master's thesis
Nutritional changes of sweet potato during drying process

Marija Livaić (2016)
Sveučilište u Zagrebu
Agronomski fakultet
Metadata
TitleNutritivne promjene batata u procesu sušenja
AuthorMarija Livaić
Mentor(s)Ana Matin (thesis advisor)
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.
KeywordsIpomoea batatas L. nutritional changes convective drying dehydrator laboratory drier
Parallel title (English)Nutritional changes of sweet potato during drying process
Committee MembersAna Matin (committee chairperson)
Tajana Krička (committee member)
Božidar Benko (committee member)
GranterSveučilište u Zagrebu
Agronomski fakultet
PlaceZagreb
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Agronomy
Study programme typeuniversity
Study levelgraduate
Study programmeOrganic Agriculture with Agrotourism
Academic title abbreviationmag. ing. agr.
Genremaster's thesis
Language Croatian
Defense date2016-09-29
Parallel 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.
Parallel keywords (Croatian)Ipomoea batatas L. nutritivne promjene konvekcijsko sušenje dehidrator laboratorijska sušnica
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:204:141577
CommitterValentina Bezek