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Vpliv genetskega potenciala rastlin in načina termične obdelave na hitrost in stopnjo prebavljivosti škroba : doktorska disertacija = The rate and extent of starch digestion as influenced by the genetic potential of plants and processing conditions : dissertation thesisŠkrabanja, VidaProuřevan je vpliv genetskega potenciala rastlin in nařina termiřne obdelave na hitrost raygradnje Ǵkroba in formiranje reyistentnega Ǵkroba (RS) pri strořnici (grahu), nepravem Íitu (ajdi) in Íitih ... (pǴenici, piri). V vyorcih treh genotipov graha, iypostavljenih avtoklaviranju ali kuhanju (mletih ali v obliki celih yrn), je dolořena vsebnost iykoristljivega Ǵkroba in RS ter in vitro hitrost raygradnje Ǵkroba v primerjavi s standardom (pǴeniřni kruh). Reyultati ya RS se v vseh vyorcih graha signifikantno (P<0,001) raylikujejo odvsebnosti RS v standardu (0,76 g RS/100 g Ǵkroba). V avtoklaviranih pirejih vsebnost RS naraǴřa y deleÍem amiloye (6,17%, 11,03% in 31,79% v genotipih s 23,3%, 32,7% oy. 65,1% amiloye). Po kuhanju celih yrn graha je dolořeno veř RSkot po avtoklaviranju. Hitrost hidroliye Ǵkroba graha je v negativni korelaciji y vsebnostjo RS (r= -0,826; P<0,05). Med iydelki iy ajde vsebuje kuhana ajdova kaǴa najveř RS (5,99% v Ǵkrobu), v kruhih y viǴjim deleÍem ajdove moke RS pada, y viǴjim deleÍem ajdove kaǴe pa RS naraǴřa. Ugotovljena je negativna korelacija med RS in hidroliynim indeksom (HI) ajdovih Íivil (r= -0,837; P<0,05). Y in vivo Ǵtudijo na 10 ydravih posameynikih je dolořen glikemiřni (GI), inyulinski (II) ter sitostni (SI) indeks kuhane ajdove kaǴe, kruha s 50% ajdove kaǴe ter pǴeniřnega kruha. NajniÍja GI (64,3) in II (51,6) sta ugotovljena pri ajdovi kaǴi, ki se statistiřno ynařilno loři od pǴeniřnegakruha (GI= 100; II= 100). Pri ajdovi kaǴi je iyrařunan signifikantnoviǴji SI (114) od SI standarda (100). GI kruha s 50% ajdove kaǴe je 66,7, II pa 71,5, kar se statistiřno raylikuje od pǴeniřnega kruha. SI ajdovega kruha je enak SI pǴeniřnega. Statistiřno je dokayano, da se Ǵkrob kruha iy bele pirine moke hitreje (P<0,05) raygrajuje kot Ǵkrob kruha iy pǴeniřne moke. Med kruhom iy polnoyrnate moke ali y dodatkom poparjenih celih yrn pire v pirino moko ter pǴeniřnim kruhom kot standardom ni ugotovljenih raylik v in vitro hitrosti hidroliye Ǵkroba.Type of material - dissertation ; adult, seriousPublication and manufacture - Ljubljana : [V. Škrabanja], 1999Language - slovenianCOBISS.SI-ID - 2206584
Author
Škrabanja, Vida
Other authors
Kreft, Ivan, 1941-
Topics
Škrob |
Prebavljivost |
Disertacije |
prehrana |
živila |
ogljikovi hidrati |
grah |
ajda |
pšenica |
pira |
toplotna obdelava |
presnova |
hranilna vrednost |
hidroliza
Library | Call number – location, accession no. ... | Copy status |
---|---|---|
National and University Library, Ljubljana | GS II 505356 glavno skladišče | available - reading room |
BF, Central Biotechnical Library, Lj. | Skladišče DR II 9115 IN: 01999056004 |
available - outside loan, loan period: 30 days |
BF, Dept. of Agronomy, Lj. | P Dr 368 | available - reading room |
BF, Dept. of Food Science and Technology, Lj. | Knjižnica DD 60 IN: 0011446 |
available - outside loan, loan period: 1 months |
BF, Dept. of Food Science and Technology, Lj. | Knjižnica DD 60 a IN: 0011447 |
available - outside loan, loan period: 1 months |
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Database name | Field | Year |
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Links to authors' personal bibliographies | Links to information on researchers in the SICRIS system |
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Škrabanja, Vida | 14054 |
Kreft, Ivan, 1941- | 00950 |
Source: Personal bibliographies
and: SICRIS
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