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master's thesis
Određivanje sadržaja željeza u različitim tipovima brašna
2016. urn:nbn:hr:109:530263
Fako, Josipa
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition

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Fako, J. (2016). Određivanje sadržaja željeza u različitim tipovima brašna (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:530263

Fako, Josipa. "Određivanje sadržaja željeza u različitim tipovima brašna." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:530263

Fako, Josipa. "Određivanje sadržaja željeza u različitim tipovima brašna." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:530263

Fako, J. (2016). 'Određivanje sadržaja željeza u različitim tipovima brašna', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 12 March 2025, https://urn.nsk.hr/urn:nbn:hr:109:530263

Fako J. Određivanje sadržaja željeza u različitim tipovima brašna [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2025 March 12] Available at: https://urn.nsk.hr/urn:nbn:hr:109:530263

J. Fako, "Određivanje sadržaja željeza u različitim tipovima brašna", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:530263

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Metadata
TitleOdređivanje sadržaja željeza u različitim tipovima brašna
Title (english)Determination of iron content in different types of flours
AuthorJosipa Fako
MentorInes Banjari (mentor)
Committee memberIvana Flanjak (predsjednik povjerenstva)
Committee memberInes Banjari (član povjerenstva)
Committee memberDaniela Čačić Kenjerić (član povjerenstva)
Committee memberDaliborka Koceva Komlenić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Nutrition)
Osijek
Defense date and country2016-09-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Dietotherapy
Abstract
Hrana koja predstavlja osnovu svakodnevne prehrane, hrana biljnog podrijetla sadrži željezo niske bioraspoloživosti, pa se sve veći naglasak stavlja na potencijal funkcionalne hrane u prevenciji ovog najčešćeg prehrambenog deficita u svim zemljama svijeta. Određen je sadržaj željeza heljdinog, pirovog, prosenog, raženog, slanutkovog, sojinog i zobenog brašna primjenom brze spektrofotometrijske metode koju su razvili Kosse i sur. (2001.). Validacija metode pokazuje dobru linearnost i... More ponovljivost pripreme otopina (relativna standardna devijacija se kreće od 1,07 do 2,81 %), ali ne pokazuje dobru točnost, a mogući je razlog visok sadržaj fitinske kiseline u ispitivanim uzorcima. Sojino brašno je imalo najveći (8,83 mg/100 g) a heljdino brašno najniži sadržaj željeza (2,16 mg/100 g). Obzirom na prosječnu konzumaciju kruha i peciva na razini Hrvatske i pojedinim regijama prema podacima Hrvatske agencije za hranu, najveći procijenjeni potencijalni unos željeza je u regiji Lika i Banovina, a slijede Slavonija, Istra, Primorje i Gorski Kotar, Sjeverna Hrvatska, Dalmacija, te Grad Zagreb. Analizirani tipovi brašna se obzirom na sadržaj željeza mogu smatrati funkcionalnim proizvodima koji bi se trebali preporučivati svim osobama u riziku od nedovoljnog unosa željeza prehranom. Treba imati u vidu visok sadržaj fitinske kiseline koja može značajno negativno utjecati na bioraspoloživost željeza, pa se ističe potreba edukacije o pravilnom kombiniranju hrane. Less
Abstract (english)
Food that represents the basis of a daily diet, plant food contains iron of low bioavailability. Therefore, the emphasis is put on the potential of functional foods in the prevention of the most common nutritional deficiency around the globe. Iron content of buckwheat, spelt, millet, rye, chick pea, soy, and oat flour was determined by a spectrophotometric method developed by Kosse et al. (2001.). Validation showed good linearity and repeatability of sample preparation (relative... More standard deviation ranges from 1.07 to 2.81 %), up to 10 % difference), while recovery was unsatisfying possibly due to high phytic acid content in the test samples. Soy flour had the highest (8.83 mg/100 g), while buckwheat flour had the lowest iron content (2.16 mg/100 g). Considering the average consumption of bread and bakery products in Croatia and separate regions according to the Croatian Food Agency data, the highest estimated potential intake of iron is in region Lika and Banovina, followed by Slavonia, Istria, Pimorje and Gorski Kotar, Northern Croatia, Dalmatia and the City of Zagreb. Analysed types of flour can be considered as functional products that should be recommended to all people at risk of iron deficiency. High content of phytic acid needs to be considered since it can significantly negatively affect iron bioavailability, which emphasizes the need of education on proper food combinations. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:530263
Study programmeTitle: Food Science and Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka nutricionizma i znanosti o hrani (magistar/magistra inženjer/inženjerka nutricionizma i znanosti o hrani)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2016-09-16 09:34:12
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