Utjecaj uparavanja na poboljšanje sastava pšenice i tritikale

master's thesis

• Title (english): Effect of cooking on improvement of the composition of wheat and triticale
• Author: Natalija Ostroški
• Mentor: Ana Matin (mentor)
• Committee member: Ana Matin (predsjednik povjerenstva)
• Committee member: Tajana Krička (član povjerenstva)
• Committee member: Goran Kiš (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Agricultural Technology, Storage and Transport); Zagreb
• Defense date and country: 2018-09-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Žitarice se koriste za prehranu ljudi i hranidbu životinja još od davnina. Danas su najvažnije ratarske kulture u poljoprivrednoj proizvodnji na čitavom svijetu.
Pšenica (Triticum aestivum L) i tritikale (Triticosecale ssp.) su jednogodišnje žitarice iz porodice trava. Pšenica se smatra jednom od najstarijih kulturnih biljaka, dok je tritikale nastala u 19. stoljeću križanjem pšenice i raži, iz čega je izveden njen drugi naziv „pšenoraž“. Obje kulture imaju ozimi i jari oblik.
U posliježetvnoj tehnologiji žitarica važno je dobro doraditi i uskladištiti zrno, kako bi zadržalo kvalitetu do uporabe. U postupku dorade zrna najznačajnija je termička dorada sušenjem, koja snižava vlažnost zrna i time mu produljuje upotrebnu vrijednost. Prilikom prerade zrna u svrhu prehrane ljudi i hranidbe životinja, koristi se hidrotermički postupak uparavanja tzv. „cooking“. Uparavanje je tehnološki postupak tretiranja zrna s ciljem želatinizacije škroba, odnosno za poboljšanje nutritivnih svojstava i bolju probavljivost zrna.
Ovaj rad prikazuje rezultate promjene u nutritivnim svojstvima zrna na pšenicama dviju sorti, Kraljica i Srpanjka, te na dviju sorti tritikale, Goran i Ranko. Prikupljenim uzorcima odredit će se kemijski sastav prije i nakon postupka obrade. Postupak obrade zrna obuhvaća konvekcijsko sušenje na tri temperature (50°C, 60°C i 70°C), kao i postupak uparavanja u periodu od 10 i 15 minuta pri tlaku od 0,5 bara nakon čega slijedi ponovno sušenje na tri već spomenute temperature. Nakon provedenih tretmana svakom uzorku je određen udio vlage, pepela, sirovih masti i škroba.

Abstract (english)

Since the ancient times, grain has been used for human consumption and feeding of animals. Nowadays grain is the most important crops of agricultural production in the whole world. Wheat (Triticum aestivum L) and triticale (Triticosecale spp.) are annual crops of the grass family. Wheat is considered to be one of the oldest cultural plants, while triticale was created in the 19th century by crossing wheat and rye. Both cultures have winter and spring form.
In post-harvest grain technology, it is important to process and store grain in order to retain quality till the usage. In the grain processing, the most important is heat treatment by drying, which reduces the humidity of the grain and thereby extends its usefulness. When processing grains for the purpose of human consumption and feeding of animals, a hydrotermatic process of steaming has been used or so-called "Cooking". Steaming is the technological process of grain treatment with the aim of starch's gelatinization and to improve nutritional properties with better digestibility of grains.
This paper presents the results of changes in the nutritional properties of wheat grain of two varieties, Kraljica and Srpanjka, and on two varieties of triticale, Goran and Ranko. Collected samples will determine the chemical composition prior to and after processing. The process of grain treatment involves convection drying at three temperatures (50°C, 60°C and 70°C) as well as steaming process for a period of 10 and 15 minutes at a pressure of 0.5 bar followed by drying again on the three previously mentioned temperatures. After conducted treatment, each sample is determined by the moisture content, ash content, crude fat and starch content.

• Keywords: pšenica; tritikale; sušenje; uparavanje; cooking; nutritivna svojstva
• Keywords (english): wheat; triticale; drying; steaming; nutritional values
• Language: croatian
• URN:NBN: urn:nbn:hr:204:931493
• Study programme: Title: Agricultural Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/ magistra inženjer/inženjerka poljoprivredne tehnike (magistar/ magistra inženjer/inženjerka poljoprivredne tehnike)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2018-10-24 09:39:16