compared to the control sample of the cake. Also, the total sterol content has significantly increased in the sample treated for 12 minutes using cryocooling. By milling with cooling, the proportion of soluble fibers of high molecular weight and soluble fibers of small molecular weight increased considerably. However, the proportion of insoluble fibers had no significant impact on the method of grinding.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:724011
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2019-11-27 12:37:48