prikaz prve stranice dokumenta Određivanje glikemijskog indeksa džemova s dodatkom stevije (Stevia rabaudiana)
  Download
PDF 1.32 MB
master's thesis
Određivanje glikemijskog indeksa džemova s dodatkom stevije (Stevia rabaudiana)
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. urn:nbn:hr:109:009585
Jozinović, Kristina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Jozinović, K. (2016). Određivanje glikemijskog indeksa džemova s dodatkom stevije (Stevia rabaudiana) (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:009585

Jozinović, Kristina. "Određivanje glikemijskog indeksa džemova s dodatkom stevije (Stevia rabaudiana)." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:009585

Jozinović, Kristina. "Određivanje glikemijskog indeksa džemova s dodatkom stevije (Stevia rabaudiana)." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:009585

Jozinović, K. (2016). 'Određivanje glikemijskog indeksa džemova s dodatkom stevije (Stevia rabaudiana)', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 28 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:009585

Jozinović K. Određivanje glikemijskog indeksa džemova s dodatkom stevije (Stevia rabaudiana) [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 December 28] Available at: https://urn.nsk.hr/urn:nbn:hr:109:009585

K. Jozinović, "Određivanje glikemijskog indeksa džemova s dodatkom stevije (Stevia rabaudiana)", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:009585

Metadata
TitleOdređivanje glikemijskog indeksa džemova s dodatkom stevije (Stevia rabaudiana)
Title (english)Determination of the glycaemic index of jams with addition of stevia (Stevia rebaudiana)
AuthorKristina Jozinović
MentorInes Banjari (mentor)
Committee memberVlasta Piližota (predsjednik povjerenstva)
Committee memberInes Banjari (član povjerenstva)
Committee memberĐurđica Ačkar (član povjerenstva)
Committee memberJurislav Babić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Nutrition)
Osijek
Defense date and country2016-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Dietotherapy
Abstract
Promjena koncentracije glukoze u krvi nakon konzumacije hrane ili obroka bogatog ugljikohidratima predstavlja glikemijski indeks (GI). On je karakteristika hrane same po sebi i svojstvo je kvalitete ugljikohidrata u hrani. Međutim, zbog kompleksnosti svakodnevne prehrane glikemijsko opterećenje (GL) se smatra boljim indikatorom kako određena hrana ili obrok bogat ugljikohidratima utječe na promjenu glukoze u krvi, obzirom da uključuje i količinu hrane koja se konzumira. Dva novorazvijena džema (smokva s narančom i kupina s dodatkom fruktoze i stevije) testirani su na 19 zdravih ispitanika kako bi im se odredio GI (prema metodi ISO 26 642:2010) i njihov tržišni potencijal. Oba džema spadaju u kategoriju proizvoda niskog GI i niskog GL (GI kupine=18,50 ± 13,38; GI smokva s narančom=37,96 ± 39,84). Džem od smokve s narančom imao je veću ocjenu subjektivnog osjećaja sitosti u 120' (70,83 bodova) i značajno višu hedonističku ocjenu (3,31 ± 1,49, p=0,040) u odnosu na džem od kupine. Bez obzira što su fruktoza i stevija korišten kao glavni zaslađivači, nisu zabilježene nikakve nuspojave. Na kraju, novorazvijeni džemovi su niskoenergetski funkcionalni proizvodi pogodni za dijabetičare. Pokazuju tržišni potencijal, posebice u sektoru dijetetskih proizvoda zbog stevije. Činjenica da je stevija prirodno sladilo s nula kalorija s dobro potvrđenim povoljnim učincima na brojna zdravstvena stanja razlog su njezine oživljene popularnosti među potrošačima.
Abstract (english)
The change in blood glucose concentration elicited after carbohydrate-containing food or meal consumption represents glycaemic index (GI). It is a property of the food itself representing a quality of carbohydrate foods. However, due to complexity of the daily diet glycaemic load (GL) is considered as better indicator on how certain carbohydrate-containing food or meal elicits blood glucose since it includes the amount of food consumed. Two newly developed jams (fig with orange and blackberry with fructose and Stevia) were tested on 19 healthy participants to determine their GI (according to the method ISO 26 642:2010), and their market potential. Both jams fall into low GI and low GL group of products (blackberry GI=18.50 ± 13.38, fig with orange GI=37.96 ± 39.84). Fig with orange jam had higher satiety score at the end of the test (at 120') (70.83 points) and significantly higher hedonistic score (3.31 ± 1.49, p=0.040) than blackberry jam. Despite fructose and stevia served as the main sweeteners, no side-effects were noted. Finally, the newly-developed jams are low-energy functional products, suitable for diabetics. They showed market potential, especially in the sector of dietetic products due to Stevia. Zero energy natural sweetener as well as its well documented beneficial effects on various health-related conditions are the reasons for Stevia’s revived popularity among consumers.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:009585
Study programmeTitle: Food Science and Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka nutricionizma i znanosti o hrani (magistar/magistra inženjer/inženjerka nutricionizma i znanosti o hrani)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2016-10-03 13:39:03