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master's thesis
Sastav i nutritivna kvaliteta instant zobenih kaša na hrvatskom trižištu
2022. urn:nbn:hr:184:274535
Marina, Marijana
University of Rijeka
Faculty of Medicine
Department of Food Technology and Quality Control

Cite this document

Marina, M. (2022). Sastav i nutritivna kvaliteta instant zobenih kaša na hrvatskom trižištu (Master's thesis). Rijeka: University of Rijeka, Faculty of Medicine. Retrieved from https://urn.nsk.hr/urn:nbn:hr:184:274535

Marina, Marijana. "Sastav i nutritivna kvaliteta instant zobenih kaša na hrvatskom trižištu." Master's thesis, University of Rijeka, Faculty of Medicine, 2022. https://urn.nsk.hr/urn:nbn:hr:184:274535

Marina, Marijana. "Sastav i nutritivna kvaliteta instant zobenih kaša na hrvatskom trižištu." Master's thesis, University of Rijeka, Faculty of Medicine, 2022. https://urn.nsk.hr/urn:nbn:hr:184:274535

Marina, M. (2022). 'Sastav i nutritivna kvaliteta instant zobenih kaša na hrvatskom trižištu', Master's thesis, University of Rijeka, Faculty of Medicine, accessed 29 November 2024, https://urn.nsk.hr/urn:nbn:hr:184:274535

Marina M. Sastav i nutritivna kvaliteta instant zobenih kaša na hrvatskom trižištu [Master's thesis]. Rijeka: University of Rijeka, Faculty of Medicine; 2022 [cited 2024 November 29] Available at: https://urn.nsk.hr/urn:nbn:hr:184:274535

M. Marina, "Sastav i nutritivna kvaliteta instant zobenih kaša na hrvatskom trižištu", Master's thesis, University of Rijeka, Faculty of Medicine, Rijeka, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:184:274535

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Metadata
TitleSastav i nutritivna kvaliteta instant zobenih kaša na hrvatskom trižištu
Title (english)Nutritive composition and quality of instant oat porridges on the Croatian market
AuthorMarijana Marina
MentorValerija Majetić Germek (mentor)
Committee memberOlivera Koprivnjak (predsjednik povjerenstva)
Committee memberSandra Pavičić Žeželj (član povjerenstva)
Committee memberValerija Majetić Germek (član povjerenstva)
GranterUniversity of Rijeka
Faculty of Medicine
(Department of Food Technology and Quality Control)
Rijeka
Defense date and country2022-09-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Abstract
Instant zobene kaše imaju sve veću popularnost i zastupljenost na tržištu. S ciljem utvrđivanja raznolikosti sastava, prosječnih hranjivih vrijednosti te učestalosti isticanja prehrambenih tvrdnji, provedeno je prikupljanje podataka s deklaracija instant zobenih kaša na hrvatskom tržištu. Od početka siječnja do kraja ožujka 2022. godine prikupljena su 64 pakiranja instant zobenih kaša i 23 pakiranja standardnih zobenih pahuljica. Instant zobene kaše su razvrstane u tri skupine prema prevladavajućim dodacima (voćne, sa sjemenkama/orašastim voćem, čokoladne), a sadrže 35–78 % zobenih pahuljica. U usporedbi sa standardnim zobenim pahuljicama, instant zobene kaše imaju statistički značajno veću energetsku vrijednost, sadrže više masti, zasićenih masti, šećera i soli, te manje bjelančevina i vlakana. Sve skupine instant zobenih kaša imaju sličnu prosječnu energetsku i hranjivu vrijednost te sadrže dodane zaslađivače, biljna ulja, bjelančevine mlijeka ili soje, kukuruzni škrob i prehrambene aditive. Standardne zobene pahuljice imaju najbolju nutritivnu kvalitetu i najnižu Nutri-Score vrijednost (oznaka A), a od instant kaša one sa sjemenkama/orašastim voćem (oznaka B). Najučestalije prehrambene tvrdnje na instant zobenim kašama su „visoko obogaćeno vlaknima“ i „zaslađeno fruktozom“. Navike konzumiranja zobenih pahuljica ispitane su online upitnikom od 24. travnja do 09. svibnja 2022. godine na uzorku od 358 ispitanika. Statistički značajno veći postotak čestih konzumenata uvijek obraća pažnju na energetsku vrijednost i sadržaj šećera u odnosu na rijetke konzumente pri odabiru instant zobenih kaša.
Abstract (english)
Instant oatmeal is gaining popularity and presence in the market. With the aim of determining the diversity of composition, average nutritional values, and frequency of highlighting nutrition claims, data were collected from labels of instant oatmeal on the Croatian market. From the beginning of January to the end of March 2022, 64 packages of instant oatmeal and 23 packages of standard oatmeal were collected. Instant oatmeal was divided into three groups depending on the predominant ingredient other than oats (fruits, seeds/nuts, chocolate) and contained 35–78 % oatmeal. Compared to standard oatmeal, instant oatmeal has a statistically significant higher energy value, contains more fat, saturated fat, sugar and salt, and less protein and fibre. All groups of instant oatmeal have similar average energy and nutritional values and contain added sweeteners, vegetable oils, milk or soy proteins, corn starch, and food additives. Standard oatmeal has the best nutritional quality and lowest Nutri-Score value (grade A), and of the instant oatmeals, those with seeds/nuts (grade B). The most common nutritional claims on instant oatmeal are "high in fibre" and "sweetened with fructose". Oatmeal consumption habits were assessed using an online questionnaire from 24 April to 9 May 2022, on a sample of 358 survey participants. A statistically significant higher percentage of frequent consumers always pay attention to the energy value and sugar content when choosing instant oatmeal than irregular consumers.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:184:274535
Study programmeTitle: Study of Sanitary Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra sanitarnog inženjerstva (magistar/magistra sanitarnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution 4.0 International (CC BY 4.0) icon
Created on2022-08-24 16:07:17