Dorada i skladištenje slanutka

master's thesis

• Title (english): Processing and storage of chickpea
• Author: Nikolina Barbarić
• Mentor: Ana Matin (mentor)
• Committee member: Ana Matin (predsjednik povjerenstva)
• Committee member: Tajana Krička (član povjerenstva)
• Committee member: Aleksandra Perčin (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Sustainable Technologies and Renewable Energy Sources); Zagreb
• Defense date and country: 2020-09-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Slanutak je treća najvažnija prehrambena mahunarka u svijetu. Nutritivno je bogata mahunarka, posebno proteinima i zbog toga je važna u prehrani stanovništva, posebno u državama u razvoju. Slanutak je dostupan tijekom cijele godine, suh ili konzerviran. Međutim, zbog dugog vremena potrebnog za pripremu slanutka dolazi do njegovog nedovoljnog konzumiranja jer su zrna suhog slanutka iznimno tvrda i čvrsta zbog čega ih je nemoguće pripremiti bez namakanja dan ranije. Procesi dorade i skladištenja povećavaju iskoristivost slanutka i skraćuju vrijeme njegove pripreme. Dorada može biti različita, a njezin izbor u konačnici je uvjetovan preferencijama potrošača. Skladištenje se odvija pod određenim uvjetima u kojima će se najbolje očuvati prinos i njegova kvaliteta. Mjere dorade koje se koriste su ljuštenje i cijepanje za dobivanje dhal-a, mljevenje za dobivanje besan-a (brašna) i metode frakcioniranja brašna za veće iskorištavanje proteina. Dorađeni proizvodi se koriste na različite načine u širom svijeta.

Abstract (english)

Chickpea is the third most important food legume in the world. It is a nutrient-rich legume, especially in protein, and is therefore important in the diet of the population, especially in developing countries. Chickpea is available all year round, dried or canned. However, due to the long time required for the preparation of chickpeas, it is insufficiently consumed because the grains of dried chickpeas are extremely hard and firm, which makes it impossible to prepare them without soaking the day before. Processing and storage processes increase the usefulness of chickpeas and shorten the time of its preparation. Finishing can be different, and its choice is ultimately conditioned by consumer preferences. Storage takes place under certain conditions in which the yield and its quality will be best preserved. The finishing measures used are peeling and splitting to obtain dhal, grinding to obtain besan (flour) and flour fractionation methods for greater protein utilization. Processed products are used in various ways around the world.

• Keywords: slanutak; skladištenje; dorada
• Keywords (english): chickpea; storage; processing
• Language: croatian
• URN:NBN: urn:nbn:hr:204:076227
• Study programme: Title: Organic Agriculture with Agrotourism; Study programme type: university; Study level: graduate; Academic / professional title: magistar / magistra inženjer/inženjerka ekološke poljoprivrede i agroturizma (magistar / magistra inženjer/inženjerka ekološke poljoprivrede i agroturizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2020-10-15 07:59:19