diplomsko delo
Patricija Kunstek (Author), Aleš Kuhar (Reviewer), Tanja Pajk Žontar (Mentor)

Abstract

Rastlinski nadomestki živil živalskega izvora (RNŽŽI) vsebujejo izključno surovine rastlinskega izvora in po videzu imitirajo živila živalskega izvora. Namen diplomske naloge je bil na osnovi označbe ovrednotiti hranilne vrednosti izbranih RNŽŽI in jih primerjati s hranilnimi vrednostmi podobnih živil živalskega izvora. Poleg tega smo preverili tudi ustreznost poimenovanja RNŽŽI. Na podlagi pregleda ponudbe RNŽŽI v večjih in specializiranih trgovinah v Ljubljani, smo kupili 29 izdelkov, ki so bili na trgovskih policah bolje zastopani. Od RNŽŽI so se po hranilni vrednosti živilom živalskega izvora najbolj približale veganske majo. Veganski čevapčiči in veganske klobasice so v primerjavi s čevapčiči in hrenovkami vsebovale manj skupnih in nasičenih maščob ter več ogljikovih hidratov in sladkorjev. Veganske klobasice so vsebovale tudi več beljakovin. Od fermentiranih rastlinskih napitkov so se hranilni sestavi jogurta s 3,2 % m.m. najbolj približali fermentirani sojini napitki, ki so imeli podobno energijsko vrednost in vsebnost beljakovin ter fermentirani mandljevi napitki, ki so bili primerljivi po energijski vrednosti in vsebnosti ogljikovih hidratov. Pri fermentiranih kokosovih napitkih je prišlo do večjih odstopanj pri vseh hranilih. Veganske majo so bile po vsebnosti hranil bolj primerljive z lahko kot s polnomastno majonezo. Hranilni sestavi lahke majoneze so se veganske majo približale po vsebnosti skupnih in nasičenih maščob, ogljikovih hidratih, sladkorjih, beljakovinah in soli. Od 29 vzorcev RNŽŽI so bili samo trije obogateni z vitamini in minerali. RNŽŽI so bili poimenovani z imeni, ki se uporabljajo za živila živalskega izvora ali z novimi izpeljankami. Od 29 RNŽŽI je bilo v skladu z zakonodajo poimenovanih 17 vzorcev (59 %).

Keywords

rastlinski nadomestki živil živalskega izvora;veganski čevapčiči;veganske klobasice;fermentirani rastlinski napitki;veganske majo;hranilna vrednost;označevanje živil;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [P. Kunstek]
UDC: 637.518:641.1
COBISS: 32227331 Link will open in a new window
Views: 552
Downloads: 177
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Other data

Secondary language: English
Secondary title: Evaluation of nutritional value of vegan products
Secondary abstract: Plant-based substitutes for food of animal origin cointan exclusively ingredients of plant origin and imitate foods of animal origin by appearance. The purpose of the diploma thesis was to evaluate nutritional values of selected plant-based substitutes based on the food labels and compare them with nutritional values of similar foods of animal origin. We also checked the adequacy of names used for plant-based products. Based on a market review of plant-based alternatives in bigger and specialized stores in Ljubljana, we bought 29 products. Plant-based substitutes that had the most similar nutritional value as animal products were vegan mayos. Vegan cevapcici and vegan sausages contained less fat and saturated fat and more carbohydrates and sugars in comparison to the same products of animal origin. Vegan sausages also contained more protein than meat sausages. From the group of fermented plant-based drinks, fermented soy drinks and almond drinks had the most similar nutritional value as yoghurt with 3,2 % milk fat. Fermented soy drinks had similar energy value and protein content. Fermented almond drinks also had comparable energy value and carbohydrates content. Fermented coconut drinks had nutritional value that was at least comparable to yoghurts. Vegan mayos were in terms of nutritional value more comparable with light mayonnaise than full-fat mayonnaise. Vegan mayos approached nutritional composition of light mayonnaise in terms of fats, saturated fats, carbohydrates, sugars, protein and salt. Out of 29 plant-based substitutes, there were only three products fortified with minerals and vitamins. In most cases, plant-based products were named the same as foods of animal origin or with new derivatives. Out of 29 plant-based products, 17 samples (59 %) were named in accordance with the law.
Secondary keywords: plant-based substitutes for food of animal origin;vegan cevapcici;vegan sausages;fermented plant-based drinks;vegan mayo;nutritional value;food labelling;
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: VIII, 30 f., [4] str. pril.
ID: 12035095