Prehranska vrednost užitnih gob

diplomsko delo

Katja Mrvar (Author), Tomaž Požrl (Reviewer), Jasna Bertoncelj (Mentor)

Abstract

Namen dela je bil ovrednotiti prehransko vrednost gob, ki jih najpogosteje uživamo v Sloveniji. V analizo smo vključili dve vrsti samoniklih gob – jesenski goban (Boletus edulis) in lisičke (Cantharellus cibarius) ter dve vrsti gojenih gob – šampinjone (Agaricus bisporus, dvotrosni kukmak) in bukov ostrigar (Pleurotus ostreatus). Izbrane parametre hranilne vrednosti analiziranih vzorcev smo določili s kemijsko analizo, v katero smo vključili določanje vsebnosti vode, beljakovin in pepela, ostale parametre hranilne vrednosti smo povzeli iz znanstvenih člankov in izbrane podatkovne baze o sestavi živil. Vključeni vzorci gob se razlikujejo v hranilni vrednosti, predvsem v vsebnosti vode in beljakovin. Iz opravljenega pregleda literature pa je razvidno, da se razlike ne pojavljajo le med različnimi vrstami gob, temveč tudi znotraj iste vrste. Pripravili smo tudi anketni vprašalnik o uživanju gob med mlajšimi potrošniki. Večina anketiranih uživa gobe, najpogosteje jih nabirajo sami, večinoma jih uživajo le nekajkrat na leto ali enkrat na mesec. Najpogosteje mlajši potrošniki uživajo šampinjone, sledi jesenski goban.

Keywords

užitne gobe;jesenski goban;lisičke;šampinjoni;dvotrosni kukmak;bukov ostrigar;prehranska vrednost;hranilna sestava;pepel;voda;beljakovine;

Data

Language:	Slovenian
Year of publishing:	2021
Typology:	2.11 - Undergraduate Thesis
Organization:	UL BF - Biotechnical Faculty
Publisher:	[K. Mrvar]
UDC:	635.8:641.1:543.2/.9
COBISS:	69288451
Views:	411
Downloads:	122
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	English
Secondary title:	Nutritional value of mushrooms
Secondary abstract:	The aim of the research was to determine the nutritional value of mushrooms, most commonly consumed in Slovenia. The analysis included two species of wild mushrooms - porcini (Boletus edulis) and chanterelles (Cantharellus cibarius) and two species of cultivated mushrooms – champignons or white button mushroom (Agaricus bisporus) and oyster mushroom (Pleurotus ostreatus). The selected nutritional parameters of analysed samples were determined by chemical analysis, which included the determination of water, protein and ash content, while other parameters were obtained from scientific articles and selected food composition database. Included mushroom samples differ in nutritional value, especially in water and protein content. The literature review shows that differences occur not only among different species of mushrooms, but also within the same species. We also prepared a questionnaire on mushroom consumption among younger consumers. Most respondents eat mushrooms; most often they pick mushrooms by themselves and consume them only a few times a year or once a month. The most commonly consumed mushrooms are champignons, followed by the porcini.
Secondary keywords:	edible mushrooms;cep;porcini;Penny Bun;chanterelle;champignon;white button mushrom;oyster mushroom;nutritional value;nutritional composition;ash;water;proteins;
Type (COBISS):	Bachelor thesis/paper
Study programme:	0
Thesis comment:	Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages:	VIII, 27 f., [2] str. pril.
ID:	13099783