| Abstract | Buča (Cucurbita pepo L.) se u Hrvatskoj uzgaja prvenstveno s ciljem proizvodnje bučinog ulja. Udio sjemenki u odnosu na cijelu masu buče iznosi samo 3%, što dovodi do visoke cijene bučinog ulja, dok se čak 97% od ukupne mase buče odnosi na meso, pulpu i koru. Meso buče bogat je izvor vitamina i beta karotena koji štiti ogranizam od utjecaja slobodnih radikala, jača imunitet, štiti zdravlje očiju te pomaže sniziti kolesterol u krvi. Ovisno o kultivaru i uvjetima uzgoja meso u 100 grama sadrži 0,6 - 1,8 g proteina, do 0,2 g lipida, 4,6 - 5,6 g ugljikohidrata te 80 - 96 % vode. Meso se unatoč brojnim kvalitetama danas slabo iskorištava i najčešće zaorava, a samo u manjoj mjeri koristi u neposrednoj ishrani svinja. U radu su obuhvaćene dvije sorte buča (Cindarella i Golden), a cilj rada je utvrditi iskoristivost ukupne mase buče pod utjecajem tri različite temperature konvekcijskog sušenja (50, 60 i 70ºC). Prema standardnim metodama određen je sadržaj vode, pepela, masti i škroba u mesu obje sorte kao i udio koksa, donje i gornje ogrjevne vrijednosti kore i sjemenki s ciljem utvrđivanja njihove energetske iskoristivosti. |
| Abstract (english) | Pumpkin (Cucurbita pepo L.) is in Croatia grown primarily with the aim of manufacturing pumpkin seed oil. The share of seeds compared with entire mass of pumpkin is only 3%, which leads to high price of pumpkin seed oil, while even 97% of entire mass of pumpkin relates to pumpkin meat, pulp and peel. The meat of pumpkin is rich source of vitamins and beta-carotene, which protects organism from influence of radical damage, boosts immunity, protects health of eyes, and helps in reduction of blood cholesterol. Depending on sort and growing conditions pumpkin meat in 100 gram contains 0,6 – 1,8 g proteins, to 0,2 g lipids, 4,6-5,6 g carbohydrates and 80-96 % of water. Despite many qualities, pumpkin meat today is poorly used and is usually plowed, and only in lesser part is used to feed pigs. The paper includes two varieties of pumpkins (Cindarella and Golden), and the aim is to establish utilization of the total mass of pumpkin under the influence of three different temperatures of convective drying (50, 60 and 70°C). Based on standard methods, determinated are content of water, ash, fat and starch in meat for both sorts as well as content of coke, bottom and top calorific value of peel and seeds with purpose of determinate their energy efficiency. |
