Utjecaj uparavanja na poboljšanje nutritivnog sastava oljuštenog ječma

master's thesis

• Author: Tomislava Horvatić
• 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: 2017-05-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Ječam (Hordeum (sativum) vulgare) se smatra jednom od najstarijih uzgajanih kultura na svijetu, a potječe iz jugoistočne Azije i Etiopije. U prošlosti je bio izuzetno “popularna” žitarica te se puno koristila za ljudsku prehranu, danas zauzima četvrto mjesto u proizvodnji žitarica. Osnovna svrha uzgoja ječma danas je za potrebe stočarstva i za pivarsku industriju, gdje se koristi u obliku slada. Mali postotak uzgojenog ječma koristi se za ljudsku prehranu u obliku ječmene kaše tj. oljuštenog zrna ječma.
Prilikom prerade zrna ječma za potrebe prehrane ljudi, ječmu se skida ljuska te takvo zrno ječma ima smanjenu nutritivnu vrijednost. Kako bi se poboljšala nutritivna svojstva ječma nakon ljuštenja, ono se je podvrgnulo termičkom tretmanu uparavanja zbog želatinizacije škroba. Stoga je bilo potrebno provesti istraživanje nutritivnih svojstava oljuštenog zrna ječma prije i poslije metode uparavanja (“cooking” postupak) i sušenja te odrediti utjecaj takve termičke dorade na nutrituvni sastav zrna.
U radu su obuhvaćene dvije sorte ječma, Bravo i Maxim. Oljuštenim zrnima, spomenutih sorti, određen je nutritivni sastav tj. kemijska svojstva prema standardnim metodama za određivanje udjela vlage, pepela, sirovih masti, sirovih proteina i škroba. Nakon metode uparavanje (“cooking” metode) na tlaku od 0,5 bara i vremena 10 ili 15 minuta te sušenja uzoraka na temperaturama 50°C, 60°C i 70°C također je određen nutritivni sastav svakog uzorka. Istraživanje je pokazalo da metoda uparavanja utječe na promjenu nutritivnog sastava oljuštenog zrna ječma jer je kod svih komponenata nutritivnog sast ava došlo do promjena u odnosu na početne uzorke. Sadržaj sirovih masti i škroba se smanjio, dok se udio sirovih proteina povećao.

Abstract (english)

Barley (Hordeum (sativum) vulgare) is considered one of the oldest cultivated crops in the world and originates from South East Asia and Ethiopia. In the past it has been very "popular" grain and heavily used for human consumption, now it ranks fourth in the production of cereals. The main purpose of growing barley today is for the use as a feed for the livestock and for the brewing industry, where it is used in the form of malt. A small percentage of barley grown is used solely for human consumption in the form of barley porridge, meaning in the form of peeled barley grain.
During the processing of barley grain for the purposes of human consumption, 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. It was therefore necessary to conduct the research on the nutritional properties of hulled barley grains before and after steaming method (cooking procedure) and drying, in order to determine the influence of such thermal treatment to the nutritional composition of the grain.
In this paper two varieties of barley were covered, Bravo and Maxim. For the hulled grains of these two varieties 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 or 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. The content of crude fat and starch decreased, while the share of crude protein increased.

• Keywords: ječam; oljušteni ječam; uparavanje; sušenje
• Keywords (english): barley; hulled barley; steaming; dryin
• Language: croatian
• URN:NBN: urn:nbn:hr:204:830321
• 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: 2017-07-17 11:41:05