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undergraduate thesis
Ljuske kakaovog ploda i kakaovog zrna – sastav i primjena
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:222797
Šturlan, Maja
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products

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

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Šturlan, M. (2021). Ljuske kakaovog ploda i kakaovog zrna – sastav i primjena (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:222797

Šturlan, Maja. "Ljuske kakaovog ploda i kakaovog zrna – sastav i primjena." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:222797

Šturlan, Maja. "Ljuske kakaovog ploda i kakaovog zrna – sastav i primjena." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:222797

Šturlan, M. (2021). 'Ljuske kakaovog ploda i kakaovog zrna – sastav i primjena', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:222797

Šturlan M. Ljuske kakaovog ploda i kakaovog zrna – sastav i primjena [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 August 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:222797

M. Šturlan, "Ljuske kakaovog ploda i kakaovog zrna – sastav i primjena", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:222797

Metadata
TitleLjuske kakaovog ploda i kakaovog zrna – sastav i primjena
Title (english)Cocoa pod husk and cocoa bean shell – composition and application
AuthorMaja Šturlan
MentorDraženka Komes (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products)
Zagreb
Defense date and country2021-09-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Generiranje velikih količina nusproizvoda predstavlja značajan problem na globalnoj razini te se valorizaciji istih počela pridavati sve veća pozornost. U industriji prerade ploda kakaovca (Theobroma cacao L.), samo 20% mase ploda se iskorištava, dok ostalih 80% predstavljaju nusprodukti: ljuska kakaovog ploda, ljuska kakaovog zrna i pulpa. Zahvaljujući bogatom sastavu bioaktivnih komponenta, u kojima dominiraju polifenoli, prehrambena vlakna, metilksantini i mineralne tvari, ali i pektini, nusprodukti kakaovca pokazuju visoki potencijal za daljnje iskorištavanje, osobito u prehrambenoj industriji. Cilj ovog rada je dati kratki pregled istraživanja sastava ljuske kakaovog ploda i kakaovog zrna te potencijalnu primjenu u prehrambenoj, ali i drugim granama industrija.
Abstract (english)
Generating a massive amount of by-products is a significant issue on a global level and the valorization of the same started to get more and more attention. In the cocoa fruit processing industry (Theobroma cacao L.), only 20 % of the fruit mass is used, while the other 80 % are by-products: cocoa pod husk, cocoa bean shell and pulp. Thanks to the rich composition of bioactive components dominated by polyphenols, dietary fiber, methylxanthines and minerals, but also pectins, cocoa by-products have a high potential in further use, especially in the food industry. The aim of this paper is to give a brief overview of researches which study composition of the cocoa pod husk and cocoa bean shell, as well as their potential use in food, and many other industries.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:222797
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 Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-09-28 11:50:27