Tehnološke in prehranske lastnosti volčjega boba

diplomsko delo

Varineja Drašler (Author), Petra Terpinc (Reviewer), Blaž Cigić (Mentor)

Abstract

Namen diplomskega dela je bil predstaviti sestavo volčjega boba ter njegove tehnološke in prehranske lastnosti. Volčji bob je stročnica pri kateri prevladujejo beljakovine in prehranske vlaknine, medtem ko je delež škroba in maščob nižji kot pri nekaterih drugih stročnicah. Predstavljene so bile tudi v zrnih prisotne bioaktivne in antinutritivne komponente, njihov učinek na zdravje ljudi ter vpliv procesiranja na njihovo vsebnost. V drugem delu smo prikazali, kako posamezne komponente vplivajo na tehnološke lastnosti izbrane stročnice ter različne možnosti njihove uporabe v živilski industriji. S frakcioniranjem lahko iz zrn proizvedemo moko, koncentrate, izolate, olje in fermentirana živila, ki so se izkazali kot primerna zamenjava za živila živalskega izvora v končnih produktih. V zadnjem delu smo se osredotočili na prehranske lastnosti izbrane stročnice. Volčji bob ima številne pozitivne učinke na zdravje ljudi, v povezavi z debelostjo, diabetesom, srčno žilnimi obolenji in rakom na prebavilih, poleg tega pa lahko z njim nadomestimo živila pri različnih dietah. Kljub temu je potrebno nameniti pozornost tudi negativnim učinkom, ki vključujejo potencialno toksičnost in alergenost izbrane stročnice.

Keywords

stročnice;volčji bob;Lupinus;bioaktivne snovi;tehnološke lastnosti;prehranske lastnosti;kemijska sestava;

Data

Language:	Slovenian
Year of publishing:	2019
Typology:	2.11 - Undergraduate Thesis
Organization:	UL BF - Biotechnical Faculty
Publisher:	[V. Drašler]
UDC:	641.1+613.2+664.8:582.736.309
COBISS:	5075064
Views:	1112
Downloads:	390
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	English
Secondary title:	Technological and nutritional properties of lupin
Secondary abstract:	The aim of this thesis was to present the composition, technological and nutritional properties of lupin. Lupin is a legume rich in protein and dietary fiber, while the proportion of starch and fat is lower than in some other protein crops. Bioactive and antinutritive components of grains, their effect on human health and the influence of processing on their content were also presented. In the second part, we showed how individual components influence the technological characteristics of lupin and the possibilities for their use in the food industry. Fractionation is used to produce flour, concentrates, isolates, oil and fermented food, which have proven to be a suitable substitute for foods of animal origin in end products. In the last part, we focused on the nutritional properties of selected protein crop. Lupin has a number of positive effects on human health, in relation with obesity, diabetes, cardiovascular diseases and gastrointestinal cancer, and can be used as a replacement for foods in various dietes. Nevertheless, attention must also be given to negative effects that include the potential toxicity and allergenicity of the lupin.
Secondary keywords:	legumes;lupin;Lupinus;bioactive compounds;technological properties;nutritional properties;chemical composition;
Type (COBISS):	Bachelor thesis/paper
Study programme:	0
Embargo end date (OpenAIRE):	1970-01-01
Thesis comment:	Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages:	VI, 29 str.
ID:	11186524