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master's thesis
Kvaliteta sjemena i sastav masnih kiselina uljarica iz sortnih pokusa
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:974600
Fabijančić, Irena
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

Cite this document

Fabijančić, I. (2015). Kvaliteta sjemena i sastav masnih kiselina uljarica iz sortnih pokusa (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:974600

Fabijančić, Irena. "Kvaliteta sjemena i sastav masnih kiselina uljarica iz sortnih pokusa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:974600

Fabijančić, Irena. "Kvaliteta sjemena i sastav masnih kiselina uljarica iz sortnih pokusa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:974600

Fabijančić, I. (2015). 'Kvaliteta sjemena i sastav masnih kiselina uljarica iz sortnih pokusa', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:974600

Fabijančić I. Kvaliteta sjemena i sastav masnih kiselina uljarica iz sortnih pokusa [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 November 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:974600

I. Fabijančić, "Kvaliteta sjemena i sastav masnih kiselina uljarica iz sortnih pokusa", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:974600

Metadata
TitleKvaliteta sjemena i sastav masnih kiselina uljarica iz sortnih pokusa
Title (english)Seed quality and fatty acid composition of oil raw material from sort trials
AuthorIrena Fabijančić
MentorDubravka Škevin (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Oil and Fat Technology)
Zagreb
Defense date and country2015-07-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je odrediti kvalitetu novih kultivara suncokreta, soje i uljane repice. Istraživanje je provedeno na 16 uzoraka suncokreta, od kojih su 2 označena kao oleinski suncokret, 4 uzorka soje, te 18 uzoraka uljane repice iz sortnih pokusa 2014. godine. Određeni su tehničko-tehnološki parametri, osnovni parametri kvalitete sjemena te je izračunat indeks kvalitete za svaki kultivar. Za karakterizaciju ispitivanih kultivara određen je sastav masnih kiselina. Tehničko-tehnološki parametri kultivara te osnovni parametri kvalitete (udjel nečistoća, vode, ulja i proteina) su u skladu s do sada objavljenim podacima za pojedinu vrstu sjemena. Zbog relativno niskih udjela nečistoća u sjemenu te manje vode i većeg udjela ulja nego kod sjemena standardne kvalitete, kultivari pokazuju indeks kvalitete jednak 1 ili nešto viši od 1. Od svih analiziranih kultivara, 2 kultivara suncokreta (SU 11 i 12) odstupaju sastavom masnih kiselina od Pravilnika. Sastav masnih kiselina svih ostalih proizvedenih ulja u skladu je s važećim legislativom i analizirani kultivari mogu se koristiti za proizvodnju ulja.
Abstract (english)
The purpose of this thesis has been to determine the quality of sunflower, soybean and rapeseed sorts. Research was conducted on 16 samples of sunflower seeds, from which 2 were marked as oleic, 4 soybean sorts, and 18 samples of rapeseed, all derived from sort trials in the crop season of 2014. The technical and technological, basic parameters of seed quality and index of quality were determined. For the characterization of cultivars, fatty acid composition was determined. Technical and technological parameters of the cultivars and the basic quality parameters (proportion of impurities, water, oil and protein) are consistent with the published data for each type of seed. Due to the relatively low share of impurities in the seeds and less water and a larger share of oil than in the seeds of standard quality, variety show quality index equal to 1 or slightly higher than 1. Among the analyzed cultivars, 2 cultivars of sunflower (SU 11 and 12) deviate from standard regulations with their fatty acid composition. Fatty acid composition of all other oils produced is in accordance with applicable legislation and analyzed cultivars can be used to produce oil.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:974600
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-05 09:27:28