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undergraduate thesis
Sastav masnih kiselina djevičanskih maslinovih ulja proizvedenih uz ubrzani toplinski tretman
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:602479
Soldo, Ana
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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Soldo, A. (2022). Sastav masnih kiselina djevičanskih maslinovih ulja proizvedenih uz ubrzani toplinski tretman (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:602479

Soldo, Ana. "Sastav masnih kiselina djevičanskih maslinovih ulja proizvedenih uz ubrzani toplinski tretman." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:602479

Soldo, Ana. "Sastav masnih kiselina djevičanskih maslinovih ulja proizvedenih uz ubrzani toplinski tretman." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:602479

Soldo, A. (2022). 'Sastav masnih kiselina djevičanskih maslinovih ulja proizvedenih uz ubrzani toplinski tretman', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:602479

Soldo A. Sastav masnih kiselina djevičanskih maslinovih ulja proizvedenih uz ubrzani toplinski tretman [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 June 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:602479

A. Soldo, "Sastav masnih kiselina djevičanskih maslinovih ulja proizvedenih uz ubrzani toplinski tretman", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:602479

Metadata
TitleSastav masnih kiselina djevičanskih maslinovih ulja proizvedenih uz ubrzani toplinski tretman
Title (english)Fatty acid composition of virgin olive oils produced with flash thermal treatment
AuthorAna Soldo
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 country2022-06-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Djevičansko maslinovo ulje izuzetno je cijenjeno zbog visoke nutritivne vrijednosti ali i jedin-stvenih senzorskih karakteristika Visoka nutritivna vrijednost djevičanskog maslinovog ulja potječe primarno od njegovog sastava masnih kiselina te visokog udjela antioksidanasa, prven-stveno polifenola. Stoga je izrazito bitno proces proizvodnje djevičanskog maslinovog ulja vodi-ti kako bi se očuvala ili povećala njegova nutritivna vrijednost. Cilj ovog rada bio je odrediti utjecaj sorte i primjene ubrzanog toplinskog tretmana na sastav masnih kiselina. Ubrzani toplin-ski tretman proveden je kao predtretman procesu miješenja maslinova tijesta brzim hlađenjem ili zagrijavanjem na temperature od 15 do 40 °C. Sastav masnih kiselina značajno ovisi o sorti. Niži udio oleinske masne kiseline, a viši udio linolne masne kiseline karakterizira sorte oblicu i rosulju. Suprotne karakteristike, viši udio oleinske, a manji udio linolne masne kiseline, odlikuju sorte istarsku bjelicu i levantinku. Također, sam proces prerade djevičanskog maslinovog ulja ubrzanim toplinskim tretmanom utječe na sastav masnih kiselina.
Abstract (english)
Virgin olive oil is highly valued for its high nutritional value but also unique sensory characteristics. The high nutritional value of virgin olive oil originates primarily from its fatty acid composition and high content of antioxidants, primarily polyphenols. Therefore, it is extremely important to optimize production of virgin olive oil in order to preserve and/or increase its nutritional value. The aim of this study was to determine the influence of olive varieties and the application of flash thermal treatment on fatty acid composition. Flash thermal treatment was carried out as a pre-treatment in the process of malaxation of the paste by rapid cooling or heating at a temperature of 15 to 40 ° C. The composition of fatty acids is significantly affected by the variety of the olives. A lower proportion of oleic fatty acid and a higher proportion of linoleic fatty acid characterize Oblica and Rosulja varieties. Opposite characteristics, a higher proportion of oleic and a lower proportion of linoleic fatty acid, characterize the Istrarska bjelica and Levantinka. The flash thermal treatment affects the composition of fatty acids in the produced oils.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:602479
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 Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2022-10-06 08:47:30