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undergraduate thesis
Sirak kao sirovina u prehrambenoj industriji
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. urn:nbn:hr:109:787859
Klobučarić, Valentina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Klobučarić, V. (2017). Sirak kao sirovina u prehrambenoj industriji (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:787859

Klobučarić, Valentina. "Sirak kao sirovina u prehrambenoj industriji." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:787859

Klobučarić, Valentina. "Sirak kao sirovina u prehrambenoj industriji." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:787859

Klobučarić, V. (2017). 'Sirak kao sirovina u prehrambenoj industriji', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 30 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:787859

Klobučarić V. Sirak kao sirovina u prehrambenoj industriji [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 November 30] Available at: https://urn.nsk.hr/urn:nbn:hr:109:787859

V. Klobučarić, "Sirak kao sirovina u prehrambenoj industriji", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:787859

Metadata
TitleSirak kao sirovina u prehrambenoj industriji
Title (english)Sorghum as a raw material in food industry
AuthorValentina Klobučarić
MentorDaliborka Koceva Komlenić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Cereal Technology)
Osijek
Defense date and country2017-06-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Sirak (lat. Sorghum vulgare) je prosolika žitarica koja se uzgaja za prehranu čovjeka i kao stočna hrana u Africi, Indiji, Kini i Americi. Koristi se za dobivanje silaže, sijena, kao postrni usjev, za dobivanje škroba, sirupa, ulja, alkohola, metlice za metle, po čemu je i najpoznatiji u Hrvatskoj, te se nedavno počeo koristiti u prehrani zato što ne sadrži gluten, koji ne podnose osobe oboljele od celijakije. Sirak se sve više koristi i za proizvodnju biogoriva, prilikom kojeg se koristi stabljika šećernog sirka, dok se za prehranu ljudi koristi plod sirka. Za proizvodnju biogoriva potrebno je gnječiti i istiskivati sok iz stabljike te se provodi fermentacija do etanola. Mljevenjem i preradom zrna sirka može se dobiti nealkoholni napitak nazvan „Obushara“ te alkoholno piće s 3 % alkohola zvano „Omuramba“, koje potječe iz Meksika. Postoje dvije osnovne vrste sirka a to su: Andropogon sorghum – obični sirak i Andropogon sudanese – sudanska trava.
Abstract (english)
Sorghum (lat. Sorghum vulgare) was crumb grain which was cultivated for human consumption as well as stock-cattle feed in Africa, India, China and America. It was used for getting the silage, hay, as well as a catch crops, for getting the starch, syrup, oil, alcohol, small broom for the brooms, which was the most common use in Croatia, and recently was use in human consumption has started because it was not contain gluten, the ingredient which people that suffer from celiac disease was not tolerate. Sorghum was more and more used for bio-fuel production, and for that purpose the stalk of sugar sorghum was used, while for the human consumption the sorghum kernel was used. For the biofuel production it was necessary to squeeze and extrude juice from the stalk and the fermentation to the ethanol was carried out. You can get nonalcoholic drink, called „Obushara“ and alcohol drink with 3 % of alcohol, called „Omuramba“, which was originally from Mexico, by grinding and by processing the sorghum grains. There are two basic kinds of sorghum: Andropogon sorghum- the usual sorghum and Andropogon sudanese- sudanese grass.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:787859
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-07-05 08:03:17