Usporedna ispitivanja domaćih uljarskih sirovina iz sortnih pokusa

master's thesis

• Title (english): Parallel investigation of domestic oil raw materials from sort trials
• Author: Natalija Štefanac
• Mentor: Dubravka Škevin (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Oil and Fat Technology); Zagreb
• Defense date and country: 2009-11-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Ispitivanja u ovom radu provedena su na 51 uzorku običnog i 9 uzoraka oleinskog suncokreta, 25 uzoraka soje i 30 uzoraka uljane repice iz sortnih pokusa 2007. godine. U sjemenu je određen udjel nečistoća, masa 1000 zrna, udjel vode i udjel ulja, a kod soje još i udjel proteina, te je izračunat indeks kakvoće. U uljima je određen sastav masnih kiselina i jodni broj. Masa 1000 zrna je kod običnog suncokreta bila manja nego kod oleinskog . Oleinski suncokret je imao manje ulja u suhoj tvari (36 – 44 %) od običnog suncokreta (42 – 52 %). Soja i repica imale su masu 1000 zrna nešto nižu od odgovarajućih vrijednosti za merkantilno sjeme. Sjeme repice imalo je 39 – 48 %, a sjeme soje 17 – 22% ulja na suhu tvar. Soja je imala 39 – 45% proteina u suhoj tvari što je garancija za proizvodnju sačme izvanredne kakvoće. U ulju običnog suncokreta su masne kiseline i jodni broj bili unutar zakonom propisanih granica, a kod oleinskog je udjel oleinske kiseline povećan na 76 - 85 %. Kod ulja iz soje se sastav masnih kiselina razlikovao od važećeg Pravilnika praktički za svaku masnu kiselinu. Ulja repice nisu sadržavala eruka kiselinu, a udjel oleinske kiseline bio je 59 – 73 %, što je za neke uzorke prešlo gornju granicu određenu Pravilnikom. Prema odnosu zasićenih, jednostruko nezasićenih, ω - 3 i ω - 6 masnih kiselina, s nutricionističkog stajališta, najbolje je repičino ulje.

Abstract (english)

Investigations in this thesis were carried out on 51 samples of conventional sunflower seed and 9 samples of oleic one, on 25 samples of soybean and 30 samples of rapeseed, all derived from sort trials in the crop season 2007. In seed itself, impurity content, mass of 1000 grains, moisture and oil content, as well protein content in soybean samples, was determined. For all raw materials the quality index was calculated. Corresponding oils were analysed for fatty acid composition and iodine value was calculated. Mass of 1000 grains of oleic type of sunflower was higher than of conventional one. Oil content on dry matter basis was lower (36 - 44 %) in oleic than in conventional sunflower seed (42 – 52 %). Soybean and sunflower had somewhat lower mass of 1000 grains then their commercial seed. Rapeseed had 39 – 48 %, and soybean 17 – 22 % oil on dry matter basis. Protein content (dry matter basis) in soybean was 39 – 45 % what is a guaranty for soybean meal of remarkable quality. In conventional sunflower oil, fatty acids and iodine value were within limits defined by law Regulation, and in oil from oleic sunflower seed, oleic acid content increased to 76 – 85 %. Fatty acid compostion of soybean oil varied from Regulation for almost every fatty acid. Rapeseed oils did not contain erucic acid and oleic acid increased to 59 – 73 %, what was, for some of them, over the upper limit included in Regulation. From nutritional point of view, according to the level of saturated, monounsaturated, ω - 3 and ω - 6 fatty acids, the oil of best quality is rapeseed oil.

• Keywords: suncokret; soja; uljana repica; kakvoća sjemena; sastav masnih kiselina
• Keywords (english): sunflower; soybean; rapeseed; seed quality; fatty acid composition
• Language: croatian
• URN:NBN: urn:nbn:hr:159:272766
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Repository: Repository of the Faculty of Food Technology and Biotechnology
• Created on: 2017-08-31 12:37:51