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undergraduate thesis
Proizvodnja hladno prešanog sezamovog ulja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. urn:nbn:hr:109:619316
Katić, Marija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Katić, M. (2018). Proizvodnja hladno prešanog sezamovog ulja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:619316

Katić, Marija. "Proizvodnja hladno prešanog sezamovog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:619316

Katić, Marija. "Proizvodnja hladno prešanog sezamovog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:619316

Katić, M. (2018). 'Proizvodnja hladno prešanog sezamovog ulja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 27 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:619316

Katić M. Proizvodnja hladno prešanog sezamovog ulja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 December 27] Available at: https://urn.nsk.hr/urn:nbn:hr:109:619316

M. Katić, "Proizvodnja hladno prešanog sezamovog ulja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:619316

Metadata
TitleProizvodnja hladno prešanog sezamovog ulja
Title (english)The production of cold pressed sesame oil
AuthorMarija Katić
MentorTihomir Moslavac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2018-09-05, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Sezam (Sezamum indicum L.) je najstarije uzgajana biljka i najstarija uljarica korištena u prehrani ljudi. Sjemenke ove biljke sadrže oko 50 % ulja, 25 % proteina i 20 % ugljikohidrata te oko 5 % pepela. Ljuska sjemenke sadrži znatne količine oksalne kiseline, kalcij i druge minerale kao i sirova vlakna. Sezamovo ulje dobiva se preradom sjemenki metodom hladnog prešanja kojom se dobije ulje koje je cijenjeno jer su u njemu sačuvani bioaktivni sastojci. Sezamovo ulje je žute boje, izrazito zdravo; izvrsnog okusa. Zbog bogatstva hranjivih tvari primjenjuje se u prehrambene, ljekovite i kozmetičke svrhe. Zadatak ovog istraživanja je ispitati utjecaj pripreme sjemenke sezama (zagrijavanje uzorka prije prešanja) te dodatak ljuske suncokreta na iskorištenje i kvalitetu sezamovog ulja. Dobiveni rezultati pokazuju da se veće iskorištenje ulja prešanjem dobije prethodnim zagrijavanjem uzorka na višu temperaturu te većim dodatkom ljuske suncokreta.
Abstract (english)
Sezamum indicum L., the oldest breeding plant and the oldest oilseed used in human nutrition. The seeds of this plant contain about 50% oil, 25% protein and 20% carbohydrate and about 5% ash. The shell of the seed contains significant amounts of oxalic acid, calcium and other minerals as well as raw fibers. The sesame oil is obtained by processing the seeds by method of a cold pressing process to obtain an oil that is appreciated because there are preserved bioactive ingredients. Sesame oil is a yellow color, it's very healthy and it has excellent taste. Because of the nutrient richness it is applied to nutritional, medical and cosmetic purposes. The task of this study is to examine the influence of process pruning parameters (warming the sample before pressing and addition sunflower shell) to the yield and quality of sesame oil. The obtained results show that higher oil yield is obtained by previous heating of the sample on higher temperature and by the addition of the sunflower shell.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:619316
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 on2018-10-18 15:20:08