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undergraduate thesis
Leguminoze kao važan izvor proteina
2020. urn:nbn:hr:109:923908
Vučemilo, Nera
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition

Cite this document

Vučemilo, N. (2020). Leguminoze kao važan izvor proteina (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:923908

Vučemilo, Nera. "Leguminoze kao važan izvor proteina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:923908

Vučemilo, Nera. "Leguminoze kao važan izvor proteina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:923908

Vučemilo, N. (2020). 'Leguminoze kao važan izvor proteina', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:923908

Vučemilo N. Leguminoze kao važan izvor proteina [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2025 January 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:923908

N. Vučemilo, "Leguminoze kao važan izvor proteina", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:923908

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Metadata
TitleLeguminoze kao važan izvor proteina
Title (english)Legumes as Important Sources of Proteins
AuthorNera Vučemilo
MentorInes Banjari (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Nutrition)
Osijek
Defense date and country2020-07-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Mahunarke su cijenjene u cijelom svijetu kao održiva i jeftina alternativa mesa i mesnih prerađevina. Mahunarke su nutritivno vrijedne pružajući visoko kvalitetne proteine (20-45 %), esencijalne aminokiseline, kompleksne ugljikohidrate (± 60 %) i prehrambena vlakna (5-37 %). Mahunarke imaju nizak udio masti i ne sadrže kolesterol. Kada su u pitanju vitamini i minerali, svakako treba istaknuti sadržaj željeza, kalcija, magnezija, kalija i cinka. Zatim su tu vitamini B-kompleksa, osobito folna kiselina. Ono što je još uistinu impresivno je sadržaj fitokemikalija u mahunarkama. Samo neke od važnijih uključuju izoflavone koji štite od kardiovaskularnih bolesti i karcinoma te saponini i fitosteroli koji pomažu sniziti razinu kolesterola u krvi. Istraživanje je pokazalo da većina bioaktivnih spojeva u mahunarkama posjeduje antioksidativna svojstva. Zbog njihovog sastava, mahunarke su privlačne potrošačima koji vode brigu o zdravlju, celijakičarima i dijabetičarima kao i potrošačima koji brinu o tjelesnoj masi. Važno je napomenuti da su leguminoze namirnice s niskim glikemijskim indeksom (GI). Drugim riječima, namirnice sa niskim GI ne uzrokuju nagle i dugotrajne skokove glukoze u krvi i prehrana bogata ovakvim namirnicama pomaže u očuvanju stabilne i niske razine glukoze u krvi. Prehrana koja obiluje hranom niskog ili umjerenog GI može pomoći u prevenciji kardiovaskularnih bolesti, inzulinske rezistencije, dijabetesa tipa 2 kao i pretilosti. Predmet istraživanja ovog rada odnosi se na analizu leguminoza kao važnog izvora proteina i minerala.
Abstract (english)
Legumes are valued worldwide as a sustainable and inexpensive meat alternative. Legumes are nutritionally valuable, providing high quality proteins (20-45 %) with essential amino acids, complexs carbohydrates (± 60 %) and diatery fibre. Legumes have a low fat content and they have no cholesterol. When it comes to vitamins and minerals, the content of iron, calcium, magnesium, potassium and zinc should definitely be emphasized. Then there are the B-complex vitamins, especially folic acid. What is more impressive is the content of phytochemicals in legumes. Some of the more important ones include isoflavones, which protect against cardiovascular disease and cancer, saponins and phytosterols, which help lower blood cholesterol levels. Research has shown that most of the bioactive compounds in legumes possess antioxidant properties. Because of their composition, legumes are attractive to health conscious consumers, celiac and diabetic patients as well as consumers concerned with weight management. It is important to note that legumes are foods with a low glycemic index (GI). In other words, low GI foods do not cause sudden and prolonged blood glucose surges and diet rich in these foods helps to maintain stable and low blood glucose levels. A diet rich with low and moderate GI foods can help prevent cardiovascular diseases, insulin resistance and type 2 diabetes as well as obesity. The subject of this paper are legumes and their nutritional value, specifically protein and mineral content.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:923908
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2020-07-29 09:23:20