Nutritivne promjene batata u procesu sušenja

master's thesis

• Title (english): Nutritional changes of sweet potato during drying process
• Author: Marija Livaić
• Mentor: Ana Matin (mentor)
• Committee member: Ana Matin (predsjednik povjerenstva)
• Committee member: Tajana Krička (član povjerenstva)
• Committee member: Božidar Benko (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Sustainable Technologies and Renewable Energy Sources); Zagreb
• Defense date and country: 2016-09-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Nutritivna vrijednost mesa četiri sorte batata (Ipomoea batatas L.): Bauregard, 414
Purple, O'Henry i Japanese različitih po boji mesa korijena (narančasto, ljubičasto, žuto i
bijelo), analizirana je s proizvodnog područja Slatine. U prehrani se koristi zadebljalo
sekundarno korijenje mase veće od 100 grama
Analiziran je osnovni nutritivni sastav svježeg i termički dorađenog mesa četiri
sorte batata kod konvekcijskog sušenja u dehidratoru i sušioniku pri tri različite
temperature sušenja (50, 60 i 70 °C). Ovisno o načinu termičke dorade, dobivene su
vrijednosti udjela sadržaja vode od 9,02% do 9,98%, udjela sadržaja pepela od 3,01% do
6,92%, udjela sadržaja škroba od 36,01% do 50,47%, te promjene koeficijenta obojenosti.
Statističkom obradom rezultata utvrđene su signifikantne razlike između sorata i
načina termičke dorade.

Abstract (english)

Nutritional value of flesh from four different varieties of sweet potato (Ipomoea
batatas L.): Bauregard, 414 Purple, O'Henry and Japanese different by the color of flesh
(orange, purple, yellow and white) was analyzed. The production area of sweet potato roots
was Slatina. Thickened secondary roots weighing more than 100 grams are used in diet.
This study analyzed the basic nutritional composition of the fresh and thermally
processed flesh from four varieties of sweet potatoes by convective drying in dehydrator
and a laboratory oven at three different drying temperatures (50, 60 and 70 °C). Depending
on the method of thermal processing that were obtained, the results are: the unit value of
the water content from 9.02% to 9.98%, the share of the ash content from 3.01% to 6.92%,
the share of starch content of 36.01% to 50.47% and changes of coloration coefficient.
Statistical analysis of the results showed significant differences between varieties
and ways of thermal processing.

• Keywords: Ipomoea batatas L.; nutritivne promjene; konvekcijsko sušenje; dehidrator; laboratorijska sušnica
• Keywords (english): Ipomoea batatas L.; nutritional changes; convective drying dehydrator; laboratory drier
• Language: croatian
• URN:NBN: urn:nbn:hr:204:141577
• 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: 2016-12-14 13:21:32