prikaz prve stranice dokumenta Određivanje udjela β-glukana u domaćim sortama pivarskoga ječma
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professional thesis
Određivanje udjela β-glukana u domaćim sortama pivarskoga ječma
2013. urn:nbn:hr:109:256056
Gagula, Goran
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

Cite this document

Gagula, G. (2013). Određivanje udjela β-glukana u domaćim sortama pivarskoga ječma (Professional thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:256056

Gagula, Goran. "Određivanje udjela β-glukana u domaćim sortama pivarskoga ječma." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:256056

Gagula, Goran. "Određivanje udjela β-glukana u domaćim sortama pivarskoga ječma." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:256056

Gagula, G. (2013). 'Određivanje udjela β-glukana u domaćim sortama pivarskoga ječma', Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:256056

Gagula G. Određivanje udjela β-glukana u domaćim sortama pivarskoga ječma [Professional thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2025 January 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:256056

G. Gagula, "Određivanje udjela β-glukana u domaćim sortama pivarskoga ječma", Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:256056

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Metadata
TitleOdređivanje udjela β-glukana u domaćim sortama pivarskoga ječma
Title (english)Determination of β-glucans content in domestic varieties of malting barley
AuthorGoran Gagula
MentorVinko Krstanović (mentor)
MentorŽaneta Ugarčić (komentor)
Committee memberDaliborka Koceva Komlenić (predsjednik povjerenstva)
Committee memberVinko Krstanović (član povjerenstva)
Committee memberŽaneta Ugarčić (član povjerenstva)
Committee memberMarko Jukić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Cereal Technology)
Osijek
Defense date and country2013-04-05, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U radu je ispitivan udjel β-glukana u domaćim sortama ječma s posebnim osvrtom na preporučene vrijednosti sladarske i pivarske industrije. Uzorci sorti su prikupljeni kao striktno pivarske (B), striktno stočne (F) i kao tzv. kombinirane sorte (BF) koje se mogu koristiti i za slađenje i za druge namjene, sa tri lokacije (Slavonski brod, Tovarnik i Osijek). Ukupno je ispitano 12 sorti. Dobiveni rezultati pokazuju da je većina ispitivanih sorti (s obzirom na udjel β-glukana) bila u okviru preporučenih vrijednosti ili malo iznad. Rezultati također ukazuju da se sorte vrlo jasno razvrstavaju u određene grupe (B, F, BF), te da faktor sorta utječe, dok faktor lokacija ne utječe statistički značajno (p < 0,05) na udjel β-glukana. Nadalje, rezultati pokazuju da u ukupnom ispitivanom sortimentu postoje domaće sorte koje imaju odlične ili vrlo dobre vrijednosti za β -glukan (Gazda, Barun) u komparaciji sa standardima (njemačke sorte Vanessa i Tiffany). Dobiveni rezultati mogu biti podloga za daljnja istraživanja selekcionarima ječma pri nastavku sortnih pokusa s ciljem oplemenjivanja sorti, ali i tehnolozima u sladarstvu za odabir pogodnih sorti za proizvodnju pivarskog slada.
Abstract (english)
This paper considers the share of β-glucans in domestic barley varieties with special review on malt and brewing industry recommended values. Samples were gathered as a strictly brewing (B), feed (F) and, so called combined (BF) varieties which can be used for malting, but also for some other purpose. Total of 12 varieties were examined. Also, three locations were considered (Slavonski Brod, Tovarnik and Osijek) in this investigation. The obtained results indicate that most of examined varieties (considering the β-glucan share) were within recommended values or slightly above them. Results also indicate that varieties are easily classified into aforementioned groups (B, F, BF), and that variety affects the share of β-glucans and location does not affect the share of β-glucans in a way that is statistically significant (p < 0.05). Furthermore, results show that in total examined spectrum of varieties there are domestic varieties which have excellent or very good values for β-glucan (Gazda, Barun) in comparison with standard varieties (German varieties Vanessa and Tiffany). Barley breeders can use these results as a basic for future breeding experiments, but also engineers can use this data for selection of suitable varieties for malt production.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:256056
ProjectNumber: 113-1780691-0538
Title: Unapređenje zdravstvene sigurnosti u proizvodnji i preradbi žitarica
Title: Improvement of food safety in production and processing of cereals
Leader: Vinko Krstanović
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
Study programmeTitle: Food Safety and Quality
Study programme type: university
Study level: postgraduate specialist
Academic / professional title: sveučilišni/a specijalist/ specijalistica sigurnosti i kvalitete hrane (sveučilišni/a specijalist/ specijalistica sigurnosti i kvalitete hrane)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-21 09:06:41