undergraduate thesis
Solubility of fibres and satiety

Suzana Leovac (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition
Metadata
TitleTopljiva vlakna i sitost : završni rad
AuthorSuzana Leovac
Mentor(s)Milena Mandić (thesis advisor)
Abstract
Svako ljudsko biće unosi u svoje tijelo prehrambena vlakna, samo neki u manjim količinama, a neki u većim. Stanovnici zapadne Europe trebali bi gotovo duplo više prehrambenih vlakana unositi u svoje tijelo. Prehrambena vlakna predstavljaju tvari koje su neprobavljive za enzime i prolaze nerazgrađena kroz probavni sustav pri čemu vrše pogodne radnje koje rezultiraju, između ostalih, apsorpcijom kolesterola u tankom crijevu. Prehrambena vlakna mogu biti topljiva i netopljiva. U ovom radu podrobnije su objašnjena topljiva prehrambena vlakna. Mnogim istraživanjima dokazano je da osobe koje konzumiraju hranu bogatu prehrambenim vlaknima imaju manji rizik oboljenja od kardiovaskularnih bolesti. S druge strane, sitost, koja predstavlja osjećaj čovjekova stanja bez težnje za jelom,može se prikazati putem indeksa sitosti obzirom na najčešće namirnice koje čovjek unosi u tijelo.U dodiru s vodom,vlakna jako bubre povećavajući volumen hrane i tako stvaraju duži osjećaj sitosti u želudcu. Radi znanstveno dokazanog utjecaja prehrambenih vlakana na brojne fiziološke i biokemijske procese, prehrambena vlakna se smatraju funkcionalnim sastojcima namirnica čija konzumacija može bitno doprinijeti smanjenju rizika od pojave brojnih bolesti.
Keywordssoluble dietary fibers adsorption cholesterol satiety reduced risk of diseases
Parallel title (English)Solubility of fibres and satiety
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food and Nutrition Research
Sub-department of Nutrition
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2014-09-30
Parallel abstract (English)
Every human being takes dietary fibers in its body, some of them less, some of them more, while Western population should almost double the intake of dietary fibers in their bodies. Dietary fibers represent substances that are indigestible to enzymes and pass undigested through the digestive system, by which they do convenient actions that result, among others, with absorption of cholesterol in small intestine. Dietary fibers can be soluble and insoluble. This work clearly explains soluble fibers and their elements. Many studies have proven that people consuming fiber rich food have less chances of getting cardiovascular diseases. On the other hand, satiety, which represents feeling of fullness by humans, can be shown via its Index, considering the most common groceries that human takes. In touch with the water they swell increasing the volume of food and result with a longer feeling of satiety. Because of scientifically proven effects of dietary fibers in many physiological and biochemical processes they are considered as a components of functional foods, whose consumption can significantly contribute to reducing the risk of many diseases.
Parallel keywords (Croatian)prehrambena vlakna adsorpcija kolesterol sitost smanjen rizik bolesti
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:208694
CommitterSanda Hasenay