BF, Dept. of Food Science and Technology, Lj. (BFZIV)
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13.
Hranilna vrednost in sprejemljivost nekaterih pekarskih izdelkov v šolski prehrani : diplomska naloga = Nutrition value and acceptance of some bakery product in school nutrition : graduation thesis
Vidmajer, Monika
Namen 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, serious
Publication and manufacture - Ljubljana : [M. Vidmajer], 1997
Hodnik DN 0000000834 a IN: 0010202
Hodnik DN 834 a IN: 0010202
available - outside loan, loan period: 1 months
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Izposojeno gradivo lahko vrnete tudi v nabiralnik pred knjižnico.