Usporedba metoda određivanja hranjive vrijednosti slastica

undergraduate thesis

• Title (english): Comparison of the methods for determination of nutritive value of confectionary products
• Author: Lucija Štrkalj
• Mentor: Marina Krpan (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Quality Control); Zagreb
• Defense date and country: 2017-09-18, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Potrošači žele biti sigurni da konzumiraju hranu koja je adekvatna za njihovu prehranu i zbog toga najčešće biraju tradicionalno napravljene slastice. Također, žele biti sigurni da ono što konzumiraju odgovara opisu onoga što smatraju da kupuju, što znači da deklaracija mora odgovarati stvarnome proizvodu. Cilj ovog rada bio je usporediti eksperimentalno dobivene vrijednosti nutrijenata u 10 uzoraka kolača i torti s hrvatskog tržišta s teorijskim izračunom prema dobivenoj recepturi. Određivani su udjeli vode (sušenjem), mineralnog ostatka (pepela) (karbonizacijom), masti (Grossfeldovom metodom), proteina (Kjeldahlovom metodom) i ugljikohidrata (pomoću izračuna) te je izračunata energetska vrijednost. Izračunata su odstupanja, od kojih 7 (3 se odnose na masti, 3 na proteine, 1 na ugljikohidrate) prelaze dopuštenu granicu koju je odredila Hrvatska agencija za hranu.

Abstract (english)

Consumers want to be sure they consume food that is adequate for their needs, therefore they'll usually choose sweets that are made traditionally. Also, they want to be sure that the food they consume is, in fact, the food it says on nutritional label, which means that the real product has to be the one that is presented on the package. The aim of this work was to compare experimentally determined nutritional values in 10 samples of confectionery from Croatian market with values calculated from recipes. Content of water (measured by drying method), ash (measured by carbonization), proteins (Kjeldahl's method), fat (Grossfeld's method) and carbohydrates (calculated) was determined and energy was calculated. The deviation was calaculated and there were 7 of them (3 for fats, 3 for proteins, 1 for carbohydrates) which exceeded the values which were determined by Croatian Food Agency.

• Keywords: analize; kolači; nutritivni sastav; tablice kemijskog sastava
• Keywords (english): analysis; confectionery; food composition table; nutritional composition
• Language: croatian
• URN:NBN: urn:nbn:hr:159:694687
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Repository: Repository of the Faculty of Food Technology and Biotechnology
• Created on: 2017-09-19 10:14:35