Utjecaj konvekcijskog sušenja na nutritivnu vrijednost heljde

master's thesis

• Title (english): Influence of convection drying on nutritional value of Buckwheat
• Author: Martina Krajnović
• Mentor: Ana Matin (mentor)
• Committee member: Ana Matin (predsjednik povjerenstva)
• Committee member: Tajana Krička (član povjerenstva)
• Committee member: Željko Jukić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Sustainable Technologies and Renewable Energy Sources); Zagreb
• Defense date and country: 2019-09-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Heljda je vrlo zapostavljena ratarska kultura u našoj zemlji, po količini konzumiranja u obliku zrna i brašna, te po količini zasijanih površina pod tom kulturom. Zrno heljde ima visoku hranidbenu i medicinsku vrijednost. Zanimljiva je i kao zamjena za žitarice jer ne sadrži gluten.
Nakon žetve zrno heljda može imati povećan udio vlage i potrebno ga je termički doraditi sušenjem. Najčešća termička dorada je konvekcijsko sušenje kojim se može utjecati na promjenu nutritivnih svojstava heljde.
U radu su bile obuhvaćene tri sorte heljde, (Čebelica, Darja, Siva) koje su odabrane zbog svog gospodarskog značaja. Nakon prikupljenih uzoraka za svaku sortu, prije i nakon sušenja, određene su nutritivne promjene zrna heljde.
Prema dobivenim rezultatima pokazalo se da zrno heljde osim dobrih nutritivnih vrijednosti ima i dobru energetsku vrijednost.

Abstract (english)

Buckwheat is quite neglected in our country, by the amount of consumption in the form of grain and flour, also neglected in the amount of sown area. Buckwheat grain has high nutritional and medicinal value. It is also interesting as a substitute for cereals, because it does not contain gluten proteins.
After harvest, buckwheat can have increased moisture content and it is necessary to conduct thermal drying.
Most frequently used thermal finishing is convectional drying which could change the nutritional properties of buckwheat.
The paper included three varieties of buckwheat, (Čebelica, Darja, Siva) which are selected because of their economic importance. After the collection of samples for each variety, before and after thermal treatment by convectional drying,
According to the results, in addition to good nutritional value, buckwheat grain has good energy value.

• Keywords: heljda; zrno; nutritivna svojstva; sušenje
• Keywords (english): buckwheat; grain; nutritional properties; energy; drying
• Language: croatian
• URN:NBN: urn:nbn:hr:204:838243
• 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: 2019-12-09 12:43:59