BF, Dept. of Food Science and Technology, Lj. (BFZIV)
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13.
Hranilna sestava navadnih in [omega]-jajc, pripravljenih na različne načine : diplomska naloga = Nutritive composition of ordinary and [omega]-eggs, prepared in different ways : graduation thesis
Toth, Gordana
V nalogi smo primerjali kemijsko sestavo sveÍih in en mesec starih navadnih inw-jajc, pripravljenih na Ǵtiri razliřne nařine (surova, mehko kuhana, trdo kuhana in peřena). Kemijske analize dolořanja ...vsebnosti pepela, vode, beljakovin in maǴřob smo izvedli na 32 navadnih in 32 w-jajcih. Rezultati kemijskih analiz in statistiřne obdelave so pokazali, da se navadna jajca in w-jajca ne razlikujejo v analiziranih komponentah; navadna jajca vsebujejo v 100 g sveÍe snovi (s.v.) 0,94 g pepela, 75,47 g vode, 13,26 g beljakovin in 9,19 g maǴřob; v 100 g s.v. w-jajc pa je 0,96 g pepela, 75,47 g vode, 12,94 g beljakovin in 9,08 g maǴřob. Ugotovili smo, da na vsebnost analiziranih parametrov statistiřno znařilno vpliva starost jajca in nařin priprave jajca. Opravili smo tudi senzoriřne analize in sicer triangel test. Rezultati senzoriřnega ocenjevanja so pokazali, da se pri sveÍih mehko kuhanih in starihtrdo kuhanih jajcih razlike med navadnimi in w-jajci zaznajo, medtem, kopa teh razlik ni moÍno zaznati pri ostalih nařinih priprave jajc.
Type of material - undergraduate thesis
; adult, serious
Publication and manufacture - Ljubljana : [BF, Oddelek za živilstvo] : [G. Toth], 2000
Hodnik DN 0000000967 a IN: 0012458
Hodnik DN 967 a IN: 0012458
available - outside loan, loan period: 1 months
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Izposojeno gradivo lahko vrnete tudi v nabiralnik pred knjižnico.