Utjecaj uparavanja na sastav oljuštenog i neoljuštenog ječma

master's thesis

• Title (english): Influence of Cooking on properties of hulled and unhulled barley
• Author: Ivana Škrlin-Batina
• Mentor: Tajana Krička (mentor)
• Committee member: Tajana Krička (predsjednik povjerenstva)
• Committee member: Ana Matin (član povjerenstva)
• Committee member: Goran Kiš (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Mechanization and Autonomous Systems in Agriculture); Zagreb
• Defense date and country: 2019-09-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Ječam (Hordeum (Sativum) vulgare) je jedna od najstarijih uzgajanih kultura na svijetu, a potječe iz jugoistočne Azije i Etiopije. U prošlosti je bio „popularna“ žitarica i upotrebljavala za ljudsku prehranu. Osnovna svrha uzgoja ječma danas je za potrebe stočarstva i pivarsku industriju, gdje se koristi u obliku slada. Mali postotak ječma se koristi u ljudskoj prehrani kao ječmena kaša.
Tokom prerade zrna ječma za potrebe prehrane ljudi, ječmu se skida ljuska te takvo zrno ima smanjenu nutritivnu vrijednost. Kako bi se poboljšala nutritivna svojstva ječma nakon ljuštenja, zrno ječma je podvrgnuto termičkom tretmanu uparavanja zbog želatinizacije škroba.
U radu su obuhvaćene dvije sorte ječma Vedran i Titan, kao oljušteni i neoljušteni. Svim uzorcima određen je nutritivni sastav odnosno kemijska svojstva prema standardnim metodama za određivanje udjela vlage, pepela, masti, proteina i škroba. Nakon metode uparavanja (prilagođene „cooking“ metode) pod tlakom od 0,5 bara i vremena 10 i 15 minuta te sušenje uzoraka na temperaturama 50°C, 60°C i 70°C također je određen nutritivni sastav svih uzoraka.
Istraživanje je pokazalo da metoda uparavanja utječe na promjenu nutritivnog sastava oljuštenog i neoljuštenog ječma, zbog toga jer je kod svih stavki nutritivnog sastava došlo do promjena u odnosu na početne uzorke.

Abstract (english)

Barley (Hordeum (Sativum) vulgare) is the one of the oldest cultivated crops in the world and originates from South East Asia and Etihopia. In the past it has been very much used for human consummation. The main purpose of growing barley today is for the use as a feed for livestock and for the brewing industry, where it is used as malt.
During the processing of barley grain for the human consummation, the hull of the grain is removed and such a grain of barley has reduced nutritional value. In order to improve the nutritional properties of barley after the hull of the grain is removed, it was subject to thermal treatment by cooking method to achieve starch's gelatinization.
In this paper two varieties of barley were covered, Vedran and Titan, as a hulled and unhulled. For all samples the nutritional composition was determined i.e. chemical properties according to standard methods for the determination of moisture content, ash content, crude fat, crude proteins and starch. After the cooking method at a pressure of 0.5 bar for the period of 10 and 15 minutes, and drying of the samples at 50°C, 60°C and 70°C, the nutritional composition of each sample was determined.
Research has shown that cooking method causes the change of the nutritional composition of hulled barley grain because all components of the nutritional composition were changed in comparison with the initial samples.

• Keywords: ječam; oljušteni i neoljušteni ječam; sušenje; uparavanje
• Keywords (english): barley; hulled and unhulled barley; drying; steaming
• Language: croatian
• URN:NBN: urn:nbn:hr:204:332961
• 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: Access restricted to students and staff of home institution
• Created on: 2019-11-14 09:26:17