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master's thesis
Utjecaj ultrazvučnog predtretmana na kemijski sastav hibridno osušene hokkaido bundeve
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:724187
Šturlan, Maja
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Analytical Chemistry

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

Cite this document

Šturlan, M. (2023). Utjecaj ultrazvučnog predtretmana na kemijski sastav hibridno osušene hokkaido bundeve (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:724187

Šturlan, Maja. "Utjecaj ultrazvučnog predtretmana na kemijski sastav hibridno osušene hokkaido bundeve." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:724187

Šturlan, Maja. "Utjecaj ultrazvučnog predtretmana na kemijski sastav hibridno osušene hokkaido bundeve." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:724187

Šturlan, M. (2023). 'Utjecaj ultrazvučnog predtretmana na kemijski sastav hibridno osušene hokkaido bundeve', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:724187

Šturlan M. Utjecaj ultrazvučnog predtretmana na kemijski sastav hibridno osušene hokkaido bundeve [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:724187

M. Šturlan, "Utjecaj ultrazvučnog predtretmana na kemijski sastav hibridno osušene hokkaido bundeve", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:724187

Metadata
TitleUtjecaj ultrazvučnog predtretmana na kemijski sastav hibridno osušene hokkaido bundeve
Title (english)Effect of ultrasound pretreatment on chemical composition of hybrid dried hokkaido pumpkin
AuthorMaja Šturlan
MentorAntonela Ninčević Grassino (mentor)
Committee memberMarija Badanjak Sabolović (predsjednik povjerenstva)
Committee memberSven Karlović (član povjerenstva)
Committee memberSuzana Rimac Brnčić (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Analytical Chemistry)
Zagreb
Defense date and country2023-12-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Pulpa i kora hokkaido bundeve osušene su kombinacijom mikrovalova i vrućeg zraka sa ili bez predtretmana ultrazvukom amplitude 60 i 90 % tijekom 15, 30 i 45 minuta. Kemijski sastav osušenih uzoraka određen je gravimetrijskim, separacijskim i spektrofotometrijskim metodama. Prema dobivenim rezultatima pulpa sadrži veći udio vlage i šećera, a kora veći udio pepela, masti, vlakana i proteina. Ultrazvučni predtretman je utjecao na smanjenja udjela vlage, masti i proteina u uzorcima kore, a predtretirani uzorci pulpe imali su znatno manji udio šećera od netretiranog uzorka. Veći udio vlakana određen je i u kori i pulpi nakon 15, 30 i 45 minuta predtretmana pri amplitudi ultrazvuka od 60 i 90 %. Visok udio masti i proteina u pulpi, odnosno šećera u kori dobiven je kod amplitude ultrazvuka od 60 % nakon 15 minuta. Zaključno, ultrazvučni predtretman svakako doprinosi smanjenju i/ili povećanju udjela određivanih analita, stoga se ovisno o željenoj nutritivnoj vrijednosti uzoraka mogu podesiti i parametri predtretmana.
Abstract (english)
Hokkaido pumpkin pulp and peel were dried by a combination of microwaves and hot air with or without pretreatment with ultrasound at 60 and 90 % amplitude for 15, 30 and 45 minutes. The chemical composition of the dried samples was determined gravimetrically, by separation analysis and spectrophotometrically. The obtained results showed higher mass fraction of moisture and sugar in pulp and higher mass fraction of ash, fat, fibre and protein in peel. Pre-treatment with ultrasound reduced the moisture, fat and protein content in the peel samples and pre-treated pulp samples had a significantly lower sugar content compared to the untreated samples. After 15, 30 and 45 minutes of pre-treatment at an ultrasound amplitude of 60 and 90 %, a higher proportion of fibre was found in both the peel and the pulp. A high content of fat and protein was achieved in the pulp and high content of sugar in the peel at an ultrasound amplitude of 60 % after 15 minutes. In summary, it can be said that ultrasonic pretreatment certainly contributes to reducing and/or increasing the mass fraction of determined analytes. Therefore, the pretreatment parameters should be adjusted depending on the desired nutritional values of the samples.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:724187
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra 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 on2024-06-03 13:42:22