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Hranilna vrednost in sprejemljivost nekaterih pekarskih izdelkov v šolski prehrani : diplomska naloga = Nutrition value and acceptance of some bakery product in school nutrition : graduation thesisVidmajer, MonikaNamen naloge je bil ugotoviti kakovost in sprejemljivost sedmih pekarskih izdelkov (sirova štručka, biga sezam, orehov rogljič, buhtelj, šestzrnata štručka, graham žemlja in pizza) v osnovnošolski ... prehrani. Opravljene so bile kemijske analize izdelkov in sicer: vsebnost vode, beljakovin, maščob, netopnih in skupnih vlaknin ter pepela. Iz rezultatov kemijskih analiz je bila izračunana energijska vrednost malic in primerjana s priporočeno vrednostjo. Senzorična ocena in ocena sprejemljivosti je bila opravljena v osnovni šoli, z učenci 6. razreda. Rezultati senzorične ocene in ocene sprejemljivosti kažejo, da otroci raje segajo po izdelkih, katerim je dodan sladkor ali polnilo, kar poveča vsebnost maščob in sladkorja in s tem tudi energijsko vrednost. Otroci večinoma odklanjajo izdelke iz polnozrnate moke.Type of material - undergraduate thesis ; adult, seriousPublication and manufacture - Ljubljana : [M. Vidmajer], 1997Language - slovenianCOBISS.SI-ID - 1896056
Author
Vidmajer, Monika
Other authors
Plestenjak, Anamarija |
Žlender, Božidar
Topics
prehrana |
šolska prehrana |
pekarski izdelki |
sirova štručka |
biga sezam |
orehov rogljič |
buhtelj |
šestzrnata štručka |
graham žemlja |
pizza |
kemijska sestava |
senzorične lastnosti |
sprejemljivost pri otrocih |
sprejemljivost pri otrocih
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BF, Dept. of Food Science and Technology, Lj. |
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Hodnik DN 0000000834 IN: 0010201 Hodnik DN 834 IN: 0010201 |
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Hodnik DN 0000000834 a IN: 0010202 Hodnik DN 834 a IN: 0010202 |
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Database name | Field | Year |
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Plestenjak, Anamarija | 03873 |
Žlender, Božidar | 03100 |
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