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undergraduate thesis
UDIO SOLI U PEKARSKIM PROIZVODIMA PROIZVEDENIM U OBRTNIČKIM PEKARAMA
Karlovac: Karlovac University of Applied Sciences, 2023. urn:nbn:hr:128:648313
Loknar, Branimir
Karlovac University of Applied Sciences
The Department of Food Processing Technology

Institutional repository: Repository of Karlovac University of Applied Sciences

Cite this document

Loknar, B. (2023). UDIO SOLI U PEKARSKIM PROIZVODIMA PROIZVEDENIM U OBRTNIČKIM PEKARAMA (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:648313

Loknar, Branimir. "UDIO SOLI U PEKARSKIM PROIZVODIMA PROIZVEDENIM U OBRTNIČKIM PEKARAMA." Undergraduate thesis, Karlovac University of Applied Sciences, 2023. https://urn.nsk.hr/urn:nbn:hr:128:648313

Loknar, Branimir. "UDIO SOLI U PEKARSKIM PROIZVODIMA PROIZVEDENIM U OBRTNIČKIM PEKARAMA." Undergraduate thesis, Karlovac University of Applied Sciences, 2023. https://urn.nsk.hr/urn:nbn:hr:128:648313

Loknar, B. (2023). 'UDIO SOLI U PEKARSKIM PROIZVODIMA PROIZVEDENIM U OBRTNIČKIM PEKARAMA', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 26 December 2024, https://urn.nsk.hr/urn:nbn:hr:128:648313

Loknar B. UDIO SOLI U PEKARSKIM PROIZVODIMA PROIZVEDENIM U OBRTNIČKIM PEKARAMA [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2023 [cited 2024 December 26] Available at: https://urn.nsk.hr/urn:nbn:hr:128:648313

B. Loknar, "UDIO SOLI U PEKARSKIM PROIZVODIMA PROIZVEDENIM U OBRTNIČKIM PEKARAMA", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:128:648313

Metadata
TitleUDIO SOLI U PEKARSKIM PROIZVODIMA PROIZVEDENIM U OBRTNIČKIM PEKARAMA
Title (english)SALT CONTENE IN BAKERY PRODUCTS PRODUCED IN CRAFT BAKERIES
AuthorBranimir Loknar
MentorSandra Zavadlav (mentor)
Committee memberJasna Halambek (predsjednik povjerenstva)
Committee memberElizabeta Zandona (član povjerenstva)
Committee memberSandra Zavadlav (član povjerenstva)
Committee memberNatalija Kusanić Belinić (član povjerenstva)
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Karlovac
Defense date and country2023-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Kuhinjska sol (NaCl) je, u umjerenim količinama, neophodna i značajna za ljudsko zdravlje jer ima važnu ulogu u biokemijskim procesima, međutim zbog prekomjerne konzumacije, sol može biti i opasna za zdravlje čovjeka. Pekarski proizvodi danas su značajan izvor soli te mogu doprinijeti povećanju rizika za razvoj arterijske hipertenzije i drugih bolesti ukoliko se konzumira u nepreporučenim količinama. Cilj predmetnog istraživanja je utvrditi količine soli u pekarskim proizvodima koji se proizvode i prodaju u hrvatskim gradovima te usporedit koncentracije soli u proizvodima s dozvoljenim količinama. Materijal i metode: pekarski proizvodi iz pekara manjih obrtnika iz Zagreba, Karlovca, Rijeke i Varaždina. Udio kuhinjske soli u uzorcima utvrđen je titracijskom metodom po Mohru kojom se određuje količina iona Cl- i Br- korištenjem standardne otopine AgNO3 u neutralnom mediju. Rezultati: Prosječni udjeli kuhinjske soli u analiziranim uzorcima iznose gotovo dvostruko više od vrijednosti predviđene Pravilnikom o žitaricama i proizvodima od žitarica, 2022. Zaključak: Potrebne su daljnje aktivnosti u svrhu smanjenja udjela soli u pekarskim proizvodima.
Abstract (english)
Table salt (NaCl) is, in moderate quantities, necessary and important for human health because it plays an important role in biochemical processes, however, due to excessive consumption, salt can be dangerous for human health. Today, bakery products are a significant source of salt and can contribute to an increase in the risk of developing arterial hypertension and other diseases if consumed in non-recommended amounts. The aim of the subject research is to determine the amount of salt in bakery products that are produced and sold in Croatian cities and to compare the concentration of salt in the products with the permitted amounts. Material and methods: bakery products from small artisan bakeries from Zagreb, Karlovac, Rijeka and Varaždin. The share of kitchen salt in the samples was determined by the Mohr titration method, which determines the amount of Cl- and Br- ions using a standard solution of AgNO3 in a neutral medium. Results: The average share of table salt in the analyzed samples is almost twice the value provided by the ordinance on cereals and cereal products. Conclusion: Further activities are needed to reduce the amount of salt in bakery products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:648313
Study programmeTitle: Food processing technology; specializations in: Milk processing, Brewing industry
Course: Milk processing
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
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Created on2024-01-12 12:20:37