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undergraduate thesis
Utjecaj večernjeg obroka od cjelovitih žitarica na apetit sljedećeg dana
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:021214
Škuflić, Dan
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Chemistry and Biochemistry

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

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Škuflić, D. (2013). Utjecaj večernjeg obroka od cjelovitih žitarica na apetit sljedećeg dana (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:021214

Škuflić, Dan. "Utjecaj večernjeg obroka od cjelovitih žitarica na apetit sljedećeg dana." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:021214

Škuflić, Dan. "Utjecaj večernjeg obroka od cjelovitih žitarica na apetit sljedećeg dana." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:021214

Škuflić, D. (2013). 'Utjecaj večernjeg obroka od cjelovitih žitarica na apetit sljedećeg dana', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 10 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:021214

Škuflić D. Utjecaj večernjeg obroka od cjelovitih žitarica na apetit sljedećeg dana [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 May 10] Available at: https://urn.nsk.hr/urn:nbn:hr:159:021214

D. Škuflić, "Utjecaj večernjeg obroka od cjelovitih žitarica na apetit sljedećeg dana", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:021214

Metadata
TitleUtjecaj večernjeg obroka od cjelovitih žitarica na apetit sljedećeg dana
Title (english)The effect of wholegrain dinner on appetite the next day
AuthorDan Škuflić
MentorInes Panjkota Krbavčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Chemistry and Biochemistry)
Zagreb
Defense date and country2013-06-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Cjelovite žitarice su bogate prehrambenim vlaknima i rezistentnim škrobom te su podložne fermentaciji pomoću bakterija debelog crijeva. Vodik ne može sam nastati u tijelu već samo kao nusprodukt fermentacije stoga može poslužiti kao njeno mjerilo. Produkt su i kratkolančane masne kiseline za koje se zna da mogu potaknuti osjećaj zasitnosti. Cilj ovog istraživanja je utvrditi mjeru fermentacije, preko izdahnutog vodika, te njenu povezanost sa apetitom s obzirom na zasitnost i glad. Zasitnost (kao i apetit i glad) je mjerena putem dijetetičkih upitnika u obliku vizualnih analognih skala. Količina nastalog vodika u dahu određena je kao mjera fermentacije u debelom crijevu i mjerena putem namjenskog aparata Gastro+. Nakon konzumacije večere koja sadrži cjelovite žitarice, sljedećeg dana je osjećaj gladi bio manji nego u slučaju konzumacije večere koja je sadržavala bijeli kruh. Kod usporedbe raženog kruha i neprocesiranih žitarica raži, otkriveno je da će za raženi kruh zasitnost biti veća a glad manja i do 90 min nakon standardiziranog doručka. Dokaz tome su i vrijednosti za izdahnuti vodik koje su manje za raženi kruh.
Abstract (english)
Whole grains are rich in dietary fibers and resistant starch which are fermented by intestinal bacteria in the colon. As hydrogen can’t be produced by itself in the body but only as byproduct of fermentation, it can be used as its mean of measure. Other products are also short chain fatty acids for which are known to enhance satiety. Aim of this research is to define the measure of fermentation, through breath hydrogen, and its connection with appetite regarding to satiety and hunger. Satiety (along with appetite and hunger) is measured through visual analogue scales. The amount of produced breath hydrogen is defined as a measure of fermentation in the colon and measured with dedicated apparatus Gastro+. After consumption of whole grain dinner, next day the sensation of satiety was lower than in case of consumption of white bread dinner. With comparison of rye bread and rye kernels, it is discovered that for rye bread satiety will be higher and hunger lower up to 90 min of the consumption of standardized breakfast. Proof of that are values for breath hydrogen which are lower for rye bread.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:021214
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 conditionsAccess restricted to students and staff of home institution
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Created on2017-05-04 09:02:39