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master's thesis
Ispitivanje navika konzumacije zobi i utjecaja vrste masnoća na kvalitetu zobenog keksa škotskog tipa
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:240699
Novokmet, Glorija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Cereal Chemistry and Technology

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

Cite this document

Novokmet, G. (2020). Ispitivanje navika konzumacije zobi i utjecaja vrste masnoća na kvalitetu zobenog keksa škotskog tipa (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:240699

Novokmet, Glorija. "Ispitivanje navika konzumacije zobi i utjecaja vrste masnoća na kvalitetu zobenog keksa škotskog tipa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:240699

Novokmet, Glorija. "Ispitivanje navika konzumacije zobi i utjecaja vrste masnoća na kvalitetu zobenog keksa škotskog tipa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:240699

Novokmet, G. (2020). 'Ispitivanje navika konzumacije zobi i utjecaja vrste masnoća na kvalitetu zobenog keksa škotskog tipa', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:240699

Novokmet G. Ispitivanje navika konzumacije zobi i utjecaja vrste masnoća na kvalitetu zobenog keksa škotskog tipa [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:240699

G. Novokmet, "Ispitivanje navika konzumacije zobi i utjecaja vrste masnoća na kvalitetu zobenog keksa škotskog tipa", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:240699

Metadata
TitleIspitivanje navika konzumacije zobi i utjecaja vrste masnoća na kvalitetu zobenog keksa škotskog tipa
Title (english)Investigation of oat consumption habits and influence of fat type on quality of Scottish oatcakes
AuthorGlorija Novokmet
MentorNikolina Čukelj Mustač (mentor)
Committee memberDubravka Novotni (predsjednik povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Cereal Chemistry and Technology)
Zagreb
Defense date and country2020-09-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Dok je poznato da se zob nutritivnim sastavom ističe od ostalih žitarica, još uvijek je nepoznato u kojoj mjeri ju stanovnici Hrvatske konzumiraju. Zato su u prvom dijelu istraživanja ispitane navike konzumacije zobi te potencijal kupovine slanog zobenog keksa poput onog škotskog tipa. Taj proizvod karakterizira izrazito visok udio zobi, ali se recepture razlikuju ovisno o proizvođaču i to najčešće u izvoru masnoće. Stoga je drugi dio istraživanja obuhvatio ispitivanje utjecaja četiri vrste masnoće (suncokretovo ulje, maslac, biljna i svinjska mast) na teksturu i senzorska svojstva keksa. Rezultati pokazuju da oko 30 % ispitanika rijetko ili uopće ne konzumira zobene proizvode. Najčešće ih jedu kao žitarice za doručak, a bili bi voljni probati i slani zobeni keks. Najtvrđi i hedonistički najprihvatljiviji se pokazao keks s maslacem, dok je onaj sa suncokretovim uljem bio najmekši i hedonistički najmanje omiljeni. Keksi sa biljnom i svinjskom masti pokazali su se senzorski međusobno najsličnijima.
Abstract (english)
While it is known that oats stand out from other cereals with their nutritional composition, it is still unknown to what extent is consumed in Croatia. Therefore, in the first part of the research, oat consumption habits and purchase potential of Scottish oatcakes were examined. This product is characterized by a very high proportion of oats, but formulations differ mostly in source of fat, depending on manufacturer. Consequently, the other part of the research included examination of influence of four types of fat (sunflower oil, butter, vegetable and pig fat) on texture and sensory properties of oatcake. Results show that almost 30 % of examinees rarely or do not consume oat products. Breakfast oatflakes are most often consumed, and there is interest to try salty oatcake as well. The hardest and hedonistically most acceptable was butter oatcake, while the one with sunflower oil was the softest and hedonistically least favourite. Oatcakes with vegetable and pig fat showed to be the most similar to each other.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:240699
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 conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-01-25 09:45:17