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undergraduate thesis
Značajke tradicionalne slavonske kruške Lazanke
2024. urn:nbn:hr:109:828782
Dinić, Lana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Dinić, L. (2024). Značajke tradicionalne slavonske kruške Lazanke (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:828782

Dinić, Lana. "Značajke tradicionalne slavonske kruške Lazanke." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:828782

Dinić, Lana. "Značajke tradicionalne slavonske kruške Lazanke." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:828782

Dinić, L. (2024). 'Značajke tradicionalne slavonske kruške Lazanke', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:828782

Dinić L. Značajke tradicionalne slavonske kruške Lazanke [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2025 January 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:828782

L. Dinić, "Značajke tradicionalne slavonske kruške Lazanke", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:828782

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Metadata
TitleZnačajke tradicionalne slavonske kruške Lazanke
Title (english)Characteristics of the Traditional Slavonian Pear Lazanka
AuthorLana Dinić
MentorNela Nedić Tiban (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Fruits and Vegetables Technology)
Osijek
Defense date and country2024-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Kruška ima značajnu ulogu u prehrani zbog svojih zdravstvenih prednosti i nutritivne vrijednosti. Između ostalog, sadrži bogatstvo minerala, vlakana, vitamina, i dr., i neizostavan je dio svake uravnotežene prehrane. Literaturni podaci o svojstvima i sastavu krušaka uglavnom su ograničeni na komercijalne sorte. Stoga su u radu ispitana pomološka i fizikalno-kemijska svojstva naše autohtone tradicionalne kruške Lazanke, ubrane na dva lokaliteta u Slavoniji (L1 i L2). Na uzorcima je provedena pomološka analiza plodova i određeni fizikalno-kemijski parametri kao što su: ukupna i topljiva suha tvar, sadržaj šećera, pH vrijednost, ukupne kiseline i parametri boje. Osim toga, određen je sadržaj bioaktivnih spojeva, askorbinske kiseline i polifenolnih spojeva, te ispitana antioksidativna aktivnost u različitim dijelovima ploda. Najveće vrijednosti fenolnih spojeva zabilježene su u kori kruške L2 (0,429 g/L), a najmanje u pulpi kruške L1 (0,165 g/L). Kruška Lazanka pokazuje potencijal, kako za stolnu potrošnju, tako i za preradu zahvaljujući svojim kvalitativnim karakteristikama.
Abstract (english)
The pear has a significant role in the diet due to its health benefits and nutritional value. Among other things, it contains a wealth of minerals, fibers, vitamins, and is an essential part of any balanced diet. Literature data on the properties and composition of pears are mostly limited to commercial varieties of pears. Therefore, the pomological and physico-chemical properties of our autochthonous traditional Lazanka pear, harvested in two locations in Slavonia (L1 and L2), were examined in this paper. A pomological analysis of the fruits was carried out on the samples and certain physico-chemical parameters such as total and soluble dry matter, sugar content, pH value, total acids and colour parameters. In addition, the content of bioactive compounds, ascorbic acid and polyphenolic compounds was determined, and the antioxidant activity in different parts of the fruit was tested. The highest values of total phenols were recorded in the peel of pear L2 (0.429 g/L), and the lowest in the pulp of pear L1 (0.165 g/L). Lazanka pear shows potential both for table consumption and for processing thanks to its qualitative characteristics.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:828782
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 on2024-09-30 11:56:13