master's thesis
Bakery products as a source of iron in the diet

Ana Glavaš (2009)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Metadata
TitlePekarski proizvodi kao izvor željeza u prehrani
AuthorAna Glavaš
Mentor(s)Daniela Čačić Kenjerić (thesis advisor)
Abstract
Deficit željeza najčešći je prehrambeni poremećaj u svijetu kojemu su najizloženija djeca i žene. Povezan je s povećanim rizikom obolijevanja od različitih bolesti, te povećanom stopom smrtnosti. Cilj ovog rada bio je odrediti sadržaj željeza u različitim vrstama pekarskih proizvoda, te na osnovu prosječne potrošnje istih procijeniti njihov značaj za prehrambeni unos željeza. Analizirano je dvadeset uzoraka različitih pekarskih proizvoda brzom spektroskopskom metodom određivanja željeza. Preporuke za dnevni unos željeza (RDA) iznose 8 mg za muškarce i 18 mg za žene, a prema Statističkom ljetopisu, potrošnja kruha i pekarskih proizvoda u Hrvatskoj 2007. godine iznosila je 217,67 g dnevno po stanovniku. Najmanja količina željeza, 0,48 mg/100 g uzorka, nađena je u polubijelom kruhu, čija prosječna dnevna potrošnja može zadovoljiti 5,78 – 13,00 % RDA, a najveća količina, 2,34 mg/100 g uzorka, u Graham tipu proizvoda koji prosječnom konzumacijom može osigurati unos željeza od 28,28 – 63,63 % RDA. Obzirom na dobivene rezultate zaključeno je da konzumacija analiziranih vrsta kruha može značajno utjecati na unos željeza.
Keywordsbakery products iron content rapid spectroscopic method dietary iron intake
Parallel title (English)Bakery products as a source of iron in the diet
Committee MembersLjiljana Primorac
Daniela Čačić Kenjerić
Daliborka Koceva Komlenić
Tomislav Klapec
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food and Nutrition Research
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Study programme typeuniversity
Study levelgraduate
Study programmeFood Technology and Process Engineering
Academic title abbreviationdipl. ing.
Genremaster's thesis
Language Croatian
Defense date2009-12-22
Parallel abstract (English)
Iron deficiency is the most common nutritional disorder in the world to which children and women are more exposed. It is associated with an increased risk of various diseases and increased mortality. The aim of this study was to determine the iron content in different types of bakery products and their importance for iron dietary intake. Twenty samples of different bakery products were analyzed by rapid spectroscopic method for iron determination. Recommendations for daily iron intake (RDA) are 8 mg for men and 18 mg for women, and according to the Statistical Yearbook, consumption of bread and bakery products in Croatia for year 2007 was 217.67 g of bread consumed daily. The lowest content of iron, 0.48 mg/ per 100 g of sample was found in semi white bread, whose average daily consumption can satisfy 5.78 to 13.00% RDA. Graham type of products had the highest amount of iron, 2.34 mg/ per 100 g of sample, which can provide iron intake from 28.28 to 63.63% RDA with average daily bread consumption. Considering all the results, it is concluded that average consumption of analysed types of bread can have great impact on dietary iron intake.
Parallel keywords (Croatian)pekarski proizvodi sadržaj željeza brza spektroskopska metoda prehrambeni unos željeza
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:181266
CommitterSanda Hasenay