magistrsko delo
Kaja Perme (Avtor), Helena Abramovič (Recenzent), Janez Salobir (Mentor), Tanja Pajk Žontar (Komentor)

Povzetek

Cilj dela je bil opredeliti prehransko vrednost, tehnološko kakovost in senzorične lastnosti neobičajnih olj: arašidovo, arganovo, črne kumine, gorčično, grozdnih pešk, inca inchi, kokosovo, konopljino, laneno, makovo, oljne ogrščice, orehovo, ričkovo olje in ghee maslo. Ocenili smo 27 vzorcev neobičajnih olj. Prehransko vrednost in tehnološko kakovost smo ocenili z analizami maščobnokislinske sestave (MK) ter peroksidnega in kislinskega števila. Največ α-linolenske kisline vsebujejo laneno, inca inchi ter ričkovo olje. Olja bogata z linolno kislino pa so makovo, grozdnih pešk, orehovo, črne kumine, arašidovo in konopljino olje, ki imajo neugodno razmerje n-6/n-3. Najbolj ugodno razmerje n-6/n-3 pa imajo olje oljne ogrščice, konopljino, gorčično in orehovo olje. Kokosovo olje in ghee maslo, glede na MK sestavo in nevarnosti vsebnosti oksidiranega holesterola, nista priporočljiva za pogosto uporabo, oz. sta priporočljiva "le za zelo zmerno uporabo". Priporočeni MK sestavi so se najbolj približala olje oljne ogrščice, gorčično (brez eruka kisline) in ričkovo olje, ki imajo tudi idealno razmerje n-6/n-3 MK. Ugotovili smo, da se naši rezultati z literaturnimi podatki po večini ujemajo, razen eden od vzorcev ričkovega ter gorčičnega olja, ki vsebujeta preveliko količino eruka kisline. Določili smo tudi stabilnost olj in ugotovili, da so olja najbolj primerna za termično obdelavo pri visokih T; kokosovo, oljne ogrščice, gorčično in arašidovo olje. Senzorične lastnosti vseh vzorcev smo ocenili s senzoričnim panelom in ugotovili, da so ocenjevalci najbolje ocenili ghee maslo, kokosovo ter orehovo olje.

Ključne besede

olja;rastlinska olja;arašidovo olje;arganovo olje;olje črne kumine;gorčično olje;olje grozdnih pešk;inca inchi olje;kokosovo olje;konopljino olje;laneno olje;makovo olje;olje oljne ogrščice;orehovo olje;ričkovo olje;ghee maslo;prehranska kakovost;maščobnokislinska sestava;maščobne kisline;senzorične lastnosti;slovensko tržišče;

Podatki

Jezik: Slovenski jezik
Leto izida:
Tipologija: 2.09 - Magistrsko delo
Organizacija: UL BF - Biotehniška fakulteta
Založnik: [K. Perme]
UDK: 664.31:543.635.3:543.92:641.1
COBISS: 4816760 Povezava se bo odprla v novem oknu
Št. ogledov: 1565
Št. prenosov: 651
Ocena: 0 (0 glasov)
Metapodatki: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Ostali podatki

Sekundarni jezik: Angleški jezik
Sekundarni naslov: Nutrition value of different oils on our market
Sekundarni povzetek: The main purpose of the master's work was to determine the nutritional value, technological quality and sensory properties of 14 unconventional oils: peanut, argan, black cumin, mustard, grape seed, inca inchi, coconut, hemp, linseed, poppy, rapeseed, walnut, Camelina sativa oil and ghee butter. We evaluated 27 samples of unconventional oils. The nutritional value and technological quality was assessed by analysis of the fatty acid (FA) composition, the peroxide and the acid number. Oils with the highest α-linolenic acid content are linseed, inca inchi and Camelina sativa oil. Oils rich in linoleic acid are poppy seed, grape seed, walnut, black cumin, peanut and hemp seed oil, with an unfavourable ratio of n-6 / n-3. The most favourable ratio of n-6 / n-3 have rapeseed, hemp seed, mustard and walnut oil. Coconut oil and ghee butter, considering the FA composition and the risk of oxidized cholesterol content, are not recommended for frequent use or they are "only for very modern use". Oils close to the ideal FA composition are rapeseed oil, followed by mustard oil (without erucic acid) and camelina oil, which also have the ideal ratio of n-3 / n-6 fatty acids. We have found that our results mostly matched with the data literature, except one sample of canola and mustard oil, which contained excessive amounts of erucic acid. We also determined the stability of oils and observed that oils suitable for thermal treatment at high T are coconut oil, followed by rapeseed, mustard and peanut oil. Finally, we have made the sensory evaluation of all oil samples with sensory panel, which the most preferred ghee butter, coconut and walnut oil.
Sekundarne ključne besede: oils;vegetable oils;peanut oil;argain oil;black cumin oil;mustard oil;grapeseed oil;inca inchi oil;coconut oil;hempseed oil;flaxseed oil;poppyseed oil;rapeseed oil;walnut oil;Camelina sativa oil;ghee butter;nutrition value;fatty acid composition;fatty acids;sensory properties;slovenian market;
Vrsta dela (COBISS): Magistrsko delo/naloga
Študijski program: 0
Komentar na gradivo: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Strani: X, 75 f., [2] f. pril.
ID: 10910406